MY FAVORITE RECIPES - Dec. 31, 2009

The Holiday Season is coming to a close, but the Season to celebrate is hardly over. As you think about how you’re going to spend your New Year’s (eve or day) and the winter football and basketball seasons, the Gazette would like to share some of their favorite appetizer recipes with you. Please enjoy these with friends and family as you ring in the New Year or cheer on your favorite teams. These recipes are Gazette favorites and are sure to keep your guest full, even when the score’s not in your favor.

A Happy New Year to All!

Brie En Croute

1 sheet frozen puff pastry, pre-packaged

1 tablespoon unsalted butter

1/2 cup walnuts

1/8 teaspoon ground cinnamon

1 (8-ounce) wheel Brie

1/4 cup brown sugar

1 egg, beaten

Crackers, for serving

Preheat oven to 375 degrees F.

Defrost puff pastry for 15 to 20 minutes and unfold.

In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, about 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie (remove the top of the Brie) and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the pastry, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.

Sausage-Stuffed Mushrooms

3 Hot Italian Sausages – casings removed – (chorizo)

1 1/2 teaspoon dried oregano

1 cup parmesan cheese

1/2 teaspoon Worcestershire sauce

1/2 teaspoon garlic power

1 8 oz package cream cheese, room temperature

1 large egg yolk

Olive oil

24 large (about 2 inch diameter) mushrooms, stemmed

1/3 cup dry white wine

Preheat oven to 350 degrees

Sauté the sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, breaking into small pieces – about 7 minutes. Using a slotted spoon, transfer sausage mixture to large bowl and cool. Mix 1/2 cup parmesan cheese, Worcestershire sauce and garlic powder, then cream cheese. Season filling with salt and pepper, mix in egg yolk.

Brush a 9 X 12 inch glass baking dish with butter or Pam to coat. Brush the cavity of each mushroom cap with white wine, fill with 1 tablespoon filling and sprinkle with remaining parmesan cheese. Arrange mushrooms, filling side up, in prepared dish. (If making ahead, cover with plastic wrap and refrigerate until ready to bake)

Bake uncovered until mushrooms are tender and filling is brown – about 25 minutes.

Blue Cheese Dip

4 oz. cream cheese, at room temperature

1 cup sour cream

4 oz. tangy blue cheese

3 Tbs. chopped fresh chives

1/2 tsp. freshly ground pepper

Potato chips for serving

Crudités for serving

In a bowl, using a handheld electric mixer, beat the cream cheese on medium speed until soft and creamy, about 2 minutes.

Reduce the speed to low, add the sour cream and beat until combined, about 1 minute. Add the blue cheese and beat until the cheese is crumbled and no large lumps remain, about 1 minute. Stir in the chives and pepper.

Transfer the dip to a serving bowl, cover and refrigerate for at least 30 minutes or up to 1 week. Serve with potato chips and crudités. Makes about 2 cups

Salsa and Cream Cheese Dip

One 24 oz jar chunky Salsa

4 - 8 oz packages cream cheese (at room temperature)

Your favorite tortilla chips, Wheat Thins or Triscuits for dipping

Combine the salsa and cream cheese in a bowl and mix with handheld mixer. Enjoy!

Simple Fudge

Makes 36 squares

4 tablespoons (1/2 stick) unsalted butter, plus more for pan

3 cups mini marshmallows

1 cup sugar

1/2 cup heavy cream

1/2 teaspoon salt

1/2 teaspoon pure vanilla extract

1 bag (12 ounces) semisweet chocolate chips

1 cup walnuts, coarsely chopped

Butter an 8-inch square baking pan; line with 2 crisscrossed pieces of parchment paper, leaving an overhang. Butter paper.

In a large saucepan, combine butter, marshmallows, sugar, cream, and salt; cook over medium, stirring occasionally, until marshmallows are melted, 8 to 10 minutes. Remove from heat, stir in vanilla, chocolate chips, and 1/2 cup walnuts until chocolate is melted.

Pour fudge into prepared pan, and smooth top; sprinkle with remaining walnuts. Let cool 30 minutes. Refrigerate until set, about 1 hour.

Lift fudge onto a cutting board; cut into squares.