Baked brie is one of my favorite dishes; it’s my go-to crowd pleasure… it’s always inhaled! I mean, how can warm, melting cheese not be insanely delicious? Check out Libby’s summery take here made with filo dough — hello there flaky pastry! — that’s an update to the more traditional iteration with preserves & nuts like I shared a few years back (ignore the pics!). Libby’s is so perfect for your next girls brunch or casual dinner party. Enjoy! - Alyson
Everyone has that one recipe that always comes out at almost every party. It should be ridiculously easy, require almost no special ingredients and be made so often it’s commited to memory. I have two – a very easy artichoke-cheese dip and baked brie.
In the winter, I top the Brie with jam and nuts. But during the summer, I slip out to my overgrown swamp that I fondly refer to as my garden and snip off a few bunches of rosemary, and then douse the round of cheese in high-quality extra virgin olive oil and wrap it in filo sheets. It bakes for about 20-30 minutes and voila. Messy, creamy, cheesy delicious and the easiest going guest at any party. Keep Reading —>>
From food contributor, Libby Volgyes: This recipe capitalizes on fresh spring vegetables - snow peas, green onions, butter lettuce (when available) — and delicious garlic for an easy night recipe that everyone can enjoy. Plus, they just look pretty!
Lettuce Wraps with Chicken and Spring Vegetables
Ingredients:
2 Tablespoons sesame oil
One package chicken cutlets, cut into two-inch strips
4 cloves garlic, cut into pieces
2 bunches green onions, green parts only
2 cups mixed mushrooms, chopped into small pieces (Use morels if you can find them - they’re in season in the springtime)
2 cups snow peas, chopped into small pieces
¼ cup or more Hoisin sauce
1 Tablespoon soy sauce
1 head radicchio or butter lettuce
Cilantro
Cashews Keep Reading —>>
From food contributor, Libby Volgyes…
Looking for another healthy yet satisfying salad to spice up your salad arsenal? I’m a sucker for goat cheese in any form and this salad takes it to the next level by a gentle sauté that heats up the goat cheese so that you have the delicious, rich combination of hot cheese and cool tomatoes along with the rest of your fun salad ingredients. This was adapted from a recipe from Bon Appetit.
The only thing that’s just a little tricky about this is not letting your goat cheese dissolve into a pile of goat cheese goo, which, mine did the first time around (and yes, still tastes delicious in a worse-case scenario). Here’s my advice:
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Mmm, strawberry jam! There’s nothing like fresh jam, be it simply on a hearty piece of toast or biscuit with a cup of joe or, my favoirte: inside a baked brie. #salivating. Since our new food contributor and photographer Libby is a jam-making fanatic, we couldn’t resist asking her to share her secret, stealth ways so us average gals (well, average jam makers!) can come across as jam rockstars. She’s also including variations so you can make a strawberry balsamic, or even a strawberry vanilla jam. This looks so, so good and fresh. I’m already counting down until Sunday brunch! Ps: do the latest dishes on Libby’s site look beyond? Want to take a bite of my screen. {being honest}.
Keep reading for how to make a quick strawberry jam… Keep Reading —>>
