Thyme to Cook…with Friends


The other night I got to cook with girlfriends I hadn’t seen in a long time.  Our hosts (P and N) treated us to an exceptional cooking demonstration.  We got to witness the making of six different appetizers (and got to consume them too).  One of our favorites was the Brie En Croute topped with an addictive apricot, bacon jam.  It was simple to make and the topping could be used as an addition to many dishes.

The recipe for the Apricot Bacon Jam is:

two bacon slices, cooked until crisp, and chopped

3/4 cups diced dried apricots

3/4 cup water

1/2 cup apricot jam

two teaspoons minced and seeded jalapeno chilies

Cook the bacon until crisp, reserve one tablespoon of the drippings.

Combine apricots and water in a small sauce pan.  Boil over medium high heat until the water evaporates (about 10 minutes.)  Add jam and one tablespoon bacon drippings and stir until jam melts. Stir in teh bacon and minced jalapenos.  cool to room temperature.  May be made a day ahead, cover and chill.  Serve at room temperature.

Brie encroute...topped with apricot, jalapeño jam...from Thyme To Cook

Brie encroute…topped with apricot, jalapeño jam…from Thyme To Cook


“Thyme to Cook”  is what “P”, our instructor, calls her class.  What fun to cook and  share with friends…of course the evening included a little vino…next time we’ll be doing a tea menu.  Maybe we’ll even start off with a little tea martini 🙂


  1. Hi Linda…loved the tea party at Patti’s and have enjoyed reading your blog and book this weekend. You have inspired me to enjoy more tea! Hope your Easter dinner was great…my sister made my Mother’s lemon poppyseed cake in her honor. ❤ Cindy Harcar

    • Hi Cindy,
      Thanks for your comments. The tea was so fun, glad you enjoyed it too…and am thrilled that you are inspired to try more tea. I served the jasmine pearl after Easter dinner yesterday and think I converted a few more folks over to tea…they loved it. Hope the poppyseed cake brought back many fond memories for you too. L