Recipe(tried): Colorful and Easy Menu for Tonight - Cranberry Glazed Brie, Potato and Mint Soup, Sichuan Chicken Fajitas, Vanilla Caramel Flan

Tonight I am planning on having a relaxed evening. Carmen & Poncho, my beloved neighbors & friends are coming over. I am planning to present a very easy MENU perfect for a Friday's evening. Buen Provecho!

Cranberry Glazed Brie (Appetizer):

3 cups cranberries (I will use frozen cranberries)
3/4 cup packed light brown sugar
1/3 cup dried currants
1/3 cup water
1/8 teaspoon dry mustard
1/8 teaspoon allspice
1/8 tsp ground cardammon
1/8 ground cloves
1/8 teaspoon ground ginger
1 (2.2 lb) Brie cheese

Combine the cranberries, brown sugar, currants, water, dry mustard, allspice, cardamom, cloves, and ginger in a large non-aluminum saucepan and mix well. Cook over medium heat for 5 minutes or until nearly all the cranberries pop, stirring frequently. Let cool to room temperature. Remove all of the rind carefully. Place the cheese on a baking sheet lined with foil. Spread the cranberry mixture over all the sides of the cheese. Bake at 300 degrees for 12 to 15 minutes or until soft. Place on a serving platter using the foil to help move the cheese. Serve with Swedish ginger thins and other crackers.

Potato and Mint Soup:

1/4 cup unsalted butter
1 large onion, chopped
4 large cucumbers (about 2 1/2 lb.), peeled, seeded, and chopped
1 lb. boiling potatoes, peeled, seeded, and chopped
4 cups chicken broth (use Knorr, less salty)
1/2 - cup plus 2 tablespoons half and half
1/4 cup finely chopped fresh mint
3 tablespoons red wine vinegar
1/2 teaspoon white pepper (or to taste)
Salt to taste

Melt butter in heavy large saucepan over low heat. Add onion; cover and cook until translucent, stirring occasionally, about 15 minutes. Increase heat to high. Add cucumbers, potatoes, and stock and bring to a boil. Reduce heat, cover and simmer until potatoes are tender, about 30 minutes. Cool. Puree soup in batches in blender until smooth. Strain soup into a large bowl. Cover and refrigerate until well chilled, about 8 hours. Stir in the half-and-half, mint. Vinegar, and white pepper. Season with salt and serve.

Sichuan Chicken Fajitas:

8 boneless chicken breasts halves
Juice of 2 oranges
Juice of 1 lime
Juice of 1 lemon
1/4 cup olive oil
1 1/2 teaspoons ground Sichuan peppercorns
1/2 teaspoon freshly ground black pepper (or to taste)
4 cloves garlic, chopped
1 1/2 teaspoons grated fresh ginger
4 shallots, chopped
1 tablespoon chopped cilantro
1 teaspoon salt
1/4 cup bottled teriyaki sauce
1/2 teaspoon cumin seed, toasted lightly in a skillet over medium heat or ground cumin
Dash Tabasco
1 red and yellow bell peppers, seeded and cut lengthwise into 1/4 inch strips
1 large carrot, peeled and cut into matchstick pieces
1 large red onion, thinly sliced lengthwise
Flour tortillas
(I am going to add 1 tb brown sugar to caramelize the FAJITAS)

Slice the chicken into 1/2 inch wide strips and reserve. In a large bowl, combine orange, lime, and lemon juices, oil, Sichuan and black peppers, garlic, ginger, shallots, cilantro, salt, teriyaki sauce, cumin seed, and pepper flakes. Whisk to combine. Add chicken, mix well and refrigerate for 1-1/2 hours. Add the rest of the vegetables and refrigerate 30 more minutes.
Heat a wok or large skillet over high heat. Drain chicken mixture well and add to pan. Saut until chicken is cooked through, about 3 to 5 minutes. Warm the tortillas and serve.

Vanilla Caramel Flan:

Caramel:
1 1/2 cups sugar
1 cup water

Flan:
2 cups milk
2 cups half and half
3/4 cup sugar
8 whole eggs
4 egg yolks
1 tablespoon vanilla

Preheat oven to 325 degrees. To make the caramel combine the sugar and water in a saucepan over medium heat. Cook swirling the pan occasionally until the mixture begins to turn golden, 12 to 15 minutes. Reduce heat to low and continue cooking until the mixture is dark brown and smells like caramel, be careful not to let it burn, about 5 minutes. Pour into a 9-inch round cake pan or similar mold. Using a hot pad, swirl the caramel around to cover the bottom and sides of the pan. Let stand a few minutes to cool down the caramel, pour the excess back in the pan.

To make the flan, pour the milk into the pan holding the caramel and place over low heat. Cook, stirring frequently until the caramel has dissolved in the milk, 3 to 5 minutes. Strain the milk through a fine mesh sieve. Add the half-and-half, eggs, yolks, and vanilla. Whisk until blended and strain through the sieve again into the prepared pan. Place pan in a roasting pan and pour boiling water around it to come halfway up the sides of the pan. Bake until the center is just firm when pressed, 45 to 55 minutes. Remove from oven and let cool 1-1/2 hours then cover and refrigerate up to 4 days. To serve run a knife along the inside edges. Invert a serving dish over the pan. Invert and carefully lift off the pan. The caramel should pool around it. Slice and serve with some of the caramel sauce.