Janelle Maiocco

Hi.

Welcome to my blog. I live in the Wallingford neighborhood of Seattle on an Urban Farm (w/ five laying hens and a huge garden). I am a trained chef (w/ a certificate in food preservation), taught at a cooking school & like to share 'kitchen hacks' - culinary tips that save time, money & maximize flavor. If that isn't enough, I also run a food+tech startup called Barn2Door.com - a platform to help everyone easily find & buy food directly from farmers, fishers & ranchers (from CSA's to urban farm eggs to 1/2 a grass-fed cow).

baked brie with fruit and nut topping

baked brie with fruit and nut topping

Janelle Maiocco
recipes, starters, food
baked brie
baked brie

Super easy, colorful and festive! Here is a perfect appetizer to toss together in those last few minutes before the guests arrive. I made this for my pomegranate-inspired dinner party and it was a hit. I assembled the baked brie appetizer, popped it into the oven for 10-15 minutes to warm (350) and served it with a plate of my favorite crackers.

Just roughly chop candied pecans (I highly recommend these candied chipolte pecans---I made a big batch recently and put them in cellophane bags to giveaway to friends and kids' teachers) and dried apricots the same size. Mix 1/3 pecans, with 1/3 dried apricots with 1/3 fresh pomegranate seeds. Top brie and pop in oven to warm. Serve as soon as your oven beeps!

baked brie appetizer
baked brie appetizer
ice cube trays: use #24

ice cube trays: use #24
bloody mary.

bloody mary.

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