Questions of bacon greatness....

I would like to start out by making a disclaimer:  You maybe offended, or even outright appaulled by reading any further.  I stand by my statements, fully and completely.  I will not judge you or your bacon wrapped anything at the next party or function. I am simply asking you to step back and take a look at your consumption and uses for this ever so popluar smoked pig.

 I find myself quite confused and torn from a seemingly very simple ingredient.  BACON.  Most start drooling at the very sight of the word.....yes, it's true and I have witnessed it first hand.(no names mentioned) When I read the words "wrapped in bacon", the first thing that comes to my mind is not the salty crunchiness, yet it's "what are they trying to hide under a layer of thick pork".   In my experiences, things that are wrapped in bacon are virtually tasteless and very apathetic.  I've noticed that whether it's bland peppers with a blend of unsalted cheeses, a sad shrimp that's overcooked, or chicken/meatloaf  all in a casing of thick smoked meat is all of the sudden the most decedent thing some have ever tasted.  This is the issue I'm torn with.  I don't have a personal problem with the meat, but I feel the misuse of it has taken over sad menus and dinner parties with a vengeance.  I am fond of bacon to enhance a dish. It adds just enough of a smokey salted finish to enhance another delicious layer of depth to a dish.  Bacon with a fluffy omelet is the perfect counterpart to an enjoyable brunch. Thick slices on a burger, breaks up the softness of the meat and gives it the BBQ flavor many enjoy daily.  All of these are perfectly acceptable uses, but when the slice takes over the entire flavor and texture of the main idea or theme, this is where you loose me.

With that being said, I would like to introduce you to my succulent Bacon Marmalade.  This sticky, salty, sweet combo offers the perfect balance with acidity and slight crunch.  My favorite way to enjoy it is on a crostini slathered with Brie and topped with toasted walnuts of pecans, or spread thickly on a hot cheddar biscuit.   The uses are endless and flavors are sure to satisfy the most notorious bacon consumers.

Bacon Marmalade:

1 1/2 lb bacon, chopped 
1 medium red onion, chopped
1 Serrano pepper , finely chopped (optional)
3/4 cup Brown Sugar
1/2 cup balsamic vinegar
1/4 cup maple syrup

 Place the chopped bacon in a medium skillet.Cook bacon until crisp. Remove with a slotted spoon and drain.

Remove all but 2 Tablespoons of the bacon grease from the skillet. Add the onions and pepper to the skillet. Cook onions until tender.

Add the brown sugar, maple syrup, balsamic vinegar. Add the bacon back to the skillet simmer over low/med heat until thick.  Place in food processor and pulse until finely chopped. Store in mason jar and keep in fridge.

Toasted Crostini slathered in creamy Brie and slathered in Bacon Marmalade

For the passionate only. What do you do when a chef falls from a car?

I'm a passionate woman, lover, wife, mother, friend, and chef.  I love what I do, and I wouldn't trade any of my experiences for anything this world has to offer.   They have made me who I am today, and the have all helped me to better my perspective on life and more importantly, about LIVING WELL.  I refuse to be anything less than full throttle in my passionate adventures, and I don't intend on backing down.  

    With that being said, when you are a foodie fanatic and everyday, you are looking for or testing new recipes, plating design, or restaurants, one is bound to hit a little diversity.  When I was a teen, a common question while playing "truth and dare', or (let's be real) "Spin the bottle", was, "What's the most embarrassing thing that's ever happened?"  I never had an answer, and would rack my brain to find something that turned my cheeks red, or had made me want to run for my life.  Nothing ever came to me.  The more I think about it now as an adult, the more I realized I had never done anything I was truly passionate about or that I was willing to put myself on the line for.  

   You see, with every avenue of life whether a construction worker, lawyer, chef, minister, parent, student, or spouse, there is a certain element of risk that must be taken in order to achieve the best outcome.  Sometimes it's addressing a crowd in a controversial speech, or walking the highest scaffle to reassure a job well done, sometimes it's laying your emotions or truth on the table to grow a relationship, and at other times, it's grabbing something you've never worked with before and creating a masterpiece.  

   Being a risk taker doesn’t mean you are always putting your life on the brink of seeing eternity, I simply means that you are just willing.  Sometimes the path of risk is an emotional one, and at others, it's a time to see if you can simply laugh at yourself in times that you may have taken yourself too seriously.  There are all types of growth through risks, and you'll never know what you're truly designed for until you decide to take them.

    Now, as I have walked out my passions in life with my food adventures with all my heart, I have endured quite a number of cheek burning, heart pounding, sweat stained, and proud moments.  But the question still remains: 


What do you do when....

1) You drop an entire of platter of ziti meant for 40 on the floor

2)Walk around Kroger's cheese section with my top COMPLETLY down (due to carrying a baby while shopping).... and no, no one stopped to tell me

3)After placing 100 hand formed mini pies on the dessert bar, at a very elite dinner party, an elderly motorists runs into it crashing it to the floor

4) Catching on fire the head of cardiology @ Baylor’s, oven. (Luckily, they were having such a "good time", no one but my staff noticed

5)During the middle of a demo, realizing my zipper was down

6)Spilling my drink on one of the most highly respected chef in Dallas

7)Falling from my car walking into brunch flat on my face in the street

Well, what I do might surprise you, or shock you.  I don't wither away and hide. I don't cut off my relationships, or make excuses.  No. I own it, I use it, I learn from it, and I enjoy it.  I choose to live out my dream, and love my passion.  It may be risky, and at times it may be rough, and you may even have a couple of skinned knees or a broken heart, but it will make you love more and you will learn not only to just live, but to live well.

    

Summer in the South

Yes, the temperatures reach at least 100 for numerous weeks on end, the pools slowly feel like bath water, and the humidity seems to stick to every inch of your body, but there is something I adore about Texas summers that seem to make the heat vanish from my memory. The gardens are full with the hottest peppers around, the tomato bushes droop from the Big Boy clusters, and my basil gets as big as a Texas Mequite. As wonderful as that all sounds, it's the staring at purple stained fingers, and a bucket full of berries that burst in your mouth that is the simple pleasure of living here that makes my heart jump. I'll be honest, more are eaten when picking than seem to make it to the kitchen, but when I've managed to have some sort of self control, my excitement quickly turns to a delicious  and juicy berry bubbling up from a buttery sweet crust. Cobblers are a staple at my home so much so that many a time they are picked over cakes on birthdays, and the leftovers (if there are any) are always on the breakfast menu when the sun comes up. The smells of fruit saturate the air, and the anticipation of warm fruit bathed in cold cream makes the awaiting audience salivate. Spooned out and dolleped perfectly with a scoop of sweetened cream or fresh home-churnned ice cream is my summer staple.  No one says it better......
 "Simply perfect in every way" - Mary Poppins

Here are two of my favorites:

Black Berry Cobbler:

3c. black berries
2/3c. sugar (divided)
1 1/2c. flour
1/2tsp salt
1TBL baking powder

Berry Pickin' at it's best!

1 1/2 stick butter
1/2c whole milk or cream
3 TBL  raw cane sugar for topping

Preheat oven to 350
Butter a 9x13 baking dish.  place berries on bottom and sprinkle  1/3c sugar evenly.  In a food processor, pulse flour,  salt, baking powder, sugar, and 1 stck of butter until "peas" are formed. Add milk and pulse just until it comes together.  Spoon over berries.  Melt remaining butter and pour over the dough.  Sprinkle with cane sugar.
Bake 30-40 minutes or until lightly brown.

I prefer a mix of granny smith and fuji

Apple Cobbler With Honey Crust and Fresh Caramel Drizzle
Filling:
2 1/2 lbs apples, peeled and sliced and tossed with juice from 1/2 lemon
1/2 c. brown sugar, firmly packed
2 TBLS Flour
1TBL Vanilla
3TBL butter, melted
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
Dough
1 1/2c. flour
1tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 TBL cold butter
1tsp cinnamon
1/4c + 1TBL. Honey

Honey adds just enough sweetness.....try to find your honey as local as possible

1/4 c. Half and Half
2TBLS heavy cream - to brush on top
Preheat oven to 375
Toss all filling ingredients together in a bowl and spread into 9x13 baking dish.  In processor, combine all dough infredients until dough comes together.  Drop by spoonfulls over apple mixture.  Brush cream on dough and bake 35 minutes. Serve with ice cream and Caramel Sauce:

Homemade Caramel Sauce

• 1 1/4c sugar
• 1/3c water
• 3/4c whipping cream 
• 1/3c butter 
• 1/2tsp vanilla 
• Combine sugar and water in a large saucepan; cook over medium-low heat, stirring often, until sugar dissolves. Increase heat to medium-high, and boil gently, without stirring, until syrup turns a deep amber color, occasionally brushing down sides of pan with a wet pastry brush and swirling pan (about 8 minutes).  Gradually add cream (sauce will bubble). Add butter; stir gently until smooth. Remove from heat, and stir in vanilla.

Start Your Spring Right!

I have a love affair with cookies. No, really…..a true melt my heart love affair. Cookies take my mind and memory to so many people, events, celebrations, and holidays that make my soul giggle and heart smile. Cookies are my childhood indulgence and my adult secret passion. With each tray that is slid into the oven, and each bite that my mouth savors, my taste buds are in a euphoric nirvana that dances on my palate. Maybe it’s the tradition, it could be the memories of sneaking cookie dough behind my mother’s apron, or it may be the simple fact that no matter where a person is in life and where they go in the world, those smiles can be formed out of the smallest morsels. I am the avid baker, and the obsessive seeker of perfection. I am always tweaking, writing, experimenting, and tasting my way s to create and enjoy one of life’s’ most decadent pleasures….The Cookie.


Zesty Lavender Shortbread Cookies

•1/2 cup butter or margarine, softened
•1/3 cup sugar
•1 egg
•1 tablespoon lemon juice
•1/4 teaspoon pire lemon extract
•1 1/2 cups flour
•1 tablespoon fresh lemon zest, chopped
•1 tablespoon dried lavender flowers
•1 pinch salt
•Powdered sugar for dipping

1.Preheat oven to 350 degrees. In a large mixing bowl, cream butter and sugar together until light and fluffy. Whisk or beat in the egg, lemon juice and almond extract until well blended.

2.In a separate bowl, mix together flour, lemon zest, lavender and salt. Add the dry mixture to the creamed mixture and blend together to form a soft ball. Drop by teaspoon onto a nonstick cookie sheet, then flatten slightly with the back of a spoon.

3.Bake 8 to 10 minutes or until cookies are lightly browned. While warm, coat with powdered sugar

Haute Bites: Perfect Indulgence, one bite at a time.

Haute Bites was birthed out of a passion to pass on and let others indulge in their culinary desires by four hands with big hearts and a zeal for the delicious side of life. Simple feature menu offerings packed with the freshest ingredients, and a flare for the extraordinary. We are two passionate cooks with a love and desire to share the small things that make this world even more perfect....food.

Our goal is not just give you what you want, but to indulge you with what you crave.
Too many times we have desires on our palate, that seem to be a simple, yet a longing thought, but they are seldom met. We are here to bring the savory and sweet to satisfy you. Our features are fresh, packed with flavor, and are guaranteed to hit that culinary spot that has been beckoning for quite some time. Haute Bites is about the little things in life that are packed with the explosiveness of perfect flavors.

The Menu:

Our tamales are over sized and over-stuffed with delicious and inventive flavors that will never leave you bored! We start with stone ground corn masa and pure olive oil, and then load them up with fresh fillings made from all natural ingredients, fresh herbs and savory spices. These are no ordinary tamales…….these are what you crave!

The cupcakes are small packages of sweet seductions. A moist cake soaked in glistening accompanied syrups, and topped with a cloud of confection. Always made and topped with all natural ingredients and pure, no nonsense flavors. These bites are not just any cake.......these are what you crave!





Feature Tamale: $9 per 1/2 dozen, $17 for full dozen. Don't forget, these are jumbo and overfilled tamales sure to fill any craving appetite!! Flavors ranging from vegan Black Bean/ Chipotle to Bison / Smokey Cheddar

Feature Cupcake: $28 per dozen. Flavors ranging from Dark Chocolate Raspberry Chunk to White Chocolate Pretzel.

The flavors are endless and are made fresh to order. 48hr minimum order time. Delivery available for charge. Please contact Hollie via email for orders. Watch facebook for featured menu items!!

DON'T FORGET TO LIKE OUR PAGE ON FACEBOOK TO KEEP UP WITH THE FEATURES OF THE WEEK!!!
Just click on the title and it will take to staright there.

In hopes to fulfill your cravings,
Haute Bites

972-989-1385
holliedorethy@yahoo.com

Fresh, local, and new....I'm in!!

Place at Perry’s Gala to Benefit KIPP Dallas-Fort Worth

Premier Dallas restaurant reopens its doors, unveiling Fresh | Local | Flavor


DALLAS, TEXAS – February 16, 2012 – Dallas philanthropists Bill and Heather Esping will host a gala for KIPP Dallas-Fort Worth ahead of the reopening of their restaurant, Place at Perry’s, on February 16. The restaurant will be open to the public starting February 21 at its new location on the corner of Cedar Springs and Carlisle in the Gables Villa Rosa building, 2680 Cedar Springs Road. In addition, Peter & Lael Brodsky and Devin & Melissa Cox will serve as co-hosts for the evening’s festivities.



“We are thrilled to welcome the new Place at Perry’s to our diverse restaurant mix at Gables Villa Rosa. Their stunning architecture including a serpentine crimson bar, inviting outdoor-dining patio, and a signature lighting sculpture, ‘Crimson Cascade’ by David Gappa, is sure to make the restaurant an esteemed Dallas landmark,” said Darin Botelho, Vice President of Gables Urban.



Bill Esping added, “We are thrilled to partner the restaurant’s grand opening with KIPP DFW. An innovative and nationally recognized public school network, KIPP has helped many students get a second chance for a great education that leads to success in college and beyond.”



The Knowledge Is Power Program (KIPP) is a national network of free, open enrollment, college-preparatory public schools with a proven track record of preparing students in underserved communities for success in college and in life. With its credo “Work Hard. Be Nice.” KIPP holds its teachers, staff and students to the highest academic standards and believes that character development is equally important to a child’s growth. KIPP TRUTH Academy, the first KIPP middle school in North Texas, opened its doors in 2003 in Oak Cliff. KIPP DFW recently announced an aggressive growth plan for the region with 10 more KIPP schools slated to open by 2025, including the first KIPP elementary school in 2013. For more information, visit www.kippdfw.org.


“Bill and Heather Esping and their respective families are loyal supporters of KIPP and share our commitment to providing all of our children – regardless of demographics – with the quality education they deserve,” said April Allen, executive director of KIPP DFW. “That they are using this event to introduce their new restaurant speaks volumes about their kindness and generosity. We are grateful for their support.”



Place at Perry’s believes that a guest experience goes well beyond what they see and hear, and therefore takes great pride to ensure guests are served the highest quality, best tasting food available. Our strategic purchasing policy supports local businesses first in Dallas, then across Texas, the Southwest and the United States where we will bring culinary art to a cutting edge level that will be exciting to our guests. Other local business partners include Grapevine glass blower David Gappa who created the ‘Crimson Cascade’ masterpiece that lights our 35-foot tall rotunda, Dallas Couturier Michael Faircloth designed custom uniforms, Homestead Gristmill, Talenti Gelato, Brazos Valley Cheese, Civello’s Ravioli, Blackbird Studios, Ridgeway Construction, Garrison Art Design, Metzger & Associates and many more.



Adhering to an environmentally friendly principle, our animal policy remains the highest in Dallas with our USDA NeverEver3, which is a USDA Process Verified Program where animals have not ever been exposed to antibiotics, growth hormones or animal by-products. We take this a step further by ensuring the animals have not been exposed to stimulants either.



The animal policy extends to ensure the animals have been humanely raised with a nutritious diet without antibiotics or hormones, raised with sheltered resting areas with sufficient space and the ability to engage in natural behaviors. In addition, we are committed to sustainability, which is a way of raising food that is healthy for consumers and animals, does not harm the environment, is humane for workers, respects animals, provides a fair wage to the farmer and supports and enhances rural communities.



In addition, Place at Perry’s features a state-of-the-art private dining room that will seat up to 70 guests and a centerpiece serpentine crimson bar inside near the windows. Senior Director of Gardens for the Dallas Arboretum Jimmy Turner has installed a fragrant edible garden that will grace the entry and patio and will produce herbs and other vegetables that will be used by the creative bar staff and Chef Jaime Corona’s crew in the kitchen.



Critically acclaimed, Place at Perry’s is one of Dallas’ premier restaurants. Rated a Top 10 Steakhouse by D Magazine in 2011 and awarded four stars by Dallas Morning News restaurant critic Leslie Brenner, Place at Perry’s also serves seafood, poultry and chicken along with unique cocktails created by their team of mixologists. The restaurant is open for business seven days a week serving lunch and dinner Monday through Friday, adding brunch service on Saturdays and Sundays. For more information, visit www.placeatperrys.com, call (214) 871-9991 or send an email to party@placeatperrys.com

Show Stoppers

Holidays are the one time a year to get the tricks out of the sleeve and onto the tables! Here are a few if you are still one of those wondering: "What's something "different" and that will be part of the conversations of one of the many nightly topics?". These recipes will make a nice addition to any Holiday occasion!

Here are a few pantry basics from my own kitchen that make quick, elegant,and last minute entertaining a breeze!!!

2 choices artisan cheese
Wildflower honey
Sophia (or medium priced sparkling wine)
Truffles or Dark Chocolate
Hot Coppa or Sopressata
Tapenade
Olive Oil Flat bread Crackers


Marinated Camembert with smoked Grey Sea Salt

8oz Camembert cheese, room temperature for at least an hour
2 garlic cloves that have been pressed
1/4 c. Olive Oil (great quality)
2 Sprigs Rosemary, minced
Crushed Red Pepper
Grey Smoked Sea Salt
3TBS Pine nuts, toasted

Combine garlic, oil, Rosemary,pepper, and a pinch of salt in a small bowl and marinate at room temperature at least 2 hours or overnight. Scrape off top rind of the cheese, making a slight indention. Pour oil mixture over cheese and sprinkle with additional smoked salt. Garnish with pine nuts.



In a Snap Dark Chocolate Fudge

Butter
1 14-ounce can sweetened condensed milk
2 cups semi-sweet chocolate chips
2 pinches salt
2 cups %60 chocolate Chips
1 cup chopped and toasted walnuts or pecans

Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Brush the foil with butter.
Combine condensed milk, the chocolate chips and a pinch of salt in a medium saucepan. Place over low heat and cook, stirring occasionally, until the chips are melted and smooth.
Spoon the chocolate mixture into the prepared pan, Brush an 8-inch square of parchment paper with butter and lay it directly on top of the fudge; press to flatten evenly and fill any gaps. Press nuts on the top of the chocolate. Refrigerate until firm, about 45 minutes. Lift the foil to remove the fudge from the pan and cut into 1-inch squares. Store up to 1 week in an airtight container.






**Thanks to my mixologist friends of William Grant & Sons for this yummy Holiday cocktail treat!!


Solerno Celebration Punch
1 bottle Solerno
1 bottle Lillet Rouge
1 bottle dry, sparkling white wine
16 oz freshly brewed, strong, chai spiced black tea (no cream or sugar
added)
8 oz Fever Tree Ginger Beer
8 oz freshly squeezed lemon juice
16 dashes Angostura bitters
Over a large block of ice in a punch bowl, pour all of the ingredients and
stir to combine. Garnish with thinly sliced orange wheels. Serve in punch
cups with a cinnamon stick and small wedge of orange.

Two are better than one. The perfect pairs

There are a few flavor combinations that are can truly be classified as "Culinary Wonders of the Palette": silky honey & crumbly Blue Cheese, threads of angel hair pasta & delicate marinara, spicy tacos $ Mexican beer, buttery fillet & Bearnaise, buttermilk biscuits & sausage gravy, and last but definitely not least....rich and delicate chocolate & clouds of whipped, creamy peanut butter. All of these immediately make my mouth tingle with anticipation, but it's the chocolate and peanut butter combo that I tend to gravitate to, especially during the indulgent days of the Holiday season.
The classic Reese's cup is definitely the all-time favorite not only of mine, but of thousands (if not millions) around the globe. Although they are the candy of choice when stealing from my children's Halloween bucks, over the last decade,I've noticed that they are not as satisfying and richly delicate as they were when I was younger. In seeking out the perfect PB & Cocoa combo, I learned that two things were essential 1)I want real chocolate 2) having a straight peanut butter creaminess without an ounce of being dry or breaking apart in my mouth. Now, without further adieu, my secret indulgence as well as my all time favorite Holiday gift-on-a-plate.....









The Melt-In-Your-Mouth-Real-Dark-Chocolate-Peanut Butter-Cream-Truffles








2 cups creamy peanut butter (yes, you can use crunchy if you insist)
1/4 cup unsalted butter, room temperature
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 1/2 cups powdered sugar
9 oz. dark chocolate chips or chunks(at least 60% cocoa)
2 tablespoons shortening
¼ c. peanuts, finely ground

Mix together peanut butter, butter, salt, and vanilla extract.

Work in the powdered sugar until it's completely incorporated.

Roll the peanut butter mixture into 1" balls. Place on a parchment-lined baking sheet and freeze for 15-20 minutes.

Melt the chocolate and shortening in a double boiler.

Using a toothpick, dip the balls one at a time in the chocolate. Or you can use two forks to roll the peanut butter balls in chocolate, completely coating them. Sprinkle with chopped peanuts.
Let set and store in fridge!

Should Tacos be "FUZZY" or "VELVET"???? Velvet, please!!

Late night Tacos aren't a new concept, but the popularity of them is far reaching beyond the "munchie" crowd. People are drawn to fresh, different, and full flavors that are all done with a bit of an attitude. I had the joy of accompanying Steve Doyle on a Taco Tour of Dallas and was amazed at the quality and flavors that are lurking all around this eatery of a city. They were off the beaten path, small, full of the local culture, and truly a treat to be had on a chilly Saturday. Ever since my tour, I have tried other taco joints to see if I can find the tried and true authentic flavors of that day. I have been successful and have also tasted some failures. My conclusion: when wanting to enjoy the complete authentic experience, one must venture off the beaten path and be prepared to speak 2 languages. One the other hand, I am also intrigued by the new concept of "Gourmet" tacos. I love new flavors and infused cuisines, so when I see those two concepts under one roof, I'm all in.

I visited the Velvet Taco twice. The first time was defiantly an after-midnight stop with lots of laughs, burning mouths, and cake. Fun night, but not so much focused on a review. The next time was lunch. So many mouth-watering choices that it was a difficult decision (not to mention possibly frustrating to the people behind us). Defiantly a winner! For a meatless option you can't go wrong with either the fried paneer cheese or wild mushroom.The wild mushroom taco was smokey, full of flavor, and was perfectly paired with goat cheese. I chose the Ahi Poke in lettuce wrap for a lighter option. Filled to the brim with tuna and perfect slices of watermelon radish. Since the traditional salsa wasn't exactly "Asian", I was missing the back heat that one usually finds in tacos. Maybe some type of wasabi sauce or cream could be offered with the tacos that don't directly go with the Mexican flare. The lettuce wrap was a great option to not overpower the tuna as well as appealing for the carb-conscience devourer. The special for the week was a must order after I read the white board..... Kung Pow Chicken taco. Again, very pleased with the amount of filling, however, the lack of the "slaw" that was on top made my mouth sincerely miss the "crunch" that I was expecting when reading the description. The beef with portobella mushrooms and rotisserie chicken with queso fresco were a hit, and after sampling the flour tortillas, I am sticking with the fresh-made corn from now on. I always give extra points for homemade tortillas as it seems to be a lost art. Don't pass up on the delicious sides that are offered. The corn and potatoes are both visual appealing as well as make your mouth water from the smell alone. For you local beer drinkers, you would be appreciative of the fact that Franconia out of McKinney is on draft. Beer and tacos...almost a perfect combination. I had favorites and I also tried one's that were not for my personal taste, but overall, it's a fun atmosphere, open 24hrs for you late nigh-ers or pregnant women that get that hankering' at 3am, have enough choices which makes it great for a group to appeal to the array of tastes, and my personal favorite...family style seating! Have fun trying out this Henderson Taco joint, and as always, go with a laid back approach, and an open palette.

Thanksgiving Countdown Day 3: Start out right

Foodie Thankfulness: I am thankful for the abundance of ethnic grocery stores in my are. Ingredients are much more fabulous when you can't read a word on the label.

Let's face it, Thanksgiving is overlooked and under appreciated. We are so busy rushing around getting ready for the Christmas season, that we fail at truly taking time to enjoy the family traditions, and time honored celebrations of being thankful....no, being so very blessed. Take time to relish in this Thanksgiving. Remember stories and share them with the future generations. Enjoy the elegance in the day. Set the table with your "Sunday best" and make new memories for those that are to partake at your table. Treat this Thanksgiving in the respect it deserves, as we all have so much to be grateful for. Love the laughter and savor the table.


Don't pass on the hors d'oeuvre this season. This is the perfect pallet prepping snack that is for sure to put you in the spirit! Add a glass of bubbly and you have the perfect way to start the Thanksgiving meal!







Warm Cranberry Walnut "Pate"


4oz Goat Cheese, room temp
8oz cream cheese, room temp
5oz Brie, room temp
1-1/2c. Dried sweetened cranberries
1-1/4c Walnuts, toasted and roughly chopped
1/2tsp salt
1/2 tsp white pepper
2 TBLS chopped fresh parsley (plus extra for garnish

Preheat oven to 350.
Remove casing on Brie and cut into small pieces
In large bowl mix cream cheese until smooth
Fold in goat cheese.
Add brie, cranberries, walnuts, salt, pepper, and parsley
Fold until combined
Place in a 8" round baking dish
Bake for 20 minutes.
Garnish with a few extra berries, walnuts, and parsley
Serve on thinly sliced fresh baguette!