Baked Brie

A simple appetizer that somehow always becomes the talk of the buffet, this baked brie has been the crowd pleaser of my social gatherings since my high school days! Five ingredients work together to create a sweet and savory bite that, in my opinion, is undeniably addicting. Serve at your next wine gathering, birthday event (yes, Edie?) or playoff watch party!

baked brie

Makes 8 servings

1 round of brie

1 Pillsbury pie dough (not the serrated crescent rolls!)

2 tablespoons apricot preserves

1 tablespoon sliced almonds

1 tablespoon honey

1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper.

2. Unroll pie dough onto parchment paper and place brie in the center. Using a knife, spread apricot preserves on top of brie. Wrap dough around brie and make sure not to leave any holes!

3. Drizzle honey and sprinkle almonds on top. Bake for 20 minutes, then rotate baking sheet and place a loose piece of aluminum on top for remaining 10 minutes. Serve warm with water crackers!

A Ladies' Wine Party

What better way to ring in the new year than with 18 of your high school girlfriends? From first grade through twelfth, I attended an all-girls school with approximately 50 of the same gals the whole way through. You would've thought we'd get sick of each other, but our little gathering last week proved the opposite! We sipped wine and munched, reminisced the good 'ole St. Mary's days, and shared stories of our post-college plans. I couldn't have been happier to host these ladies!

Below are a few highlights of my set-up for the evening. I have provided lists of must-have decor and food in order to turn your dining room or den into party central. Of course, I could not have pulled off all the little details without my event planning extraordinaire mother of Shindigs by Sheril!

Cheers to 2014 and hosting your own wine party in the near future...

THE DECOR

• Burlap table runners
• Assorted white flowers in vase varieties: hydrangeas, gerber daisies, sweetheart roses
• Mason jar candle votives with burlap ribbon lining
• Assorted white platters and serving pieces
• Chalkboard food signage
• Twine ribbon
• Wine tags with a brown calligraphy pen
• *Don't forget the wine openers if your guests are bringing the alcohol!

THE BITES:

• Baked Brie with water crackers
• Assorted sushi
• Guacamole with chips
• Roasted nuts
• White chocolate-covered pretzels

THE SWEETS:

• Assorted ice cream sandwiches: salted caramel, vanilla gelato, butter toffee, etc.
• Pound cake with fresh berries
• Fudge brownie bites
• Peanut butter chocolate chip Rice Krispie bites

Sugarfina + Lemonade (LA)

Happy New Year, everyone! I could not be more excited for 2014...a year of celebrations and big moves post-college. I hope you will follow my future adventures and endeavors through the blog. But, even more so, I hope you have a fabulous year yourself! I'm gathering my resolutions to share with you soon; my trip to Cambodia on Sunday (ahh!) will absolutely open my eyes to a more worldly perspective on my present environment and future expectations.

My family trip to Los Angeles was wonderful. No celebrity sightings somehow (typical...), but many restaurants to share with you! Below are two top picks for afternoon snack pick-me-ups. Both colorful and sweet, Lemonade and Sugarfina will satisfy your sweet tooth and put you in a trendy, feel-good state of mind almost instantly.

LEMONADE LA

Lemonade's setting on Larchmont (although there are many locations throughout the city) quickly became my favorite strip in Los Angeles. Quaint, colorful and quiet, the street highlights boutiques and bakeries that elevate your mind to pure euphoria, even during a quick stroll. We enjoyed all four lemonade flavors (original, Arnold Palmer, blueberry mint, and cucumber mint), although the cucumber was surprisingly way too strong for my liking. The coconut cake rocked. We also nibbled on a rice krispie treat with peanut butter and chocolate layers, which I successfully mocked during my high school reunion gathering in Memphis last night (recipe to be shared soon!). If you're craving more savory, Lemonade also showcases cafeteria-style salads and sides that a foodie would drool over.

SUGARFINA BEVERLY HILLS

When I read the words "Candy Concierge" in the back left corner of the Beverly Hills Sugarfina, I knew I had stepped in heaven. Not only does Sugarfina create top quality candies with ingredients from around the world, but the creative shapes and packaging make these sweets a take-home treasure. We died over the white chocolate almonds shaped as martini olives, and the martini shaker bonus packaging was unlike anything I had ever seen in the confectionary world. I was impressed. Stop by Sugarfina for a candy or two while walking through Rodeo Drive!

Beauty Shop (Memphis)

I have been a fan of the Beauty Shop restaurant for years, celebrating occasions in the Cooper Young gem from teenage Valentine's Day dinners (the food obviously outplayed the company) to graduation gatherings and classy Sunday brunches. Chef extraordinaire Karen Carrier, whose warm soul and passion shines through both cooking and conversation, converted Priscilla Presley's 1950s beauty parlor into a top-notch, intimate space of creative dishes, a vibrant bar scene, and elegant disposition.

Maybe it was the holiday spirit, but our Christmas Eve dinner literally could not have been better. We greeted the kitchen staff before being seated and were immediately immersed in laughter when discovering that our family knew every single cook in the kitchen: Karen, Dana, and one of my classmates-turned-culinary genius, Josh. Each dish that the team prepared surpassed the next in flawless presentation and execution. Never would I undermine one of my favorite Memphis restaurants, but I was frankly dumbfounded by my delight for each plate, each ingredient.

We began with a crispy panko gulf oyster dusted in tabasco powdered sugar and black grape salsa. Yes, it was a party in my mouth: sweet confectioner's sugar with a kick melted against the warm crunch of a gulf oyster. The combination was brilliant.

Next was a maitake mushroom prepared Asian-style with sesame seeds and a light, salty soy sauce. We unconsciously ate it so quickly that we found ourselves ordering a second for the table. Our vegetable salad, served warm, took local veggies to the next level. Roasted corn, butternut squash, asparagus, peppers and onions were mildly tossed in a ginger vinaigrette and topped with creamy crumbles of French feta. The cheese melted ever so slightly over the vegetables. I could live on that salad, I've decided.

My mother had always raved about the pan roasted barramundi, so we all ordered the dish with its decadent sweet corn edamame succotash, marcona almonds for a crunch, and light coconut milk broth base. The portion was perfect; no overwhelmingly stuffed feelings afterward, rest assured.

Whether for a cocktail, scoop of gelato or full-on holiday feast, the Beauty Shop surpasses most in the Memphis food scene.

**Get excited for LA and New Orleans Caramelized critiques...coming soon!

Homemade Herbed Ricotta

And we're back...with the perfect accompaniment for yesterday's rosemary parmesan crackers! I know you're thinking, "Geez, Cara...homemade cheese? Is that really necessary?"

Yes. Yes it is.

The process for ricotta takes maybe 20 minutes total. The recipe is simple and the taste will make you second guess any store-bought version. If you're not up for it in time for your New Years party, put this on your resolutions list: "MAKE HOMEMADE CHEESE."

While I'm not celebrating Christmas, I am looking forward to a relaxing evening with my family at home. We head out to sunny Los Angeles bright and early. I can't wait to share some of my favorite moments while I'm there. Happy holidays, ladies and gentleman!

homemade herbed ricotta

Makes approximately 2 cups

1 cup heavy cream

4 cups whole milk

3 tablespoons lemon juice

1 teaspoon kosher salt

Black pepper

1 tablespoon fresh dill, chopped

2 scallions, chopped

1. Dampen two layers of cheesecloth and place tightly over a fine sieve. Place sieve in a large bowl.

2. In a saucepan over medium-high heat, bring the milk, cream and salt to a rolling boil. Reduce heat to a simmer and immediately add lemon juice. Stirring constantly, simmer for 2 minutes, as mixture curdles. (Curdling may appear subtle, but if you touch the mixture, it should feel like soft clumps between your fingers.)

3. Slowly pour mixture through the cheesecloth. Allow to drain for 12-25 minutes, depending on whether you like your ricotta creamier or drier. Once it has reached your desired consistency, transfer ricotta to a bowl, cover tightly with plastic wrap, and chill for about an hour in the refrigerator.

4. Chop the dill and scallions. Add to the chilled ricotta, and season with freshly ground pepper, and stir until blended and creamy. Serve generously over freshly grilled bread or with rosemary parmesan crackers!

adapted from curly girl kitchen

Rosemary Parmesan Crackers

Wow. What a whirlwind of a week I have already had, and winter break has just begun. (Pardon my ridiculous use of alliteration...) I just got back from a quick pitstop in Austin for a final exam, weekend in Fayetteville, Arkansas to celebrate my boyfriend's graduation, and I'm already in re-packing mode for the next stops: Los Angeles, New Orleans and Cambodia! (Any meal recommendations?)

Today, I will be bringing back more posts to make up for my lack of time last week. And what better way to kick off some mouth watering new recipes than with New Years appetizers that will please any guest at your party. I'll be celebrating the new year down in New Orleans with plenty of creole goodness and good friends, but my St. Mary's reunion soon after in Memphis will indeed highlight these dishes!

Last weekend, my favorite co-chef Mary Catherine Hughes came over for an afternoon of foodie experimentation and much fun! With the holiday playlist on Pandora in the background, we hilariously yet successfully attempted a homemade cheese and cracker. MC and I realized that making the homemade version of classic holiday party appetizers does not require too much extra energy or stress; the taste is 100% worth it.

Below is our holiday spread. I will be posted the homemade herbed ricotta very soon, so be on the lookout!

rosemary parmesan crackers

Makes approximately 36 crackers

3/4 cup all-purpose flour

1 teaspoon coarse salt

2 teaspoons finely chopped rosemary, plus extra sprigs for garnish

3 tablespoons chilled unsalted butter, cut into small pieces

1 cup finely grated Parmesan cheese

5 tablespoons sour cream

1 large egg white, lightly beaten

1. Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. Process until dough comes together and is well combined.

2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and chill dough in the freezer for approximately 2 hours (or refrigerate overnight).

3. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. Bake immediately for 25 minutes, rotating sheet once, until crackers are golden brown and firm in the center, Transfer to a rack to cool and serve with your favorite dip (such as my homemade herbed ricotta) or cheese plate selections.

adapted from sacramento street