Cajun Baked Brie Food

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BAKED BRIE



Baked Brie image

Recipe video above. The world's fastest finger food, this is like the best cheese dip in the world with wow factor! Just pop a brie in the oven for 15 minutes or microwave on high for 2 minutes (seriously, no one will EVER know). Use a budget brie or camember for this, top end brie would be wasted on this recipe.Excellent shared entree or party food that's really quick and easy to prepare. Be sure to use sturdy plain or flavoured crackers, or crostini for scooping. Wafer thin crackers and chips tend to break.

Provided by Nagi | RecipeTin Eats

Categories     Appetizer     Starter

Time 18m

Number Of Ingredients 5

250 - 500g / 8 - 16 oz round brie (or camembert (good value is fine! Note 1))
2 tbsp honey or maple syrup ((optional))
1 thyme sprig ((optional))
Crostini
1 bunch purple grapes ((or green, optional))

Steps:

  • Preheat oven to 180°C/350°F (all oven types).
  • Unwrap brie and place in a small, shallow ovenproof dish slightly larger than the brie (to be used for serving) OR a piece of crumbled baking / parchment paper (for transference). (Note 2)
  • Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie - it should feel very soft, like it is about to collapse if you press any harder.
  • Microwave option: 2 minutes on high (no one will know!) in 30 second increments.
  • Carefully transfer to serving plate / board - it's delicate (transfer on paper if you used paper).
  • Drizzle with honey, top with sprig of thyme (if using).
  • Serve immediately with crostini on the side for scooping. Provide a knife to cut through the rind and a cheese or pate knife (or similar) to scoop cheese up onto crostini or crackers (plain or fruit/nut flavoured).

Nutrition Facts : ServingSize 38 g, Calories 161 kcal, Carbohydrate 6 g, Protein 9 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 42 mg, Sodium 262 mg, Sugar 6 g

HERB GARLIC BAKED BRIE



Herb Garlic Baked Brie image

You won't believe how easy it is to make a wheel of garlic baked brie! We make thin slivers in the brie, load them with garlic and then drizzle on a thyme honey butter sauce that makes this wheel of brie totally unforgettable!

Provided by Marzia

Categories     Appetizers

Time 20m

Number Of Ingredients 7

1 (8-16 ounce) wheel of brie
2-4 fresh cloves garlic (see notes)
½ teaspoon of fresh thyme leaves
1 tablespoon olive oil
2 tablespoons butter
1-2 tablespoons honey
dash of cayenne

Steps:

  • Preheat the oven to 350F.
  • Place the brie in a small, ovenproof baking dish that is just slightly bigger than the wheel of brie. Using a paring knife, make 4 slivers out of two of the garlic cloves. Pierce the brie with the same paring knife and make slivers in the brie to fit the slivers of garlic in. Tuck the garlic slivers all the way into the brie. You could do this up to one day in advance if you are prepping for a get together; it flavors the brie even more!
  • When ready to bake, mince or press the remaining clove of garlic into a microwave-safe bowl, along with the thyme, olive oil, butter, honey, and cayenne. Zap in the microwave just long enough for the butter to melt, roughly 20-40 seconds. Stir to combine and pour the prepared honey butter over the brie wheel. Cover the baking dish with a piece of foil and place in the oven for the brie to melt, about 15-18 minutes for an 8-ounce wheel and 20-25 minutes for a 16-ounce wheel. Remove from the oven around press gently (without piercing the brie) using a butter knife to check if the brie has melted on the inside. If it has not softened place back in the oven for 2-3 additional minutes. When done, serve immediately with crackers or crostini.

BAKED BRIE A LA REE



Baked Brie a la Ree image

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 50m

Yield 2 to 4 servings

Number Of Ingredients 11

3 tablespoons pine nuts
4 tablespoons butter
1 large yellow onion, sliced thin
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
One 8-ounce wheel of brie, chilled
1 tablespoon fresh Italian parsley leaves
2 teaspoons fresh oregano, minced
6 carrots, peeled and cut into sticks

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat a cast-iron skillet over medium-low heat. Toast the pine nuts for 3 minutes, stirring occasionally. Remove from the skillet and set aside.
  • Add the butter to the skillet and throw in the onion, thyme and rosemary. Season with the salt and pepper and cook, stirring occasionally, until golden and caramelized, about 18 minutes. Remove from the skillet and set aside.
  • Meanwhile, with a serrated knife, cut off the top rind of the round of Brie, discarding when done. Put the Brie in a small cast-iron skillet or casserole dish. Cover the skillet with foil and bake for 25 minutes.
  • Remove the foil, top with the caramelized onions and return to the oven until the cheese has melted and there is slight color around the edges, an additional 10 to 15 minutes. Garnish with the pine nuts, parsley and oregano and serve with the carrot sticks.

BAKED BRIE



Baked Brie image

Ina Garten's Baked Brie for Food Network makes a near-effortless, crowd-pleasing appetizer.

Provided by Ina Garten

Categories     appetizer

Time 12m

Yield 6 to 8 servings

Number Of Ingredients 2

1/4 wheel brie
4 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
  • Serve with crackers.

BAKED BRIE



Baked Brie image

Provided by Ina Garten

Categories     appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 2

1/4 wheel Brie
4 tablespoons honey

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt. Serve with crackers.

BAKED BRIE



Baked Brie image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 20 servings

Number Of Ingredients 6

1 (7 to 8-inch) wheel brie cheese
1/4 cup dried cherries
1/4 cup sliced toasted almonds
3 tablespoons brown sugar
2 sheets (12 by 18-inch) puff pastry
2 eggs, beaten

Steps:

  • Preheat the oven to 400 degrees F.
  • Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook's Note 2.
  • Cook's Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a pairing knife. Then, take a long piece of dental floss and wrap it around both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom.
  • Cook's Note 2: The brie can be made, wrapped securely and stored in the freezer up to a month ahead of time.

EASY BAKED BRIE



Easy Baked Brie image

Baked brie is one of the easiest, crowd-pleasing appetizers you can make to kick off any great event! Here's how to make it.

Categories     birthday party     Christmas     cocktail party     dinner party     appetizers     comfort food     snack

Time 55m

Yield 6-8 servings

Number Of Ingredients 6

1 12-14 oz wheel of brie
1/2 tsp. chopped fresh thyme leaves
1/2 tsp. chopped fresh rosemary leaves
2 tbsp. honey
Sea salt, optional
Toasted bread, apple slices, and/or grapes, for serving

Steps:

  • Remove the brie from the refrigerator. Remove any paper wrapping and return the wheel to the bottom part of it's wooden box or place it on a small square of parchment paper (that is slightly larger than the brie wheel itself). Make very shallow slits across the top of the brie, just through the rind layer, every ½-inch to 1-inch, in a criss-cross pattern. Let rest at room temperature for 30 minutes.
  • Preheat the oven to 350 degrees. Place the brie on a small sheet tray. Sprinkle the top with the fresh thyme and rosemary, and drizzle with honey. Bake for 20 - 25 minutes, until very soft.
  • Carefully transfer the brie, in the box or on the sheet of parchment paper, to a serving plate. Serve warm alongside toasted bread, apple slices and/or grapes, for serving.

CAJUN BRINED TURKEY-TWO WAYS



Cajun Brined Turkey-Two Ways image

Provided by Bobby Flay

Categories     main-dish

Time P1DT15h5m

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup Spanish paprika
1/4 cup New Mexican chile powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 1/2 teaspoons chile de arbol
1/4 to 1/2 teaspoon cayenne powder
1 1/2 cups kosher salt
1/4 cup light brown sugar
4 whole cloves garlic
2 fresh bay leaves
1 large Spanish onion, quartered
One 12-pound fresh turkey
1/4 cup canola oil

Steps:

  • Two days before cooking: Combine the Spanish paprika, New Mexican chile powder, garlic powder, onion powder, oregano, thyme, chile de arbol and cayenne in a small bowl. Remove 1/4 cup for another use, such as the Eggplant Casserole with Red Pepper Pesto and Cajun Breadcrumbs. Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16-quart) stockpot or a clean bucket. Whisk in half of the remaining spice rub, the garlic, bay leaves and onion. Add the turkey, cover and refrigerate or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours. Rinse well under cold water and pat dry to remove the salt. Let air-dry in the refrigerator for 24 hours.
  • In The Big Green Egg: Light a large chimney filled with charcoal briquettes (about 5 quarts) and allow to burn until all the charcoal is covered with a layer of fine gray ash. Empty the coals into the grill. Top with some of the soaked wood chips if using. Put in the ceramic plate, then the grill rack. Put the cover on and let the grate heat up. Brush the turkey with oil and rub the entire turkey (including the cavity) with the remaining spice rub. Tie the legs together. Adjust the grill vents to get and maintain an internal temperature of 350 degrees F. Roast the turkey for 2 hours to 2 hours and 15 minutes, until a meat thermometer inserted in the thigh reads 165 degrees F. Remove from the grill, tent with foil and let rest for 30 minutes before carving.
  • In the Caja China: Prepare the charcoal briquettes according to the instructions that come with the box. Put the roasting pan with its rack (comes with the box) inside, and put the turkey breast-side down on the rack. Put on the top and fill with charcoal. After 30 minutes, flip the turkey breast-side up and continue cooking for about 1 more hour, until a meat thermometer inserted in the thigh reads 165 degrees F. Add charcoal as necessary according to the box instructions. Remove from the box, tent with foil and let rest for 30 minutes before carving.

BAKED CHEESE WITH HERBS



Baked cheese with herbs image

An instant gourmet cheese dip - ridiculously simple and ready in just 20 minutes. Leave out the herbs if you like, it'll still taste great

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Snack, Starter, Supper

Time 20m

Yield Serves 4 as a starter

Number Of Ingredients 3

1 soft cheese with rind, in a box, such as Cornish brie
handful chopped fresh herbs, such as chives , thyme or parsley, or a mixture
pitta crisps

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Remove the cheese from the box and discard any wrapping, then put the cheese back in the box. Place on a baking sheet and bake for 15 mins.
  • Remove from the oven and take off the lid. Cut a large cross through the top of the cheese, then peel back the quarters of rind. Scatter over chopped herbs and serve with pitta crisps or breadsticks.

Nutrition Facts : Calories 183 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.96 milligram of sodium

CAJUN-STYLE BRUNCH BAKE



Cajun-Style Brunch Bake image

It's so handy to fix this hearty breakfast casserole the night before and refrigerate it until morning. "It was given to me by a co-worker and has turned out to be a family hit!" relates Kathie Deusser of Church Point, Louisiana. "I adapted it to our tastes, adding onion, potato and Cajun seasoning. We often invite family and friends to share it with us. Serve it with your favorite fruits, coffee and juice."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6 servings.

Number Of Ingredients 9

6 large eggs, lightly beaten
2 cups 2% milk
1 pound sliced bacon, cooked and crumbled
6 slices bread, cubed
1 medium potato, peeled and diced
1 cup shredded cheddar cheese
1/2 cup finely chopped onion
1 to 1-1/2 teaspoons Cajun seasoning
1 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients. Transfer to a greased 11x7-in. baking dish. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary for a knife inserted in the center to come out clean.

Nutrition Facts : Calories 427 calories, Fat 26g fat (12g saturated fat), Cholesterol 265mg cholesterol, Sodium 1254mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 1g fiber), Protein 23g protein.

CAJUN BAKED BRIE



Cajun Baked Brie image

This is a spin on a recipe from RR for an easy baked brie to serve for any occasion - just with a lightly sweet and spicy twist for the spice lovers in your group! Try this for a Mardi Gras party, New Year's, Cinco di Mayo, sports parties, etc! You can get the jelly at Micks.com - they have the BEST pepper jellies on the planet - a tradition at Pike Place Market in Seattle!

Provided by Mommy Diva

Categories     Cheese

Time 25m

Yield 8 serving(s)

Number Of Ingredients 5

1 puff pastry sheet, 11 x 17 inches, defrosted
5 inches brie round
2 tablespoons mick's cranberry pepper jelly (Mick's Wine jellies are great too, Merlot, Cabernet and Chardonnay or try your local vineyard)
1/4 cup sliced almonds, toasted
1 (8 ounce) box water crackers, Carr brand assorted are great

Steps:

  • Preheat oven to 350°F.
  • Cut brie cheese in half across the middle horizontally and set top half aside.
  • Spread out the puff pastry sheet and roll it to an 1/8 of an inch thick.
  • Place the bottom half of the brie onto the puff pastry.
  • Smear the jelly on top.
  • Sprinkle the almonds all over jelly.
  • Place the top half of the brie back on the wheel.
  • Wrap dough up and over the top of the brie, beginning with the corners.
  • Carefully turn over the pastry covered wheel, smooth side up and place on baking sheet.
  • Sealed, wrapped edges should all be down on the baking tray.
  • Bake for 15 minutes or until golden brown.
  • Serve with assorted crackers.
  • Looks great garnished with a dollop of jelly, a pepper or champagne grapes when using a wine jelly in place of the pepper jelly!
  • Enjoy!

Nutrition Facts : Calories 185.5, Fat 13.1, SaturatedFat 3.1, Sodium 76.4, Carbohydrate 14.4, Fiber 0.8, Sugar 0.4, Protein 2.9

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