The new year is quickly approaching and the elves are getting some much needed rest in the Never Enough Thyme kitchen. We are looking forward to ringing in the new year with lots of entertaining appetizers to make a stress-free night for the host.
This past year has been amazing, full of growth, fun and a fabulous team to work with every day. We work together in a small space creating lots of food for families and companies all over the region. Cooks and bakers should have capes as part of their uniform.
There have been many comments in the shop this week as our look and store keeps on changing.
Don’t forget our fundraiser for Riverside Public School will begin again in January 2018, with some of the proceeds going to the school’s new playground.
From our team and family to yours, success and joy in 2018. And happy cooking!
Fruit and Nut Brie
1 wheel of brie cheese
3 sheets of phyllo dough
1 Tbsp. each cashews, almonds and pecans
1 Tbsp. pumpkin seeds
3 apricots, cut in quarters
2 Tbsp. dried cranberries
2 dried or fresh figs, cut in half
3 Tbsp. local honey
2 sprigs thyme, leaves removed and chopped
Cracked pepper for seasoning
In a bowl, mix the nuts, seeds, fruit, honey and seasoning.
Preheat oven at 375 F. Layer 3 sheets of phyllo and brushed olive oil between each layer.
Wrap brie in the phyllo, leaving the top exposed.
Place on a pan and make a foil collar to keep the phyllo secured on the brie.
Pour the nut honey mix on the top of the Brie.
Bake In the oven until the phyllo is golden, about 10 minutes.
Serve with cracker bread and baguette.
