cocktail party

This salmon ceviche is equal parts refreshing and satisfying.

Salmon Ceviche

lb. sushi-grade

Kosher salt

red onion

c. cilantro

lemon drop chili pepper, Serrano pepper,

avocado

sesame oil (optional)

Corn chips,

limes, juiced (about 2/3 cup)

naval orange, juiced (about 1/2 cup)

garlic cloves, smashed

ginger,

cilantro stems

Do you prefer your ceviche to be spicy or mild?

https://streaming.hearstdigitalstudios.com/c98556b2-468a-442c-980a-841e4ebb6674/video_rover_16x9_1080p_hd_1599150947_55648.mp4

Salmon Ceviche Is Equal Parts Refreshing & Satisfying

Have your dessert and cocktail magically come together in these Boozy Banana Puddings from Delish.com

Boozy Banana Puddings

vanilla pudding

c. milk

c. rum

(8-oz.) container whipped topping

bananas, sliced

c. crushed Nilla wafers

Whole Nilla wafers,

https://streaming.hearstdigitalstudios.com/c7fa429f-7a92-42cc-abbb-26eb5ae73156/video_rover_16x9_1080p_hd_1563314417_44367.mp4

Your summer party guests will go crazy for Boozy Banana Pudding

Boozy Banana Pudding Is Not For The Kids

Skip the red sauce joint and make your own homemade Cannoli. 

Homemade Cannoli

(16-oz.) container ricotta

mascarpone cheese

c. powdered sugar, divided

heavy cream

pure vanilla extract

orange

kosher salt

c. mini chocolate chips,

c. all-purpose flour,

c. sugar

cinnamon

butter,

tbsp. white wine

Vegetable oil,

This was really good, I buy cannoli chips & use the filling for dip. I used lemon zest instead of the orange cuz I didn’t have any.

I just made the cream filling. Not happy with it at all. I have made in the past without the heavy cream. Way too much, drowns out the ricotta taste. Won't ever make again.

The filling didn't taste like anything. The cream drowned it out. Bland.

Not sweet enough and you can't taste any ricotta

Shells could turned out a little more crispy.

These were the best cannolis I've ever had!  I lived in Italy for three years and am a tough critic when it comes to Italian cuisine.  I'm not sure where to begin with these.  The filling was a dream.  Not overly dense and sweet like most of the cannolis I've tried, but easily adjustable to meet personal tastes.  The orange zest just set it off flavor- wise.  I had some extra left over which I plan to use on crepes.  Double win!  The shells were equally delicious.  Honestly, they were so good I would eat them plain.  Thanks for the fantastic recipe!

It looks too good I wish I didn't look at it, it's teasing me!

https://streaming.hearstdigitalstudios.com/8bc93ab4-9851-4229-b141-a3f0496de070/video_rover_16x9_1080p_hd_1565647243_36703.mp4

Homemade cannoli can be yours with this easy recipe from Delish.com

Homemade Cannoli Are Better Than Any Bakery

Homemade Sweet-and-Sour Mix for Margaritas recipe | Epicurious.com

water

sugar

lemon juice

lime juice

Roasted Chicken Wings with Smoked-Paprika Mayonnaise recipe | Epicurious.com

chicken wings (12 to 14)

garlic

dry red wine

sweet Spanish smoked paprika*

Sherry vinegar

salt

mayonnaise

medium-dry Sherry

Make Boozy Screamsicle Shakes from Delish.com for a grownup Halloween party.

Boozy Screamsicle Shakes

Chocolate sauce,

Oreos,

qt. orange sherbet

vanilla vodka

Whipped cream,

Orange & black sprinkles,

Unbelievable! I liked it because it lasted a long time! I didn’t want to hurry through it! Delicious!

https://streaming.hearstdigitalstudios.com/85af1d11-b718-4c66-82d9-eb0e37e104d2/video_rover_16x9_1080p_hd_1568753251_51612.mp4

Creamy, sweet, and just the right amount of boozy.

These Screamsicle Shakes Are Scary Delicious

This classic White Russian cocktail from Delish.com will impress all of your dinner guests. 

White Russian

Kahlua

vodka

https://streaming.hearstdigitalstudios.com/manual_upload/5a286058bbddbd3d6a2d54b7/mp4/Delish-Kahlua-Cupcakes-FRONT_1512595570_4000_hd_v3.mp4

These Cupcakes Are For Kahlua Lovers ONLY

Basic Mead recipe | Epicurious.com

grade-A honey

tap water

(1/4 ounce) of freeze-dried wine, champagne, or dedicated mead yeast

Radishes with Tarragon Beurre Blanc recipe | Epicurious.com

shallot

(6 tablespoons) cold unsalted butter, cut into tablespoons

dry white wine

tarragon

radishes (preferably with tops)

Coarse sea salt

Ina Garten's Baked Brie for Food Network makes a near-effortless, crowd-pleasing appetizer.

Baked Brie

wheel brie

honey

Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.

Looks incredible.  Just curious though about maple syrup, being that I live in VT.  I will try both, just wondering if anyone has done this.  Love all the suggestions as well!!!!

This is yummy - also good with your favorite preserve.  Follow the same instructions just omit the honey and spread preserves on top, apricot is very tasty.

This recipe relies on buying good quality brie and it is absolutely excellent. We've even subsituted the honey for agave on one occassion and it was still good. 

I bet the recipe tastes fantastic. but I would highly recommend not using the suggestion of hydrangea as a plate garnish for the dish since hydrangea leaves and flowers can be toxic if Ingested.


Simple but fabulous! Ina gives us all inspiration for those of us who are not professional chefs.. impressive. Thanks Barefoot! Always looking for new episodes. Thanks for your down to earth classy style...

Truly delicious. 

Such a simple thing to add to the Brie and it gives a tremendous depth of flavor.

This is great.  But a small variation I tried made it even better.  Put the honey in a small saucepan, add a sprig of fresh rosemary and gently simmer for 5 minutes.  Pour that over the brie.  YUM!  You can also soften the brie even faster by by placing it in the microwave on 50 % power and heating in 30 second intervals until you achieve the desired level of meltedness (don't overheat or you will end up with brie soup and a rind!

I just watched my DVR'd episode and I believe she said fig leaves or any other flat leaf, like hydrangea? Hope that helps!

https://www.foodnetwork.com/videos/inas-baked-brie-0228319

Ina's warm delicious Baked Brie is a twist on the traditional cheese board.

Ina's Baked Brie

Learn how to wrap brie in puff pastry with the toppings of your choice for an easy app to serve all holiday season.

How To Make Baked Brie in Puff Pastry

puff

All-purpose flour, for rolling

cheese

egg,

Optional extras: See Variations

Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a baking sheet with parchment and set aside, or bake your brie in a pie plate.

Roll out the puff pastry. Dust a work surface with a small amount of flour. Unwrap the puff pastry and place it on the flour. Coat a rolling pin with a little flour and roll out the puff pastry into a rough 11-inch square. No need to get out a ruler; it&#x27;s fine to estimate.

Wrap the brie in the pastry. Place the round of brie in the middle of the pastry. Top with any optional extra toppings, if using. Fold the corners over the brie, forming a neat package. Use your hand to gently press the edges against the brie and neaten up the sides.

Transfer the wrapped brie to the baking sheet or pie plate. Place the wrapped brie to the baking sheet or pie plate. If the pastry has warmed and is no longer cool to the touch at this point, place refrigerate for 10 minutes, or until you&#x27;re ready to bake and serve.

Brush with egg. Brush the pastry all over with the beaten egg. Be sure to get the sides and around the folds. Try not to let the egg puddle under the brie.

Bake until golden-brown, 35 to 40 minutes. Bake until the pastry is deep golden-brown, 35 to 40 minutes.

Allow to cool 5 to 10 minutes. Set aside to cool for 5 to 10 minutes. This gives the hot cheese time to firm up a little. Cut into the brie early and most of it will gush right out — which is still delicious, but less tidy.

Transfer to a serving platter. Use the parchment paper to transfer the brie to a serving plate. If you baked it in a pie plate, serve straight from the plate, but double check that the plate has cooled enough to handle.

Serve warm. Arrange sliced baguette or crackers around the brie and serve while warm.

Gougères recipe | Epicurious.com

milk

(1 stick) unsalted butter, cut into 4 pieces

all-purpose flour

eggs,

coarsely grated cheese,

Cheesy Puffy Tacos from Delish.com are going to be your new go-to appetizers.

Cheesy Puffy Tacos

olive oil

beef

onion,

tomatoes

(1-oz.) package McCormick taco seasoning

(8-oz.) tubes refrigerated Crescent rolls

c. shredded cheddar

c. shredded Monterey jack

I 2nd the suggestion to 350°. Also, make sure to pinch your connected ends well. A few of mine opened up in the baking process

Um... not only is the temp wrong, it shows that it yields 16. Yet you only use one container of dough and it states that you cut the dough into 8 pieces... unless they expect people to share, it will only yield 8.
Flavors were good, just annoyed by inaccuracies!

https://streaming.hearstdigitalstudios.com/4c0923d1-02a7-4259-89d5-7611ffda2de9/video_rover_16x9_1080p_hd_1565899673_66355.mp4

You Will Dream Of Eating These Cheesy Puffy Tacos

Pisco Sour recipe | Epicurious.com

Pisco Capel (see note)

simple syrup

Angostura Bitters (see note, below)

Everything Good Cocktail recipe | Epicurious.com

mezcal

orange liqueur (preferably Pierre Ferrand Dry Curaçao)

tsp. chocolate bitters,

orange twists

This pan-seared foie gras is an elegant appetizer made with brioche, foie gras, a grapefruit-Chardonnay sauce, and apple purée.

Pan Seared Foie Gras

unsalted butter (1 1/2 oz)

Granny Smith apples, peeled, cored, and thinly sliced

quince jelly

Six (4-ounce) pieces grade A foie gras, preferably Hudson Valley foie gras

Sea salt and black pepper

grapefruit juice

late-harvest Chardonnay

rosemary leaves

unsalted butter

(1/2-inch | 12-mm thick) brioche

mâche (optional)

Melt the butter in a medium sauté pan over medium heat. When the butter begins to foam, add the apples, wine, and jelly. Cook, stirring frequently, until the apples are tender, about 5 minutes. Transfer the mixture to a blender and purée until smooth. Set aside at room temperature.

Make the apple purée

Place a large sauté pan over medium-high heat. Using a paring a knife, gently score the foie gras slices with a diagonal pattern on 1 side. Season to taste with salt and pepper. Place 3 slices in the pan and sear until golden brown, about 2 minutes. Reduce the heat slightly, turn the foie gras over, and cook for an additional 2 minutes. Transfer to a plate and set aside to rest. Wipe the pan clean and repeat with the remaining 3 slices of foie gras.

Pour the excess pan drippings out of the pan, leaving just a thin film in the pan and reserving 3 tablespoons of drippings to add to the reduction. Deglaze the pan with the grapefruit juice over medium-high heat, scraping up any browned bits with a wooden spoon. Simmer until the juice is reduced by half, about 2 minutes. Add the Chardonnay, orange zest, rosemary, and the reserved pan drippings and simmer for 1 minute. Add the butter, remove from the heat, and whisk until well combined. Season the reduction to taste with salt and pepper.

Cook the pan-seared foie gras and wine sauce

Using a 3-inch round cookie cutter, cut the brioche into rounds and place them on a baking sheet. Toast the brioche rounds under the broiler until golden brown, about 1 minute per side.

Place the brioche toasts in the center of 6 serving plates. Lay the foie gras slices on top of the brioche. Spoon the apple purée around the foie gras, drizzle with the grapefruit reduction, and, if desired, scatter the mâche leaves over the top.

Assemble and serve

French Dip Squares from Delish.com turn the classic sandwich into a bite-sized snack.

French Dip Squares

Cooking spray

(8-oz.) tubes refrigerated crescent rolls

onions,

thyme, divided

black pepper

c. whole-grain mustard

lb. deli roast beef, patted dry

provolone

tbsp. parsley

garlic,

beef broth

Worcestershire sauce

First time I made it, it came out ok. Too salty and the mustard was a little “too much”. Second time, I added no salt to anything, and made a light layer of mayo with a fairly generous amount of prepared horseradish in lieu of the mustard. Came out amazing!! Thanks for the great recipe;)

Cooking the bottom layer first and drying the beef were essential. I also placed pie dishes on top of the top layer while baking to weigh it down and keep the layers pressed together. Definitely recommend this method.

Had this for dinner it was amazing, I also added some mushrooms

Meh. Mine was not soggy. I baked exactly as instructed and let it sit for the 15 mins before cutting. It looked and held together beautifully just like the picture. However the tatse was nothing to rave about. I wont make these again. I am a lover of crescent rolls so thought this would be amazing but french dip with the classic baguette or roll is much better.

I made these for a family Christmas potluck.. I took the advice that one review said and bought the crescent roll sheets.  I bought thinly sliced roast beef and patted each slice dry with a paper towel to remove any liquid.  I followed the recipe to a tee and these looked exactly like the picture.  I took one bite and these were so soggy and limp and really quite bland.  I think it needs a different dough or something, maybe a french bread dough.  I was disappointed and frankly embarrassed because they really looked enticing.  Any suggestions? I give it 1 star.

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