Brie “en crut” Quesadillas with Toasted Almonds & Apple Chutney

Makes 1 dozen   Rather than the big, bulky and messy puff pastry that is typically wrapped around brie for the “crut,” in this recipe, brie is simply sliced and layered onto whole-grain honey tortilla shells, along with some pre-toasted almonds and a few dabs of apple chutney. The shells are then simply folded over and griddled until golden and crisp. Cut them into quarter-sized portions for easy-to-pick-up hors d’oeuvres that are perfect for any winter event.


  • 3 Whole-Grain Honey Tortilla Shells, 6” in size
  • 1/4 lb. Brie, mild, firm
  • 1/4 cup Almonds, sliced, toasted golden brown
  • 2 Tbsp. Apple Chutney or chunky jam
  • 4 Tbsp. Butter, unsalted


  1. Lay the tortillas out flat. Top one half of each tortilla with thin slices of brie. Scatter the almonds over the brie and drop a few dabs of the chutney around the cheese. Fold the tortillas over to create half moons.
  2. To cook and serve, heat a large non-stick sauté pan over medium. Add the butter and swirl to coat. Lay the folded, stuffed quesadillas into the pan and griddle on the first side, until golden and crisp. Flip the quesadillas over and brown on the second side until nicely crisped. Remove to a cutting board and cut into quarters. Serve immediately.

 The Moscow Mule

According to Rob Chirico, author of the Field Guide to Cocktails, the classic Moscow Mule recipe is a vodka-based cocktail with an unusual addition: ginger beer. Vodka was still relatively unknown outside of Russia and Central Europe in the years following World War II. John Martin, the president of Heublein, had recently purchased the Smirnoff name and recipe for his American company and was in search of a way to promote his new product. As the story goes, Martin stopped at the Cock ’n’ Bull on Sunset Strip, where his friend, owner Jack Morgan, was struggling to sell his homemade ginger beer. Add to the mix another friend who had inherited a large collection of copper mugs and you have the Moscow Mule. In one of the most successful marketing ploys in tippling history, Martin combined three seemingly hopeless endeavors into one of the most popular cocktails of the 1950s and early ‘60s. But as popular as it was, the Moscow Mule eventually became part of the “endangered species list” of cocktails. Now, it seems as if the Millenials have discovered the drink (copper mugs included), and are making it popular once again.


  • 1-1/2 ounces Vodka
  • Wedge of Lime
  • Ginger Beer, cold
  • Copper Mug or Iced Glass


Pour the vodka into the mug or glass. Squeeze the lime over the vodka. Drop the lime wedge into the mug/glass. Fill with cold ginger beer.

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