Difficulty - Moderate
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A delicious, penny-saving recipe!
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Potato pancakes have long been associated with Yiddish (latkes), Czech, Ukrainian, German and Polish cuisine. And, for those who prefer healthier fare, sweet potatoes are a more recent twist on this traditional treat. We crown our sweet potato pancakes with luscious triangles of St. André® cheese, its saltiness balances the sugar in the potatoes, taking these sweet potato pancakes to a whole new level.
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Rhubarb is probably best known for its supporting role in strawberry-rhubarb pie. But this fascinating fruit takes on a new role in our Rhubarb Brie Chicken. Brie is the star of the show, rounding out the spices and tart rhubarb tones and unifying the flavors for a rich, mellow sauce. Tart rhubarb and sharp onions become sweet as they simmer in the sauce, which benefits from the Brie’s creamy goodness. The sauce is a wonderful complement to the blackened chicken, both in color and taste.
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Granny Smith apples put the “tart” in these individual dessert tartlets. Gooey caramel, rich and creamy Chaumes® and tender-crisp sliced apples make an all-too-tempting trio in this recipe celebrating fall. Like the textures, the flavors of these ingredients are made for each other – the sticky-sweet caramel, nutty Chaumes® and tangy apples. And, the reserved cheese melted on top is the perfect finishing touch.
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This golden pastry-crusted Brie is stuffed with a luscious combination of flavors and textures – creamy dates, crisp bacon, crunchy walnuts and rich Brie. Make it ahead for effortless entertaining.
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Poached fruits are like sponges, soaking up the spices in which they're cooked. Yummy figs, succulent pears, tart cherries - they are all infused with the exotic herbs of chai tea. The spicy, fruity mix is complemented with the tangy goat cheese, and the sharpness further accentuated with the lemon zest. In the end, the honey tempers all the soft elements of this compote, making it a light winter delight.