BRIE WITH ARTICHOKES
If you're looking for something special for your holiday hors d' oeuvres table, this tangy out-of-the-ordinary appetizer will fill the bill. "It is so popular with my friends that I try to keep Brie cheese and artichoke hearts on hand at all time," relates Lucy Banks from Jackson, Mississippi.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Slice Brie in half horizontally. Place the bottom half in a small round baking dish or pie plate. Combine the artichokes, basil, oil, garlic, salt and cayenne; spread over Brie. , Replace top. Bake, uncovered, at 350° for 10-15 minutes or until heated through. Serve with crackers.
Nutrition Facts :
ARTICHOKE, SPINACH AND CHEESE PIE
Take your cheese pie up a notch with spinach and marinated artichokes. Serve this crumbly, moreish savoury pie with a simple green salad for an easy midweek meal
Provided by Janine Ratcliffe
Categories Dinner, Lunch
Time 1h20m
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Heat the oven to 190C/fan 170C/gas 5. Put the spinach in a colander and pour over a kettle of boiled water to wilt it. Cool, then squeeze out as much water as possible. Leave to dry on kitchen paper.
- Heat the butter in a pan and cook the onion and garlic for 5 minutes until soft. Stir in the flour and cook for 2-3 minutes, then gradually stir in the milk until you have a thick sauce. Add the spinach and stir until coated then take off the heat and stir in the artichokes, cheeses and one of the eggs. Season and cool.
- Cut off 1 /3 of the pastry. Roll out the larger piece on a lightly floured worksurface to the thickness of a 20p and use it to line the base and sides of an approximately 22cm-round, 4cm-deep cake tin, leaving an overhang. Roll out the remaining pastry to make a lid.
- Tip the filling into the shell then beat the other egg and glaze the edge. Drape the lid over the top and press down to seal. Use scissors to cut around the pie leaving a double overhang of 1cm. Crimp together. Glaze the top of the pie and cut a round airhole in the centre.
- Bake for 40-45 minutes or until deep golden. Leave in the tin for 20 minutes before cutting into wedges. Eat with a green salad, if you like.
Nutrition Facts : Calories 599 calories, Fat 37.6 grams fat, SaturatedFat 17.5 grams saturated fat, Carbohydrate 46.4 grams carbohydrates, Sugar 3.5 grams sugar, Fiber 4.8 grams fiber, Protein 16.2 grams protein, Sodium 2 milligram of sodium
CUSTARD PIE
Adopted Recipe. When I tried the recipe I used the suggestions in the reviews, and increased the nutmeg from the original 1/8 teaspoon to 1/4 teaspoon, and also added 1/4 teaspoon cinnamon, which was not called for in the original recipe. Use more if desired.
Provided by GrandmaIsCooking
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs well in a large bowl, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
- Cover a baking sheet with foil and place it on center shelf of preheated 450 degree (Fahrenheit) oven.
- Place 9 inch pie plate containing the uncooked pie shell on baking sheet and pour mixture into pie shell.
- Bake at 450 degrees for 10 minutes.
- Reduce oven temperature to 350 degrees and bake for 30-35 minutes more or until knife inserted comes out clean.
BRIE AND ARTICHOKE CUSTARD PIE
Provided by Craig Claiborne
Categories dinner, appetizer, main course
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Prepare the artichoke bottoms, and let them stand in their cooking liquid until ready to use. Drain and scoop away the fuzzy choke from each. Cut the artichoke bottoms into 1/4-inch-thick slices. There should be about 1 cup. Set aside.
- Preheat the oven to 375 degrees.
- Use a springform pan, 10 by 2 inches, with a removable bottom. Line the bottom and sides of the pan with wide aluminum foil, and brush all over with melted butter. Set aside.
- Rinse the spinach well. Pull or cut off and discard any tough stems; discard blemished leaves. Drain the spinach well. There should be about 3 cups loosely packed.
- In a saucepan, bring to a boil enough water to cover the spinach when it is added. Add the spinach, stirring it into the water. Cook about 1 minute or until wilted. Drain well. Squeeze to extract excess liquid. There should be about 1/2 cup. Chop the spinach, and set aside.
- Heat the oil in a skillet, and add the onion and garlic. Add the spinach and toss to blend.
- Break the eggs into a mixing bowl, and beat well. Beat in the cream and milk. Add the nutmeg, salt and pepper. Add the spinach mixture and blend.
- If a whole cooked potato is used, peel it and put it through a food mill or potato ricer. There should be about 1/2 cup. Add the mashed potato to the custard, and blend evenly. Pour the custard into the prepared pan, and place it in the oven. Bake 8 minutes.
- Meanwhile, trim off and discard the tough outer coating from the Brie. Cut the cheese lengthwise into 1/4-inch-thick wedges.
- Remove the pan from the oven, and sprinkle the artichoke pieces evenly over the top. Lay the strips of Brie flat in a circle like the spokes of a wheel around the top of the custard. Sprinkle the top with parsley, and return the pan to the oven. Bake 45 minutes or until a cake tester or thin skewer inserted into the center comes out clean. Let the pie stand for 10 minutes before unmolding.
- To unmold, remove the circle of metal from around the pie. Pull down the foil. You may cut the pie into 8 wedges and serve it on plates directly from the kitchen. Or if you wish to display it, place a round plate over the top of the pie. Invert the pie onto this plate, remove the foil, and then place a serving plate over the bottom of the pie. Repeat the procedure, turning the pie right-side-up. Serve cut into 8 wedges with the tomato sauce on the side.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 17 grams, Sodium 535 milligrams, Sugar 3 grams, TransFat 0 grams
BAKED BRIE
Baked Brie topped with sun-dried tomatoes and artichokes. Serve with a hard cracker.
Provided by ChefLes
Categories Appetizers and Snacks Cheese
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 370 degrees F (187 degrees C).
- Mix sun-dried tomatoes, artichoke hearts, and garlic in a small bowl.
- Trim the top part of the rind from the Brie round and discard. Place Brie round in a round baking dish with the trimmed side facing up; top with the tomato mixture.
- Bake in preheated oven until cheese is softened, about 20 minutes.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 1.5 g, Cholesterol 56.9 mg, Fat 16.3 g, Fiber 0.3 g, Protein 12.2 g, SaturatedFat 9.9 g, Sodium 388 mg, Sugar 0.3 g
ARTICHOKE-BRIE DIP
This dip is total decadence for artichoke or brie lovers! Served warm with party rye, sourdough bread or crackers, it is sure to be a hit! You can use marinated or water pack artichokes depending on your personal preference. I remove the rind from the Brie prior to use.
Provided by GrammaJeanne
Categories Lunch/Snacks
Time 40m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Combine artichokes, cream cheese, mayonnaise, green onion, oregano, salt, pepper & garlic until well blended.
- Add Brie and mix well.
- Put in 9" greased pie plate or baking dish and bake at 375 degrees for 15-20 minutes.
- Serve warm. Great with party rye, sourdough bread, or crackers.
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