Liaison College
Lakeshore Campus

2974 Lakeshore Blvd. W.
Toronto, ON M8V 1J9
Telephone: 416-259-1010
Fax: 416-259-7848

Fun with Food Recipes

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Here's what you missed from our previous Fun with Food Cooking Classes.

Brie in Phyllo Pastry with Caramelized Walnuts and Apples

Serves 16

Ingredients:

• 4 small Brie
• 1 package phyllo dough
• 2 eggs
• ¼ cup milk
• 1 cup walnut pieces
• 4 apples peeled and sliced
• 1 cup brown sugar
• ¼ cup unsalted butter
• Pinch cinnamon

Method:

Lay out the phyllo dough.
Place one Brie wheel in the centre of each square.

In a small bowl, beat eggs and milk.
Brush egg wash along the edges of the pastry, pinch together, sealing the Brie inside.
Turn over, fold side down, and brush the pastry with the rest of the egg wash.
Cover and chill in the fridge for 30 minutes.

Pre-heat oven to 400 °F.
Bake until golden brown. Let stand for 10 minutes to let cheese settle.

In a pan over medium heat, add remaining ingredients and simmer until butter and sugar become smooth and apples are tender. Ladle over top of pastry.

Cranberry Glazed Cocktail Meatballs

Serves 16

Ingredients:

• 2 lb ground beef
• 1 lb ground pork or 3 lb ground chicken or veal
• 1 tablespoon garlic powder
• Salt & pepper
• Hot sauce to taste
• Lea & Perrins to taste
• ¼ cup chopped parsley
• ¼ cup chopped chives
• 6 eggs, large
• 1 or more cups breadcrumbs
• 1 tablespoon Dijon mustard
  
  
• 2 can cranberry jelly
• 2 oz grand marnier or orange liquor

Method:

Mix together all of the ingredients except the jelly and liquor.
Adjust seasoning to taste.
Shape the meat mixture into brussel sprout size balls and
Chill 30 minutes.

Pre-heat oven to 350 °F .
Bake the meatballs until firm to the touch.

While the meatballs bake, heat the cranberry jelly and alcohol in a small saucepan until the jelly dissolves.
Set aside and keep warm.

When the meat is done, pour the sauce over the meatballs, tossing to coat
Serve in a bowl, with toothpicks.

Devils on Horseback Hors' d'Oeuvres

Serves 16
Pre-heat oven to 350 ° F

Ingredients:

• 32 pitted prunes
• 32 pimento stuffed olives
• 16 strips of bacon cut in half lengthwise

Method:

Stuff each prune with an olive.
Wrap each with a half strip of bacon.
Secure with a toothpick

Place devils on a baking tray lined with parchment paper.
Bake until the bacon is golden brown and crisp.
Serve hot.

Prosciutto, Dijon and Rosemary Pinwheels

Serves 16
pre-heat oven to 400 ° F

Ingredients:

• 2 sheets of Puff Pastry
• 24 thin slices of Prosciutto
• 1 small jar of Dijon mustard
• 1 bunch Rosemary finally chopped
• Salt and pepper to taste

Method:

Roll out each sheet of pastry to 1/8” thick.
Spread with a thin layer of mustard.
Sprinkle evenly with the chopped rosemary.
Season with salt and pepper.
Cover with prosciutto slices.

Roll up each pastry sheet into a spiral.
Chill the rolls for 30 minutes.

Remove from fridge and slice each roll into ¼” slices.
Lay out slices on baking sheet.
Bake until golden brown and crisp.

Serve cool or warm.