Here are the first pictures taken with the new camera.
Husband took this one of the sunrise from inside the sunporch, thus the flash reflection on our neighbor's house.
And here is the brie. The recipe follows.
Baked Brie
1 sheet of frozen puff pastry
1 round of brie, rind trimmed on one side
1 pear, peeled, cored, and sliced thinly
1 tablespoon of butter
½ cup chopped walnuts
½ cup dried cranberries
½ cup golden raisins
1 tablespoon honey or brown sugar
1 tablespoon bourbon (Optional)
Preheat oven to 425°.
In a microwave-proof bowl, mix butter, walnuts, dried fruit, honey/brown sugar, and bourbon. Microwave for only about a minute. Mix well and set aside.
Defrost puff pastry. Roll on a floured surface (turning often) so that pastry is about 4" larger than brie. (Pastry will be square or rectangular).
Place brie, trimmed side up on pastry.
Arrange thinly sliced pears atop the brie. Pour fruit/nut mixture on top of pears. Fold pastry corners over brie as you would wrap a package. Place on ungreased baking pan. (Pan should have slight sides -- there's a lot of butter in puff pastry!) Gently vent the top with a fork or small slits with a knife. Brush with a beaten egg. Bake in bottom half of oven for 10 minutes. Lower the oven temp to 375°. Continue baking for 25 minutes. Let sit for 10 minutes before slicing.
Husband took this one of the sunrise from inside the sunporch, thus the flash reflection on our neighbor's house.
This is the first photo I took. I like the dimension, but you really can't see the nest, which is what I was going for.
Baked Brie
1 sheet of frozen puff pastry
1 round of brie, rind trimmed on one side
1 pear, peeled, cored, and sliced thinly
1 tablespoon of butter
½ cup chopped walnuts
½ cup dried cranberries
½ cup golden raisins
1 tablespoon honey or brown sugar
1 tablespoon bourbon (Optional)
Preheat oven to 425°.
In a microwave-proof bowl, mix butter, walnuts, dried fruit, honey/brown sugar, and bourbon. Microwave for only about a minute. Mix well and set aside.
Defrost puff pastry. Roll on a floured surface (turning often) so that pastry is about 4" larger than brie. (Pastry will be square or rectangular).
Place brie, trimmed side up on pastry.
Arrange thinly sliced pears atop the brie. Pour fruit/nut mixture on top of pears. Fold pastry corners over brie as you would wrap a package. Place on ungreased baking pan. (Pan should have slight sides -- there's a lot of butter in puff pastry!) Gently vent the top with a fork or small slits with a knife. Brush with a beaten egg. Bake in bottom half of oven for 10 minutes. Lower the oven temp to 375°. Continue baking for 25 minutes. Let sit for 10 minutes before slicing.
