~~ pre-meal wine: Umberto Fiore Mostcato d'Asti
* Brie Cheese Crostinis with Granny Smith Apple Compote & Spicy Rosemary Glaze (paired with Meiomi Chardonnay, California)
* Grilled Lamb Lollipops with Pumpkin Pie Spice Compound Butter with a Mint & Port Wine Reduction (paired with Oyster Bay Pinot Noir, New Zealand)
* Bacon Wrapped Pork Loin Stuffed with Rosemary & Gorgonzola Cheese with a Balsamic Glaze (paired with Menage a Trois Midnight Red Blend, California)
* Mashed Sweet Potatoes with Amareto Caramelized Onions & Sweet Chili Pistachios
* Spiced Eggnog Gelato with a Rum Syrup (paired with Mondo Asti, Italy)
Now I am NOT, let me repeat...NOT a fan of lamb, but I said that I would at least try it. Well I ended up eating the whole thing. It wasn't a strong flavor and was prepared fantastically. Everything, with the exceptions of onions (I hate onions...) each recipe was exceptional. I am only posting my favorite, but if you leave me a comment, I will post any of the others that you want :)
My next class...Monday December 15th "Southern Sophistication"...as of now (6pm on 12/7)...there are still spots :) http://ww2.publix.com/aprons/schools/Jacksonville/ClassDetailReservations.do?childId=32736
Brie Cheese Crostinis with Granny Smith Apple Compote & Spicy Rosemary Glaze
Ingredients (yes there are a bunch, but WORTH IT) - serves 6
1 French baguette, cut in 1/4 diagonal slices
1/4 EVOO
S&P as desired
1/2 cup water
1/2 cup dark corn syrup
1/4 cup brown sugar (light or dark)
2 Granny Smith apples, cored and diced
1 vanilla bean, split and scraped
2 tbsp unsalted butter
1 tbsp rosemary, minced
1 tbsp apple butter
2 tbsp strawberry jam
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp allspice
1 tbsp light corn syrup
1 lb. brie cheese, cut into 1/4 inch slices (they used triple cream brie!)
1 tbsp chives, finely chopped (or finely chopped rosemary)
~ Preheat the oven to 375; brush the bread with EVOO and season with S&P as desired. Place on a parchment paper-lined baking sheet and bake until lightly golden, about 8-10 minutes - then transfer to a cooling rack.
~ Place H20, dark syrup, brown sugar, apples and vanilla bean in a small sauce pot and heat to a boil for about 3-4 minutes. Reduce the heat and simmer, stirring often until the liquid has a syrup-like consistency, for about 8-10 minutes.
~ Melt the butter in a small sauce pot on medium-high heat, add rosemary and cook 3-5 minutes - stirring often. Stir in the apple butter, strawberry jam, spices, and light syrup until smooth, for about 1-2 minutes.
~ Place one slice of cheese on each piece of toast, and then transfer to the oven and bake until the cheese begins to melt (still holding it's shape!) - about 1-3 minutes. Place one spoonful of the apple compote on the cheese and drizzle with the rosemary glaze; garnish with chives/rosemary.