The big weekend is about to approach. You know this weekend...the first weekend of December. It's when the Christmas season officially kicks off. Christmas trees are put up. Ornaments have been dug out of hiding, dusted and are ready to go on the tree. Christmas songs begin to play on the radio, and you can start to see the parking lots getting A WHOLE LOT busier. The sale signs begin enticing you. Coupons sent in flyers to bring you into the stores. We start checking our lists...more than twice.
It's a feeling of "it's here!"...and then, "ughhh..it's here!"
Thankfully, it is also a season to gather with friends and loved ones. To find holes in the schedules to share hugs and warm cocoa. Holiday parties and Christmas cheer. To momentarily, take a breather from the commercial madness to sit back, really enjoy each other's company and rejoice in the season. And to worry about cramming in the last minute "to do" list for another day.
Cranberry with Dried Fig Sauce on Brie
(adapted from a Martha Stewart recipe)
It's more like a chutney than a traditional cranberry sauce, can be served several ways (as a condiment with dinner or an appetizer with brie cheese and crackers).
- 1 bag fresh or frozen (thawed) cranberrie
- 5 ounces dried Calimyrna figs, halved (about 1 cup)
- 1/2 cup sugar
- 1/4 cup cranberry juice
- In a small saucepan, combine all the ingredients and cook over low heat until most of the cranberries have burst, about 15 minutes.
- Transfer cranberry sauce to a small bowl.
- Let cool; cover, and refrigerate up to 3 days.
Top the brie cheese with the cranberry fig sauce, and warm brie in the oven at 350degrees until soft (approx. 15 minutes). Serve with crackers.