Baked Brie on the Weekend Diner

Baked Brie

Recipe by: Melissa Keister


1 package of brie, round (do not remove rind)
1 sheet of puff pastry dough, thawed
Brown sugar (handful / 2 tablespoons)
¼ Raspberry preserves
¼ cup of pure maple syrup

Cut up apples (red & green)
Non-stick cookie sheet
Parchment paper


Pre-heat the oven to 350 degrees.

Use parchment paper for easier transfer and cleanup.  Take the puff pastry dough and lay it out onto the parchment paper or directly on your cookie sheet. 

Place the round of brie onto the middle of the pastry dough.  Spread the preserves onto of the brie.  Bring up the dough around the brie and cover (cut off any excess if needed).

Drizzle the maple syrup onto of the puff pastry and then place a handful of brown sugar on top (if using the parchment paper put the brie onto the cookie sheet now).

Bake in the oven for about 25-30 minutes, until golden brown.

Let it cool about 10 minutes before serving.

Serve with cut up apples and crackers.


Poached Pears in Spiced Red Wine Sauce

Recipe by: Melissa Keister


4 Bosc Pears
1.5 Cups (12oz) Red Wine (Merlot, Pinot Noir)
1 Cups sugar
1- Naval orange (quartered)
1 teaspoon vanilla extract
2 cinnamon sticks
3 whole cloves
Mascarpone cheese


Peel the pears, trying to leave the steams if possible.  Then cut them in half and take a melon ball remover and remove the core. 

Get a sauce pan and add the wine, sugar, vanilla extract, cinnamon sticks, cloves, and squeeze the juice of the orange quarters into the poaching liquid.  Turn on the stove to medium- medium high heat, bring the liquid to a boil and stir to dissolve the sugar. Reduce to a simmer.  Add the pears and cook for about 20-30 minutes, turning them over about half way through.  Cook until tender when poked with a fork or knife.

Remove the pears with a slotted spoon to a dish.  Cool the pears. (The pears can be made a day ahead of time and held in the fridge until it is time to use) Set them out for about 30 minutes before use.

Take the liquid and reduce on the stove top until syrupy (about 15 minutes).

To serve place 2 pears with the core side up on a plate and fill the cored out section with some Mascarpone cheese, and drizzle the sauce over them. Enjoy!


Cocktail Sauce

Recipe by: Melissa Keister


1 cup catsup
1-2 tablespoons of horseradish (to your taste)
1 tablespoon of lemon juice
½ teaspoon of Worcestershire sauce
¼ teaspoon of salt
Dash of pepper


Mix all ingredients and chill.

When ready to serve, dip shrimp and enjoy.