One of the simplest but tastiest cocktail party recipes I’ve ever made is from my good friend, Barbie Dellecker. Barbie and I have been friends for almost 30 years- our husbands’ being law partners. For a few years, we managed the firm’s annual holiday party. We organzied the guest list, permits for horse drawn carriages, tent, music, caterers and even the flowers.
Babie turned her love of flowers into a true vocation. She is one of the owners and designers of the incredible floral design company in Orlando, Florida: Velvet & Twine. I’m sharing a few of the spectacular designs I’ve been lucky enough to have over the years.
Barbie has always been one of those people who truly entertains effortlessly. Her home is warm and comfortable, a place for family to gather, filled with beautiful antiques, art and of course, flowers. Never trendy, but oh so stylish and classic. Just like Barbie.
This is a brie Barbie used to make back in the day, when we were all young moms. It’s simple ingreidents make for a rich and creamy almost dessert like baked brie. Serve with tart green apple wedges and Swedish thin ginger snaps.
And if you have an event in Orlando- call Velvet & Twine.
Kahlúa & Walnut Baked Brie
2 TBSP Kahlúa liquor
2 TBSP light brown sugar or maple syrup
3 TBSP black walnuts, rough chopped
2 TBSP softened butter
Smoked salt flakes
One- 8″ wheel of brie
Method- Prpe time- 5 minutes. Baking time- 15 minutes
- Pre heat the oven to 350 degrees.
Place the brie on a rimmed baking sheet lined with parchment paper. With a sharp paring knife cut out the rind from the top leaving a 1″ edge around the side of the brie. Scoop out a small amount of the cheese to create an indentation. See photo.
- In a small bowl, mix together the Kahlúa, nuts, butter & sugar until well combined. Spoon the nut mixture on top of the brie making certain it is mounded within the center of the cheese. Sprinkle with a few flakes of smoked sea salt.
- Bake for 15 minutes at 350 degrees until the nut mixture is bubbly and the interior of the brie is soft and runny. Let rest for 3-5 minutes then with two large spatualas carefully transfer to a serving platter. Serve with tart apple wedges or fancy ginger snaps.