On Tue, 15 Nov 2011 18:26:13 -0500, Ed Pawlowski > wrote:

>On Tue, 15 Nov 2011 09:41:03 -0600, Melba's Jammin'
> wrote:
>
>>In article >,
>> Ed Pawlowski > wrote:
>>
>>> On Sat, 12 Nov 2011 05:55:17 -0800, "Pico Rico"
>>> >should go good with duck or pork tenderloin.
>>> >
>>>
>>>
>>> Good start. We happen to have a pork tenderloin in the fridge as they
>>> were on sale. That could be tomorrow night dinner.
>>
>>I'm behind the curve here, Ed. How was it with the pork tender?
>>Awesome, I'll bet.
>
>
>It was very good.
>
>Today, I pick up some puff pastry shells and we'll make a cream cheese
>filling and top it with the conserve.
>
>We happened to see a TV commercial for brie and my wife had another
>idea, a variation on another appetizer we made in the past, brie
>wrapped in puff pastry. The variation is to coat the top with a layer
>of cranberry conserve, wrap and bake.

I've done that but also added chopped walnuts.

Lou