Not really sure why we're on such a cooking binge this week, but we're suddenly obsessed with food and felt the need to introduce you to one of our all time favorite cooks, Leslie Tente.
Some people can only bake and some people can only cook, but our dear friend Leslie can do both and do them damn well. #BeJealous
Oh and BTW she is a FABULOUS mom too!
It only seems appropriate then for us to show Leslie cooking one of her signature dishes for Fall. It's called Cranberry Apricot Baked Brie. (Feel free to substitute your fav cheese in place of the brie. Leslie won't mind and neither will we.)
It's cheesy good and easy to make. We swear.
Take a look as Leslie and I walk and talk you thru the recipe. (OK, it's really just Leslie doing the cooking, but I am wearing my vintage Faconnable denim jacket and Coco Chanel-esque layered pearls.)
- 1 sheet of frozen puff pastry
- 1 egg beaten with 1 teaspoon of water
- 1 cup of Apricot Preserves (Feel free to use your favorite preserve instead of apricot)
- 1/3 cup dried cranberries (plain or infused flavors)
- 1/3 cup crushed almonds or pecans
- 1 Brie Wheel (around 16 oz.)
Bake for around 20 minutes at 425 temp.
*Allow the Brie to cool for at least 20 minutes in order to avoid it being too runny when cut. You can serve this with crackers and the fresh fruit of your choosing. It will feed about 10 - 12 people. (Perfect for any cocktail or dinner party.)
Stay tuned for more cooking lessons with Leslie.
Yes, there's #MoreGoodStuff coming soon right here with PattyJ & Company.