Featured Cookbook

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1. Melted Brie with Winter Fruit

2. Fresh Tomato Risotto

3. Cornish Game Hens with Amaretto Stuffing and Honey Glaze

Book Description

This exciting cookbook features recipes from Rosie O'Donnell, David Cassidy, Susan Anton, Phyllis McGuire, Mayor Oscar Goodman and others; and from Las Vegas Hotel Chefs: Wolfgang Puck (Spago), James Perrillo (Caesars Palace), Jean-Louis Palladin (Rio Hotel), Stanton Ho (Las Vegas Hilton) and others. In addition to the 225+ tested recipes

... (more)

Las Vegas Glitter to Gourmet

Authors: Junior League of Las Vegas

Date: January 2001

ISBN: 0961410043

Publisher: Favorite Recipes Press

Hardcover

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Servings: 16

• 3/4 cup chopped pitted dates

• 1 small apple, peeled, cored, chopped

• 1 small firm pear, peeled, cored, chopped

• 1/2 cup currants or raisins

• 1/2 cup chopped pecans

• 1/3 cup rose wine or apple juice

• 1 (16-ounce) wheel of Brie cheese, well chilled

• Thin baguette slices

1. Combine the dates, apple, pear, currants, pecans and wine in a small bowl and mix well. Let stand for 2 hours.

2. Place the Brie on a cutting surface. Slice into halves horizontally. Place the bottom half cut side up in a shallow round la-inch baking dish. Spread with 2 1/2 cups of the fruit mixture. Cover with the top half of the Brie, cut side down. Spoon the remaining fruit onto the center of the Brie.

3. Bake at 350 degrees for 25 to 30 minutes or until the cheese melts at the edges and the center is warm. Place on a hot plate to keep warm. Spread on baguette slices.

NOTE: This spread can be made up to 2 days ahead before baking. Cover and chill.

More From This Book:

1. Melted Brie with Winter Fruit

2. Fresh Tomato Risotto

3. Cornish Game Hens with Amaretto Stuffing and Honey Glaze

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