Thanksgiving is two days away! I like to take this week off from work so that I can spend quality time in the kitchen getting ready for Thanksgiving and Christmas. While it may not be the most relaxing vacation, it helps me feel somewhat better prepared to face the December holidays.
I’m taking a page out of Heather Cox Richardson’s playbook with this post. Richardson, a professor of history at Boston College, writes Letters from an American, a nightly newsletter that places current events in the larger context of American history. I am in awe of what she writes on a daily basis and also appreciate when she wants to take a night off. When this occurs, she typically shares a beautiful picture from Maine where she lives.
For the Riegl Palate version, I’m sharing a super simple (three ingredient) recipe and writing less so that I can get back to more meal prep. I had never used hot honey – it’s a nice contrast to the sweet pecans. It’s just the right amount of hot (I’m not a fan of anything too hot). I used Mike’s Hot Honey which I found at Wegmans. You can also use regular honey.
Wondering what I’m making? Three batches of Mom’s Cranberry Sauce and one Bourbon-Pecan Pie with Ginger Snap Crust (Gluten-Free) for Thanksgiving, plus four batches of Chocolate Chip-Pecan-Oatmeal Cookies (to freeze) and three Chocolate-Whiskey Cakes (to freeze) for the Christmas season. Oh, and a few Annie’s Poppy Seed Almond Cakes – a family favorite anytime of the year. I’m also testing out a new apple pie recipe for Thanksgiving dinner. Assuming all goes well you just might see it here next year.
Happy Thanksgiving to you!
| Baked Brie with Pecans and Hot Honey | | Print |
- 8 to 10 ounces mild to medium brie (any shape) (see Notes)
- ¼ to ⅓ cup chopped pecans
- 1 to 2 tablespoons hot honey (see Notes)
- Serve with baguette slices or plain crackers
- Preheat the oven to 350°F. If you have a toaster oven, this is the perfect time to use it.
- Place brie in a small oven-proof dish.
- Sprinkle with pecans – it’s okay if some fall off the cheese.
- Drizzle with honey – the more you use, the hotter it will be. You can always add a bit more honey after it comes out of the oven.
- Bake for 8 to 10 minutes until the brie begins to melt.
- Serve warm with baguette slices or plain crackers.
* Don’t have (or like) hot honey? Use the same amount of your favorite honey.
Nicole,
We always get so exited when we get a new post & this week doesn’t disappoint. I’m so glad you are taking the week off – I admire your drive and preparation! Payton’s only request for Thanksgiving was Mom’s Cranberry Sauce!! Thank you for sharing your wonderful recipes. We hope you, Ed & your family have a very Happy Thanksgiving!
Hope – What a wonderful comment! Thank you for your kind words. I love that you look forward to my weekly posts. And, I love that Payton wanted Mom’s Cranberry Sauce. My mother would be so happy.