Bacon, Balsamic Shallot & Black Garlic & Brie In Phyllo

Posted by Annette Bellisari on November 30, 2017

Bacon, Balsamic Shallot & Black Garlic & Brie in Phyllo

Yield: 4-6 servings

Ingredients

5 tablespoons butter, plus for the baking tray

¼ cup Bellisari's Balsamic Shallot and Black Garlic Spread

1 sprig fresh thyme

1 cup bacon diced

1 to 2 tablespoons water or orange juice

Four 12-by-8-inch sheets phyllo pastry

3 to 4 tablespoons melted unsalted butter

One 4- to 5-inch round Brie or Camembert cheese

Chopped pecans(optional)

Fresh bread or crunchy crostini, for serving

Directions

Preheat the oven to 350 degrees F and grease a baking tray with some butter. Add 1 tablespoon of butter to a medium-sized saucepan over medium heat, and when it starts to foam add Bellisari's Balsamic, Shallot & Black Garlic Spread, thyme and bacon. Simmer gently until the bacon has softened and start to become sticky, about 10 minutes and add the water or orange juice for extra liquid if required. Set aside.

Meanwhile, melt the remaining 4 tablespoons of butter. Lay out 1 sheet of phyllo pastry at a time and brush with some of the melted butter. Keep the remaining sheets covered with a damp, clean dishcloth as you work; this prevents them from drying out. Once you have brushed 1 sheet, lay the next sheet over the buttered one, brush with melted butter, and repeat until you have used all f sheets. Turn the stack of sheets over and brush the underside with melted butter too.

Place the Brie in the center of the pastry stack, spoon over the Balsamic Shallot and bacon reduction, gather the corners of the phyllo together and twist at the top. Secure with kitchen string if necessary. Gently place the pastry package onto the baking tray and bake until the pastry is golden, 20 to 25 minutes. Sprinkle the chopped pecans overtop the phyllo and serve warm with fresh bread or crunchy crostini.

Bacon, Balsamic Shallot & Black Garlic & Brie In Phyllo

Posted by Annette Bellisari on November 30, 2017

Bacon, Balsamic Shallot & Black Garlic & Brie in Phyllo

Yield: 4-6 servings

Ingredients

5 tablespoons butter, plus for the baking tray

¼ cup Bellisari's Balsamic Shallot and Black Garlic Spread

1 sprig fresh thyme

1 cup bacon diced

1 to 2 tablespoons water or orange juice

Four 12-by-8-inch sheets phyllo pastry

3 to 4 tablespoons melted unsalted butter

One 4- to 5-inch round Brie or Camembert cheese

Chopped pecans(optional)

Fresh bread or crunchy crostini, for serving

Directions

Preheat the oven to 350 degrees F and grease a baking tray with some butter. Add 1 tablespoon of butter to a medium-sized saucepan over medium heat, and when it starts to foam add Bellisari's Balsamic, Shallot & Black Garlic Spread, thyme and bacon. Simmer gently until the bacon has softened and start to become sticky, about 10 minutes and add the water or orange juice for extra liquid if required. Set aside.

Meanwhile, melt the remaining 4 tablespoons of butter. Lay out 1 sheet of phyllo pastry at a time and brush with some of the melted butter. Keep the remaining sheets covered with a damp, clean dishcloth as you work; this prevents them from drying out. Once you have brushed 1 sheet, lay the next sheet over the buttered one, brush with melted butter, and repeat until you have used all f sheets. Turn the stack of sheets over and brush the underside with melted butter too.

Place the Brie in the center of the pastry stack, spoon over the Balsamic Shallot and bacon reduction, gather the corners of the phyllo together and twist at the top. Secure with kitchen string if necessary. Gently place the pastry package onto the baking tray and bake until the pastry is golden, 20 to 25 minutes. Sprinkle the chopped pecans overtop the phyllo and serve warm with fresh bread or crunchy crostini.

Sweet Potato Fig Au Gratin

Posted by Annette Bellisari on November 16, 2017

Ingredients

¼ Cup Bellisari’s Blistered Jalapeno & Fig Spread

2 tablespoons olive oil

5 cups onion, sliced

3 tablespoons dark brown sugar

1/4 teaspoon cayenne pepper

1/3 cup butter

3 tablespoons all-purpose flour

2 cups half-and-half

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika

1/2 teaspoon black pepper, ground

1 1/2 teaspoons salt

3 lb sweet potatoes, peeled, very thinly sliced

2 cups Parmesan cheese, grated

2 tablespoons fresh parsley, chopped, optional

Directions

Preheat the oven to 350°F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.

In a large skillet over medium-high heat, heat the olive oil. Add half of the sliced onions and cook 5 minutes, stirring frequently. Reduce the heat to medium. Cook until the onions are dark golden brown, 10 to 15 minutes, stirring frequently. Sprinkle with 1 1/2 tablespoons brown sugar and the cayenne. Remove with a slotted spoon and repeat the procedure with the remaining half of onions. Add more oil, if needed, and the remaining 1 1/2 tablespoons brown sugar. Drain well, and combine the onions, tossing well.

In a small saucepan, melt the butter over medium heat. Sprinkle with the flour and stir well with a whisk. Cook 2 minutes, stirring constantly. Gradually whisk in the half-and-half, stirring constantly. Add in the mustard, Bellisari’s Blistered Jalapeno & Fig Spread, paprika, pepper and salt. Cook, stirring frequently, until thickened. Remove from the heat.

In the prepared baking dish, layer in the ingredients in this order: half of potatoes, half of sauce (about 1 cup sauce) and 1 cup Parmesan. Repeat with the remaining potatoes cheese, sauce and top with the reserved onions. Cover with aluminum foil and bake until the potatoes are tender when pierced with a knife, about 30 minutes. Remove the foil and bake until bubbly and the cheese is melted, about 15 minutes more. Remove from the oven and let stand for 10 minutes before serving.

Adapted from a Paula Dean recipe.

Sweet Potato Fig Au Gratin

Posted by Annette Bellisari on November 16, 2017

Ingredients

¼ Cup Bellisari’s Blistered Jalapeno & Fig Spread

2 tablespoons olive oil

5 cups onion, sliced

3 tablespoons dark brown sugar

1/4 teaspoon cayenne pepper

1/3 cup butter

3 tablespoons all-purpose flour

2 cups half-and-half

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika

1/2 teaspoon black pepper, ground

1 1/2 teaspoons salt

3 lb sweet potatoes, peeled, very thinly sliced

2 cups Parmesan cheese, grated

2 tablespoons fresh parsley, chopped, optional

Directions

Preheat the oven to 350°F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.

In a large skillet over medium-high heat, heat the olive oil. Add half of the sliced onions and cook 5 minutes, stirring frequently. Reduce the heat to medium. Cook until the onions are dark golden brown, 10 to 15 minutes, stirring frequently. Sprinkle with 1 1/2 tablespoons brown sugar and the cayenne. Remove with a slotted spoon and repeat the procedure with the remaining half of onions. Add more oil, if needed, and the remaining 1 1/2 tablespoons brown sugar. Drain well, and combine the onions, tossing well.

In a small saucepan, melt the butter over medium heat. Sprinkle with the flour and stir well with a whisk. Cook 2 minutes, stirring constantly. Gradually whisk in the half-and-half, stirring constantly. Add in the mustard, Bellisari’s Blistered Jalapeno & Fig Spread, paprika, pepper and salt. Cook, stirring frequently, until thickened. Remove from the heat.

In the prepared baking dish, layer in the ingredients in this order: half of potatoes, half of sauce (about 1 cup sauce) and 1 cup Parmesan. Repeat with the remaining potatoes cheese, sauce and top with the reserved onions. Cover with aluminum foil and bake until the potatoes are tender when pierced with a knife, about 30 minutes. Remove the foil and bake until bubbly and the cheese is melted, about 15 minutes more. Remove from the oven and let stand for 10 minutes before serving.

Adapted from a Paula Dean recipe.

Bacon, Baby Bellas And Rosemary Stuffed Pork Loin

Posted by Annette Bellisari on November 09, 2017

Bacon, Baby Bellas and Rosemary Stuffed Pork Loin

Serves 6

Ingredients

5 tablespoons extra-virgin olive oil, plus more for brushing

1 Jar of Bellisari’s Saigon Street Sauce

4 slices bacon, chopped

8 ounces baby bellas mushrooms, thinly sliced

Kosher salt and freshly ground pepper

1 tsp ground rosemary

1 clove garlic, finely chopped

1 tablespoon breadcrumbs

2 pork tenderloins (2 to 2 1/2 pounds total), trimmed

10-12 toothpicks or butcher twine

Directions

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and ground rosemary. Let cool.

Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks. You can also use butcher twine.

Preheat oven to 375 degrees brush the loins with Bellisari’s Saigon Street Sauce leaving enough to baste before serving. Cook until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, baste one last time with Saigon Sauce and let rest about 10 minutes.

*I serve my pork with purple new potatoes tossed in olive oil, salt and pepper, fresh rosemary and bake in the oven until soft.

Bacon, Baby Bellas And Rosemary Stuffed Pork Loin

Posted by Annette Bellisari on November 09, 2017

Bacon, Baby Bellas and Rosemary Stuffed Pork Loin

Serves 6

Ingredients

5 tablespoons extra-virgin olive oil, plus more for brushing

1 Jar of Bellisari’s Saigon Street Sauce

4 slices bacon, chopped

8 ounces baby bellas mushrooms, thinly sliced

Kosher salt and freshly ground pepper

1 tsp ground rosemary

1 clove garlic, finely chopped

1 tablespoon breadcrumbs

2 pork tenderloins (2 to 2 1/2 pounds total), trimmed

10-12 toothpicks or butcher twine

Directions

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the bacon and cook until crisp, about 8 minutes. Add the mushrooms, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. Add the garlic and cook 1 minute. Remove from the heat and stir in the breadcrumbs and ground rosemary. Let cool.

Soak 10 to 12 toothpicks in water to prevent them from burning. Rinse the pork and pat dry. Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. Spread the mushroom mixture over the 2 tenderloins. Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks. You can also use butcher twine.

Preheat oven to 375 degrees brush the loins with Bellisari’s Saigon Street Sauce leaving enough to baste before serving. Cook until a thermometer inserted into the center of the pork registers 140 degrees F, 25 to 30 minutes. Transfer to a cutting board to rest, baste one last time with Saigon Sauce and let rest about 10 minutes.

*I serve my pork with purple new potatoes tossed in olive oil, salt and pepper, fresh rosemary and bake in the oven until soft.

Tri Colored Carrots

Posted by Annette Bellisari on November 02, 2017

Ingredients

Serves 6-8

3 to 4 bunches (depending on size) fresh tri colored carrots, peeled

2 tablespoons extra-virgin olive oil

2 tablespoons honey

Salt and freshly ground black pepper, to taste

*You can garnish with arugula, roasted pepitas, cinnamon or just serve as is with a sprig of rosemary.

Instructions

Preheat the oven to 450°:F. Cut the carrots into thirds, crosswise on a sharp diagonal.

Bring salted water to a boil in a large pot fitted with a steamer basket. Let carrots steam until just tender, about 5 minutes. Drain and place in a bowl. Toss with the oil, honey, salt and pepper. Place the carrots on a baking sheet in a single layer and bake for 25 minutes. Loosen them from the baking sheet with a spatula. Adjust the seasonings and remove to a serving bowl.

Tri Colored Carrots

Posted by Annette Bellisari on November 02, 2017

Ingredients

Serves 6-8

3 to 4 bunches (depending on size) fresh tri colored carrots, peeled

2 tablespoons extra-virgin olive oil

2 tablespoons honey

Salt and freshly ground black pepper, to taste

*You can garnish with arugula, roasted pepitas, cinnamon or just serve as is with a sprig of rosemary.

Instructions

Preheat the oven to 450°:F. Cut the carrots into thirds, crosswise on a sharp diagonal.

Bring salted water to a boil in a large pot fitted with a steamer basket. Let carrots steam until just tender, about 5 minutes. Drain and place in a bowl. Toss with the oil, honey, salt and pepper. Place the carrots on a baking sheet in a single layer and bake for 25 minutes. Loosen them from the baking sheet with a spatula. Adjust the seasonings and remove to a serving bowl.

Halloween Poison Fig Apples

Posted by Annette Bellisari on October 26, 2017

Ingredients

¼ cup Bellisari’s Blistered Jalapeno & Fig Spread

2 C. Granulated Sugar

½ C. Light Corn Syrup

¾ C. Water

½ t. Black Gel Icing Color

12 small Apples

Wooden skewers

Directions

Start by washing your apples, drying them, and removing the stems(twist until they snap off or use the tip of a paring knife to dig them out). Make sure that you remove as much wax as possible from the outside of the apple. Insert wooden skewers(knobby sticks are also fun!) into the center of each apple.

Assemble ingredients. Make sure to have a small cup of water and a basting brush nearby. You’ll also want to have a sheet of parchment paper next to the stove to set your apples on after dipping.

Add the sugar, water, and corn syrup and Bellisari’s Blistered Jalapeno & Fig Spread to a medium saucepan. Add about ½ teaspoon of purple gel icing color to the pan and stir lightly.

Fix a candy thermometer to the side of the pan and turn the heat on to medium-high. While the mixture heats up and begins boiling, continuously brush down the sides of pan with water using the basting brush to prevent sugar crystals from forming. Do not stir the syrup once it has started to boil!

When the syrup reaches a temperature of 290 degrees F(143 C.), remove from the heat(remove the thermometer as well). Working quickly, tilt the pan to the side to concentrate the syrup and dip each apple into the mixture, turning to coat all sides.

Hold the apple above the pan and let the excess syrup drip off for a few seconds.*Let the candy cool for 30 seconds and stir to break up the bubbles before dipping for a smoother finish.

Hold the apple upside down for a few seconds before placing on the parchment paper to help prevent excessive pooling of the candy.

Once the apples have hardened and cooled they are ready to eat!

*These are best served and eaten on the day they are made. The longer they sit, the more moisture will build up in the apple and the candy will eventually start to dissolve.

Adapted from WannaBite.com recipe