Our friends at Monogram share a delectable appetizer recipe and wine pairing to serve or bring to your Thanksgiving gathering.
- 1 sheet puff pastry, thawed
- 8 oz. brie cheese
- 8 oz. fruit chutney
- 4 tbsp toasted sliced almonds
- 1 egg
- 1 tbsp water
- Fresh fruit garnish - Apples, pears, pomegranate seeds
1. Slightly defrost the puff pastry sheet and unfold it.
2. Place the brie wheel in the center of the sheet.
3. Spread a dollop of about half the chutney in the center of the brie.
4. Top the chutney with half of the almonds.
5. Fold the corners of the pastry up and over the brie, gathering them at the top.
6. Pinch the edges to tightly seal them.
7. In a small dish, whisk together the egg and water andbrush the egg onto the pastry.
8. Air fry the brie at 400°F for 15-20 minutes, until the pastry is golden brown.
9. Let cool for a few minutes finishing with the remaining chutney, fresh fruit, and nuts.
Red: Pinot Noir or Gamay
White: Chardonnay or Chenin Blanc
Whether you’re revamping a kitchen that’s in need of a facelift or are in the process of designing a new build, you’ll want to consider these six kitchen must-haves.
Cheers! To the opening of our newest showroom and slab gallery in Nashville, TN.
General Manager and Sommelier Karen Van Guilder-Little of renowned Nashville restaurant, Josephine on 12th shared one of their signature cocktail recipes with us that they call “Ain’t No Sunshine”.
