BAKED BRIE WITH QUICK CRANBERRY JAM
Likely to be a hit at any party, this recipe updates the classic brie en croute with a sweet and savory cranberry jam that's simple to put together. The trick here is to trim the dough as you wrap the brie: Too many layers of overlapping dough and the pastry won't cook through. This is an excellent make-ahead appetizer since the puff pastry-wrapped brie can be assembled up to a day in advance and stored in the refrigerator. Brush the exterior with egg wash just before baking, for best results, and serve warm.
Provided by Lidey Heuck
Categories finger foods, pastries, appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until tender and lightly caramelized, 4 to 6 minutes.
- Add the cranberries, orange juice, sugar and salt, then stir and bring to a boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the mixture is very thick and the liquid in the pan has completely evaporated. Stir in the orange zest and transfer to a small bowl to cool completely. (The jam may be made up to 1 day in advance. Store it in an airtight container in the refrigerator until ready to use.)
- When you are ready to bake the brie, heat the oven to 400 degrees. Working quickly, unfold the sheet of puff pastry on a lightly floured piece of parchment. Using a lightly floured rolling pin, roll it out to an 11-by-11-inch square (the pastry should be about 1/8-inch thick). Place the brie in the center of the pastry. Use a paring knife, and leaving a 3 to 3 1/2-inch border, trim the pastry to form a circle around the brie. Discard the scraps or save them for another use.
- Spoon the reserved cranberry jam on top of the brie, spreading it into an even layer about 1/4-inch thick. (You might not use all the jam.)
- In a small bowl, beat the egg with 1 tablespoon water. Brush the pastry border lightly with egg wash, then lift the puff pastry to wrap the brie snugly, one side at a time, trimming the pastry so you don't have too many overlapping layers. Press all sides of the brie firmly, making sure to tightly seal any seams in the pastry with your hands. Transfer the puff-pastry wrapped brie and the parchment to a sheet pan. At this point, if the pastry has warmed up considerably, place the brie in the freezer for 10 minutes to chill slightly before baking. (You can assemble the brie up to this point and refrigerate for up to 24 hours before brushing on the egg wash and baking.)
- Brush the whole exterior of the pastry generously with egg wash, then bake until the pastry has puffed and is golden brown, 25 to 35 minutes, rotating the pan halfway through.
- Drizzle the brie with honey and sprinkle with pistachios, if using. Allow to cool for about 15 to 20 minutes before cutting into it, so the cheese has time to firm up slightly. Serve warm with baguette slices or crackers.
SWEET ORANGE AND CRANBERRY BAKED BRIE
Serve this sweet orange and cranberry baked Brie appetizer with pears, apples, and/or crackers.
Provided by EatAndRun
Categories Baked Brie
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Meanwhile, put cranberries in a small bowl and pour boiling water over them to cover. Let stand 15 minutes until plump; drain.
- At the same time, slice off top rind of wheel of Brie. Put Brie in a pie plate.
- Bake in the preheated oven until Brie is warmed through, about 15 minutes. Top with orange marmalade, cranberries, walnuts, and mint (if using).
Nutrition Facts : Calories 186.4 calories, Carbohydrate 12.4 g, Cholesterol 37.8 mg, Fat 12.1 g, Fiber 0.5 g, Protein 8.3 g, SaturatedFat 6.7 g, Sodium 245.3 mg
BAKED CRANBERRY ORANGE BRIE
This was gone in less than five minutes at a dinner with friends. Do use fresh or frozen whole cranberries, not something from a can and not a jelly: this is wonderfully fresh, tart, warm, creamy: everything you could want for a chilly fall or winter appetizer. We served it with toasted sourdough baguette.
Provided by Just Garlic
Categories Spreads
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to about 400 degrees.
- Place cranberries in a large bowl and add the zest of an orange, the juice of the same orange, a large splash (about 2 tablespoons) of real maple syrup, and a large pinch of rosemary. Mix thoroughly.
- Pour about half of cranberry mixture onto center of oven-safe serving dish (I use a glass pie pan). Place the brie round on top of the pile, then pour the remaining mixture over the top of the brie. Place this in the oven and remove when the cranberries are soft and perhaps just starting to burst, and the brie is warmed through (about 15-20 minutes).
- Consume--spoons may help.
Nutrition Facts : Calories 124.7, Fat 7.9, SaturatedFat 5, Cholesterol 28.4, Sodium 179.9, Carbohydrate 7.7, Fiber 1.2, Sugar 5.1, Protein 6.1
CRANBERRY ORANGE BRIE
Delicious. The color of the cranberry topped brie is beautiful on any fall/winter table. My aunt just asked for this recipe and that made me think of posting it here to share with everyone!
Provided by norava
Categories Cheese
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine Cranberry sauce, brown sugar, orange extract and nutmeg.
- Peel (or scrape) off top rind of a round 8 oz brie, leaving a 1/4" rim.
- Top with cranberry mixture.
- Sprinkle with pecans.
- Bake in 500 degree oven 5 minutes.
- I like to serve this with plain water crackers, such as made by Carr.
Nutrition Facts : Calories 200.2, Fat 13.9, SaturatedFat 6.9, Cholesterol 37.8, Sodium 244, Carbohydrate 11.3, Fiber 0.6, Sugar 10.7, Protein 8.3
CRANBERRY ORANGE QUICK BREAD
Rich and hearty fruit bread, appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!
Provided by ZETA426
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h5m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
- In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 33.9 g, Cholesterol 35.3 mg, Fat 7.3 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 159 mg, Sugar 19.5 g
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