Savory Archives - In Katrinas Kitchen

White Wine Swiss Cheese Fondue

Katrina Bahl — Mon, 11 Mar 2024 22:27:41 +0000

This delicious and creamy White Wine Swiss Cheese Fondue recipe will take your fondue night to the next level. Perfect for entertaining or a cozy night in. This is a sponsored recipe on behalf of the American Dairy Association Mideast.

This recipe was originally published in 2014. The post was updated with new photos and instructional video in 2024.

What is Cheese Fondue?

Originated in the Swiss Alpine region, at its most basic level, classic cheese fondue is melted cheese used for dipping stale, crusty bread or vegetables past their prime. Loved for being an inexpensive meal, with ease of preparation and simplicity in flavor, Swiss cheese fondue became the national dish of Switzerland in the 1930s.

Why You’ll Love Swiss Cheese Fondue

Fondue may sound like a fancy recipe, but it is not hard to conquer. If you love cheese, you will undoubtedly love this classic method of bringing simple ingredients together for a delicious start to your meal. The total time needed to make this simple dish is 10 minutes from start to finish.

Did you know that Ohio is the number one producer of Swiss Cheese in the United States? If you haven’t had Ohio Swiss cheese, you simply must!

Cheese Fondue Ingredients and Substitutions

We combine Swiss and Gruyère cheeses with dry, white wine and spices to make the most creamy, smooth traditional Swiss cheese fondue recipe. Other good choices include Gouda, fontina, and Emmental cheese.

We suggest using a Sauvignon Blanc, Pinot Grigio, or Chardonnay as your wine base. Use a dry wine that you enjoy the taste of because you will be cooking with a hearty portion of it, and the flavor will come through to the result.

If you’re celebrating New Year’s Eve or a special Christmas dinner, you could add a splash of Kirsch or cherry brandy just before serving. A splash (teaspoon) of lemon juice would also work.

How To Make Fondue

Fondue is more of a method than a recipe. Generally, the amount of liquid required for a cheese fondue recipe will equal half the amount of cheese.

Rub the interior of a pot with garlic clove, then discard the garlic. Bring white wine to a simmer over medium heat.
Toss shredded or diced cheese with cornstarch and add to the pot.
Cook, stirring with a wooden spoon, until cheese blends and melts. When melting the cheese in the pot, use a figure 8 pattern to ensure even melting.
Continue to stir and simmer for about 5 minutes until smooth. Season to taste with salt and freshly ground black pepper. If too thick, add up to 1/4 cup more white wine and stir until smooth and incorporated again.
Transfer the cheese mixture to a fondue pot set over a flame. Sprinkle with a dash of fresh nutmeg before serving.

What to Dip in Swiss Cheese Fondue

Offer guests multiple varieties of bread, including soft bread (cubed or torn into bite-sized pieces) and a crusty whole-grain variety.

Tart apple slices, thinly sliced sweet pears, fresh vegetable crudites, including fresh or steamed broccoli and cauliflower, red, yellow, and orange bell peppers, and cooked baby potatoes would also be delicious for dipping.

Some non-traditional dipping choices include cooked bacon and sausage slices, cocktail pickles, pearl onions, and sharp cheddar cheese cubes.

Meal Prep and Storage

To Make Ahead– In order to prepare in advance, grate the cheeses and refrigerate up to one day ahead. Chop vegetables for dippers and cook sausage or cubed potatoes to heat up before serving. Ensure that your fondue pot is working and that you have enough fondue forks for your guests.

To Store– Refrigerate leftover cheese fondue in a sealed container for up to 3 days.

To Reheat- Revive your leftovers the right way! Reheat your cold cheese on the stovetop over low heat to transform it into a delicious and warm dish. To ensure your cheese doesn’t dry out, stir often and add chicken stock or more wine as needed. You’ll be amazed at how easy it is to breathe new life into your fondue leftovers!

A cheese fondue mixture should be kept warm enough to keep it smooth and liquid but not so hot that it burns. If this temperature is held properly until the fondue is finished, a thin crust of toasted (not burnt) cheese will be at the bottom of the fondue pot. This is called la religieuse (French for ‘the nun’). It has a cracker-like texture and is usually eaten by hand as a reward at the end of the night. Who needs chocolate fondue when you can have a la religieuse reward to look forward to?!

White Wine Swiss Cheese Fondue Recipe

This delicious and creamy White Wine Swiss Fondue recipe will take your fondue night to the next level. Perfect for entertaining or a cozy night in.

Course Appetizer

Cuisine American

Prep Time 5

Cook Time 10

Servings servings

Calories 560kcal

Author Katrina Bahl

Equipment

Fondue Pot
Fondue Forks

Ingredients

1 clove garlic peeled
1 1/4 cups dry white wine
2 cups Swiss cheese shredded
1 cup gruyere cheese shredded
1 Tablespoon cornstarch
1 pinch nutmeg
salt and pepper
cubed bread, fresh vegetables, apple slices for dipping

Instructions

RUB interior of a pot with garlic clove, then discard garlic. Bring white wine to a simmer over medium heat.
TOSS cheese with cornstarch, add to the
COOK, stirring with a wooden spoon in a figure 8 pattern, until cheese blends and melts.
Continue to stir and SIMMER about 5 minutes until smooth. Season to taste with salt and freshly ground black pepper. Add up to 1/4 cup more white wine if too thick and stir until smooth and incorporated again.
TRANSFER to a fondue pot set over a heat source. Sprinkle with a dash of fresh nutmeg before serving.

Video

Notes

A dry white wine is best to use in this recipe.

For the best results, do not use pre-shredded cheese.

Nutrition

More Appetizer Recipes

Honey Brie Bites with Candied Walnuts

Blackberry Fig Deviled Eggs

Whipped Blueberry Goat Cheese

I’m also sharing the recipe for this White Wine Swiss Fondue over at the Drink Milk Blog as part of an ongoing partnership.

Looking for more fondue recipes? Try this Melting Pot Cheese Fondue.

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The post White Wine Swiss Cheese Fondue appeared first on In Katrinas Kitchen.

Blackberry Fig Deviled Eggs

Katrina Bahl — Thu, 18 Mar 2021 12:48:00 +0000

Rich fig preserves pairs with salty bacon, spicy mustard, and tart blackberries for this sweet twist on a classic dish- Blackberry Fig Deviled Eggs. Try dessert deviled eggs today!

Deviled eggs are not only for Easter dinner. Our Blackberry Fig Deviled Eggs are a great option for appetizers, brunch, or, dare we even say…dessert. Slightly sweet from the fig and blackberry jam and bursting with rich flavor from the mustard and bacon, these deviled eggs are unlike anything you’ve ever tasted before! What do you think about dessert deviled eggs? This is a sponsored recipe developed for the Ohio Poultry Association.

This recipe was written in 2021 and updated in 2024.

Blackberry Fig Deviled Eggs Recipe

Open your mind to the possibility of a sweet deviled egg! These eggs have all of the savory flavors you associate with traditional hard-boiled egg recipes with the added layers of sweet fig jam and fresh, juicy blackberries.

Top with crispy bacon and a sprig of fresh parsley and chives, or drizzle with a rich balsamic glaze to elevate these Blackberry Fig Deviled Eggs. Your guests will be coming back for more!

Sweet Deviled Egg Ingredients

Hard-boiled Eggs: All eggs, no matter the color of their shell, contain the same nutrients. An eggshell’s color is determined by the breed of the hen that laid it. Usually, white hens lay white eggs, and brown hens lay brown eggs.

Mayonnaise: Choose mayonnaise or Miracle Whip if you prefer. Greek yogurt may also be substituted.

Dijon Mustard: Make sure you use a Dijon with a flavor profile you like. Dijon mustard flavors vary in intensity. Spicy or stone-ground mustard is not recommended for this recipe.

Fig Jam: Fig Jam is sweet but not overpowering. If your fig jam has large chunks of the peel, we suggest removing those for a smooth, deviled egg filling. Chopped fresh or dried figs may be substituted but will result in a chunky filling.

Blackberry Jam: We liked that burst of fresh blackberries in our recipe testing. Placing just a small drop of blackberry jam on the bottom of the egg white before filling ensures that every bite gets that juicy berry flavor. Be careful not to overdo it here; if left too long, the jam can seep upwards and weep from beneath the filling.

Bacon: Optional. Prosciutto is an excellent substitute for bacon in this recipe as well.

Blackberries: Wash and pat dry. After slicing them in half, place them on a paper towel to absorb excess juice before placing them on top of the deviled eggs.

Salt and Pepper: Don’t forget to taste as you go! Also, a fresh sprinkle of coarse salt just before serving brings out all the flavors.

Parsley: We suggest fresh parsley for an optional garnish, but you can also use dried parsley. Add fresh chives, dill, or sliced green onion if desired.

How to Make Easy-Peel Hard Boiled Eggs

Eggs that are 7-10 days old are easiest to peel once hard-boiled. I like to use my Instant Pot to make hard-boiled eggs.

Peel hard-boiled eggs as soon as they’ve finished cooling, which allows the egg to contract slightly in its shell after cooking. Try these tips for Easy-Peel Hard-Boiled Eggs every time!

If you are looking for a creative, no-mess way to color Easter eggs, be sure to read How to Make Cool Whip Easter Eggs.

What to Serve with Fig Deviled Eggs

Serve Blackberry Fig Deviled Eggs with fresh figs or baguette slices with fig and blackberry jam.

The entire fig is edible—skin, flesh, and seeds. Figs may be peeled if desired, but always be sure to remove the stem. Wash the figs and pat dry before serving.

Looking for more sweet dessert deviled egg recipes? Try these Chocolate Deviled Eggs. You may also like to try spicy deviled eggs.

Blackberry Fig Deviled Eggs

Rich fig jam pairs with salty bacon, spicy mustard, and tart blackberries for this sweet twist on a classic dish- Blackberry Fig Deviled Eggs.

Course Appetizer

Cuisine American

Keyword bacon, blackberry, brunch, Easter, eggs, figs, jam

Prep Time 15

Servings

Calories 59kcal

Author Katrina Bahl

Ingredients

12 eggs hard-boiled
1/3 cup mayonnaise
2 Tablespoons dijon mustard
1 Tablespoon fig jam
1 Tablespoon blackberry jam
4 slices bacon cooked and cooled
6 blackberries halved
1 pinch salt and pepper
1 fresh parsley

Instructions

SLICE 12 hard-boiled eggs in half lengthwise. Set aside the egg yolks in a small bowl.
Use a fork to MASH the yolks. ADD mayonnaise (or Greek Yogurt), dijon mustard, and fig jam. Season with a pinch of salt and pepper.
PLACE a small drop of blackberry jam in the bottom of each egg white (optional).
SCOOP or pipe the fig egg yolk mixture into the egg whites.
TOP with bacon, blackberry, and a sprig of parsley. SPRINKLE with salt before serving.

Video

Notes

Greek yogurt may be substituted for mayonnaise.
Taste the filling as you go for flavor and seasoning.
Prosciutto is an excellent substitute for bacon in this recipe.
The egg mixture may be made ahead of time, but it is recommended to fill and garnish before serving.
Serve with fresh figs or baguette slices with fig and blackberry jam.

Nutrition

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Egg Safety Tips from OPA

How long are hard-boiled eggs safe to eat? Hard-boiled eggs spoil faster than fresh eggs, so be sure to refrigerate hard-boiled Easter eggs within 2 hours and enjoy within one week of cooking. Hard-boiled eggs should be eaten in 1-2 days after peeling.
How long are eggs safe to eat? When properly refrigerated at 45°F or below, eggs can be safely eaten 4-5 weeks beyond the carton’s Julian date, which is a 3-digit code on the side of a carton that indicates the day of the year when the eggs were packed.
Can you freeze eggs if they won’t be used before the expiration date? Yes! Just crack eggs into a container, whisk until combined, seal tightly, and freeze for up to one year. Egg whites can also be frozen by themselves.

Visit www.OhioEggs.com and follow the Ohio Poultry Association on Facebook, Twitter, Pinterest, Instagram, and YouTube for more egg recipes and learn about egg nutrition and egg safety tips.

More Egg Recipes

Best Homemade Eggnog

How to Make Cool Whip Easter Eggs

Eggnog Muffins with Eggnog Glaze

The post Blackberry Fig Deviled Eggs appeared first on In Katrinas Kitchen.

Whipped Blueberry Goat Cheese

Katrina Bahl — Fri, 21 Aug 2020 01:47:25 +0000

Whipped Blueberry Goat Cheese is a creamy, sweet-and-savory dip made by whipping soft goat cheese with cream cheese until light and airy, then topping it with a warm, lemon-zested roasted blueberry sauce. Inspired by local Ohio winery tasting boards, this impressive 15-minute appetizer strikes the perfect balance between tangy, rich, and naturally sweet flavors.

Why You’ll Love This Recipe

Fast & Foolproof: Ready to serve in 15 minutes with simple, accessible ingredients.
Irresistible Flavor Contrast: Combines goat cheese and velvety cream cheese with warm, citrusy blueberries and local honey.
Perfect for Parties: Naturally gluten-free (when served with GF crostini or fresh fruit slices) and easy to prep ahead for gatherings.

Recipe Method

1. The Warm Blueberry Reduction

Simmer fresh or frozen blueberries in honey with a vanilla bean pod (or pure vanilla extract) over medium-low heat for 4–5 minutes until the berries just begin to burst and release their juice. Stir in fresh lemon zest right after removing from heat to preserve the bright aromatic oils.

2. The Whipping Method

Combine room-temperature goat cheese and cream cheese in a bowl. Whip using a handheld mixer or food processor for 2 to 3 minutes until smooth, light, and completely free of lumps.

3. Assembly & Garnish

Spread the whipped cheese into a shallow serving bowl or plate, using the back of a spoon to create a subtle shallow well throughout. Spoon the warm blueberry sauce into the center, and finish with fresh mint leaves and an extra drizzle of honey.

Skip a Step

If you need this appetizer ready in under 5 minutes, you can swap the homemade blueberry reduction for store-bought canned blueberry pie filling. Pro Tip: Look for “Lower Sugar” or “Wild Blueberry” pie filling brands for a better berry-to-gel ratio and a more natural tartness that complements the tangy goat cheese base.

Expert Pairings and Flavor Variations

Wine & Beverage Pairings: Crisp Sauvignon Blanc (complements the tangy goat cheese), Pinot Noir, or a dry sparkling Prosecco or Cava.

Herb & Acid Swaps: Replace fresh mint with torn basil, fresh thyme sprigs, chopped fresh rosemary, or culinary lavender. For a tangy twist, swap the vanilla and honey reduction for a splash of aged balsamic glaze.

Serving Slices: Toasted sourdough baguette slices, sliced Honeycrisp apples, or fresh Bosc pear slices.

Make-Ahead, Storage, & Food Safety Framework

24-Hour Prep-Ahead Strategy: Whip the cheese mixture and store it sealed in an airtight container in the refrigerator. Prepare the blueberry reduction separately and store in a glass jar.

Serving Day: Allow the whipped cheese to sit on the counter for 15 minutes to take off the chill. Gently re-warm the blueberry sauce, spoon over the cheese base, and top with fresh herbs just before serving.

Storage: Store leftovers sealed in the refrigerator for up to 4 days. Freezing is not recommended as dairy will separate upon thawing.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh? Yes, frozen blueberries work great. Simmer them 1–2 minutes longer during the reduction step to evaporate any excess liquid before spooning over the cheese base.

Why is my whipped goat cheese grainy instead of smooth? Graininess happens when the cheese is too cold when whipped. Ensure both the goat cheese and cream cheese sit at room temperature for at least 30 minutes before mixing. If it remains stiff, whip in 1 tablespoon of heavy cream or milk to smooth it out.

Can I transform this dip into a cheese log or cheese ball? Yes. To make a cheese log or ball, reduce the cream cheese ratio slightly, mix the unwhipped cheeses with some of the blueberries folded in, wrap tightly in plastic wrap, and chill for 2 hours until firm before rolling in chopped nuts or fresh herbs. Pour the blueberry reduction on top before serving.

What can I use as a substitute for goat cheese? If you prefer a milder flavor, replace the goat cheese with an equal portion of cream cheese, whipped ricotta, or mascarpone cheese. See the chart below.

Ingredient Ratios and Comparisons

Cheese Base Ratio	Flavor Profile	Best Served With
50% Goat Cheese / 50% Cream Cheese (Recommended)	Balanced, subtle tang, silky smooth	Warm baguette slices, crostini, apple slices
100% Goat Cheese	Sharp, earthy, bold goat cheese tang	Seeded artisan crackers, crostini, wine pairings
100% Cream Cheese	Rich, sweet-leaning	Fruit, sweet crisps, graham crackers
50% Goat Cheese / 50% Whipped Ricotta	Mild, fluffy, delicate	Flatbread, toasted pita points, honey drizzle

Whipped Blueberry Goat Cheese

Fluffy, rich, Whipped Blueberry Goat Cheese is served on crusty baguette slices in this simple appetizer. You can whip up this impressive, savory/sweet dip in 15 minutes or less!

Course Appetizer

Cuisine American

Keyword blueberries, bread, cheese, goat cheese, quick, savory

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 116kcal

Author Katrina Bahl

Ingredients

1 cup blueberries
2 Tablespoons honey
2 Tablespoons lemon juice and zest
1 vanilla bean pod (or 1 teaspoon vanilla extract)
4 oz goat cheese softened
4 oz cream cheese softened
1 sprig fresh mint optional

Instructions

SAUTE blueberries, honey, lemon, and whole vanilla bean pod (split down the center) in a small saucepan over medium heat until bubbling and blueberries begin to burst, 4-5 minutes (See notes if using vanilla extract.)
REMOVE from heat and let thicken for 5 minutes until cooled slightly. Discard vanilla bean pod.
CREAM together the goat cheese and cream cheese using a handheld mixer until smooth. You can add a Tablespoon of milk or cream if it is too thick.
SPREAD the goat cheese onto a shallow serving dish or plate. Pour the blueberry mixture over the cheese. Drizzle with honey and lemon zest. Add mint sprigs for garnish.
SERVE with toasted baguette, crackers, or fresh apple slices.

Notes

You can use any ratio of goat cheese and cream cheese. See chart above.

If using vanilla extract instead of a whole vanilla bean pod, add the extract into the blueberry mixture after you remove it from the heat.

If making a cheese ball or log, after Step 3, stir together ingredients until just combined. Form, shape, and wrap in plastic wrap. Refrigerate for 2 hours or until firm.

Nutrition

Looking for More?

Try my Frozen Blueberry Basil Lemonade Mini Pies or the crowd-pleaser Blueberry Lemonade Fruit Dip.

Another favorite savory-and-sweet appetizer is this show-stopper Blueberry Corn Salsa.

A delicious goat cheese recipe I can’t wait to try: Mini Holiday Goat Cheese Balls

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Blueberry Corn Salsa

Katrina Bahl — Mon, 30 Oct 2017 14:30:17 +0000

Sweet and fruity with just the right amount of heat, you’re going to love switching things up with this show-stopping Blueberry Corn Salsa!

Today I’m sharing with you this fabulous Blueberry Corn Salsa Recipe because I just recently spent time with Iowa Corn at #IACornQuest and I was inspired to go home and get cooking with corn!

Well, technically this isn’t cooking. In fact you can throw this together in about 10 minutes and everyone will be hitting you up for the recipe! So don’t bring this if you’re an introvert and don’t want to be giving out the recipe all night.

Fresh Ingredients Blueberry Corn Salsa

corn
blueberries
strawberries
red onion
cilantro
lime

The lineup here is super simple and the flavors come together so beautifully. It’s fresh and sweet with just the right amount of heat.

Add a bit of sugar to bring out the burst of strawberry juice, and don’t forget to sprinkle in some salt and pepper.

There’s nothing like being with your peers in the food writing industry to really get your creative juices flowing. Certainly the talented and committed farmers energized us as well! Everyone was so welcoming; I hope you read about my short time in the great state of Iowa!

Don’t you want to reach in there and grab a corn chip and get snacking?

What to Serve with Blueberry Corn Salsa

We like to serve this salsa with crunchy corn tortilla chips for a gluten-free snack. You could also enjoy it with some warm, sliced cornbread.

Serve over fresh salad greens, and add a protein of your choice for a filling meal. Or, if you’re in the mood for something comforting on a cool Fall evening, try my favorite corn casserole recipe.

Blueberry Corn Salsa

Sweet and fruity with just the right amount of heat, you're going to love switching things up with this show-stopping Blueberry Corn Salsa!

Course Appetizer

Cuisine American, Mexican

Keyword blueberry, corn, lime, salsa, strawberry, summer

Prep Time 10

Total Time 10

Servings cups

Calories 102kcal

Ingredients

1 cup corn fresh or frozen, thawed
1 cup blueberries
1/2 cup strawberries sliced
1 teaspoon sugar optional
1/4 cup red onion finely chopped
2 tablespoons cilantro fresh, chopped
1 lime juiced and zested (about 2 teaspoons juice)
salt and pepper to taste

Instructions

In a large bowl combine corn and blueberries. Sprinkle strawberries with sugar and place in bowl.
Stir in the red onion, cilantro. Toss with lime juice and lime zest. Salt and pepper to taste.
Serve with corn chips. Store in the refrigerator up to 3 days.

Notes

Serve this up with corn tortilla chips or even with sliced corn bread.

It's delicious over a bed of fresh salad greens and you could add a protein of your choice o make it into a filling meal.

Nutrition

Calories: 102kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g

I enjoyed partnering with Iowa Corn to bring you this recipe. You can connect with Iowa Corn on Facebook, and Twitter. As always, all opinions expressed are my own.

More Corn Recipes

Slow Cooker Potato and Corn Chowder by Dash of Sanity

Creamy Cornbread Casserole // Pumpkin Corn and Potato Chowder by Yellow Bliss Road

Slow Cooker Bacon Potato Corn Chowder by Wine and Glue

Old Fashioned Creamed Corn Casserole // Honey Butter Creamy Skillet Corn by Wishes and Dishes

Black Bean Cakes with Mango Corn Salsa by Bread Booze Bacon

Corn and Tomato Salad by Mama Loves Food

Mexican Chicken and Corn Chowder by Love Bakes Good Cakes

Pressure Cooker Creamed Corn by Kleinworth and Co.

Chorizo Corn Black Bean Mexican Breakfast Casserole by Barbara Bakes

The post Blueberry Corn Salsa appeared first on In Katrinas Kitchen.

Honey Brie Bites with Candied Walnuts

Katrina Bahl — Thu, 22 Oct 2015 12:42:16 +0000

Easy appetizer for your next gathering- Honey Brie Bites stuffed with brown sugar candied walnuts then drizzled with warm honey.

This month I’m teaming up with the American Dairy Association Mideast for some recipes featuring one of my favorite things in life- cheese!

In these irresistible appetizers you will find creamy brie wrapped in flaky puff pastry along with honey and Brown Sugar Candied Walnuts. To top it off, we’re drizzling the pastries with warm honey and a few more crushed candied walnuts. You’ll be coming back for more!

As we gear up for the holidays you will want to tuck away some easy recipes for entertaining guests- and these Honey Brie Bites are practically effortless to prepare.

You can even prepare them in advance and freeze them before baking. They’ll be ready for you to pop in the oven when guests arrive.

How to Serve Brie

When preparing your brie, you DO NOT have to throw away the rind. The whole rind is edible! Just slice and serve.

Bring your brie to room temperature (about 30-45 minutes on the countertop) before serving to get the best creamy texture.

Brie has such a wonderful flavor that it is often served with a plain, crusty baguette.

Brie can be served at room temperature with sweet toppings. Try apricot or blackberry jam, honey, or fruit like apple and pear slices.

Try serving brie with savory toppings like pepper jam, jalapenos, figs, and olives.

What to Drink with Brie

The French would suggest you drink champagne with brie.

Try fruity red wine such as Pinot Noir.

Dry white wines like Sauvignon Blanc will also work well.

A carbonated beer such as a pilsner would also pair great with brie appetizers.

If alcohol is not on the menu, try fruit juices like apple or white grape.

During the holidays, you must try these brie bites with my Best Homemade Eggnog

Honey Brie Bites

Easy appetizer for your next gathering- Honey Brie Bites stuffed with brown sugar candied walnuts then drizzled with warm honey.

Course Appetizer

Cuisine American, French

Keyword appetizer, brie, cheese, honey, walnuts

Prep Time 15

Cook Time 25

Servings squares

Calories 257kcal

Ingredients

2 sheets puff pastry thawed
8 oz brie
1/2 cup honey
1 cup candied walnuts
1 egg

Instructions

PREHEAT oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
ROLL out each sheet of puff pastry sheet on a floured work surface. Cut along the seams to form three long rectangles. Then cut each rectangle into three squares. (9 squares per sheet)
SLICE brie into 18 small wedges. On each puff pastry square place a wedge of brie, about 1/2 teaspoon of honey, and a sprinkle of chopped candied walnuts.
FOLD the pastry over the brie to form a rectangle or triangle. Use a fork to crimp the edges. Then pierce the top of the pastry with the fork to vent.
WHISK the egg (thin with 1 teaspoon of water if desired) and brush the tops of each puff pastry with egg wash.
BAKE for 15-20 minutes until golden brown. After baking drizzle with honey and finely chopped candied walnuts if desired. Best served warm.

Nutrition

Calories: 257kcal | Carbohydrates: 23g | Protein: 5g | Fat: 16g

Recommended Recipes

Candied Walnuts

Blueberry Goat Cheese

High Protein Fruit Dip

I’m sharing the easy prep for this recipe over on the Drink-Milk blog, so be sure to go over and print the Honey Brie Bites recipe.

Connect with the American Dairy Association Mideast: Website | Facebook | Pinterest | Twitter

I’m happy to partner with the American Dairy Association Mideast to bring you dairy-filled treats all year. Thank you for supporting the brands that I work with and for stopping back to let me know how your family loved my recipes as much as our family does!

The post Honey Brie Bites with Candied Walnuts appeared first on In Katrinas Kitchen.

Strawberry Candied Bacon

Katrina Bahl — Mon, 11 Aug 2014 10:02:16 +0000

This sweet and savory Strawberry Candied Bacon will be a delight to your taste buds- Bacon sweetened with strawberry jam and baked to crispy perfection!

Last month I spent some time in in sunny California (read more about my AMAZING California Strawberries Farm Tour here). I guess you could say that I was inspired by all things strawberry! Everything I ate had some strawberry spin on it. And strawberries are healthy so I’m pretty sure I ate health food all weekend.

Nevermind that I had fresh herbs and farmers cheese stuffed strawberries rolled in pecan bacon dust,

peanut butter, strawberry jam, and bacon Kobe slider served on brioche with waffle fries and strawberry ketchup,

and Salted Caramel Bacon Strawberry Brownies among other such health foods.

Anybody else sensing this strawberry bacon theme?

(more…)

The post Strawberry Candied Bacon appeared first on In Katrinas Kitchen.

Boozy Burger and Fry Pies

Katrina Bahl — Sat, 21 Dec 2013 01:00:42 +0000

Use your favorite beer to make these Boozy Burger and Fry Pies, or dish it up as a warm Cheddar Ale Dip. Perfect for parties as well as snacking at home.

I am excited to be a Crisco Pie Partner and to bring you this final delicious pie post sponsored by Crisco. I don’t post savory recipes often…but when I do they’re boozy. 😉 For this final Pie Partner Challenge I wanted to tackle the savory pie theme.

My husband and I came up with these Boozy Burger and Fry Pies when we were at a restaurant munching on some soft pretzels and beer cheese dip. Even though he’s not a drinker he loves to munch on beer-cheese-anything… from bread, to dip, to soup. So I made this recipe to be enjoyed in the form of mini savory hand pies or as a warm dip, perfect for football parties or snacking on at home.

(more…)

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Hostess With The Mostess Shares Her Last Minute Halloween Tips

Katrina Bahl — Wed, 31 Oct 2012 05:35:00 +0000

Anyone who knows me knows that I’m a big fan of simplifying. Most of the recipes you find here are quick and easy with not a whole lot of fuss. I went to a birthday party last weekend and my friend made it so special for her son and his friends. When I told her later how awesome it was she shrugged the whole thing off saying that everything was easy. Well easy or not my son was flipping out over the punch bowl for days. Small details like that can take a party to the next level. If you need last minute ideas to jazz up any party you should drop by the Hostess with the Mostess. Jennifer does an awesome job of dropping lots of easy ideas into your lap.

I love this Whimsical Candyland Inspired Halloween Party.

If you’re finding it hard to make time to prepare treats and decorate your house, always focus on baking your Halloween-themed goodies first. To save time ‘decorating,’ focus on just adorning your front door. Not only will you enjoy seeing it every day, but it will be the first thing your guests – and trick-or-treaters – see too!

Get in the Halloween spirit… dress up for dinner! Set up your own spooky finger food buffet and let your family design their own creations with one of Hostess with the Mostess’s favorite recipes – Mini Creepy Pizzas.

Personally I love these paper plates wrapped in colorful cellophane. Wouldn’t they be cute on your front door?! Fun and easy- just my style!

Fleischmann’s Creepy Mini Pizzas Recipe

Homemade mini pizzas

Prep Time 20

Total Time 35

Servings (6-inch) pizzas

Ingredients

Crust:
3-1/4 to 3-3/4 cups all-purpose flour
1 envelope Fleischmann's® Pizza Crust Yeast OR RapidRise Yeast
1-1/2 tablespoons sugar
1-1/2 teaspoons salt
1-1/3 cups very warm water 120° to 130°F*
1/3 cup Mazola® Vegetable Plus! Oil
Toppings:
1 to 2 cups pizza sauce
Suggested toppings: green red and yellow bell peppers, mushrooms, black olives, pepperoni slices, hard salami slices, curly leaf parsley, etc.
1 pound total shredded white and yellow cheeses such as mozzarella and cheddar

Instructions

Preheat oven to 425°F.
Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough into 8 portions; cover. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.)
Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet.
Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month.
When ready to bake, preheat oven to 475°F. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.

This Giveaway is CLOSED. A winner has been chosen and the prize(s) have been fulfilled.

Would you like to win your very own Fleischmann’s Weeknight Party Pizza Kit? Use the Rafflecopter widget below to enter. A winner will be drawn at random on 11:59pm on Wednesday, October 31st (US Residents only, please). Good Luck!

Disclosure: This giveaway was donated. All opinions are my own and I was not compensated for a positive review.

The post Hostess With The Mostess Shares Her Last Minute Halloween Tips appeared first on In Katrinas Kitchen.

Southwest Chicken Chili

Katrina Bahl — Fri, 02 Mar 2012 18:50:00 +0000

Mild southwest chicken chili recipe seasoned with dry ranch and taco seasoning

I have a special treat for you today from my friend Laurie. She actually came over to my house with groceries and made this chili on my stovetop. Don’t I just have the greatest friends? All of your suspicions that I feed my children buttercream truffles with a side of cookies for dinner were just confirmed. I mean, my friends show up at my house with real food. No one ever brings me dessert. Ever.

It’s kind of like when you become the Birthday Cake Person. You know, someone’s second cousin twice removed is turning 37 and will you please whip them up a little cake? If you are like me, you will say yes, and then you will die a little inside. You will fret and stress about each teaspoon of vanilla and you will be convinced it will come out tasting like asphalt. I have told you all before how I am not good with cakes. Quite frankly they scare me. If I make you a cake, can we agree that I am allowed to slice into the finished product (just a sliver) and take a bite to reassure myself that it doesn’t taste like road sludge? Yes? Okay then, deal.

Oh, and if you become the Birthday Cake Person, people will stop baking you cakes for your birthday. I went almost 10 years without a homemade cake until I used my best pretty-please-with-sugar-on-top look to guilt my husband into making me one. Three years later, I have successfully convinced him that his baking and decorating my cake each year is a tradition. Take that, Cake People!

Southwest Chicken Chili Recipe

Mild chili seasoned with dry ranch and taco seasoning

Course Soup

Cuisine American

Keyword chili, savory, soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Author Katrina Bahl

Ingredients

1 onion chopped
2 Tablespoons olive oil
3 Tablespoons taco seasoning 1 envelope
1/4 cup Hidden Valley Ranch dry mix
2 Cups water
2 cans pinto beans drained
2 cans diced tomatoes
1 can chilies
2 Cups cubed or shredded chicken cooked
Cilantro to taste

Instructions

Sauté onions in olive oil in the bottom of a large pot until tender.
Add remaining ingredients and heat through. Simmer for at least 30 minutes.

The post Southwest Chicken Chili appeared first on In Katrinas Kitchen.

Lemon Ricotta Pasta {A Guest Post!}

Katrina Bahl — Mon, 31 Oct 2011 10:47:00 +0000

Yes, you’re at the right blog- this is In Katrina’s Kitchen. No, sadly I did not make that mouth-watering dish. Today I have the pleasure of introducing to you Shea from Dixie Chik Cooks. I thought you all might like something delicious and savory to counter all of those sweets you have around the house now.

{Lemon Ricotta Pasta from Dixie Chik Cooks}

Hello! My name is Shea and I host Dixie Chik Cooks. I’m so excited to be guest blogging for Katrina today! Don’t you just love her? 😉

Today I am sharing a recent dish I made, Lemon Ricotta Pasta. I started out making a simple creamy sauce to accommodate my daughter’s pickiness… but after throwing this in and that the end result was a much more complex (and yummy) flavor than I expected. This is light enough for a side dish, but definitely has just enough richness to be a main. I put grilled chicken with it and it was delicious. Feel free to alter the ingredients to your taste – I think next time I’ll be adding more lemon and cayenne.

Lemon Ricotta Pasta Recipe

Ingredients

1 15 oz container whole-milk Ricotta cheese
Juice from 1 lemon
1 tsp cayenne pepper
1/2 cup white wine
1 cup chicken broth
1/4 cup Parmesan cheese
1 clove garlic minced
Olive oil
Salt and pepper to taste
Spaghetti cooked

Instructions

Swirl about a tablespoon of olive oil in a large saute pan over medium high heat. Add the garlic and saute until fragrant.
Turn the heat down to medium and add the ricotta cheese and give it a good whisk. Add the rest of the ingredients, whisk until all combined and bring to a slow boil.
Cover with a lid, but keep an eye on it. Simmer for about 5 minutes or so until thickened. If it's too thin, whisk in a little spoonful of flour and cook a few minutes longer.
Serve over pasta. Enjoy...

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