Menu for the Private Opening 11-13-10

Yesterday's opening fete was yummy (oh yeah, and fun!). Here's the rundown of the menu:

1. brie and havarti cheeses


2. a variety of fancy crackers


3. veggie tray


4. apple slices and dried apricots


5. dark chocolate squares


6. delicious Swedish meatballs in a crockpot (chef Matt's specialty)


7. garlic stuffed olives


8. Bogle merlot*


9. apricot walnut brie dip in the mini crockpot (received rave reviews from guests) -- recipe below!

Apricot Walnut Brie Dip:

1 large round of brie (13- 15 oz.)

1/2 cup chopped dried apricots

2 Tbsp brown sugar

2 Tbsp water

1 tsp balsamic vinegar

1/4 tsp dried rosemary

1/2 cup chopped walnuts

Put brie in a mini crockpot (cut off the rind if thick). In a small bowl, mix apricots, sugar, water, vinegar, and rosemary. Pour mixture on top of the brie. Sprinkle on the chopped walnuts. Cover and cook on high for 1-2 hours, or low for 3. Serve with crackers and/or apple slices.

*Special thanks to Brian Wimmer, Matt's cousin for suggesting the wine choice. I now have a new, affordable favorite.