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Food & Fellowship: Issue XXI

Dec 29, 2020 | Community, Food & Fellowship, Green Acre Staff, News + Announcements

Welcome to FOOD & FELLOWSHIP: Old & New Recipes from the Green Acre Kitchen. Each week we will share three recipes, both old and new. When the day comes—and it will—that we can sit at a table and break bread together again, perhaps we will all have a few new dishes to share.


Appetizers are a great way to start a special dinner or gathering. For a light dinner, consider picking a couple of your favorites and serve with a fresh salad. Here are a few of our favorites.

Cranberry Brie en Croute   

Servings per Recipe: 4-6

This simple yet elegant recipe is a favorite fall and winter appetizer, crowned with jam and wrapped in puff pastry. Warm and gooey cheese is topped with a sweet yet tart, homemade cranberry sauce. For something a little sweeter, you can substitute the cranberry sauce for raspberry jam. Serve with your favorite crackers or thinly sliced baguettes.   

Brie en Croute

INGREDIENTS

1 sheet of puff pastry, defrosted
1 (7 oz.) wheel of brie
½ cup cranberry sauce*
Egg wash: 1 large egg, beaten with 1 tablespoon water

DIRECTIONS:

Preheat the oven to 425°.  

Line a baking sheet with parchment paper and cut the puff pastry into an 8” square. Place brie in the center and top with ¼ cup of jam. Fold corners of dough up and around the cheese, sealing it at the top. Brush with egg wash and bake for 20–25 minutes, or until pastry is golden and cheese has melted.

Let the pastry cool for at least 45 minutes before serving. Garnish the center of the pastry with the remaining ¼ cup of cranberry sauce and serve with crackers or baguettes.  

*World’s Easiest Cranberry Sauce Recipe | Issue # 17 | Celebrating the Local Harvest 


Spinach Artichoke Dip

Servings per Recipe: 6-8

A simple but flavorful appetizer. Roasted garlic and minced garlic give the dip a flavor boost.

Spinach Artichoke Dip

INGREDIENTS:

2 tablespoons olive oil
3 cloves garlic, minced
12 ounces, baby spinach
1 (14) ounce bottle or can of artichoke hearts in water, drained and rough chopped
½ cup mayonnaise
⅔ cup shredded parmesan or romano or blend of two
½ cup sour cream
1 bulb garlic, roasted

DIRECTIONS:

Preheat oven to 350 F. 

Cut the top off of a bulb of garlic. Put on to piece of aluminum foil. Drizzle with oil and sprinkle with salt. Cover and roast for 40 minutes. When cooled, squeeze out the softened garlic. 

Heat oil in a skillet. Add minced garlic. Cook for 2 minutes then add spinach. Sprinkle lightly with salt. Stir and allow to wilt. Continue until spinach has lost most of its moisture. Allow to cool. 

In a bowl mix wilted spinach with remaining ingredients. Transfer to a baking dish and bake until brown and bubbly, 15 to 20 minutes. 


Sriracha-Buffalo Bites

Servings per Recipe: 8 slices

This recipe from Breana Killeen creates a great, and simple, vegetarian substitute for Buffalo wings. Serve with carrot sticks, celery and ranch or blue cheese dressing as you would with chicken.  

Sriracha-Buffalo Bites

INGREDIENTS:

8 cups cauliflower florets, cut into 1 ½” florets
2 tablespoons olive oil
¼ teaspoon kosher salt
2 tablespoons hot sauce, such as Frank’s RedHot®
1 tablespoon sriracha
1 tablespoon melted butter
1 tablespoon lemon juice
Parsley, garnish

DIRECTIONS:

Preheat oven to 450 F.  

Toss cauliflower in salt and oil. Put on parchment lined sheet pan and roast in the oven for 15 minutes, turning once.  

Toss in a bowl with the mixture of the remaining ingredients. Return cauliflower to oven for another 5 minutes. Garnish with chopped parsley right before serving.