It is that time of year again, time to celebrate the Holiday season with food!!!
I am so excited to be a part of the Driscoll’s Holiday Berry Cooking and Tasting party, hosted by Winetwits.
Driscoll’s has been growing berries in California Pajaro Valley for over a hundred years. Each berry is sold year-round, and available around the globe. Wherever you are, you can enjoy a delicious strawberry, blueberry, raspberry, golden raspberries and even blackberries.
Food safety is an important part of the berry growing program, and every grower ensures that each berry will be the freshest, safest, and most flavorful berry you will buy.
This Friday November 4th, you can join in the berry fun! At 8:00EST on Friday, come join in the live cooking demonstration with Chef Rick Rodgers, known as America’s Thanksgiving Expert, and author of the best selling cookbook Thanksgiving 101.
If you are on twitter, you can follow @driscollsberry for more info, and use the hashtag #driscollsmoments to read live tweets about the event.
Join in the fun on Friday, here is a EventBrite invitation where you can RSVP.
This week I will share five delicious recipes, the recipes will be shared live on Friday with Chef Rick Rodgers.
The first recipe –
Holiday Warm Brie with Honeyed Strawberries and Almond (Recipe from Driscoll’s)
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 to 6
Number of Ingredients: 7
1/2 cup (2 ounces) whole natural almonds
1 wheel (13.3 ounces) ripe Brie, box reserved, top rind sliced off,
1/4 cup honey
1 tsp. balsamic vinegar
1/2 tsp. finely chopped fresh basil
1 package (6 ounces or 1 1/4 cups) Driscoll’s Strawberries
Water crackers or baguette slices for serving
Preheat the oven to 350˙F.
Spread the almonds on a rimmed baking sheet. Bake, stirring
occasionally, until lightly toasted and fragrant, about 10 minutes.
Transfer to a plate.
Place Brie, in its box, on baking sheet. Bake until warm and the top
is softened, but not until cheese is oozing, about 15 minutes.
Transfer cheese in box to serving platter.
Stir honey, vinegar, and rosemary in a medium skillet over medium
heat just until warm. Add raspberries and pistachios and gently fold
in with a rubber spatula.
Pour raspberry mixture over warm cheese. Serve at once, with the
crackers for spreading
Note – original recipe was with pistachios, raspberries, and rosemary. My husband asked for strawberries. I used basil, because the herb is gorgeous with strawberries.
Next post will be Eggnog Panna Cotta with Balsamic Strawberries, AND Roasted Acorn Squash with Raspberry Sauce….
What is your favorite Driscoll’s berry?
Until next time, Come on in, Have a seat,