Sooooooo - My bad. It's been entirely too long, I know. Thanksgiving came and went, and I (very irresponsibly) neglected to blog about it. But I guess that's what happens when you have 16 guests over to your home, and somehow end up having enough food to have a week's worth of leftovers (oh, hello turkey pot pies...)
Quick Thanksgiving Recap: Lots & lots of incredibly warm and funny people. Our long table was filled with my Houston family, friends I have met and gotten to know from all different walks of life. Of course, there was food. So much food. So. Much. Food. We did the classic Thanksgiving: turkey, dressing, homemade cranberry sauce, mac&cheese, green bean casserole, sweet potato casserole, buttered corn, mashed potatoes, pumpkin pie, apple pie, homemade (jeni's) vanilla ice cream, and so on... I would have snapped a few decent photos, if we running around trying to get food on the table asap. But honestly, it wasn't even an issue because my friends all brought ridiculously delicious appetizers and tons of booze. It's definitely a Thanksgiving for the books, an evening that John and I will always be proud of. In 20 years, we'll wonder: How in the hell did we pull that off?
The holidays have arrived! You know what that means. Get out your bulkiest scarves (even in Houston!), find your stretchy-waist pants, and be prepared to be humming All I want for Christmas is You for about 3 weeks straight. Good-bye, pumpkin! Make way for Peppermint and Gingerbread!!
And if you're anything like me, you are always looking for a good finger-food/appetizer stunner to take to potlucks, get togethers, what-have-you...
For today's recipe, I decided to go the super simple route. For musicians, the holidays can often be the busiest time of year: Nutcracker, Christmas Pops, 8000 versions of Handel's Messiah. There's no escaping it! So here's something you can just whip up real quick!
- 1 package empanada dough skins (I used Goya)
- 2 slices of bacon, sliced into slivers & cooked (approx 1 cup)
- 1 cup dried figs (diced)
- 1/2 cup brie
- 1-2 tablespoons of honey
Preheat the oven to 300 degrees. Thaw dough skins, bringing them to room temperature. Grease a non-stick mini-muffin pan. Press the dough skins into the muffin pan (to look like little cups), overlapping the sides. Into the oven for 15-20 minutes. Cook until the little dough cups are a little brown & are able to keep their shape.
Cook bacon slivers, using a slotted spoon to remove the bacon bits from the oil. Mix diced figs with honey. Remove rind from brie.
Assembly: Layer your ingredients in your dough cups. Start with a teaspoon or so of the honey-coated figs. Then a good hunk of brie. Top off with a teaspoon bacon! Yum.
Back into the oven for 10-15 minutes!
Bring to room temp, and serve! Seriously the best combination of sweet, savory, and rich.