Roasted Shrimp Cocktail with Lemon Caper Cream Sauce

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_snhmKiDqjBGKgBnK-0bx2ft_PozV75AkwsAVv_Vmwv4qLUXky4lyBGbhxF448Zv8jhosHyxwoFDhqF4eMlqt_Coxg1GNXcVvOoDJTYqiYlzdisEXER7tF8joq8SD0wLqBKKLDPylJB8/s1600/IMG_8518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_snhmKiDqjBGKgBnK-0bx2ft_PozV75AkwsAVv_Vmwv4qLUXky4lyBGbhxF448Zv8jhosHyxwoFDhqF4eMlqt_Coxg1GNXcVvOoDJTYqiYlzdisEXER7tF8joq8SD0wLqBKKLDPylJB8/s640/IMG_8518.jpg" width="552" /></a></div><br />Shrimp Cocktail was THE most popular item at my catering events - especially large, crowded cocktail events.  Why?  Because everyone is hungry and they know that they can eat a shrimp in one easy bite while they are holding their cocktail.  Strong and spicy classic cocktail sauce is just that, classic.  I really like classic cocktail sauce, but unfortunately it doesn't compliment many things.  I'm big on everything on the menu 'going' together and I don't like the idea of ketchupy cocktail sauce mixing with other things.<br /><br />My solution was to come up with a new version of Shrimp Cocktail that my clients would love.  For the sauce, I love the combination of lemon, garlic and capers, so I came up with a simple lemon, caper cream sauce that was a big hit.  I found that tossing the raw, peeled shrimp in olive oil, salt and pepper, and roasting them (instead of boiling) made it very flavorful.  It is definitely an easy recipe to make for a crowd.  All you do is put them on a baking sheet and toss them in the oven for 5-7 minutes!  I recommend preparing 3-5 pieces per person... or more.  Trust me, they'll be popular.<br /><br />For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, <a href="http://www.jennysteffens.com/holidayhorsdoeuv.html" target="_blank">visit my Holiday Hors D'Oeuvres Ideas</a>! <br /><br /><span style="font-size: large;">Roasted Salt & Pepper Shrimp</span><br /><i>with Lemon Caper Cream Sauce</i><br /><br />2 pounds of shrimp, peeled with tails on<br />1/4 cup of olive oil<br />1 tablespoon of Sea Salt<br />1/2 tablespoon of Black Pepper<br /><br />Preheat oven to 425 degrees.  If the shrimp is frozen, run cool water over it until they have thawed.  Place them on a baking sheet.  Drizzle olive oil over the shrimp, then toss with salt & pepper.  Roast in the oven for 5-7 minutes until they are bright pink and no longer translucent.   <br /><br />Sauce:<br />2 tablespoons of olive oil<br />2 cloves of garlic, minced<br />1 tablespoon of lemon juice<br />2 tablespoons of capers<br />1 cup of sour cream  <br />Salt & Pepper<br /><br />To make the sauce, in a small bowl, combine oil and garlic.  Microwave for 10-15 seconds to slightly cook the garlic.  Add lemon juice, capers and sour cream, using a fork or a small whisk to combine.  Salt & Pepper to taste. <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ4LCY4k1jz2RH_Y4wjKEwDn2chN1LVNL-nAlbchi6LvEj8-k0G4H3BSjmDMFFXYU9-yBP8XiaMJ1mzI0bIknkAmGKuPdxsyrn-nUhxYAdNpBgvN4D-EAVvrPvAZWFWm6a_K0bc9hMJc/s1600/IMG_8529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ4LCY4k1jz2RH_Y4wjKEwDn2chN1LVNL-nAlbchi6LvEj8-k0G4H3BSjmDMFFXYU9-yBP8XiaMJ1mzI0bIknkAmGKuPdxsyrn-nUhxYAdNpBgvN4D-EAVvrPvAZWFWm6a_K0bc9hMJc/s640/IMG_8529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, <a href="http://www.jennysteffens.com/holidayhorsdoeuv.html" target="_blank">visit my Holiday Hors D'Oeuvres Ideas</a>!  </div>

Roasted Shrimp Cocktail with Lemon Caper Cream Sauce

Shrimp Cocktail was THE most popular item at my catering events - especially large, crowded cocktail events.  Why?  Because everyone is hung...

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Crab Stuffed Mushrooms | Appetizers & Hors D'oeuvres

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcmZFzo5DJJjmmMgjLPWRwVRKvqmDx8oD3rv9AKt3899EljjkgJG0meIchg27Rr7oJdQhNJwbY4H-m0Sjyld_YR9VgGpvZkEKp2Q97en461U0dfyMKktOue4fFtnV-h7LG9nkSv3dsi4/s1600/IMG_8485.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcmZFzo5DJJjmmMgjLPWRwVRKvqmDx8oD3rv9AKt3899EljjkgJG0meIchg27Rr7oJdQhNJwbY4H-m0Sjyld_YR9VgGpvZkEKp2Q97en461U0dfyMKktOue4fFtnV-h7LG9nkSv3dsi4/s640/IMG_8485.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I love crab rangoon.  Who doesn't?  This stuffed mushroom recipe is based on the classic crab rangoon, but I add red pepper and green onion for color and crunch.  This hors d'oeuvres was very popular at my catering events - and you can make 50 of these in a matter of minutes with the help of a pastry bag.  They are a great bite-size bite for a party - be sure to make at least 3-4 per person... they go fast! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, <a href="http://www.jennysteffens.com/holidayhorsdoeuv.html" target="_blank">visit my Holiday Hors D'oeuvres Ideas</a>!  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: large;">Crab Stuffed Mushrooms</span><br /><i>with red pepper and green onion</i><br /><br />4 cups of mushrooms<br />1- 8 oz. box of cream cheese, softened <br />1 (approx. 5oz.) small can of crab meat<br /><br />1/2 red pepper, small dice<br />4 green onions, small dice<br />1/4 cup of parmesan cheese, grated<br />1/2 teaspoon of sea salt<br />1/4 teaspoon of pepper<br /><br />In a mixer with the paddle attachment, stir together cream cheese, crab, red pepper, green onion, parmesan, salt and pepper until well combined.  Put filling into a pastry bag.<br /><br /><br /><br />Remove stems from mushrooms and place bottoms up on a baking sheet.  Pipe the mixture into each mushroom.<br /><br /><br />Bake at 350 degrees for 10 minutes until the mushrooms are tender.  <br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J7W4-pp0G0lwNIFiRihljByPAYgpgjfDb2ZlsXA068UoZ7uaGLdnH7e_taUm_vRiF_69qou-IzMmNagEMYEGlqwVNHUXrEL7X4KaForxdsMcurQxTfdxNUwvAoNKESPkPrltKdmGEJ0/s1600/IMG_8446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J7W4-pp0G0lwNIFiRihljByPAYgpgjfDb2ZlsXA068UoZ7uaGLdnH7e_taUm_vRiF_69qou-IzMmNagEMYEGlqwVNHUXrEL7X4KaForxdsMcurQxTfdxNUwvAoNKESPkPrltKdmGEJ0/s640/IMG_8446.JPG" width="640" /></a></div><br />Get all of the mushrooms upside-down on a baking tray.  I only made a half of a batch, so you'll have twice as many mushrooms for the entire recipe. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJwmalUrYMyOpJQ2YWxyMC85vXC3JKUYxaGJjPNK4rbQagyAdbWUGJsNkr0K2JP4jQsEpyECK9vCSAuJgnmVt1TU6g5hf_bQUaOAjzxA45zDJopo22TxIzpI-iBttOQUn7ZicUQHzOFE/s1600/IMG_8448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJwmalUrYMyOpJQ2YWxyMC85vXC3JKUYxaGJjPNK4rbQagyAdbWUGJsNkr0K2JP4jQsEpyECK9vCSAuJgnmVt1TU6g5hf_bQUaOAjzxA45zDJopo22TxIzpI-iBttOQUn7ZicUQHzOFE/s640/IMG_8448.JPG" width="640" /></a></div><br />I didn't have a pastry bag, so I used a ziplock! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfvXn15Xpc12PnTWQdQyzXfR0l1dDiitJl-7BHdAJq6wKiQz5gjLTcbgE_UVSfaWXV-e_3KdsXO_bmxOT6klwlsv-Cj4tTJURPyYu2ieoXVMnXv-JmzYyQQc_FNw8bIy6XIIPJbEs2Sk/s1600/IMG_8449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfvXn15Xpc12PnTWQdQyzXfR0l1dDiitJl-7BHdAJq6wKiQz5gjLTcbgE_UVSfaWXV-e_3KdsXO_bmxOT6klwlsv-Cj4tTJURPyYu2ieoXVMnXv-JmzYyQQc_FNw8bIy6XIIPJbEs2Sk/s640/IMG_8449.JPG" width="640" /></a></div><br />Fill them over filling - the more cream cheese and crab the better! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRGHl7TV69Ot6Ocn9MtDM2W1Qttk8haomlK_ZgjHFuIXEXyxyVf8oOAoI_nIGiCOFK41sxf3h69-z_rJNp_ND5pDVXI-3vKcaHlkRvppmSJUOFcZbvtLbh62SdlgvknDaLf9ljS4fJKI/s1600/IMG_8452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRGHl7TV69Ot6Ocn9MtDM2W1Qttk8haomlK_ZgjHFuIXEXyxyVf8oOAoI_nIGiCOFK41sxf3h69-z_rJNp_ND5pDVXI-3vKcaHlkRvppmSJUOFcZbvtLbh62SdlgvknDaLf9ljS4fJKI/s640/IMG_8452.JPG" width="640" /></a></div><br />Ready to go in the oven!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqX2C0VdddZDhnDIeK_Wq0a3zXfK8u9vHtiEL6vQs3wDaAFjVnLbJZDTkiKXqDLaKRI2wfG_mIMTnKK3dPK9K-_T26MplF5BOuLoxI8AmAHo_olofKgxKmfJjS3h3t36RBPphe0btlWh8/s1600/IMG_8489.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqX2C0VdddZDhnDIeK_Wq0a3zXfK8u9vHtiEL6vQs3wDaAFjVnLbJZDTkiKXqDLaKRI2wfG_mIMTnKK3dPK9K-_T26MplF5BOuLoxI8AmAHo_olofKgxKmfJjS3h3t36RBPphe0btlWh8/s640/IMG_8489.jpg" width="480" /></a></div><br />You can see that they are done because the mushroom has browned and is tender.   A little bit of moisture has gathered underneath each one.   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsVWN3BPOh046_yWKH4WlpIywtqBA8vn1L92wbNuu24nv-H3JQCn3kSFQRMg3_OaCdHFS0gCXKRBwuVue3cxOLwc2VILPAdHTvyEtaYDZUoTtd0SI3L-NdT6WKPJPy4nbbMjqIrbqEA4/s1600/IMG_8481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsVWN3BPOh046_yWKH4WlpIywtqBA8vn1L92wbNuu24nv-H3JQCn3kSFQRMg3_OaCdHFS0gCXKRBwuVue3cxOLwc2VILPAdHTvyEtaYDZUoTtd0SI3L-NdT6WKPJPy4nbbMjqIrbqEA4/s640/IMG_8481.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, <a href="http://www.jennysteffens.com/holidayhorsdoeuv.html" target="_blank">visit my Holiday Hors D'oeuvres Ideas</a>! <br /><div class="separator" style="clear: both; text-align: center;"><br /></div>

Crab Stuffed Mushrooms | Appetizers & Hors D'oeuvres

I love crab rangoon.  Who doesn't?  This stuffed mushroom recipe is based on the classic crab rangoon, but I add red pepper and green on...

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Caramelized Onion and Goat Cheese Tartlets

Last year I featured a <a href="http://jennysteffens.blogspot.com/2010/12/holidays-entertaining-christmas_10.html">Caramelized Onion and Goat Cheese Tart appetizer in my Festive Holiday Cocktail Party</a> post.  The appetizer was fashioned as three long tarts that could be cut into individual portions.  This year, I recreated the recipe into smaller 'two-bite' pieces.<br /><br />For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x1GwPU6ssTj6XNy6So1pouCaM0b69ArGs43tXV-7hUVylWhmXx9OoYU5uBs_JLWtrFaJB1P0sFv9x21S7_uByURsTp6PPWSfBYl66nKyiK_b_EPPhh384g5Sha2hK66Bd9QzgTGDfBA/s1600/IMG_8491.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x1GwPU6ssTj6XNy6So1pouCaM0b69ArGs43tXV-7hUVylWhmXx9OoYU5uBs_JLWtrFaJB1P0sFv9x21S7_uByURsTp6PPWSfBYl66nKyiK_b_EPPhh384g5Sha2hK66Bd9QzgTGDfBA/s640/IMG_8491.jpg" width="437" /></a></div><span style="font-size: large;">Caramelized Onion and Goat Cheese Tartlets </span><br /><i>18 hors d'œuvres</i><br /><br />1 sheet of Pepperidge Farm frozen puff pastry, thawed (packaged with 2 per box, so this is an easy recipe to double)<br />2 tablespoons of olive oil<br />1 red onion, sliced thinly<br />4 ounces of goat cheese<br /><br />Preheat the oven to 425 degrees.  Remove the frozen puff pastry from the freezer and let it set at room temperature for 20-40 minutes, or in the refrigerator for a couple of hours.<br /><br />Start by caramelizing the onions in a saute pan in olive oil over medium heat.  This will take 10-15 minutes.  Keep stirring until they start to turn brown... you're bringing out the sugar in the onion and creating a caramel.  When they have turned slightly brown in color, remove them from the heat.<br /><br />Unfold the puff pastry sheet and place it on a lightly floured cutting board.  Cut it along the folds into three long pieces, then cut the large piece into 5-6 smaller rectangles.  Pile onions in the center of each piece, then top with chunks of the goat cheese.<br /><br />Place the pastries on a baking sheet sprayed with cooking spray, lined with parchment paper or a Silpat.  Bake at 425 degrees for 8-10 minutes until puffed and the edges are brown.  Serve warm or at room temperature.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkh-CmAkJVHmru8WfGaK7gt33UlSGfbm9xiRUCwpycq3J0E-OPhZ2zUtu_-L5I_dbYNSf3rdFFutKW7fyUp45rEKhaeHWhFpmaJ-asm6v5dJ0Al_O-YnrOXwnNnWIWkOeYBEajm5XUWc/s1600/IMG_8479.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkh-CmAkJVHmru8WfGaK7gt33UlSGfbm9xiRUCwpycq3J0E-OPhZ2zUtu_-L5I_dbYNSf3rdFFutKW7fyUp45rEKhaeHWhFpmaJ-asm6v5dJ0Al_O-YnrOXwnNnWIWkOeYBEajm5XUWc/s640/IMG_8479.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">*Pepperidge Farm Puff Pastry is one of my Holiday Entertaining sponsors.  I approached them to join me in partnership this Holiday season because I LOVE their products and have relied on them for years to make my entertaining a success! </div><div class="separator" style="clear: both; text-align: center;"><br /></div>

Caramelized Onion and Goat Cheese Tartlets

Last year I featured a Caramelized Onion and Goat Cheese Tart appetizer in my Festive Holiday Cocktail Party post.  The appetizer was fashi...

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Baked Brie & Caramelized Pecans in Puff Pastry with Apples | Holiday Appetizer | Holiday Entertaining

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_JyWQrHwCYhqcn_O3b5YJEvgZro6s5tmCrm3l2O0ExkVyk_gE_2LYQV6wRrUsw_ZNcC9-AljI_gONgo60gn3t1gEf6K3xW-n9scO4rXWULKbxzvKdusnoTJnO4Ujf2Gd65TNNOHRsHw/s1600/IMG_7964.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_JyWQrHwCYhqcn_O3b5YJEvgZro6s5tmCrm3l2O0ExkVyk_gE_2LYQV6wRrUsw_ZNcC9-AljI_gONgo60gn3t1gEf6K3xW-n9scO4rXWULKbxzvKdusnoTJnO4Ujf2Gd65TNNOHRsHw/s640/IMG_7964.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baked Brie in Puff Pastry with Caramelized Pecans & Apple</td></tr></tbody></table><div class="separator" style="clear: both; text-align: left;">Baked Brie in Puff Pastry was one of the first items in my catering repertoire for my clients... always a huge hit.  It is elegant, takes only minutes to prepare, and feeds a crowd.  In fact, it is one of the only things from my catering days that I still serve at my own parties!</div><br />My version of Baked Brie en Croute is stuffed with pecans and brown sugar.  When it bakes, the brown sugar melts over the pecans creating just the right amount of caramel sauce - perfect with the sharp bite of creamy brie cheese.  To keep it seasonal, I decided to serve it with apples, but crackers would be great, too.<br /><br />For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>! <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: large;">Baked Brie in Puff Pastry</span><br /><i>with Caramelized Pecans & Apples</i><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 sheet of frozen Pepperidge Farm Puff Pastry</div><div class="separator" style="clear: both; text-align: left;">1 medium wheel of brie (14-16 oz.)</div><div class="separator" style="clear: both; text-align: left;">1 handful of pecans (about 2/3 cup)</div><div class="separator" style="clear: both; text-align: left;">1/4 cup of brown sugar</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons of butter, cut into pieces</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">Apples (Grapes, or Crackers for Serving)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preheat oven 400 degrees. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Remove 1 sheet (2 come in a package) of Pepperidge Farm Puff Pastry from the freezer.  Let it sit out for about 20 minutes before you unfold it to allow it to slightly thaw.</div><br />Fold it out onto a lightly floured board and roll it out just to flatten the seems.  Place the wheel of brie in the center, then top with pecans, brown sugar, and pieces of butter.  Fold up the sides* of the puff pastry, pressing them together.  Crack the egg into a small bowl and whip it with a fork.  Brush the egg on the outside of the pastry.  (You won't use all of the egg).  Place the entire thing on a silpat (or parchment) lined baking sheet.<br /><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Bake at 400 degrees for 25 minutes, or until puffed and golden.  Let it sit for 5 minutes before you cut into it.  Serve with Apples, Grapes or Crackers.  </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">*I like to make it more rustic looking than 'fancy,' but there are many ways to add fanciful touches to make it more festive - you can cut leaves out of the pastry and put them on top, or create a bow.  For more ideas, visit the <a href="http://www.pepperidgefarm.com/RecipeDetail.aspx?recipeID=23992">Pepperidge Farm Puff Pastry page</a> - they have a lot of ideas on how to make it look special.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuX5Qrl9JeWgR07Nci2onGzJ_hoge8PYIeoeaEcNynooacDpAO3gUQ4em5-amW9-QV9hnW7r5o0X9zKdkQ6Fyyrr6pTIwt9km9T6_DWh7L45nhV5DmGEONqgGhnNY-xpVNR1RuAkukcs/s1600/IMG_7918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuX5Qrl9JeWgR07Nci2onGzJ_hoge8PYIeoeaEcNynooacDpAO3gUQ4em5-amW9-QV9hnW7r5o0X9zKdkQ6Fyyrr6pTIwt9km9T6_DWh7L45nhV5DmGEONqgGhnNY-xpVNR1RuAkukcs/s640/IMG_7918.JPG" width="640" /></a></div><br />When you unfold the puff pastry, make sure it has thawed enough not to break.<br /><br /><br /><a name="more"></a><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dj6H9ucJZJKWSwbZqhaUvWGEiC2vZ7lCAP9zDAMqSVew9Q7c5JeLMi12ABbbf81zFkrDX4QFMBA4Yk_KE9oSzBtJ-uTgRrYyRL9B6Mu0sVF46imkEsE8J_gSdBSMi5pWH_uMnoJ_SAo/s1600/IMG_7922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dj6H9ucJZJKWSwbZqhaUvWGEiC2vZ7lCAP9zDAMqSVew9Q7c5JeLMi12ABbbf81zFkrDX4QFMBA4Yk_KE9oSzBtJ-uTgRrYyRL9B6Mu0sVF46imkEsE8J_gSdBSMi5pWH_uMnoJ_SAo/s640/IMG_7922.JPG" width="640" /></a></div><br />You can see I've only slightly rolled out the pastry, just to flatten the seems and to make it big enough to stretch around my brie. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRFNHF3BCs-IoM4mxeCxCeJYbNm6jF9L_x4-ZhasDoIB_bE9hKrrz7vz5SCOOqLkYEqk053O-PfTS16aAokupSnH4h-ovEVlgWo8JC0_s4kGGwTYg8ZC6LB_MMEIhxQbDUavIVfYq14E/s1600/IMG_7923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBRFNHF3BCs-IoM4mxeCxCeJYbNm6jF9L_x4-ZhasDoIB_bE9hKrrz7vz5SCOOqLkYEqk053O-PfTS16aAokupSnH4h-ovEVlgWo8JC0_s4kGGwTYg8ZC6LB_MMEIhxQbDUavIVfYq14E/s640/IMG_7923.JPG" width="640" /></a></div><br />I like whole pecans, but you can certainly use pieces. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcVA7Q_Qs_iKdyhZHcxNeguLn58xZYCsyiv8YB3MwG7XWuZIpEqojfeDXgY6msVil2bmUy2T8wnRfdnIfhOS_y-j2tGxzia_6283DXP8Fe-PL1G0aWbxeGnFhwjkhZBu2v-rrmAmf4r0/s1600/IMG_7926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcVA7Q_Qs_iKdyhZHcxNeguLn58xZYCsyiv8YB3MwG7XWuZIpEqojfeDXgY6msVil2bmUy2T8wnRfdnIfhOS_y-j2tGxzia_6283DXP8Fe-PL1G0aWbxeGnFhwjkhZBu2v-rrmAmf4r0/s640/IMG_7926.JPG" width="640" /></a></div><br />Handful of brown sugar... then top with the little butter pieces.  They will help to melt the brown sugar into a sauce. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vbm3LgHAgcJA8kGEoSeM3PQNsnV4feJi7pE0PEtQsW0Z1Sjl399WjC25BzCWV2tRf0fil4aoDSYyHGO_u_AwkD4mtyOr2Y7DKHcUmIM8oEoyrbETiLUx2EmpuPwdAWcjb5tG3Xycq68/s1600/IMG_7928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vbm3LgHAgcJA8kGEoSeM3PQNsnV4feJi7pE0PEtQsW0Z1Sjl399WjC25BzCWV2tRf0fil4aoDSYyHGO_u_AwkD4mtyOr2Y7DKHcUmIM8oEoyrbETiLUx2EmpuPwdAWcjb5tG3Xycq68/s640/IMG_7928.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQpKQj_oEbH198w2nZg098qC3PphDnIC43tfGSKMictDF0EbJaExbREQv4VrJPbsciZkoyCnBOaQjnWYNdx1HEtjWMi69p4aa5uRk7P-gbqArjPsz-YlbdP9C9zXvg6AwCVxwINenm0I/s1600/IMG_7929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQpKQj_oEbH198w2nZg098qC3PphDnIC43tfGSKMictDF0EbJaExbREQv4VrJPbsciZkoyCnBOaQjnWYNdx1HEtjWMi69p4aa5uRk7P-gbqArjPsz-YlbdP9C9zXvg6AwCVxwINenm0I/s640/IMG_7929.JPG" width="640" /></a></div><br />Fold up the dough, pinching together the seems - it is very important to get it all sealed up... you don't want the brown sugar to run all over your oven! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51WWkgGAYaL5KRkBRJWDiuEwuBv9LDSmQsYki7ij9SCMg-eB3Y3IFDwXs8x75Gpo3D7u98BKPIyUh0LEBLNPz2G3zZOAf74LZ-YDuNykDiQjO8gSGj7RrV1Mb5YxodgLLxqjfj02FreY/s1600/IMG_7930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi51WWkgGAYaL5KRkBRJWDiuEwuBv9LDSmQsYki7ij9SCMg-eB3Y3IFDwXs8x75Gpo3D7u98BKPIyUh0LEBLNPz2G3zZOAf74LZ-YDuNykDiQjO8gSGj7RrV1Mb5YxodgLLxqjfj02FreY/s640/IMG_7930.JPG" width="640" /></a></div><br />Brush the egg was on the outside, covering the entire thing. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBHGUPyJr7osMH_SySSf8ydggiRYHb16HZQ9culJgM66wX5Mv48duzbQab0HoBB-REG1HhlkW4fhBDMx8KuMSZv9KVBmSypAuqgFazvedn7KOFeNI1ccueF3NEFL-is8UMp6wPuF3nr0/s1600/IMG_7932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBHGUPyJr7osMH_SySSf8ydggiRYHb16HZQ9culJgM66wX5Mv48duzbQab0HoBB-REG1HhlkW4fhBDMx8KuMSZv9KVBmSypAuqgFazvedn7KOFeNI1ccueF3NEFL-is8UMp6wPuF3nr0/s640/IMG_7932.JPG" width="640" /></a></div><br />Bake for 20 minutes at 400. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLm8qYlYt0cH4wei0HG99vZ2nOa7wkZLvne99dbGgfSRXnSCnffy9E3eKPJg9RoF1wMGI-mWfqa-FB30JLUl61j9SgJue-B_ieBrahiZWkG92O5WGFEf6rSRmgLgfgltqoF731V1WvFI/s1600/IMG_7949.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLm8qYlYt0cH4wei0HG99vZ2nOa7wkZLvne99dbGgfSRXnSCnffy9E3eKPJg9RoF1wMGI-mWfqa-FB30JLUl61j9SgJue-B_ieBrahiZWkG92O5WGFEf6rSRmgLgfgltqoF731V1WvFI/s640/IMG_7949.JPG" width="640" /></a></div><br />Doesn't it look so, so good!?  Just wait... <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpSHFnv3EPS9U7DMRFH8Qpl57z8VQfqOWZRHUl4xfJg-rDC9lBEuZmKgCtX_9TbnxuxrO4-Iz7_tlJvwFtYr_BRcH4ClDo5ArJE7isXC3rsfvH6IUS0cWKaZf2GrT5zbQzjRU2tz7D88/s1600/IMG_7959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBpSHFnv3EPS9U7DMRFH8Qpl57z8VQfqOWZRHUl4xfJg-rDC9lBEuZmKgCtX_9TbnxuxrO4-Iz7_tlJvwFtYr_BRcH4ClDo5ArJE7isXC3rsfvH6IUS0cWKaZf2GrT5zbQzjRU2tz7D88/s640/IMG_7959.JPG" width="640" /></a></div><br />Even better - I love the goo-ing cheese.  The brown sugar gives it just a hint of sweetness.  So good!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJn8IMLWW_1Pr5apht4EDTo8P_teAAf-XzMfGQUyyonlRI47_09Nq4gea_ZZi3mOkU4tWVDa2tgIWhaTHDkO6OvVNFz5QP67C6yCvZQaA1XKR6N960SZNaVTJ5OTm_aA2kLW49xs9ciSs/s1600/IMG_7965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJn8IMLWW_1Pr5apht4EDTo8P_teAAf-XzMfGQUyyonlRI47_09Nq4gea_ZZi3mOkU4tWVDa2tgIWhaTHDkO6OvVNFz5QP67C6yCvZQaA1XKR6N960SZNaVTJ5OTm_aA2kLW49xs9ciSs/s640/IMG_7965.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGxZs9ZRcvFBagho_jfHYw_B3IraZedGlUXQc4GCcsdSDwoLbs1wSTY4oxeonUS2_grV53x9ygjz1yhpylJtGe9WomRKehJaNAMJKa2qAyMmAioeeI6qZEi-g7s8fBnxoS4HmSIUWTkE/s1600/IMG_7969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpGxZs9ZRcvFBagho_jfHYw_B3IraZedGlUXQc4GCcsdSDwoLbs1wSTY4oxeonUS2_grV53x9ygjz1yhpylJtGe9WomRKehJaNAMJKa2qAyMmAioeeI6qZEi-g7s8fBnxoS4HmSIUWTkE/s640/IMG_7969.JPG" width="640" /> </a></div><br /><div class="separator" style="clear: both; text-align: center;">For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">*Pepperidge Farm Puff Pastry is one of my Holiday Entertaining sponsors.  I approached them to join me in partnership this Holiday season because I LOVE their products and have relied on them for years to make my entertaining a success! </div>

Baked Brie & Caramelized Pecans in Puff Pastry with Apples | Holiday Appetizer | Holiday Entertaining

Baked Brie in Puff Pastry with Caramelized Pecans & Apple Baked Brie in Puff Pastry was one of the first items in my catering repertoire...

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Holiday Recipes with Puff Pastry | Pepperidge Farm Puff Pastry

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">As the Holidays approach it can be very helpful to stock your home with everything you need to entertain at a moments notice.  For me, that means having Puff Pastry in the freezer.  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">When I was catering I found it to be an irreplaceable ingredient that helped my business survive - I could make appetizers, dessert or breakfast in a pinch... that turned out beautifully!  There is something about golden, puffed glistening pastry that impresses everyone.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">The best part about Puff Pastry is that it is virtually fool-proof.  Seriously.  It is very hard to mess up.  The recipes I've come to love merely enhance the already amazing flakey, buttery pastry.  For more recipes besides the ones I've featured here, visit the <a href="http://www.puffpastry.com/">Pepperidge Farm Puff Pastry</a> page for inspiration!  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">These are some of my favorite Puff Pastry recipes for the Holidays :</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mMm_V4Rc1rzBMB2_d14CpQVvqOYLqhbLvXaJQwLnXnZiuOECpLiMIZc4irApFLBAr1n7XMg_pW3ZhggljkfbM0QIV0gmsYMFN9dm4KdgKzDxZmOaOkm6bPPBybhaglvu9jp7erT3Fp4/s1600/IMG_8442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3mMm_V4Rc1rzBMB2_d14CpQVvqOYLqhbLvXaJQwLnXnZiuOECpLiMIZc4irApFLBAr1n7XMg_pW3ZhggljkfbM0QIV0gmsYMFN9dm4KdgKzDxZmOaOkm6bPPBybhaglvu9jp7erT3Fp4/s640/IMG_8442.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://jennysteffens.blogspot.com/2011/11/pecan-rolls-with-puff-pastry-cinnamon.html">Pecan Cinnamon Rolls Recipe </a>: Layers of Cinnamon and Brown Sugar in Flakey, Buttery Pastry topped with a Pecan Caramel Glaze... you won't believe how simple (and ah-mazing) these are!  If you're having house guests for Thanksgiving or Christmas, baking these in the morning would be a great way to wake them up.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x1GwPU6ssTj6XNy6So1pouCaM0b69ArGs43tXV-7hUVylWhmXx9OoYU5uBs_JLWtrFaJB1P0sFv9x21S7_uByURsTp6PPWSfBYl66nKyiK_b_EPPhh384g5Sha2hK66Bd9QzgTGDfBA/s1600/IMG_8491.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x1GwPU6ssTj6XNy6So1pouCaM0b69ArGs43tXV-7hUVylWhmXx9OoYU5uBs_JLWtrFaJB1P0sFv9x21S7_uByURsTp6PPWSfBYl66nKyiK_b_EPPhh384g5Sha2hK66Bd9QzgTGDfBA/s640/IMG_8491.jpg" width="436" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://jennysteffens.blogspot.com/2011/11/caramelized-onion-and-goat-cheese.html">Caramelized Onion & Goat Cheese Tartlets</a> : Anytime you say "goat cheese" or "caramelized onions" you hear "ooohs" and "ahhhs" - can you imagine the reaction when you put them together on puff pastry? </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdWJPJU1CAdRcQ96H8F9-qtzbRFTrzUD5E82tJ5pNoIiTKce5q2JnmJbFGywENkNVvAPBCt36P49Cz0n12qJzAe654mvHYoh5r6kvP5ReOnZbJlfO8nASrN0EWYIDboh5F9TXjC2dXII/s1600/IMG_8391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpdWJPJU1CAdRcQ96H8F9-qtzbRFTrzUD5E82tJ5pNoIiTKce5q2JnmJbFGywENkNVvAPBCt36P49Cz0n12qJzAe654mvHYoh5r6kvP5ReOnZbJlfO8nASrN0EWYIDboh5F9TXjC2dXII/s640/IMG_8391.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://jennysteffens.blogspot.com/2011/11/pain-au-chocolat-easy-chocolate.html">Pain Au Chocolat</a><a href="http://jennysteffens.blogspot.com/2011/11/pain-au-chocolat-easy-chocolate.html"> Recipe</a> : The famed French pastry of a buttery croissant filled with oozing chocolate.  Serve these in the morning, or after dinner with coffee - the not too sweet treat will be a welcome alternative to any heavy dessert.  You can put them in the oven just as you are finishing dinner.  In no time they will be ready to serve.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_JyWQrHwCYhqcn_O3b5YJEvgZro6s5tmCrm3l2O0ExkVyk_gE_2LYQV6wRrUsw_ZNcC9-AljI_gONgo60gn3t1gEf6K3xW-n9scO4rXWULKbxzvKdusnoTJnO4Ujf2Gd65TNNOHRsHw/s1600/IMG_7964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU_JyWQrHwCYhqcn_O3b5YJEvgZro6s5tmCrm3l2O0ExkVyk_gE_2LYQV6wRrUsw_ZNcC9-AljI_gONgo60gn3t1gEf6K3xW-n9scO4rXWULKbxzvKdusnoTJnO4Ujf2Gd65TNNOHRsHw/s640/IMG_7964.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://jennysteffens.blogspot.com/2011/11/baked-brie-caramelized-pecans-in-puff.html">Baked Brie in Puff Pastry with Pecans & Apples</a> : Always the biggest hit at my dinner parties!  I love this combination of Caramelized Pecans, but you can add dried cranberries for a more "holiday" flavor.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">*<a href="http://www.puffpastry.com/" target="_blank">Pepperidge Farm Puff Pastry</a> is one of my Holiday Entertaining sponsors.  I approached them to join me in partnership this Holiday season because I LOVE their products and have relied on them for years to make my entertaining a success!</div>

Holiday Recipes with Puff Pastry | Pepperidge Farm Puff Pastry

As the Holidays approach it can be very helpful to stock your home with everything you need to entertain at a moments notice.  For me, that ...

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Recipes | Shrimp Pesto Appetizer | Tomato & Olive Bruschetta | Tuscan Pasta Dinner Party Menu

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZj_IiDzm6rQRCugQYnJvAmvPgxoLyvscjG1JkC_ZcDjPTcMeuTFusngU26j9dJFfFOpFpHLfd3jlJ56iL6JpbwTdDQ_xkM1meyR7Gm61v2to5nHoX0-BexYcaehlVa3K2IDAPEnzck8I/s1600/IMG_2941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZj_IiDzm6rQRCugQYnJvAmvPgxoLyvscjG1JkC_ZcDjPTcMeuTFusngU26j9dJFfFOpFpHLfd3jlJ56iL6JpbwTdDQ_xkM1meyR7Gm61v2to5nHoX0-BexYcaehlVa3K2IDAPEnzck8I/s640/IMG_2941.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Shrimp tossed in Pesto with Grilled Bread</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 pound of shrimp, peeled</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons of olive oil</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4 cloves of garlic, peeled</div><div class="separator" style="clear: both; text-align: left;">1/3 cup of parmesan, grated or in chunks</div><div class="separator" style="clear: both; text-align: left;">2 cups of basil leaves</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon of salt</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon of pepper</div><div class="separator" style="clear: both; text-align: left;">3/4 cups of olive oil </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat oven to 400 degrees.  On a baking sheet, toss shrimp in olive oil.  Bake for 4-6 minutes, or until the shrimp are pink.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For the pesto, start with a food processor or blender.  Put in garlic and parmesan.  Pulse until the garlic and parmesan is in fine pieces.  Add in basil leaves, salt, pepper & olive oil.  Continue to pulse until a green paste has formed.  You may need to add more olive oil if you'd like it thinner.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a bowl, toss the shrimp in the pesto sauce - serve warm, at room temp, or chilled.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Grilled Garlic Bread</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 loaf of Italian Bread or Baguette</div><div class="separator" style="clear: both; text-align: left;">2 cloves of garlic</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Slice the bread into 1/2 inch slices.  Drizzle them with olive oil.  Place them olive oil down on a stove top grill pan, or saute pan.  Cook on each side for 2 minutes.  Rub garlic clove on one side of each piece of bread.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoHHzRwCxAp_28SYVCZzpifaFG-__r93Icoi2y1wUQ9vkSFElqzZkJIJ6Wo48H9tD_huq5fisH3k87KTEM7ZQrE2-L0GTWU9B2aECf_KvHSypmIwJXeMOYEIkRcMwEJ-e_rc95yn_Bszb/s1600/IMG_2942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoHHzRwCxAp_28SYVCZzpifaFG-__r93Icoi2y1wUQ9vkSFElqzZkJIJ6Wo48H9tD_huq5fisH3k87KTEM7ZQrE2-L0GTWU9B2aECf_KvHSypmIwJXeMOYEIkRcMwEJ-e_rc95yn_Bszb/s640/IMG_2942.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Tomato & Green Olive Bruschetta with Grilled Bread</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">2 cups of cherry tomatoes</div><div class="separator" style="clear: both; text-align: center;">1/2 cup of green olives, pitted</div><div class="separator" style="clear: both; text-align: center;">2 tablespoons of olive oil</div><div class="separator" style="clear: both; text-align: center;">sea salt & pepper</div><div class="separator" style="clear: both; text-align: center;">Grilled Garlic Bread (recipe above)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Cut cherry tomatoes and olives into quarters.  Toss with olive oil, salt, and pepper.  Serve with grilled bread.  </div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS'; font-size: small;"><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div class="post-body entry-content" style="color: #666666; font-family: 'Trebuchet MS'; font-size: 12px; text-align: left;"><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UtggRnI5FAYk84IUGFJoseLaQKQQj6rgBu35UXhWMlzz8sTHKlHrOhXm53p-oYge8LQ4_RXMmTmhZlYsQg2fSafP7nyoFJVJDtkbpMc00gXfQz3n0OrLbMnXQ0zCpA4krPSpA1-A7C3V/s1600/Pasta-Party.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UtggRnI5FAYk84IUGFJoseLaQKQQj6rgBu35UXhWMlzz8sTHKlHrOhXm53p-oYge8LQ4_RXMmTmhZlYsQg2fSafP7nyoFJVJDtkbpMc00gXfQz3n0OrLbMnXQ0zCpA4krPSpA1-A7C3V/s320/Pasta-Party.png" style="border-bottom-style: none; border-left-style: none; border-right-style: none; border-top-style: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" width="319" /></a>This recipe is part of my <a href="http://jennysteffens.blogspot.com/2010/12/entertaining-tuscan-pasta-party-easy.html">"Tuscan Pasta Dinner Party" </a> </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Menu : </div></div><div style="text-align: center;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://www.blogger.com/goog_165561046">Pesto Grilled Shrimp</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-shrimp-pesto-appetizer-tomato.html">Fresh Tomato & Olive Bruschetta</a></div></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html">Pappardelle with Beef Ragu</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-pappardelle-with.html">Pappardelle with With Truffles</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-poached-pears-tuscan-pasta.html">Poached Pears</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/entertaining-tuscan-pasta-party-easy.html">Rustic Holiday Table Setting</a></div></div></div><br /><div></div></div><div style="clear: both;"></div></div><div class="post-footer"></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>

Recipes | Shrimp Pesto Appetizer | Tomato & Olive Bruschetta | Tuscan Pasta Dinner Party Menu

Shrimp tossed in Pesto with Grilled Bread 1 pound of shrimp, peeled 2 tablespoons of olive oil 4 cloves of garlic, peeled 1/3 cup of parmesa...

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