Cranberry Pear Brie Grilled Cheese Recipes

Steps:

• Warm a large skillet over medium-low heat.
• Butter each slice of bread on one side. Lay two slices, buttered side down, in the skillet. Carefully lay the pear slices evenly on both slices of bread the bread in the skillet, cover with a single layer of brie, and carefully spoon the cranberry sauce over the top of each. Top with remaining slices of bread, butter side up.
• Cook, occasionally pressing gently with the back of a spatula to help the ingredients meld together, flipping occasionally, until sandwich is golden brown and the cheese is melted and oozing a bit out of the sides.
• Slice each sandwich in half and serve.

Steps:

• Generously butter one side of each slice of bread.
• Heat a skillet over medium heat.
• Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top.
• Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt.
• Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.

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.

Steps:

• To make the conserve: 1. Heat the butter in a heavy pan over medium heat until it begins to foam 2. Add the pears and cook stirring for 2 - 3 minutes, until the pear is tender 3. Stir in the brown sugar, dried cranberries, walnuts and spices 4. Continue cooking for 10 minutes, then set aside and cool to room temperature To make the brie: 1. Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds 2. On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds 3. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10 rounds 4. On cleaned work surface arrange 1 large pastry round and brush top with some egg. Center 1 cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing edges of dough together gently but firmly to seal. Brush round with some remaining egg and chill on a baking sheet. Make more wrapped Brie with remaining pastry and cheese rounds in same manner. Chill each wrapped Brie, uncovered, at least 30 minutes 5. Preheat oven to 425 F. and lightly grease a baking sheet. 6. Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden. 7. Cool Brie on baking sheet on a rack about 10 minutes before serving. Serve warm * Chef Phil likes to serve the brie on a bed of frisèe with a spoonful of the conserve. The bitter frisèe provides a nice contrast of flavors with the creamy and buttery brie. The conserve can be made ahead, cooled and refrigerated up to a week. Allow to come to room temperature before serving.