Christmas Eve Feast 2015

Baked Camembert with Artichokes and Sun-dried Tomatoes

• 1 puff pastry sheet, thawed
• 8 oz. wheel of Camembert cheese (or brie)
• 1/2 cup chopped artichoke hearts
• 1/2 cup chopped sun-dried tomatoes
• olive oil
• freshly ground black pepper
• 1 egg whisked with 1 tbsp. water

Preheat oven to 350F.

Roll out the puff pastry on a work surface.  Cut the cheese wheel in half width-wise and place in the center of the puff pastry.  Top the cheese with the artichokes and sun-dried tomatoes and place the other half of the cheese on top, cut side down.  Fold the puff pastry over the cheese wheel, making a decoration if you want, and brush with the egg wash.

Bake on a sprayed baking sheet for 30 minutes.

Enjoy with crackers.

Alaskan Red King Crab Legs

Preheat oven to 350F.

Arrange crab legs in a shallow baking pan.  Add hot water to fill the pan to 1/8 inch deep.  Cover with foil and bake until just heated through, 7 - 10 minutes.

Serve with melted butter.

Garlic and Herb Smashed Fingerling Potatoes

• 24 oz. fingerling potatoes
• 2 sprigs fresh rosemary, finely chopped
• 2 sprigs fresh sage, finely chopped
• 2 sprigs fresh rosemary, finely chopped
• 1 tbsp. chopped garlic
• 3 tbsp. olive oil, plus more for drizzling
• Salt and freshly ground black pepper

Preheat oven to 450F.

In a small bowl combine the fresh herbs and olive oil, set aside.

In a pot of boiling water, boil the potatoes until tender, 15 - 20 minutes.   Drain well.  Place the potatoes in a baking dish drizzled with olive oil.  Using a fork, carefully smash each potato until flattened but still in one piece.  Brush each potato with the olive oil, herb mix and season with salt and freshly ground pepper.

Bake for 18 - 20 minutes until golden brown and crisp.