Baked brie with cherries, pistachios and caramelized honey
Sweet sauces
Baking
Last week I was in New York for three short nights and I can tell you from my experience, Spring has not sprung. Being greeted by twenty-one-degree temperatures, AND after a red-eye flight is kind of a brutal (but I had a pretzel later so all was ok). Luckily Spring is near. I’m not a groundhog or anything but I’m staying positive for all of you east coasters. I’m sure many of you still dealing with Winter’s lingering attitude can’t wait for brunches. Is there anything better than sitting outside, eating with friends while the warmish April sun looks on? I guess when I think of weekend brunching, I think of Spring. It’s that time when we’re just itching to do everything outside, which includes eating. Cocktails and appetizers and pancakes mixed with lunch food. I probably love the mix of foods most about brunch. It’s not just breakfast, but a healthy mix. I baked some cheese for when you’re ready to do this occasion of brunching. I’m hoping you’ll be able to do it soon. (If not, don’t worry because baked cheese also eases sorrows. Trust me.) This is the kind of appetizer that goes well with a variety …
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