Baked Brie w/ Fresh Fruit

 Ingredients

• 1 11x17" sheet of frozen puff pastry, defrosted
• 1 13.2 ounce wheel of Brie cheese, about 5 inches
• 1/4 cup fig, raspberry or apricot jam
• 1/4 cup sliced almonds, toasted*
• 1 egg, beaten with a splash of water for glaze
• 1 box water crackers
• Blueberries
• Red pears 
• Apple

Preparation

1.  Roll out pastry on lightly floured surface to 12-inch square.Remove the top rind from the Brie. This is easiest if you put the cheese in the freezer for 15 to 20 minutes first. 
2. When the cheese has firmed up, shave off the rind with a sharp paring knife. Discard the rind. 
3. Spread apricot, fig or raspberry jam on top of the brie.  
4. Sprinkle with almonds if desired.  
5. Place the cheese top side down onto the rolled out pastry dough.
6. Fold pastry on 2 opposite sides over cheese. 
7. Brush all sides of pastry with glaze. Fold over remaining sides; press seams to seal. Place on cookie sheet SEAM SIDE DOWN.  Brush pastry on all sides with glaze.
8. Hint to keep the cheese from spilling out:  If the cheese came in a wooden box, simply return it to the box. Otherwise, shape a few layers of aluminum foil into a shallow makeshift pan around the cheese. Crimp the foil at the edges, leaving the top of the Brie exposed.
9. Cut designs from the dough scraps and decorate the top of the dough, then brush with the egg wash. 
10. Bake for 18-20 minutes, or until golden brown. 

*Toast nuts in a dry skillet over medium-high heat for 6-7 minutes, stirring or tossing often, just until lightly golden. Remove the toasted nuts from the skillet immediately, as the heat of the skillet will continue to toast the nuts. Cool completely. 
Alternatively, you can spread the nuts on a baking sheet and toast them in a 350°F oven or toaster oven, stirring once or twice.

Beef Bourguignon

Ingredients

• 1 1/2 cups red wine
• 2 teaspoons salt divided
• 2 teaspoons freshly cracked black pepper, plus more
• 2 tablespoons Worcestershire sauce
• 2 pounds rib-eye steak, cut into 3/4-inch cubes
• 1/2 pound bacon, diced
• 3 tablespoon olive oil, if needed
• 3/4 cup carrots, diced
• 3/4 cup parsnips, peeled and diced
• 1 cup pearl onions, frozen
• 1/4 cup all-purpose flour
• 2 tablespoons minced garlic
• 3 cups beef stock
• 2 teaspoons freshly chopped thyme leaves
• 1/2 cup freshly chopped Italian parsley leaves
• 2 teaspoons freshly chopped oregano leaves
• 3 tablespoons grated Parmesan
• 1 cup store-bought fried onions

Directions

In a nonmetallic bowl, combine 3/4 cup red wine, 1 teaspoon salt, 2 teaspoons pepper and 2 tablespoons Worcestershire sauce. Add the rib-eye steak and let marinate for 30 minutes to 1 hour.

In a large saute pan, on high heat, add the bacon and cook until crisp. When crisp, remove to a paper towel lined plate, reserving the fat in the pan.

Remove the beef from the marinade, pat dry and add to the pan with the bacon fat. Cook over medium-high heat, browning the meat on all sides. Remove the meat from the pan, to a plate. Add extra oil, if necessary, to amount to 2 to 3 tablespoons of total fat in the pan. Add the carrots, parsnips, and the frozen onions. Cook until the onions are light brown, approximately 10 minutes.

Add the flour to the vegetable mixture to make a roux. When the roux begins to brown, add the garlic and cook for 2 minutes. Deglaze with the remaining red wine and stir in the beef broth. Reduce over medium heat for 10 minutes. Add the browned beef, cooked bacon, thyme, parsley and oregano. Adjust seasonings, to taste, with remaining 1 teaspoon of salt and fresh cracked pepper. Transfer to a serving dish, garnish with Parmesan and fried onions and serve immediately.