Brie Cheese Appetizer

Ingredients :
(Servig for 8)
* 1 (8 ounce) wheel Brie cheese
* 3 tablespoons apricot preserves
* 1/2 (17.5 ounce) package frozen puff pastry, thawed
* 1 egg white

Directions :
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Slice one wheel of Brie cheese in half so you have 2 circles of cheese.
Spread apricot or peach preserves on (the cut side) half of one circle of brie.
Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves.
Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom.
Brush the puffed pastry with the egg white.
Bake for 30 minutes, or until the pastry in golden brown. Serve immediately.

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Cream of Avocado and Smoked Salmon

Ingredients :
cream of avocado and smoked salmon recipe for 6 people :
2 ripe avocados
20cl double cream
1 Tbs French mustard
3 slices smoked salmon
1 tsp lemon juice
1 pinch cayenne pepper
1 Tsp capers
some fresh chervil


Direction :
This recipe is very simple to realize.
1) Open your avocados, get rid off the stone and take the flesh out with a spoon. Put it in your food processor along with the lemon juice, one slice of smoked salmon, the mustard, the cream and the cayenne pepper. Blitz the lot and set aside in a bowl in the fridge for 2 hours.

Arrangements
Pipe some of the avocado mousse in some shot glass or cocktail glasses up to half way. Then, cut your smoked salmon left over in six slices of the same size that you will carefully place around the side of the avocado mousse. Place few capers on the top of it and place a small sprig of chervil over the lot.
If you are not too confident with a piping bag, just use a tablespoon.

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Garlic and Herb Cream Cheese

Ingredients :
(serving for 12)
* 1 stick butter, softened
* 1 (8 ounce) package cream cheese, softened
* 2 tablespoons grated Parmesan cheese
* 2 cloves garlic, minced
* 1 1/2 teaspoons dried oregano
* 1 teaspoon dried parsley
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried dill weed
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper


Directions :
Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.

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Deb's Tapenade

Ingredients :
(for 12 servings)
2 (6 ounce) cans sliced black olives, drained
3 tablespoons capers
1/2 cup minced onion
1 clove garlic, minced

2 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup chopped red bell pepper

Directions

Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.

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Cauliflower Cream with Smoked Salmon Caviar

Ingredients :

400 gr of cooked cauliflower
30 cl of dairy cream
15 gr of powdered gelatin
60 gr of smoked salmon eggs salt, freshly ground pepper dill
(for 6 guests)

Direction :
Set aside 6 tiny cauliflower tops.
Mix the gelatin with the cream and put it on slow heat while mixing. Put the cream in a blender, add the cauliflower and som salt and pepper and blend for 1 min.
Important: Pour the warm mixture halfway into nice looking glasses or smal bowls and leave these in the regfrigerator for 2 hours. Next, decorate placing some smoked salmon eggs in the middle of each cauliflower cream and some tiny cauliflower tops on the edges of each glass. Sprinkle with some dill.

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