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Restaurant Favorites …
Made at Home By Marianne Weaver
I
n the blink of an eye, COVID-19 changed everything: the way we socialize, the places we shop and even how we feed our families.
On Monday, March 23, when Virginia Governor Ralph Northam banned all public events with more than 10 people, essentially shutting down all eat-in restaurants and bars in an attempt to reduce the potential spread of COVID-19, residents withdrew into their homes, adhering to the quarantine and a “new normal,” which included more home-cooked meals. Three meals a day, seven days a week … Anna Tjoumas with Pampered Chef offered some suggestions for a few memorable — yet very doable — recipes.
APPETIZER: Brown Sugar-Dijon Brie “This is a perfect easy appetizer for any occasion,” said Tjoumas. “I would suggest using a piece of stoneware to place the brie in the middle and surrounded by the sliced baguette so that everything cooks at the same time in under 10 minutes.”
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May 2020 prince william living
Ingredients • ½ cup sliced almonds, divided • ½ cup packed brown sugar • 1 tbsp Dijon mustard • 1 4" (10-cm) round (8 oz./250 g) brie cheese with rind, room temperature • 1 loaf (16 oz) French baguette • Vegetable oil Directions Preheat the oven to 425°F. Coarsely chop ¼ cup of the almonds. Combine the chopped almonds, sugar and mustard; mix well. Cut the brie in half horizontally. Place half of the brie, cut-side up, in the center of the round stoneware. Spread half of the sugar mixture evenly over the bottom half of the brie. Top with the other half of the brie, cut-side up. Spread the remaining sugar mixture over the brie and sprinkle with the remaining almonds. Use the bread knife to cut the baguette on a bias into 24 quarterinch slices. Arrange the slices around the brie and spritz them with oil.
