I've had a few requests for the rest of the cranberry recipes that we made over the weekend. It is someone's lucky day - apparently I am in a mood to please (as compared to my usual contrary mood . . .). Tonight the quesadillas, tomorrow the martini, and on Wednesday the brie tartlets.
I'm on the road again tomorrow so this will fill in the blog posts nicely while I am away! LOL
Poor Paul - there hasn't been a week in the past eight where I haven't been away for a portion of the days. Mind you, he might enjoy some quality time - AKA peace and quiet.
I digress - back to the quesadillas.
This was Paul's favourite cranberry treat and I can't argue with him. The recipe was from the 2004 Better Homes and Gardens Holiday Appetizer magazine. Above the recipe the authors wrote:
These melt-in-your mouth morsels surprise with their brie and fruit filling, laced with spice and honey. Fun!
Now, I don't know about the fun aspect but I sure do know about the taste. AMAZING! Amazing and simple to make. You know by now that in my goods if a recipe is easy and the end results taste delicious that I shall be keeping that recipe to use again and again.
The recipe calls for brie but I was already making something with brie and I had thinly sliced blue cheese in the fridge . . . what to do . . . what to do . . . of course I used the blue and the result was excellent. Of course I shall have to try it with brie to see how IT tastes!
If you're looking for a quick appetizer that is different from the rest this might just be for you!
Cranberry-Pear Quesadillas
1 4 1/2 oz round brie cheese, thinly sliced (I used blue cheese instead)
8 6-inch round flour tortillas
1 medium, ripe pear, peeled, cored, and thinly sliced
2 - 3 tsp honey
1/4 tsp ground cardamom (or allspice - I used cardamom)
1/4 cup dried cranberries
1/4 cup chopped pecans, toasted
1 cup shredded mozzarella cheese (4 oz)Preheat the oven to 300.
Arrange the cheese slices on the tortillas. The cheese should cover one half of each tortilla. Top with pear slices. Drizzle with honey. Sprinkle with cardamom. Top with cranberries and pecans. Sprinkle with mozzarella cheese. Fold the unfilled side of the tortilla over the filled side; press lightly.
In an 10-inch skillet. cook the quesadillas, 2 at a time, over medium heat for 4 - 6 minutes or until he tortillas are light brown and the cheese is melted, turning once.
Remove the quesadillas from the skillet; place on a baking sheet. Keep warm in the oven while cooking the remaining quesadillas.
To serve, cut each quesadilla into 3 wedges. Makes 24 wedges.
Good lord, those sound (and look) fantastic. Something wonderful about cranberries and brie together......
Posted by: Sandrac | November 24, 2009 at 03:27 PM
Even better Sandra - EASY!
Posted by: JDeQ | November 26, 2009 at 07:22 PM