Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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December 21, 2004
It's that special time of year once again, the merry
Yuletide when we foregather with friends and family
to celebrate and renew auld acquaintance. One of the
easy ways to entertain is to serve finger foods buffet-
style, and here we offer for your delectation two of our
favorite holiday appetizers.
It's not too late to add one or both of these yummy
dishes to your party menu, because neither takes a
great deal of prep or fuss. Check them out and better
yet, try them. Your guests won't leave any leftovers!
Wishing you all peace on earth and the blessings of
the season.
Brie Bread Bowl
2 TBSP. butter
1 large onion, finely chopped
1 clove garlic, minced
8 oz Brie cheese, trimmed and cubed
1 8 oz pkg cream cheese, cubed
1/3 cup cream
1/4 cup sour cream
2 tsp lemon juice
2 tsp brown sugar
2 TBSP. apricot or peach jam
1/2 tsp. Worcestershire sauce
1 loaf round bread
Sprinkling of paprika
Melt butter in frying pan over medium heat.
Add onion and garlic; sauté until onion is
golden. Set aside.
Place Brie and cream cheese in large microwave-
safe bowl. Microwave on medium until melted,
about 2 minutes, stirring several times.
Remove from microwave and immediately whisk in
everything but the paprika.
Cut off top of bread loaf. Scoop out inside of loaf,
leaving about 1/2" of bread shell.
Scrape cheese mixture into loaf and replace top.
Wrap in foil and bake at 375 for 1 hour or until the
filling is bubbly around the edges of the top.
Unwrap, remove top and sprinkle with paprika.
Serve hot with crudites & crackers.
Pacific Rim Pork Bites
2 lbs. pound ground pork
1 cup bread crumbs
2 large eggs, beaten
1 small onion, minced
2 cloves garlic, minced
2 TBSP. fresh parlsey, chopped fine
1 TBSP. fresh ginger root, peeled and minced
1 1/2 tsp. salt
1/2 tsp. pepper
2 TBSP. vegetable or peanut oil
2 cups Saucy Susan or other apricot/peach sauce
1 small can (6 oz.) tomato paste
2 large cans pineapple chunks, drained
Put all ingredients but the oil, fruit sauce and
tomato paste in a large bowl and knead until
everything is well-blended. Roll mixture into small
(1") meatballs. Put oil in skillet over medium heat
and brown porkballs, turning frequently.
When browned, drain well and return to pan.
In a saucepan, mix fruit sauce and tomato paste
and cook over medium heat,stirring frequently,
untl thickened. Pour over porkballs, add pineapple
chunks and mix well. Cover skillet and cook over
low heat for 40 minutes. Turn out into serving dish
and provide party toothpicks alongside for easy eating.
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collection of recipes from The Stray Gourmet.
Until next time, see you around the galaxy.
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Contents © 1996-2003 The Stray Gourmet
Exploring the Epicurean with The Stray Gourmet
is sponsored by
REGINA'S LAIR: The Smile of The Tiger
Original music © 2001 Thomas A. Matyas
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