Stuffed Baked Brie

Equipment: jellyroll pan, silpat, 10” sauté pan, measuring cups, 8”chef’s knife, 10” bread knife or slicer, mixing bowl, ovenproof serving platter, high heat resistant spatula, pastry brush

1 cup dried apricots, diced

½ cup brandy

1 Tbsp olive oil

1 small red onion, diced

1 small red bell pepper, diced

¾ cup chopped pecans

½ cup white wine

1 bunch fresh basil, chiffonade

1 8-9” brie

1. Plump apricots in brandy at least 4 hours, overnight is best.
2. Heat olive oil in sauté pan, add onions and sauté until translucent.
3. Add red bell pepper, apricots and pecans; cook until peppers are tender.
4. Add white wine and cook another 2 minutes, remove from heat and let cool.
5. When cool, add ¾ of basil.  Gently toss until well mixed.
6. Cut brie in half and stuff with most of filling, reserving some for garnish.
7. Place brie on sheet pan and heat at 350*F for 5 minutes or until soft, remove from oven and garnish with remaining basil.  Serve immediately with pita crisps, crusty bread, crackers or toast points.

Herbed Pita Crisps

1 pack pita bread

1 cup olive oil

1 Tbsp dried oregano

1 Tbsp garlic, minced

1 Tbsp dried basil

salt & pepper to taste

1. Cut pita into 8 slices.
2. Spread pita out on a baking sheet; baste with herb mixture.
3. Bake at 350* for 5-10 minutes or until lightly browned and crispy.

Nancy’s Shrimp Marinated with Capers and Olive Oil

1 c. extra-virgin olive oil

¾ c. white wine vinegar

¼ c. capers with brine

¼ c. sugar

2 teaspoons salt

1 teaspoon chopped fresh parsley

1 teaspoon dry mustard

3 bay leaves

1 garlic clove, pressed

2 pounds cooked medium shrimp

1 onion, thinly sliced

 Lemon slices

Fresh dill sprigs

1. Mix first 9 ingredients in a large bowl. 
2. Add shrimp and onion and toss to coat. 
3. Cover and refrigerate at least 3 hours or overnight. 
4. Transfer shrimp with marinade to serving bowl. 
5. Garnish with dill and lemons.  Set bowl with shrimp into larger bowl filled with ice and serve.

Warm Marinated Olives

1 Tbsp extra virgin olive oil

1 spring rosemary leaves (wash, dry and remove the leaves, discard stem)

3 fresh lemon twists (about 1 – 1 1/2” long)

2 cups mixed olives, rinsed and patted dry

1. Heat the oil, rosemary and lemon in a heavy bottom skillet over medium heat until aromatic, approx. 2 mins. 
2. Add the olives and reduce the heat to low.  Heat through stirring occasionally, about 8 – 10 mins.
3. Remove to a serving bowl and serve warm.

Note: can also add Marcona almonds with olives for a nice mix of warm almonds and olives

Potato Pinchos

Serves 8 – 10

20 baby red potatoes, or fingerling potatoes

½ cup mayonnaise

1 Tbsp capers

2 Tbsp diced, roasted red pepper

Salt and freshly ground pepper to taste

Crushed red pepper (optional for a little kick)

2 – 3 oz Manchego cheese, sliced into thin diagonal pieces

4 - 6 chives, finely chopped

1. Wash potatoes and place them in a heavy bottom saucepan.  Add enough cold water to just cover them, salt them generously.  Bring them to a boil and cook until “fork tender” – when a thin skewer goes in easily and slides back off, they are ready.  Drain and cool.
2. In a mixing bowl, mix together the capers, red peppers, salt and freshly ground pepper, and crushed red pepper as you desire.
3. When the potatoes are cool, cut them in half lengthwise and scoop out a little of the center with a melon baller or small spoon.
4. Spoon a dollop of the mayo mixture into the center.  Top with a slice of manchego cheese.  Arrange on a platter.
5. Lightly dust the potatoes with freshly ground black pepper and a scatter of chopped chives.