Hot From The Kettle™: Alma Schneider Takes the Kettle Kitchen

by Melody Kettle

Alma Schneider, founder of Take Back The Kitchen and Parents Who Rock, recently spent a morning in the Kettle Kitchen cooking up two quick, easy and delicious holiday appetizers.

Alma began with a sweet and savory Baked Brie, filled with a Dijon Mustard and apple cider reduction. She then put together her oh-so-easy Edamame Dip. As a special treat Alma shared some of her Pear Clove Butter – - outrageously delicious and holiday appropriate.

Watch the video to take a look:

Alma shared her recipes with us:

Alma’s Baked Brie:
1 four inch round brie
1/3 cup apple cider reduction (recipe below) or fig spread
1 1/2 tsp Dijon mustard (if using fig spread, use just one tsp mustard)
1/4 cup chopped nuts -pecans, hazelnuts, walnuts

For Apple Cider Reduction:

Boil 1/2 gallon of apple cider in a medium saucepan for about 1 1/2 to 1 hour 45 minutes until cider starts to froth and becomes gelatinous. Be watchful because it can burn easily. Let cool and then refrigerate. Can last indefinitely.

Baked Brie:

Mix together the cider reduction and the mustard until combined
Dig out a hole in the center of the brie, leaving about 2 cm. on the edges. Set dug out cheese on a plate
Fill the hole with the reduction mixture and then top the mixture with the dug out brie
Top the brie with chopped nuts
Cover brie with aluminum foil and bake in 350 degree oven for 25 minutes
Remove foil and bake for another 3-4 minutes

Serve warm with crackers

Edamame Dip:

1 lb bag of frozen, shelled edamame beans (sold in most supermarkets but definitely in Whole Foods and Trader Joe’s)
1/2 cup olive oil
1/4 cup rice vinegar (can get in any supermarket)
1 TBS sugar (if rice vinegar is seasoned-which means it has sugar in it, you may not need any sugar)
1 tsp salt

Boil water in a med. sized sauce pan. Add beans and when the water starts boiling again, cook for another 5 minutes. Drain beans and let cool until warm.

In a blender or Cuisinart, add beans, rice vinegar, salt, sugar and oil. Blend until pureed to a creamy texture.

Pear Clove Butter:

1 1/2 sticks softened butter
1/3 cup pear preserves
1/8 tsp cloves, more to taste

In a small bowl, whip together softened butter , preserves and cloves. Spatula into a small ramekin or bowl, cover and refrigerate until hardened. Enjoy on breads, crackers or anything else!