Today, Encanterra Country Club located in the Southeast Valley of Greater Phoenix, is hosting its second concert of the season featuring Bachman Turner. I’ll be there conducting three cooking demonstrations in the beautiful Napoli Model Home in Encanterra’s gallery of new homes. These are the recipes I’ll be showcasing, all featuring Biltmore Inspirations gourmet foods. Beautiful decorating products, wine accessories and tabletop items from Biltmore will be showcased as well.
12:30 PM – Basil Chicken Salad Crostini with Red Pepper Romano Topping
1:30 PM – Caramelized Onion Tart with Gorgonzola & Brie
2:30 PM – Warm Cinnamon Spiced Bananas over Vanilla Ice Cream
Basil Chicken Salad Crostini with Red Pepper Romano Topping
6 oz. boneless, skinless chicken breast, cooked
¼ c. fresh basil leaves, packed
3 T. extra virgin olive oil
½ c. Biltmore Inspirations Roasted Red Pepper Romano Specialty Topping
Slice baguette into 24 pieces. Place on sheet tray, drizzle with olive oil and season with salt. Bake 7 minutes or until crisp.
When chicken has cooled, dice small and add to bowl. Combine with Biltmore Inspirations Roasted Red Pepper Romano Specialty Topping. Cut basil into very thin strips and add to chicken.
Top crostini with chicken mixture, and serve immediately.
Caramelized Onion Tart with Gorgonzola and Brie Recipe
Makes 24 appetizers
1 jar Biltmore Inspirations Caramelized Onion Balsamic Spread
8 oz. frozen puff pastry (defrosted a couple hours in the fridge)
2 oz. chilled Brie cheese, rind removed and diced
2 oz. Gorgonzola or other blue cheese, diced
2 T. chopped fresh tarragon
Roll pastry into a 10-to-14-inch rectangle (or whatever shape you want). Place pastry on a baking sheet lined with parchment paper. Prick with a fork at a couple inch increments to prevent the pastry from forming big bubbles while baking.
Spread Biltmore Inspirations Caramelized Onion Spread over pastry, all the way to the edges of the pastry. Dot with cheese. Sprinkle with tarragon. Refrigerate if not baking immediately.
Bake in a preheated oven at 400°F for 18-20 minutes or until cheese has melted and pastry is crispy. Cool for 5 minutes. Cut into wedges or squares and serve.
Warm Cinnamon Spiced Bananas with Ice Cream
1/4 c. Biltmore Inspirations Cinnamon Spice Flavoring Syrup
3 T. brown sugar
2 T. butter
2 large bananas
2-3 c. vanilla ice cream
Combine Biltmore Inspirations Cinnamon Spice Flavoring Syrup, brown sugar and butter in a large skillet. Bring to a boil over medium heat, stirring constantly until the sugar melts (2-3 minutes.) Boil, uncovered, until slightly thickened, about 2 minutes.
Meanwhile, slice bananas diagonally; add to skillet and turn to coat with sauce. Cook until hot and softened, about 1 ½ minutes. Spoon over ice cream and serve.