Over the course of the last four weeks, I took a much needed sabbatical from blogging. I will be the first to admit that being a blogger and working full-time is not an easy task. In an effort to create a happy balance, I won't be keeping a strict blogging schedule as that is unrealistic for my current work load. I hope to post at least once a week and to continue my series posts as time permits. As always, thank you for letting me share parts of my life with you. You will never know how much your support means to me.
A couple of months ago, the Vogue Channel created a new series called Elettra's Goodness. Elettra Wiedemann (a fashion model and founder of GOODNESS,) chats and cooks with fascinating celebrity friends including Grace Coddington, Blake Lively, Karlie Kloss and Seth Meyers. Who wouldn't want to have her job, right? After watching the episode with Blake Lively, I knew that I had to take a stab at her Sausage & Brie Puff Pastry and it proved to be a wonderful Sunday activity and learning experience.
Ingredients (adapted from Blake Lively)
5 ripe figs
1 pint raspberries
1/2 cup water
1 andouille sausage
Puff pastry sheets
1 wheel of brie (in ring)
1/4 cup maple syrup (bourbon-flavored)
2 tbsp. balsamic vinegar (fig-flavored)
1 tbsp. butter
2 tbsp. olive oil
Egg wash (beaten egg, splash of cream)
- Preheat oven to 350.
- Julienne shallots. Dice figs and sausage. Rinse strawberries.
- Add figs, raspberries, water and balsamic to saucepan. Boil, stirring constantly. Lower heat; simmer to reduce. Remove from heat.
- Heat butter and oil in skillet. Saute shallots and sausage until cookers.
- Lay puff pastry on parchment paper.
- Cut brie in half. Add fillings. Top with other half and place it in the center of the puff pastry.
- Gather puff pastry from corners; clinch, twist, press to seal and brush with egg wash. Place on parchment-lined baking sheet.
- Bake 30-35 minutes or until golden brown. Let cool for 10 minutes before serving.
- Drizzle with warm syrup. Serve with apple slices.