Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Brie with Herbed Walnuts and Honey
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- #59260
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons olive oil
3/4 cup walnuts
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 teaspoon herbs de Provence
1/2 pound double cream Brie cheese
1/4 cup honey
directions
Heat olive oil in a large saute pan. Add walnuts and toss to toast, about 4 minutes until fragrant.
Remove with a slotted spoon to a paper towel lined plate. Sprinkle with salt, cayenne and Herbs de Provence.
Toss in the towel to coat with the spices. Taste and add more salt or cayenne if necessary.
On a serving platter, evenly spread the nuts. Place Brie on top of nuts. Drizzle honey evenly and decoratively over the plate, using more if desired.
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nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beer makes batters better, meat more tender, and sauces more flavorful.
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