apricots

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen? A Second Helping of Baked Brie!  I typically serve this as an appetizer, with French preserves and almonds on top, but it also makes a wonderful dessert with a light fruity wine. 

BAKED BRIE
Ingredients:
14 ounce wheel of Brie*
1/4 cup apricot preserves 
2 tablespoons almonds, sliced
2 tablespoons butter, melted
1 teaspoon red pepper flakes, optional
* Camembert is a milder substitute. 
Directions:
Preheat oven to 325°. Remove Brie wheel from package and slice off the top surface of the rind. Place the wheel in a small oven-proof dish. Lightly score the cheese. Spread the apricot preserves over the exposed cheese surface. Sprinkle with almonds. Pour the butter over all. Garnish with red pepper flakes on top. Bake the Brie uncovered for 15-20 minutes until the cheese is soft and heated through. Serve in the same dish to keep it warm. 
Sliced fruit, deli crackers, and crusty baguettes make a nice compliment to the rich, creamy flavor. 

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen?  Apricot-Orange Crumble Bars!  Who doesn’t love this saucy little fruit?  Apricots add an exotic touch of class to everything from appetizers to dessert. Try a dollop of jam on a round of baked Camembert cheese sometime.  It is decadent!  My recipe today serves as a breakfast food, an afternoon snack, or a delicate dessert option.  

APRICOT-ORANGE CRUMBLE BARS

Ingredients:
2 cups flour
1teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter
1cup sugar
Directions:
Cream together sugar and butter. Mix flour, salt, and baking soda together. Add dry ingredients together. Spread 3/4 of batter into a 9×13 greased dish.  Sprinkle with 1 teaspoon of ground cinnamon.  Spread 12 ounce dollops of Bonne Maman Apricot Preserves* on top.  Slice dried apricot pieces over jam mixture.  Fill in with a tablespoon or two of Bonne Maman Orange Marmalade*.  Crumble remaining batter on top.  Sprinkle with 1/4 cup brown sugar.  Bake 350* for 30-35 minutes.  Cool slightly and cut into 24 squares. 
* Bonne Maman is a product of France.