CRANBERRY-BRIE AREPA
Chef Mauro says you shouldn't be intimidated by this vegetarian version of the popular Venezuelan sandwich. Masarepa blanca is a precooked corn flour and can be found in Latin markets as well as some larger grocery stores or ordered online. (Don't be tempted to substitute with another traditional Mexican flour, masa harina.) "Frying that bread seems like a lot of work, but it's a simple two-step process," says Chef Mauro. "The sweetness from the cranberry and earthiness of the Brie, tangy mustard and tartness of the apple - it's really amazing. Even my 3-year-old enjoyed it."
Provided by Tara Parker-Pope
Time 45m
Yield 6 sandwiches
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with a rack set in the middle position.
- Whisk masarepa, salt and baking powder until combined. Slowly add warm water and stir until a dough forms. Form 6 3-inch rounds, about 1/2-inch thick.
- Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add half the cakes, and cook 4 minutes on each side, until golden. Transfer to parchment-lined sheet pan and repeat with remaining cakes.
- Finish in oven for 10 minutes, or until the cakes sound hollow when tapped on the bottom. Immediately split cakes horizontally with fork, and stuff with a couple slices of Brie. Close and let the residual heat melt the Brie.
- Reopen and schmear some of the cranberry on the bottom slice, along with a couple slices of apple and a bit of arugula. Serve with a small side of Dijon to dip the sandwich in.
CRANBERRY BRIE BITES
Tangy cranberry, creamy brie, and crunchy walnuts come together in a buttery shell for an appetizer that will wow your guests. Bonus: These can be made up to 3 days ahead; wrap them in plastic wrap before the baking step and store in the refrigerator. Serve warm or at room temperature.
Provided by Julie Hubert
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 1h23m
Yield 24
Number Of Ingredients 6
Steps:
- Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
- Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
- Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake bites in the preheated oven until golden brown, 18 to 20 minutes.
Nutrition Facts : Calories 106.2 calories, Carbohydrate 7 g, Cholesterol 9.5 mg, Fat 7.5 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 99.1 mg, Sugar 1.6 g
CRANBERRY BRIE SHEET PAN BISCUITS
These shortcut biscuits skip the rolling and cutting of typical biscuits, but deliver the same flaky, tender, golden results we all love. This version is jazzed up with a trio of herbs, savory Brie cheese and sweet cranberries for a festive addition to a holiday brunch or dinner. You can make the dough and spread it on the sheet pan the night before, so you've only got to pop them in the oven on the day of your event.
Provided by Food Network Kitchen
Time 45m
Yield 24 biscuits
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Spray a sheet pan with nonstick cooking spray.
- Whisk together the flour, baking powder, sugar, baking soda and 2 teaspoons of the salt in a large bowl. Rub 4 tablespoons of the butter into the flour mixture with your fingertips until completely absorbed. Work the remaining 16 tablespoons butter into the flour mixture until pea-sized bits of butter remain. Use a fork to stir in the buttermilk until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Add the Brie, parsley, cranberries, chives and thyme to the bowl and gently mix with lightly floured hands, folding the dough over itself (this is where the flaky layers will form) until the ingredients are just combined.
- Turn the dough out onto the prepared sheet pan and use lightly floured hands to evenly distribute the dough into the pan. Using a paring knife, gently score 24 squares on top of the dough, making sure the knife does not cut through to the bottom of the biscuit. (If baking the biscuits the following day, cover gently with plastic wrap at this point and refrigerate up to 24 hours.)
- Brush the top of the dough with more buttermilk. Bake until the biscuit top is lightly browned, 12 to 14 minutes. Cool in the pan for 5 minutes, then use a paring knife to follow the score marks to cut through the biscuits.
- Meanwhile, mix the honey with the remaining 1/2 teaspoon salt in a small bowl. Drizzle the honey over the warm biscuits. Serve the biscuits warm or at room temperature with more butter, if desired.
BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS
One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level.
Provided by Chef John
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
- Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
- Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
- If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
- Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
- Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)
Nutrition Facts : Calories 303.8 calories, Carbohydrate 17.4 g, Cholesterol 48.8 mg, Fat 22.3 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 8.2 g, Sodium 261.3 mg, Sugar 2.9 g
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