I am beginning to practice what I preach and finding my sermons to be quite practical. We freely give advice and sometimes even get paid for it but why do we not use it ourselves? You know the scenario, doctor tells patient not to smoke and lose some weight while their at it, then goes out for a cheese steak, fries, and a few smokes themselves. Are we above our own advice? Well not any more! I am listening to both my personalities and carrying out their wisdom bearing voices to the nines.
I have a few signature dishes, old stand-bys, and frequently requested recipes. The ingredients are readily available, straight forward and often times regular inhabitants of my pantry, freezer, and refrigerator. But why do I let them run out, I mean really run out, for months even? Well I have decided to keep a running supply of a few select items that can be whipped together to complete a dish, last-minute-company-just-pulled-in-the-driveway-appetizer, or “hey can you bring a dessert to the potluck tonight?” I am changing my “No Ingredients Left Act” to “An Ingredient For Every Pot Act” starting with these little gems; Brie Tarts. Nifty, sophisticated little affairs that go long on visual appeal and taste.
Brie Tarts
1 (15 count) mini frozen Phyllo cups (tenants of my freezer)
Brie cheese– cut into 15 cubes the size of a regular dice (refrigerator regular attendee)
2 1/2 T. apricot preserves-or any other jam or preserves (hangs out on my refrigerator door)
15 pecan halves (freezer drawer monger)
Preheat oven to 400°. Remove Phyllo cups from their package and place on a cookie sheet. Place one cube of Brie in each cup and top with 1/2 t. preserves then a pecan half. Bake for about 10 minutes or until cheese is melted and preserves bubble. Remove to a pretty serving device and enjoy warm or at room temperature.
