Cocktail hour - what’s on our minds?  

Molasses? 

OFAC:

• The word molasses comes from the late latin word “Mellaceus” meaning Like honey.  Treacle (the word used in the UK for molasses) comes from the French, Triacle, which is rooted in theriaca, which means antidotes against poison. This comes from the fact that medieval pharmacists using sugar syrups to compound drugs.

• Molasses is made from the concentrated liquids that are produced when making sugar. Generally made from Cane sugar production. 

• The sugar is processed 3 times in order to purify to the white sugar we use for most products. 

• The Dark color of molasses is from the repeated boiling of the syrup and the remaining sugar in that syrup caramelizing 

• Beet Sugar also has a molasses byproduct but it is apparently rather unpleasant so it is used in animal food and other industries.

• Most molasses is made using a blend of the various liquids that are centrifuged off during the sugar making process.

Recipe Source

Baked Brie 

Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecans - Once Upon a Chef

Gingerbread Cookies

Gingerbread Faces - Better Homes And Gardens

Ingredients 

Baked Brie: 

2 sheets frozen Puff Pastry, thawed (I use Pepperidge Farm)

2 tablespoons honey

⅓ cup dried cherries, roughly chopped

¼ cup chopped pecans

1 teaspoon chopped fresh rosemary

1 (16 oz.) Brie cheese round (about 6-inches in diameter)

1 large egg, beaten with 1 tablespoon water

Gingerbread Cookies: 

2 ½ cup all-purpose flour

2 ½ teaspoon ground ginger

2 teaspoon baking soda

¾ teaspoon ground cinnamon

½ teaspoon salt

⅛ teaspoon freshly grated nutmeg

Dash ground cloves

¾ cup butter, softened

1 cup packed brown sugar

½ cup mild-flavor molasses

1 egg

Powdered Sugar Icing:

1 cup powdered sugar

¼ teaspoon vanilla

1 tablespoon milk

Special Equipment 

Mixer

Rolling Pin 

World Level 

2

Steps

Baked Brie: 

Preheat the oven to 425°F. Line a baking sheet with parchment paper. 

Slice off the top rind of the brie and discard.

On a lightly floured work surface, roll each pastry sheet out to a 12-inch square. 

Trim the corners of each sheet to form two circles. 

Set the scraps aside; you'll use those later for decorations. Put back in fridge

Put one of the pastry rounds on the prepared baking sheet. 

Cut off the top rind of the cheese and place the Brie on top of the pastry, rind side down. Drizzle the top of the cheese with the honey, and then top with the dried cherries, pecans and rosemary.

Brush the exposed edges of the pastry with the egg mixture. 

Cover the Brie with the other pastry circle; press against the sides of the cheese and the bottom pastry to form a tight seal. 

Using a pizza cutter, cut off the excess dough, leaving a generous 1-inch border. 

Crimp the edges firmly with a fork to seal. Brush the pastry with the egg mixture. Set aside.

Using a pizza cutter or cookie cutter, cut out nine leaves (about 2-inches long and 1-inch wide) from the scraps. 

Use a knife to draw the ribs on the leaves, pressing down but not cutting all the way through. Place the leaves on top of the pastry in the shape of a flower, overlapping them slightly and pressing them together in the center. Brush the leaves with the egg mixture.

 Roll up a ½-inch ball of dough and press it in the center; brush the ball with the egg mixture.

Bake for about 20 minutes, or until the pastry is golden brown. Let stand for 45 minutes, then serve with fruit and crackers.

Note: You can prepare this appetizer ahead of time up until the baking step; refrigerate until ready to cook

Gingerbread Cookies:

In a medium bowl stir together flour, ginger, baking soda, cinnamon, salt, nutmeg, and cloves; set aside.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and molasses. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Gradually beat in flour mixture until combined. Cover and chill dough about 1 hour or until easy to handle.

Preheat oven to 325°F. Line two cookie sheets with parchment paper. Roll 1/3-cup portions of dough into balls. Place four or five balls 4 inches apart on each cookie sheet. Flatten balls slightly.

Bake for 15 to 18 minutes or until edges of cookies are set. Do not overbake. Cool on cookie sheets for 10 minutes. Transfer cookies to a wire rack and cool completely. Spread cookies with Powdered Sugar Icing. Let stand until icing is set.

Powdered Sugar Icing

In a small bowl stir together powdered sugar, vanilla, and 1 tablespoon milk. Stir in additional milk, 1 teaspoon at a time, until icing reaches spreading consistency.