Tested & Perfected for You --- Recipes you are sure to love from Once Upon a Chef. We hand-select each recipe in this week's newsletter!
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| PREVIEW TEXT GOES HERE | Kir Royale | | |  | | | | A Kir Royale is a swanky apertif made from Champagne and crème de cassis, a viscous black currant liqueur. (When the drink is made from still wine instead of Champagne, it's simply called a Kir.) For a bit of fun, I like to top the drinks with fresh raspberries, which float like festive little ice cubes.
Here's to a happy, healthy, and hopeful new year! | | READ MORE | | | | Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans | | |  | | | | When it comes to festive appetizers, you can never go wrong with baked brie en croûte, or brie baked in a pastry crust. This version with warm brie, honey, dried cherries, and pecans encased in puff pastry is my favorite rendition — and, thanks to store-bought puff pastry, it's just as easy to make as it is impressive. While most baked brie recipes call for wrapping one large sheet of puff pastry around the cheese, resulting in a thick and doughy bottom layer that doesn't cook through, I sandwich the brie between two smaller pieces of puff pastry and crimp the edges with a fork. This both seals in the cheese and creates even top and bottom layers, which puff up and form a flaky, golden crust all around. | | READ MORE | | |  | | | | New Year's Eve Dinner At Home | | | | | | | | More New Year's Recipes | | | | | | | | | | | | WHAT YOU'RE SAYING | | | "I made these tonight and they are unbelievable. They are now in my Xmas rotation. They are not too sweet but they have just the right amount of chocolate."
—JOANNE | | | | | | | | |
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