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Brie, Prosciutto & Balsamic Caramelized Onions Flatbread

Brie, Prosciutto and Balsamic Caramelized Onion Flatbread

I was hungry. That’s how this happened. I was simply hungry. I looked in the fridge and noticed there was brie that was at the “need to be consumed or else” phase. I just happened to pick up pizza dough at the deli yesterday. I recalled there was prosciutto in the “spare” fridge on the back patio. The final piece was sweetness. How do I add sweetness without ruining the savory of the flatbread? Glancing around the kitchen and in the cupboards, I noticed red onions and balsamic vinegar. BOOM! The final piece fell into place. 20140306_150211

I’ll warn you: this flatbread borders on insanely good. The brie isn’t overwhelming. The onions aren’t overwhelming. It is over the top with flavors that work together like a symphony. Ridiculous, I say! Shhhh, don’t tell anyone how simple it is. Be prepared. It’ll knock your socks off. Feed people a salad first so they don’t eat it all!

Ingredients

1/2 prepared pizza dough (from the bakery or deli)
Olive oil
Kosher salt
1 Tbs butter
1 Tbs olive oil
1/2 large red onion, chopped
1/2 cup balsamic vinegar
1 Tbs brown sugar
1 lb Brie, rind removed and chopped
6 oz Prosciutto, coarsely chopped

Roll out or stretch pizza dough until very thin. Place on baking sheet. Brush with olive oil, and dust lightly with kosher salt. In sauté pan, heat butter and the 1 Tbs olive oil over medium heat, until butter is melted. Add onions and cook until they begin to caramelize, about 10 minutes. Add balsamic vinegar and brown sugar. Be careful with adding the vinegar; the fumes can be powerful if you breathe them in. Combine. Reduce heat to medium-low, and reduce for about 10 minutes. Assemble the flatbread: layer brie pieces, then prosciutto (it should cover the flatbread almost entirely), and finally the caramelized onions. Bake in 400 degree over for 18 to 20 minutes.

New Belgium Brewing Snapshot Wheat Beer Lobster Ravioli

Ahhh, February. Visions of hearts, Cupid, chocolate, champagne and beer dance before your eyes. Wait! Beer? No, you aren’t seeing things. I DID say beer. No matter if you love, or despise, Valentine’s Day (I personally host a “Cupid is Stupid” party each year!), this vision of New Belgium Brewing Snapshot Wheat Beer Lobster Ravioli with a New Belgium Brewing Snapshot Wheat Beer Browned Butter Cream Sauce will create a love affair with your taste buds that will last a lifetime. New Belgium Brewing Snapshot Wheat Beer has hints of coriander and grains of paradise (great name for a spice around Valentine’s Day! It’s actually a ground pepper.) that go fabtastic with the luxurious lobster without over-powering the delicate flavor. Impress your heart’s desire, or make yourself happy, this recipe is right on target for this Valentine’s Day!

New Belgium Brewing Snapshot Wheat Beer Lobster Ravioli

24 oz lobster tail meat, divided
3 bottles New Belgium Brewing Snapshot Wheat Beer
32 oz seafood stock
32 oz chicken stock

4 Tbs butter
2 cloves garlic, minced
2 Tbs finely chopped shallots
2 tsp chopped fresh chives
1 tsp chopped fresh parsley
2 oz brandy
3 Tbs New Belgium Brewing Snapshot Wheat Beer
7 oz ricotta cheese
Salt
Pepper
Your favorite fresh pasta recipe or wonton wrappers to form ravioli
4 Tbs butter

In large stock pot, bring the 3 bottles of New Belgium Brewing Snapshot Wheat Beer and stocks to a boil. Add lobster tails. Allow to poach for about 10 minutes, until just cooked. Remove from stock (save stock); cool. Remove

Henriettibles Lobster Ravioli

meat from tail, chop lobster into small pieces. Place butter in large skillet. Add garlic & shallots; cook until soft. Add 20 oz of lobster , chives and parsley and sauté for 2 minutes. Add brandy and 3 Tbs New Belgium Brewing Snapshot Wheat Beer; reduce for several minutes. Remove from heat. Cool to room temperature. Combine with ricotta, salt & pepper to taste. Place ½ tsp on each ravioli, fold and seal with egg wash. Boil reserved stock to poach the ravioli for 8 to 10 minutes. Allow to drain. Heat remaining butter in skillet and sauté ravioli until lightly browned.

New Belgium Brewing Snapshot Wheat Beer Browned Butter Cream Sauce
4 Tbs butter
2 Tbs finely chopped shallots
4 oz of reserved lobster
4 Tbs New Belgium Brewing Snapshot Wheat Beer
3 oz tomato sauce
10 oz heavy cream

Melt butter in skillet. Add shallots. Sauté until soft. Add lobster. Sauté 2 minutes. Add remaining ingredients; reduce over med low heat for several minutes, until thickened. Serve with ravioli.

Henriettibles Herb Turkey Brine

Turkey brine. It strikes fear in the hearts of many. B-R-I-N-E. Say it. Love it. Embrace it. It’ll change your turkey day! Brining turkey, chicken or pork creates a succulent and ahhhmaaazing beast. Be creative. Use your imagination. Just follow the basics of brining, and you can create magic. Add whatever flavors you love. I like to throw a little Hanky Panky in there. Grab a glass of wine and follow along!

Chow yumly!

Henriettibles Super-Spectacular Best Eggnog EVAH

I worked on this eggnog recipe for several weeks (it was a tough gig!). I remember when I was 13 or so, I made fresh eggnog for the first time. I fell in love with it. I have no idea what that recipe actually was, but this (minus the booze!) is the taste that I remember - or close to it. I know it didn’t have cloves or cardamom, but I think they add some nice warmth to the recipe. This recipe is the best I’ve ever had!!! Or made!! I have used the store bought to make the Peppermint Eggnog martini, and it’s passable, but that’s only available seasonably. THIS, you can make any time you have a “Hank”ering.

Ingredients

5 whole eggs
3 egg yolks (you can reserve the whites to fold into the eggnog if you wish. Just beat to a soft peak and fold in at the end. Do not get any yolk in the whites. The yolks can tolerate the mixing with the whites, but the whites will not become peaks of any sort if the yolk is mixed in.)
½ cup sugar
2 cups milk
1 cup heavy cream
1 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp cardamom
4 oz bourbon
2 oz dark or spiced rum
Garnish with fresh ground nutmeg

In large bowl, beat the eggs and egg yolks until they look light yellow. Add the sugar and beat until all the sugar is dissolved. Add remaining ingredients (except garnish) and mix until combined. Pour into festive glasses and garnish with the fresh ground nutmeg.

A couple notes:

You can reduce the amount of bourbon and/or rum to taste.
RAW EGG WARNING!!!!! If you don’t get pasteurized eggs, be sure to properly test the eggs before using to avoid salmonella poisoning. The FDA suggests avoiding contact between the egg white/yolk and the exterior shell. If your immune system is compromised, you should avoid consuming foods that contain raw eggs.

Tomato Feta Pasta

My grandfather

This is a feta pasta recipe that I’ve made for so many years, always with enthusiastic results. I’ve refined it many times, trying to keep it as fresh and lively as possible. From the “You may not know this” file: I’m part Greek. My grandfather was born on the beautiful island of Crete. And, I love feta cheese. Okay, I just love cheese. This dish is a very simple way to bring have some great Greek flavors. This recipe will make your senses and taste buds sing. The smell of it cooking it such a treat, your family and guests will be enthusiastic participants. Be prepared to say “Oopah!!!!” Throwing your dishes onto the floor or into the fireplace is optional.

As with most things, I like to use as many fresh ingredients as possible when making this; it’s just so easy to cut up fresh tomatoes and chop fresh herbs! Watch for pasta making video to come. Fresh pasta makes this even more incredible! If your short on time, you can substitute canned diced tomatoes with herbs in it, I won’t guarantee the same fresh flavor.

Ingredients

1 pound fresh ground beef

Feta Pasta

1/4 tsp granulated garlic
2 Tbs finely chopped shallots
Salt & Pepper
18 oz fresh tomatoes, seeded and chopped
1 clove fresh garlic, minced
1 1/2 tsp dried oregano
3 Tbs fresh chopped basil
1 8 oz can tomato sauce
3 Tbs (heaping) of good quality tomato paste (I like the tube kind)
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp fresh ground nutmeg
Salt & Pepper
1/4 cup white wine
1 lb cooked pasta
1 cup crumbled feta cheese

Place ground beef in large skillet. Sprinkle with granulated garlic and salt & pepper. Begin to brown.

: Feta Pasta

When close to being browned, add the chopped shallots. Drain fat from beef. While the beef is browning. combine chopped tomatoes, minced garlic, oregano, basil, tomato sauce, tomato paste, cinnamon and nutmeg in a medium bowl. Add to skillet with browned beef. Add salt & pepper and wine.Bring to a boil. Reduce and simmer for 8 minutes. Remove cover and simmer another 5 to 8 minutes, or until desired consistency. Serve over cooked pasta and cover top with feta cheese.Oopah!

Henriettibles Peppermint Eggnog Martini

For a special drink for the holidays, but refreshing and yummy any time, enjoy the kiss of minty Peppermint and the holiday spirit of Eggnog in an easy to make and enjoy martini. For this I used store bought eggnog, because I haven’t taught you how to make eggnog yet! But I WILL!

Mild and refreshing. Mmmm!