Impressing the in-laws

So we were set to go and spend Thanksgiving with Carolyn's family this year. After the goodies we put up last year, we were immediately assigned appetizers this year. and yes, assigned. Carolyn has a very organized family. Last year we got a spread sheet to identify everyone's duties. It keeps things entertaining in the large family of seven children.
so, with our assignment, the brain went into overdrive. You know, you can't make the same things as last year. There is an expectation to wow, right? (okay, so it's my expectation, but still...) So I start looking around for fun new festive ideas. I came across the Food & Wine Thanksgiving appetizer page on the internet. SCORE!!!!! So I planned on making a lovely Autumnal spread for the family gathering, then boom! Carolyn is just not feeling well. We stay home. So what to I do with all of my exciting new recipes? Make them all anyway. I had a delightful spread laid out before me, and the sometimes conscious Carolyn for our Thanksgiving nosh. These little babies were so yummy and beautiful, I had to share. So if you are looking for something to impress the in-laws, or any holiday party, here are a couple of appetizers to knock their socks off!!

Warm Camembert with a Wild Mushroom Fricassee

  This recipe is from the amazing Daniel Boulud via Food & Wine

1/2 cups walnut pieces
1 8-ounce wheel of ripe room temperature Camembert in it's wooden box
1 tablespoon of walnut oil
3/4 pound wild mushrooms, trimmed, caps thinly sliced
salt and pepper
1 shallot, minced
2 tablespoons chopped flat leaf parsley
2 large sage leaves minced

sourdough toasts for serving

Preheat oven to 350º. Spread walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Remove and set aside. Lower the oven temperature to 300º

Remove camembert from box, unwrap and return to the bottom half of box and set on a baking sheet. Place in 300º oven for about 10 minutes.

Meanwhile, in a large skillet, heat walnut oil. Add mushrooms and season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook until lightly brown, stirring, for about 3 minutes longer. Add shallot and cook until softened, around 2 minutes. Stir in parsley and sage; season with salt and pepper.

Invert the Camembert onto a platter. Stir the walnuts into the mushroom and spoon over the cheese. Serve with toasts.

***notes from the laf kitchen***
A good quality olive oil can be substituted.
When choosing wild mushrooms, I used portabello, oyster, shitake and wood ear. I will skip the wood ear next time. They were almost too earthy and a bit overpowering, and tend to be best in asian style soups and stews where they can really soak and soften for a long time.


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