I am giving out Thanks this year. Because when I give gratefulness and thanks I get so much. I get this wonderful warm feeling that stays with me all day long. I get to see the smiles on the people I notice and see them be grateful for my thanks. It’s an incredible feeling. So this year I am thankful this year for our home. We bought a house in July and it’s been 5 years in the making. I am so incredibly grateful that we have a beautiful home and yard and people to share it with. I am filling with thanks and joy this holiday season. I am thankful that I do not have to host any holiday gathering this year even though it’s bittersweet for me. I am thankful for the extra time spent with my family instead of baking and cooking.
Finally, discount viagra health I am thankful to my Aunt Adele who assigned me to bring an appetizer this year to Thanksgiving in Rochester. Without her prompting I wouldn’t have experimented and come up with these delectable, dreamy, puffy cloud pillows of ooey-gooey cheesy cranberry goodness.
Like I said: I am thankful not to cook everything but my little fingers can’t help but wrap themselves around the closest spatula and dive right into cooking!
For the Cranberry Sauce:
1 Tablespoon Chambord Black Raspberry Liqueur
1 bag fresh cranberries; rinsed
1 cup apple cider
3/4 cup sugar
For the puffs:
2 wedges of your favorite Brie (I wish I would have used Le Delise de Bourgogne from Trader Joe’s)
2 packages of Pepperidge Farms Puff Pastry Sheets
1/4 cup crushed pistachios
Preheat oven to 425 degrees F.
In a large sauce pot over medium heat add rinsed cranberries, sugar and apple cider. Bring to a boil and add 1 tablespoon of Chambord Black Raspberry liquor. Reduce heat to low and mash cranberries with a wooden spoon or spatula. Continue to cook, about 8 minutes until all berries have popped and sauce is thickened slightly. Coat the back of your spoon or spatula and run your finger down the middle. If the sauce remains separated then it’s done. Remove from heat and allow to cool.
Remove thawed puff pastry from packaging and lay flat on pastry Silpat or clean cutting board. After you’ve unfolded the pastry sheets, fold in the opposite direction to give you cut guides. Cut each sheet into squares of 9. Place each square into a mini tart pan making sure to press down to create a “bowl” shape. Take a fork and dock the bottom of each pastry puff so they remain flat on the bottom.
Cut cheese into cubes, it’s easiest if you allow cheese to harden in the freezer for 15 minutes before cutting. Place one cube into each pastry puff and bake at 425 for 10-15 minutes into cheese is oozing and pastry is flaky and golden brown. Remove from oven and place the puffs on a serving platter. Taking a teaspoon place a dollop of the cranberry sauce on top of the melted cheese and garnish with crumbled pistachios.