Chef Lea McIntoshpresents delicious culinary recipes that you can use for your own entertaining. “Don’t be intimidated, you will enjoy making something from scratch to share with your friends and family.”

Hors d'oeuvres

Hors d’oeuvre Selection:
Truffle Honey Holiday Baked Brie

Comments Off 18 December 2009

Truffle Honey Holiday Baked Brie

“One day I sat down and looked at recipe after recipe for baked brie for the holidays. I saw the same standard theme over-and-over using brown sugar, cranberries, walnuts, and butter. I was determined to make something different. I used all of my favorite flavors—honey, pecans, and especially white truffle oil.”

Hors d’oeuvre Selection:
Truffle Honey Holiday Baked Brie
Serves 8

1 sheet puff pastry
1 tablespoon salted butter, melted
2 tablespoons pecan pieces
1 tablespoon white truffle oil
2 tablespoons honey
1 8-ounce wheel Brie
1 whole egg, beaten
1 piece kitchen twine
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Side Dishes

Casserole Choice:
Savory Wild Mushroom Bread Pudding

Comments Off 18 December 2009

Truffle Honey Holiday Baked Brie

[tweetmeme]

“Forget the stuffing! Make my custard bread pudding using buttery bread, like challah or brioche, as the base. This is a perfect choice to bring to a potluck because it’s easy to transport.”

Casserole Choice:
Savory Wild Mushroom Bread Pudding
Serves 10 to 12

1 teaspoon olive oil
1 pound egg bread (challah)
2 cups onions, chopped
1 cup celery, chopped
2 tablespoons fresh sage, minced
5 large eggs
2 large egg yolks
3 cups heavy cream
2 ½ cups whole milk
1 bouillon cube, turkey or chicken
1 cup boiling water
2 ounces dried wild mushrooms
1 teaspoon salt
freshly ground pepper
⅓ cup unsalted butter, melted
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