Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet

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.