36 DECEMBER 20, 2018 RIDGEWOOD TIMES WWW.QNS.COM
HOLIDAY GUIDE
Fuss-Free Holiday Recipe Inspiration
Hosting holiday dinners can be
stressful, even for the most seasoned
home cooks. Between gift
giving, cookie baking, home decorating
and more, there's oft en little time left
to think through a festive feast for a
hungry crowd of family and friends.
While the main entree and dessert
are usually the fi rst courses to be
accounted for when planning, seasonal
appetizers and sides can set
your spread apart. Perfect for intimate
gatherings or larger parties, a simple
app like Cranberry Walnut and Brie
Bites, fi lled with ingredients like Willow
Tree Classic Chicken Salad and
creamy Brie cheese, can leave guests
anxiously awaiting the rest of the meal.
Round out your menu with musthave
sides like potatoes. For example,
a traditional French dish like Dauphinoise
Potatoes are easy to make and
feature a homemade butter and garlic
sauce, thinly sliced potatoes and rich
Gruyere cheese.
Once the hustle and bustle of the
holidays are over, however, one of the
last things many hosts want to do is
cook another big meal. With an option
like Willow Tree Chicken Pies, you can
skip the hassle and get a meal on the
table quickly.
For more easy hosting ideas and
recipes, visit willowtreefarm.com.
CRANBERRY WALNUT AND
BRIE BITES
Prep time: 20 minutes
Cook time: 10-15 minutes
Servings: 12-16
2 packages (17 ounces each) puff
pastry
1 bag (12 ounces) fresh or frozen
cranberries
1 cup sugar, plus additional, to taste
1 orange or lemon, zest only, cut into
strips
2 tablespoons water
salt, to taste
pepper, to taste
1 container (7 1/2 ounces) Willow
Tree Classic Chicken Salad
4 ounces Brie cheese, cut into 48
pieces
1/4 cup fi nely chopped walnuts
2 tablespoons minced fresh sage
Heat oven to 375 F.
Thaw puff pastry sheets according
to package instructions. Once thawed,
unfold into thirds.
Cut each third into 12 equal squares
to make 48 squares.
Grease two mini muffi n tins; press
each puff pastry square into muffi
n cup.
Bake 8-10 minutes; remove from
oven and press center of each cup in
with end of wooden spoon.
While puff pastry is baking, prepare
cranberry sauce. Add bag of cranberries
into saucepan. In pan over low
heat, combine sugar, one strip orange
or lemon zest and water; cook, stirring
occasionally, until sugar dissolves and
cranberries are soft , about 10 minutes.
Increase heat to medium and cook until
cranberries burst, about 12 minutes.
Reduce heat to low. Add sugar, salt and
pepper, to taste; let cool slightly and
reserve.
Fill center of each puff pastry cup
with chicken salad, 1/2 teaspoon cranberry
sauce and one piece Brie cheese.
Bake 5-7 minutes, until Brie is
melted.
Top with chopped walnuts and
minced sage. Serve warm.
DAUPHINOISE POTATOES
Prep time: 20 minutes
Cook time: 30-45 minutes
Servings: 1
8 ounces potatoes
1 tablespoon butter
1 large clove garlic
1/2 cup heavy cream
1 ounce Gruyere cheese, for garnish
salt
pepper
Heat oven to 350 F.
Peel and fi nely slice potatoes.
Add butter to saucepan and melt. Finely
mince garlic and add to saucepan; saute
gently until garlic is pale golden color.
Add cream to saucepan and bring to
rapid simmer but do not boil.
In oven-safe dish, arrange slices of
potato in even layers.
Pour warm cream over potatoes
slowly, allowing to seep between layers
without overfl owing dish.
Top generously with sliced Gruyere
cheese and place in oven, 30-45 minutes
per portion. When done, potatoes
should be golden-brown on top, bubbling
at edges and a knife should slide
easily into center.
Note: Recipe can be multiplied for
additional servings.
Courtesy Family Features
Photo courtesy of Getty Images (Dauphinoise Potatoes)