A chill is starting to set in. It's a great time to cozy up to one our cocktail classes.
Consider having us prepare Thanksgiving dinner for you at Liberty House or Stone House, both open from 1-6 p.m. on Turkey Day. We're sharing a special Fall recipe, straight from Liberty House executive chef Philip Campanella.
Call 866.683.3856 or e-mail info@libertyhouserestaurant.com to make reservations for cocktail classes and Thanksgiving feasts.
Learn How to Make Cocktails Like A Pro
Create and sip on cocktails, lounge with friends, nosh on complimentary hors d’oeuvres, and receive recipe cards to take home. Bar supplies, glassware, and ingredients are all provided.
Fall 2010 featured cocktails
- Fall Spice: A little spice, a little chill and a lot of flavor. This tasty treat features vanilla liquor, bourbon and a homemade, chipotle-orange syrup.
- Pumpkin Pie: Tasty drinkable version of the real thing. Substitute vodka for the crust.
- Washington Apple: A little bit of whiskey + a little bit of schnapps = a whole lot of fall fun.
The details:
Cost: $35 per person
Thursday, Nov. 11: 7-8:30 p.m.
Liberty House Restaurant, 76 Audrey Zapp Drive, Jersey City, NJ
Thursday, Nov. 18: 7-8:30 p.m.
Stone House Restaurant, 50 Stirling Road, Warren, NJ
Baked Brie with Pear, Cranberry, & Walnut Conserve (serves10)
For the Brie:
1 Wheel (2-pound) firm Brie (rind intact)
chilled 2 pk (17 1/4-ounce) frozen puff pastry sheets (4 pastry -sheets)
thawed 1 lg egg, beaten lightly
1 Wheel (2-pound) firm Brie (rind intact)
chilled 2 pk (17 1/4-ounce) frozen puff pastry sheets (4 pastry -sheets)
thawed 1 lg egg, beaten lightly
For the conserve
2T unsalted butter
4 bartlet or bosc pear, peeled, cored and diced
2T unsalted butter
4 bartlet or bosc pear, peeled, cored and diced
2T brown sugar
¼ cup dried cranberries
¼ cup chopped walnuts
¼ t allspice
¼ t nutmeg
To make the conserve:
1. Heat the butter in a heavy pan over medium heat until it begins to foam
2. Add the pears and cook stirring for 2 – 3 minutes, until the pear is tender
3. Stir in the brown sugar, dried cranberries, walnuts and spices
4. Continue cooking for 10 minutes, then set aside and cool to room temperature
To make the brie:
1. Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds
2. On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds
3. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10 rounds
4. On cleaned work surface arrange 1 large pastry round and brush top with some egg. Center 1 cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing edges of dough together gently but firmly to seal. Brush round with some remaining egg and chill on a baking sheet. Make more wrapped Brie with remaining pastry and cheese rounds in same manner. Chill each wrapped Brie, uncovered, at least 30 minutes
5. Preheat oven to 425 F. and lightly grease a baking sheet.
6. Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden.
7. Cool Brie on baking sheet on a rack about 10 minutes before serving. Serve warm
* Chef Phil likes to serve the brie on a bed of frisèe with a spoonful of the conserve. The bitter frisèe provides a nice contrast of flavors with the creamy and buttery brie. The conserve can be made ahead, cooled and refrigerated up to a week. Allow to come to room temperature before serving.
