end-of-the season
bbq
by
Erika
Molnar
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hors d’oeuvres
Baked
Brie with Pecans
Brie, one wedge (about ½ lb.)
Pecans, 10-15 halves
1/4 cup Brown sugar
1/3 to 1/2 cup Maple syrup
1 box plain table water crackers
1. Place brie in an ovenproof dish. I use an old serving dish of my
grandmother’s; it’s an oval about 8" long by 4" wide.
2. Put pecans on top of brie wedge, then crumble brown sugar over entire
thing.
3. Preheat oven to 300 degrees F. Pour maple syrup over brie and place
in oven.
4. Bake for 30 minutes or until brie has completely melted and is
bubbling. It will squish flat and mix with the syrup; might look ugly
but it will taste fabulous.
5. Serve hot, spooned onto plain table water crackers.
Guacamole
2 ripe avocados
1/2 c. salsa (I like Mrs. Renfroe’s Hot)
juice from one lime
1 T black pepper
1/2 t. salt
white and blue and yellow corn tortilla chips
1. Cut avocados in half and remove pit. Clean pit well and save.
2.
Spoon flesh into a bowl and smoosh with the back of a spoon or fork.
3. Add salsa, lime, pepper and salt. Blend well with fork.
4. Put avocado pit in guacamole to prevent browning.
5. Serve with tortilla chips.
Crudités
(Veggies)
baby carrots
radishes for garnish
celery
cherry tomatoes
cucumbers
2 bell peppers (red, yellow, green)
hummus (you can make this yourself or buy it pre-made)
Preparation: Cut
vegetables to desired size. Serve
on a plate with hummus for dipping.
this
way for the main course recipes
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lounge . nourish
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host . laze
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