• Preheat oven to 350 degrees.  
• Line a cookie sheet with aluminum foil. Place Brie on the sheet. Top Brie with Cranberry Sauce.  
• Bake for 10-15 minutes until Brie is soft.  
• Carefully place melted Brie on serving tray.  
•  Serve with crackers and enjoy!

• Preheat oven to 350 degrees.
• Clean, wash and dry turkey thoroughly inside and out.
• Rub the turkey with 2 of the lemons.
• Place the remaining cut lemon halves, garlic, and herb mixture into the cavity of the turkey.
• In a medium bowl mix together 1 cup of softened butter, 1/2 cup of Sable & Rosenfeld Russian Mustard, 1 tablespoon of salt and 2 teaspoons freshly ground pepper or to taste; set aside. 
• Wet enough parchment paper to cover the exposed part of the turkey.  (The paper should be large enough to tuck under the back of the bird.)
• Wring the paper out and lay on a flat surface.Take the butter mixture and spread in an even layer all over the paper. 
• Place butter side down on top and around the turkey, tucking in well.
• Roast breast down for half the cooking time; flip the turkey over and continue roasting.  (It is easy to flip when wrapped in the paper and yet it will also crisp up nicely even though it is wrapped in the parchment paper.)
• Roast turkey for 20 minutes per pound.

Finish Your Party with
Cranberry Toffee Walnut Tarts
using Sable & Rosenfeld Party Cups!

     

   

Ingredients:

2/3 cup sugar
1/4 cup butter, melted
2 large eggs
1 tsp vanilla extract
1 cup dried cranberries
3/4 cup toffee bits
3/4 cup chopped walnuts
Sable & Rosenfeld 64 Party Cups 

  

Preparation:  

• Preheat oven to 325 degrees.
• In medium bowl mix sugar, melted butter, eggs, and vanilla, whisking to mix. Stir in cranberries, toffee bits and walnuts.  
• Spoon about 1 T mixture into each Sable & Rosenfeld Party Cup.  
• Bake for 15 to 20 minutes, or until lightly browned.
• Let cool in pan for 10 minutes, remove to wire racks to cool completely. 

Makes 24 tarts