Recipes: Delicious Hors D’Oeuvres

Cranberry Brie Bites

A perfect appetizer for any holiday gathering. They always disappear in a matter of minutes…maybe because they are bite-sized, maybe because they're so cute, but more likely it's because of the brie.

INGREDIENTS

• 8 oz. tube crescent dough (or phyllo pastry dough) • Non-stick baking spray & flour • 8 oz. wheel of brie • 1/2 c. whole berry cranberry sauce • 1/4 c. chopped pecans • 6 sprigs of rosemary, cut into 1" pieces

DIRECTIONS

1. Preheat oven to 375°. Grease a minimuffin tin with baking spray. On a lightly floured surface, roll out crescent dough, and pinch together seams. Cut into 24 squares. Place squares into mini-muffin tin slots.

2.Cut brie into small pieces and place inside the crescent dough. Top with a spoonful of cranberry sauce, some chopped pecans, and one small sprig of rosemary. 3.Bake until the crescent pastry is golden, about 15 minutes. Cool for 5 – 10 minutes then serve while still warm.

4.*These can be made ahead of time: Fully assemble the bites in the muffin pan, cover and refrigerate unbaked for up to 3 days prior to baking. Alternatively, these can also be frozen for up to 2 months after they’ve been baked.

TRY THESE DELICIOUS VARIATIONS AS WELL:

• Crumbled goat cheese + apricot preserves + toasted almonds + thyme • Camembert + cherry preserves + crumbled bacon + black pepper + thyme • Brie + pear compote + toasted hazelnuts + rosemary • Gorgonzola + fig chutney + mint + toasted walnuts

Filet Mignon & Horseradish Crostini

Easy to prepare and so delicious! Perfect for the holidays or any special occasion.

INGREDIENTS

• 1 ½ - 2 lbs. Filet Mignon • Olive oil • Salt & pepper to taste • 1/2 c. sour cream • 2 Tbsp. prepared horseradish • 2 Tbsp. fresh tarragon, minced • 1/2 c. mayonnaise • Dash of Worcestershire sauce (optional) • 1 French baguette • 1 c. fresh Arugula • 1 - 2 Tbsp. capers

DIRECTIONS

1. Remove Filet Mignon from refrigerator and let sit until it’s at room temperature (about 15-20 mins.). Pat dry with paper towel and sprinkle with salt & pepper (we like sea salt). 2.Preheat oven to 450°. Heat cast iron skillet over high heat, add a drizzle of olive oil. 3.Place Filet Mignon in hot skillet and sear each side about 2-3 minutes. This will

lock in the moisture, keeping it tender on the inside and sealed on the outside. 4.Place skillet in preheated oven and roast Filet Mignon for 7 - 8 minutes for mediumrare, or 8 - 10 minutes for medium-well. 5.Remove from oven and let meat rest under aluminum foil for 10 mins. before slicing very thin.

FOR THE HORSERADISH SAUCE:

Combine the sour cream, prepared horseradish, tarragon, mayonnaise, and Worcestershire sauce in a large bowl. Mix until blended and creamy. Cover and refrigerate until ready to use.

FOR TOASTED BAGUETTE:

1. Preheat oven to 425° 2. Cut baguette into bite-size pieces (about 16 - 20 per loaf). 3. Brush olive oil on both sizes of each piece of bread. 4. Bake for 6 - 8 mins. until crispy. Cool on wire rack.

ASSEMBLE YOUR APPETIZERS:

Place a few arugula leaves on each piece of baguette, add a slice of Filet Mignon, dollop of creamy horseradish sauce, and garnish with capers. Serve warm or cooled.