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"What's for Dinner Honey?"

This is a lovely buttery/rich/tart appetizer to serve as the start to the holiday season.  Make it localvore by using local berries and Foxboro cheese...

 

Cranberry Salsa with Warm Brie and Pistachios from The Hingham Holiday Farmers Market

12 ounces fresh cranberries
1/2 cup chopped scallions {green onions}
2 small jalapenos peppers {seeded- be careful when seeding hot peppers, use gloves}
1/2 cup sugar
1/2 cup chopped cilantro
2 tablespoons grated ginger
2 tablespoons lemon juice
1 small round of Brie {from Foxboro Cheese!}
1/2 cup chopped roasted pistachios
crackers

This is a do ahead recipe. Nope, you can't wing it. Rinse the cranberries {save a handful for garnish}. Place the rest in a food processor with the jalapeno and pulse until finely chopped, transfer to a bowl and add the rest of the salsa ingredients. Cover and refrigerate for 4 hours.

Preheat oven to 350, place the Brie on a rimmed baking sheet and heat for 20 minutes. Transfer to a platter and top with the Cranberry Salsa and surround with crackers.