Brisket Wellington

 After consulting with several cooks, about what they do with the leftover brisket, we came to the general consensus, that there usually isn't any left overs.  This weekend, we did a large amount of cooking and actually had a couple of strips left over.  We came up with the idea of doing a Brisket Wellington. It is a play on the ever popular Beef Wellington.  The Beef Wellington is usually made with beef tenderloin wrapped in puff pastry dough and served sliced. The name is often credited to Arthur Wellesley, the first Duke of Wellington, as being a favorite dish of his.

 We used our creative license to make our own interpretation of this famous dish.  The most obvious difference is that we used leftover brisket, instead of beef tenderloin.  We used puff pastry sheets to wrap the sliced brisket and sautéed onions. The oven was preheated to 400°.  We then use some sliced mozzarella to make the dish a little more like comfort food, instead of the classic.

 We folded one of the flaps over the filling and then took the remaining flap and folded it over the first flap and rolled in the ends, to prevent any spillage.  We made two rolls and placed them on on a cookie sheet, covered with parchment paper, to prevent any sticking.  The rolls then went into the preheated oven, for approximately 15 to 17 mins.  Once the desired color was achieved on the pastry dough, the wellingtons were removed from the oven and allow to cool, for about 5 mins.

 The wellington s were sliced into 1/2 inch slices.  You can see how moist and juicy brisket cooks.

It was really fun and interesting to do and rather easy, provided you had the brisket done.  This could be done as part of a meal or as a snack or even appetizers.  It definitely has a "wow" factor and the elegance of a classic meal.  Try this at your next gathering or party, or as a treat for your family, you definitely would not be disappointed.  Thanks for looking!

Brie en Croute with Raspberry

This is an easy and very tasty treat! It is Brie en croute with raspberry. The idea was given to me, by a friend, who mentioned she might be making this, for her Thanksgiving outing. Thanks Meagan! I researched the recipe and came up with this, from Paula Deen's recipe bank. It starts out with a puff pastry sheet and a wheel of brie. Most brie have a rind, check to see if it is edible or if not, remove the rind, first. Roll out the pastry sheet and place the brie in the center, of the dough. Spread the top of the brie with the raspberry preserves(or your choice of favorite preserves). Brush the corners, with an egg wash (beaten eggs and water), and pick up the ends and close it up. Give it a little twist, to keep the dough together. Tie the dough, with butcher's twine or kitchen string and give it a light brushing, with the remaining egg wash. This helps add a nice color to your pastry. In the oven, at 375 degrees, for about 25 minutes or till golden brown. We served it with whole wheat table crackers, as a dip. Everyone loved this appetizer. Enjoy!