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Dance Shoppe Holiday Recipes

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Baked Brie with Almonds
From appetizers to desserts the Dance Shoppe is excited to share with you our favorite holiday recipes!  We hope you enjoy them as much as we do.   Happy Holidays from our family to yours!

 

 

 

 

By: Miss Brooke

Notes

Baked brie has always been a big hit at my holiday parties. It is so good that, last Christmas my Mom’s toy poodle stole a bite right out of my Uncle’s hand! I like it best served on Pepperidge Farm Entertaining Quartet crackers.

By: Miss Heidi

By: Miss Pam

Directions

  1. Spread the flour on a plate and season it with salt and pepper (with this many cutlets, you will want to use half the flour for half of the cutlets, then finish the rest off with a new plate.)
  2. Season the cutlets with salt and pepper. Coat them with flour and shake off any excess.
  3. In a large sauté pan, heat the olive oil over medium-high heat. (Again, with this many cutlets, you will want to use half of the oil, and then add more as needed. Don’t forget to let the oil get hot again.) When the oil is hot, carefully add cutlets (4 or 5 at a time) and cook for about 3 minutes on each side or until golden brown all over. Set it aside on a plate to collect any accumulated juices.
  4. Remove any oil from the pan. Reduce the heat to low and add 3 tablespoon of butter. When it is melted, add the shallots and cook them for 2 to 3 minutes or until they are softened and lightly browned.
  5. Add the wine, increase the heat to high, and cook it for about 2 minutes or until the liquid is reduced to 3 tablespoons. Add the chicken stock, bring it to a boil, and cook it for 6 to 9 minutes.
  6. Reduce the heat to a low simmer and stir in the parsley. Whisk in the remaining butter adding 2 or 3 tablespoons at a time and incorporating each one before adding the next. Adjust the heat to maintain a simmer.
  7. Add the cutlets and any accumulated juices to the pan. Add the lemon juice. Season it to taste with salt and pepper. Add more lemon juice, if desired.
  8. Transfer the cutlets to the platter and serve it with the lemon halves as a garnish.
By: Miss Tiffany

Notes

This is my favorite dish for the holidays. It is buttery, cheesy, goodness with some broccoli thrown in!

By: Miss Terri

Notes

This is one of my favorite recipes from my Granny, Dorothy Holt. She would make this when the whole family would go to her house for dinner. She would set tables up that ran from the kitchen through the dining room, living room, and into the sun-room to accommodate all of us at one table. Now when I make this cake, it reminds me of her and her love for her family. I especially like it right out of the oven warm and crispy!

By: Miss Angie
By: Miss Heidi

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This article was written by theDanceShoppe

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