Love Brie 3

Love Brie 3

5 tbsp. butter
2 shallots, thinly sliced
1/2 cup onions, chopped
about 1/2 cup Chehalem Ridge Brands fruit salsa
16 large white mushrooms, washed & sliced
1 tsp your favorite herb(s)
1/3 cup Trappist ale (Belgian Trappist ale or Scottish Ale)
1/3 cup toasted walnuts, pecans or pine nuts, coarsely chopped
1 package frozen puff pastry dough, thawed
2 small Brie rounds with white skin, chilled thoroughly
baking parchment
1 egg, beaten lightly

Heat 3 tbsp. butter in a heavy skillet, add shallots & onions & cook, stirring frequently, until translucent.  Remove from pan.

Turn heat to medium-high & add remaining butter.  Saute mushrooms & herbs, stirring constantly until softened.

Add Trappist or Scottish ale & sautéed onions, cooking briskly until the ale has evaporated.  Remove from heat & cool.  Stir in toasted nuts.

Roll one piece of puff pastry into a 12×12 inch square on an unfloured surface by picking the pastry up & turning it after each roll.

Split one Brie round horizontally with a sharp knife, place one-half on puff pastry.

Spoon 1/4 of the mushroom mixture over the Brie, add fruit salsa & cover with the top half.

Spoon another 1/4 of the mushroom mixture & fruit salsa over the top half.  Gently gather the puff pastry up over the top, sealing by pressing & slightly twisting the dough & forming ends into a flower.  Repeat with second Brie round.

Place on a parchment-lined baking sheet & refrigerate at least one hour, or wrap & freeze up to one month.

Before baking, brush the surface with beaten egg.  Bake at 350°F until puffed & golden brown.  You can make a 2nd pre-baked & freeze for later.

 

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Dance The Tango Sauce

Dance The Tango Sauce

This sauce is similar to the Hu-La-La Rum Sauce but uses our Peachy Mango-Tango fruit salsa.

1 medium onion—sliced & cut to saute
1/2 tsp minced garlic
1/4 cup green onion chopped (for garnish)
3—4 slices bacon or peppered bacon
2 tbsp. olive oil
about 1/2 cup sliced mushrooms—optional
2 tbsp. butter
1 cup peach rum or peach liqueur
1/2 cup mango rum
1 tsp. cornstarch
fresh cracked pepper
1/2 cup Chehalem Ridge Brands Peachy Mango Tango Fruit Salsa

We recommend you marinate the meats or vegetables in the flavored rums & fruit salsa for about 3—4 hours prior to cooking.

Cook the bacon in a microwave & break into small pieces.  Heat olive oil & butter in pan.  Add onion & saute until it begins to become translucent.  Add mushrooms if desired & continue to saute for about 1 minute.  Add garlic for last minute or two of saute.  Remove from heat & place ingredients into a bowl.  Add rums to the pan & heat to reduce quantity to about 2/3.  Remove small portion to a cup & mix cornstarch—whisk until very smooth.  Add ingredients to pan with rum, add bacon & fruit salsa & cracked pepper to taste & cook stirring until it thickens.  Serve over salmon, or other fish, chicken, pork or sautéed or grilled vegetables.  Garnish with green onion.

Fruit Salsa Chickpea Dip

Fruit Salsa Chickpea Dip

19 oz chickpeas, rinsed & drained
2/3 cup Chehalem Ridge Brands Fruit Salsa
1 garlic clove minced
1/8 tsp sea salt
1/4 tsp coarse black pepper

Process all ingredients in a food processor until smooth.  Serve with crackers, chips or veggies.

Alternatively you can use humus as a base then add the other ingredients to the humus & mix well.  You can even add our fruit salsas to a flavored humus.  We’ve done this with several flavored humus varieties.

 

Fruit Salsa Vinaigrette

Fruit Salsa Vinaigrette

This is my favorite vinaigrette.  I use it for lots of things & my wife makes croutons with it.  You should make the croutons & try them over a salad with the vinaigrette.  The croutons may not make it to the salad but try to hold off eating them as they come from the oven.

 

1/2 cup to 1 cup Chehalem Ridge Brands Fruit Salsa
1/4 cup organic agave syrup
1/8 cup lemon juice
1/8 cup lime juice
1 tsp Dijon mustard
1/4 cup flavored or regular Balsamic Vinegar
1/2 cup extra virgin olive oil

You can vary the heat from mild to spicier by the amount of fruit salsa added.  Using a flavored balsamic to match the flavors of the fruit salsas produces slightly more fruit flavor.  You can use a regular balsamic but use a good one.  If you use two flavors to match our fruit salsas with two fruits use half the amount for each of the balsamics (1/8 cup for each).

Place ingredients into a blender & blend until  smooth.  Chill until ready to serve .  Excellent on salads, as a marinade, added to steak sauce, over grilled or sauteed vegetables, & many other uses.

 

Salsa Meatballs

Salsa Meatballs

2 lbs ground beef
1 egg slightly beaten
1 large onion, chopped
1/2 tsp garlic powder or try 3 cloves garlic, minced
1 tbsp Worcestershire sauce
1 cup Chehalem Ridge Brands fruit salsa

Combine first five ingredients.

Shape into small balls.

Brown meatballs in lightly oiled pan or bake in 350°F oven for 15 minutes.

Place meatballs in crock pot & add fruit salsa.  Cook for 1 to 2 hours before serving.

 

Garlic Pizza For One

Garlic Pizza for One

Regular Naan bread (try it with the garlic Naan)
~1/4 cup Chehalem Ridge Brands Fruit Salsa
1 tbsp. extra virgin olive oil
1/4 cup grated fontina cheese
1/4 cup grated gruyere cheese
1/4 cup grated asiago cheese
1 tbsp. chopped garlic
1/2 cup chopped fresh basil

Preheat oven to 450°F.  Put a sheet pan or pizza stone in the oven.  Brush the Naan bread with the olive oil & spread with chopped garlic & the fruit salsa.  Top with the cheeses.  Place in the oven & bake for 5 to 7 minutes or until done.  Remove & sprinkle with fresh basil.

 

‘Blues’ Cheese Dressing

‘Blues’ Cheese Dressing

¼ c greek yogurt
¼ c sour cream (we use low fat usually)
⅛ c cream cheese (you can use whipped cream cheese if preferred)
¼ tsp garlic powder
¼ tsp ground black pepper
⅛ tsp worchestershire sauce
1 shallot finely chopped
1 – 2 scallions cut in small slices – optional
½ – ¾ c Chehalem Ridge Brands Blues Berry Fruit Salsa
3 ¾ – 4 oz crumbled blue cheese
1 – 2 tbsp red ale, porter or stout

Mix all ingredients together in a medium bowl & stir to combine well.  Let stand for about an hour before eating.  Use on a salad, as a dip for hot wings or on a hamburger.  Can be used as a dip by itself with chips or crackers or as a sandwich spread.  Use it on a steak as a topping for a ribeye, filet, New York, T-bone or porterhouse.