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Dried Cherries, Pecans and Rosemary Brie en Croute

2009-12-12T08:37:00.000-08:00

Ingredients

1/2 (17.3 ounce) package Pepperidge Farm® Puff Pastry Sheets
1 egg
1 tablespoon water
1/3 cup dried cherries, softened*
1/4 cup chopped toasted pecans
1/4 cup honey
1/2 teaspoon chopped fresh rosemary leaves
1 (13.2 ounce) round Brie cheese
1 (26 ounce) package Pepperidge Farm® Entertaining Cracker Quartet Collection

Directions

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. Fold two opposite sides of the pastry over the cheese. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture.
Decorate the top with pastry scraps or additional rosemary, if desired. Brush the pastry with the egg mixture.
Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.

*To soften cherries, mix the cherries and1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry.

thanks to allrecipes.com

Rendang - Indonesian Recipe

2009-12-12T04:53:00.000-08:00

Ingredients

2 lb of beef
20 pieces of shallots
10 pieces of garlic
150 gram red chili pepper
50 gram ginger
10 pieces of clove leaves
60 gr kunyit
300 gr candle nut
5 helai salam
8 cups of thick coconut milk
8 cups of thin coconut milk

Direction

Cut beef into several-bite sized pieces, and boil until half done
Skin shallots, garlic, and mix with chili, ...
Brown this spice mix for a few minutes
Boil beef and this spice mix in the thin coconut milk
Put in daun
Boil until dry
Add thick coconut milk, boil until coconut milk dries while mixing it occassionally

Cherry Marinated Beef with Roquefort Polenta and Corn Salsa

2009-12-10T08:39:00.000-08:00

From Midwest Living

Meaty ribeye steaks are marinated in cherry juice concentrate, garlic, and rosemary and then grilled to perfection in this main-dish recipe.

Ingredients

4 beef tenderloin or ribeye steaks, , cut 1-1/2-inches thick
1/2 cup frozen cherry-apple juice concentrate, thawed
1/2 cup olive oil
1 to 2 tablespoons freshly ground black pepper
1 tablespoon snipped fresh rosemary
1 clove garlic, minced
Roquefort Polenta (see recipe center)
Sweet Corn Salsa (see recipe center)

Directions

1. Trim fat from steaks. Place meat in a large resealable plastic bag set in a shallow dish.

2. For marinade: In a small bowl, stir together juice concentrate, oil, pepper, rosemary and garlic. Pour over meat; close bag. Marinate in refrigerator for 3 hours.

3. Drain meat. Discard marinade. For a charcoal grill, arrange medium coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack over drip pan. Cover; grill for 16 to 20 minutes for medium-rare (145 degrees F) or 20 to 24 minutes for medium (160 degrees F) or until desired doneness, turning halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Cover and grill as above.)

4. To serve, on each warm plate, place a scoop of polenta in middle of plate and top with steak. Top with a spoonful of corn salsa. Makes 4 servings.

Nutrition Facts

Calories 689, Total Fat 40 g, Saturated Fat 14 g, Cholesterol 175 mg, Sodium 804 mg, Carbohydrate 30 g, Fiber 3 g, Protein 52 g. Daily Values: Vitamin A 0%, Vitamin C 70%, Calcium 5%, Iron 38%.

Percent Daily Values are based on a 2,000 calorie diet

thanks to recipe.com