The Wine Man's Favorite appetizers

These are two of The Wine Man's favorite appetizers. He serves them frequently at his luncheons as part of his seven course meal. After many requests, here is an interpretation of two long standing family recipes. Hope everyone enjoys them both. They are great for up to about twelve servings.

Baked Brie en Cruet:
Begin with one whole, un-cut, round brie. Unroll a Pillsbury, thawed, pie crust. Put several (to taste) tablespoons of apricot preserves in the middle of your pie crust. You may want to trim a little edge off the crust. Place the brie in the middle of the crust unwrapped, but still in its white wax. Pull the crust up and around the edges of the brie. Pat the crust around the edges and fold the extra onto what will be the under side. Turn the brie over into a baking dish, pie pan or something that is a close fit. Cook about 35 minutes at 400 degrees, until the crust is done. Remove immediately and let cool 10 minutes or so prior to serving. If you are preparing ahead, you can re-warm in the microwave being careful to not over heat in the microwave or it will quickly become too runny... no more than 1 minute for most. That's all there is to that! Serves up to 12 nicely.

Gambas al Ajillo:
I use raw, frozen, peeled, deveined, head off, tail on shrimp. Thaw your raw shrimp. Put some olive oil in a fry pan. Add about a tablespoon of chopped garlic to the heated oil. Then, add about a half cup of dry sherry and put in the shrimp. Add a little salt, crushed red pepper, Louisiana hot sauce and paprika stirring to mix well. Keep stirring till the shrimp all look cooked, then add a can of tomato sauce and stir. Serve with warm French bread.

Eat thy bread with joy, and drink thy wine with a merry heart.
-Ecclesiastes 9:7

Cheers & Bon Appetite!


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