To night we are going to a friend's house for a dinner with our gourmet group. Our group 0f five couples has been meeting almost 30 years. We meet every other month so each couple hosts one time and we take the summer off or go out to dinner. The host couple prepares the entree and guests usually provide two appetizers, a salad and a dessert. The hostess can make any adjustments or requests she likes. Tonight we're having tuna for a main course and I'm really looking forward to it.
I've been asked to bring an appetizer and have decided on Warm Cheese Tarts with Cranberry Chutney. I'm using the Cranberry Chutney recipe that I demonstrated on Showcase Minnesota (KARE TV) on December 2 and I've purchased phyllo mini tart shells. I'm using brie tonight but also like using soft goat cheese.
Each tart will have a 1/2 inch piece of brie that is covered with a teaspoon of chutney. The tarts bake at 350 degree F. for 5-10 minutes, just long enough to melt the cheese.
Makes 1 ½ cups
1 (12 oz) bag cranberries
½ cup firmly packed brown sugar
2 tablespoons chopped shallot (1 medium)
½ cup orange juice
1 tablespoon orange rind
3 tablespoons seasoned rice vinegar
1 tablespoon honey
1 tsp. mustard seeds
1 tsp. cinnamon
¼ tsp. ground cloves
1 tsp. grated gingerroot
Combine all ingredients in a medium saucepan. Bring to a boil over medium heat. Reduce heat and simmer 15 to 20 minutes until thickened, stirring occasionally.
Cranberry Chutney and Brie
Serves 4 to 6
½ cup cranberry chutney
1 (8 oz.) round Brie
Crackers and Apples
Remove rind from top of Brie. Place in a small baking dish and cover with chutney. Refrigerate until serving.
Heat the oven to 325 degrees F. Bake cheese until soft, 8 to 10 minutes. Serve with crackers and fruit.