Apple Slaw with Brie and Spiced Walnuts

for the Spiced Walnuts
1 T vegetable oil
1 T sugar
2 t honey
1/2 t ground allspice
1/2 c walnut pieces

Line a baking sheet with foil sprayed lightly with non-stick cooking spray. Heat the vegetable oil, sugar, honey and allspice in a medium saucepan over medium heat and cook, stirring constantly until nuts are well coated, about 10 minutes. Spread warm walnuts in single layer on baking sheet. Break into small pieces when completely cool. Store in an airtight container until ready to serve slaw.

for the Slaw
8 ounces Brie Cheese, diced
4 c red cabbage, shredded
2 c green cabbage, shredded
2 c fresh baby spinach
1 large Golden Delicious apple, peeled and diced

Place all ingredients in large serving bowl and set aside to make dressing.

for the Vinaigrette dressing
1/4 c olive oil
2 T apple jelly
2 T cider vinegar
1/4 c heavy cream
1/2 c golden raisins
1/4 t crushed red pepper flakes
1/2 t salt

Heat all dressing ingredients over medium heat in a small saucepan just to boiling and jelly has melted. Let cool slightly (5 minutes maximum), whisk to incorporate and pour in bowl over slaw. Toss slaw well. Serve with spiced walnuts on the side for garnish. Serves 8.

Brie Souffle

4 T butter, softened
4 slices Italian sandwich bread, crusts removed
12 oz Brie, sliced with rind removed
1 c milk
2 eggs
dash freshly grated nutmeg

Preheat oven to 350°. Lightly butter 1 1/2 quart souffle dish. Butter one side of each bread slice and cut each slice into thirds. Arrange half bread, buttered side up, on bottom of prepared dish. Place half of brie on bread and then repeat, using remaining bread and brie. Whisk together milk and eggs; carefully pour mixture over bread. Sprinkle with nutmeg.

Cover and let stand at room temperature 30 minutes. Bake uncovered in preheated oven 25 to 30 minutes, or until bubbling and golden. Serves 4.

Chef's Note: If you like savory and sweet together (and really, who doesn't?) dust with powdered sugar and serve with seedless raspberry jam.

Turkey Brie Panini

4 slices sourdough bread
8 oz brie
1 apple, seeded and thinly sliced (recommended; Granny Smith)
4 slices smoked bacon, cooked
8 slices deli turkey
1 T dijon mustard
2 T butter
*special utensils: grill pan, foil wrapped brick

Heat grill pan 5 minutes over medium heat. Butter one side of each slice of sourdough and place on pan, butter side down. Add dijon mustard and top with brie, bacon, sliced apple and turkey. Top with additional sourdough, butter side up. Place foil wrapped brick on sandwich and press down. Grill until bread is golden and brie is melted; flip to opposite side and top again with brick. Continue cooking to desired brownness. Serves 2.