*Featured Recipe* Mandarin & Brie Toasts

This Saturday, August 31, at 7am. and again at 8am, I will be featuring this scrumptious recipe LIVE on Good Day Sacramento! I am so honored (and completely excited!!!!) to have Tina Macuha in MY KITCHEN! WOW!!!!! I’ve been watching Good Day as long as I can remember…and I’ve been a fan of Ms. Macuha since her days as a DJ at KSFM! She is such an inspiration to so many people, and the fact that she will be helping me prepare a dish that is very near and dear to me is sure to be a defining moment that I will never forget.

After seeing a Facebook post from Good Day Sacramento posing the question: “Do you  have a recipe you are known for?”, I submitted an email describing the recipe that awarded me 1st place and Best of Show at the Mountain Mandarin Festival in Auburn, CA last Fall. www.mandarinfestival.com

Entering the contest was super easy, and SO MUCH FUN! I encourage everyone to give it a try. Even kids are welcome to enter! (Last year, a young man about 12 years old placed in the Main Dish Category!) This year, I will not be entering as a competitor, but as a demonstrator. To my delight, I have been invited to give a cooking demonstration on the Kitchen Craft Main Stage at the festival on Friday, November 22.

The Mountain Mandarin Festival happens every November at the Gold Country Fairgrounds in Auburn, California. Local growers are given the chance to showcase their just-ripened, delicious Mandarin Oranges.  Last year’s recipe contest sponsor, Snow’s Citrus Court showcased their Mandarin sauces, marinades, vinaigrettes, and even dessert toppings! I was absolutely thrilled when they announced that my recipe had earned the title “Snow’s Citrus Court Vendor’s Choice 2012“. Since then, I’ve been blown away with the versatility of their products, and find myself using them on a regular basis. Their awesome products are available at many local grocery stores, and they also attend the Folsom Farmers Market at Folsom Whole Foods. For a complete list of where you can find their products, please visit their website at www.snowscitrus.com

If you get a chance, go visit the Mountain Mandarin Festival November 22-24. It’s their 20th anniversary, and rumor has it that there will be some incredible prizes being handed out at various times to lucky guests as they enter through their gates. I can’t wait to see what they’re giving away…I’m sure it will be delicious!

Mandarin & Brie Toasts

…with roasted garlic and onion/mandarin marmalade


Juice and Pulp of 6 Mandarin Oranges

2 TBSP Snow’s Citrus Court Zesty Orange Vinaigrette

1 Whole Shallot (2 heads), sliced thin

½ tsp. Onion Powder

½ tsp. Garlic Powder

1 tsp. Salt

1 TBSP Soy Sauce

2 TBSP Light Brown Sugar

1 Head Garlic, whole

1 TBSP  Olive Oil

2 OZ Creamed Brie Cheese

12-15 Bruschetta-Style Toasts

Directions to Assemble Toasts:

*Spread one roasted garlic clove (*directions for roasting garlic follow) onto Bruschetta toast

*Spread Creamed Brie Cheese over top of roasted garlic to cover Bruschetta toast

*Top with a spoonful of chilled Mandarin Orange/Onion Marmalade (*directions for Mandarin Orange/

Onion Marmalade follow)

Directions for Roasting Garlic

*Remove parchment from garlic, leaving garlic bulb in tact

*Cut off ½ inch from top of garlic, exposing cloves

*Drizzle Olive Oil over garlic

*Cover in aluminum foil

*Roast in baking pan at 400 degrees for 35-40 min or until garlic is golden brown

*Set aside to cool

*Once cooled, individual garlic cloves will easily push out through their parchment

Directions for Onion/Mandarin Marmalade:

*In small sauce pan, sauté sliced shallots in Snow’s Citrus Court Zesty Orange Vinaigrette, and Soy

Sauce over medium heat, until shallots are translucent

*Add juice and pulp of Mandarin Oranges and Light Brown Sugar, and simmer for 5-6 minutes, reducing

by 1/4 until thick and syrupy

*Add Onion Powder, Garlic Powder, and Salt. Stir lightly

*Refrigerate until chilled


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