Cranberry Baked Brie Food

BAKED BRIE WITH CRANBERRY SAUCE

Steps:

• Preheat the oven to 425°F.
• Peel or slice off the top rind of the brie and scrape out a small amount of cheese to form a shallow hollow in the center. Place the cheese in a small baking dish like a pie pan. (If you plan on transferring the cheese to a serving dish after it's baked, line the pie pan with a square of parchment paper.).
• Mix the cranberry sauce, brown sugar, vanilla, zest, and nutmeg. Top the brie with this cranberry mixture and sprinkle the hazelnuts (optional) over it.
• Bake for 8 to 12 minutes or until the fruit is bubbling and the cheese is gooey. This is a delicate process, and baking time can vary. The goal is to take the cheese out after it has softened, but just before it collapses into a heap.
• If desired, lift the parchment paper and use a spatula to carefully slide the cheese onto a prettier serving dish. Garnish with a rosemary sprig (optional) and serve immediately with assorted crackers.

CRANBERRY BAKED BRIE

Steps:

• Unroll crescent-roll dough onto a clean work surface. Separate dough into 4 rectangles. Press 2 rectangles together to make a square; repeat so you end up with 2 squares.
• Cut corners from both squares to make rounds, reserving the extra dough. Place 1 dough round on a greased cookie sheet.
• Slice cheese horizontally into 2 layers. Place bottom half on dough on cookie sheet. Spread with cranberry sauce. Place other half on top. Top with second dough round, pressing and pinching to seal.
• With medium or small cookie cutter, cut shape or shapes from reserved dough corners. Place cutouts on top of cheese round; brush with beaten egg.
• Bake at 350 degrees for 35 minutes, or until deep golden brown. Let cool. Serve alone or garnished with fresh berries and cut fruit.

CRANBERRY-BRIE KNOTS

Steps:

• Brush the bottom of a rimmed baking sheet with 1 tablespoon olive oil and place the pizza dough on top. Brush the top of the dough with the remaining 1 tablespoon olive oil and cover lightly with plastic wrap. Let rest at room temperature until just about doubled in size, 1 hour.
• Cut off the rind from the sides of the Brie wheel, then cut the Brie into 18 equal-sized cubes. Set aside.
• Lightly flour a work surface. Using floured hands, shape the dough into an 18-by-4-inch-rectangle. Using a pizza cutter or sharp knife, cut the dough into eighteen 1-inch-wide strips.
• Shape each strip into a 10-inch-long rope and tie into a knot, tucking the two ends of the rope underneath it. Divide the knots between two baking sheets and let rest until slightly puffed, 40 to 45 minutes.
• Meanwhile, position the oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
• Cut a small slit in the top of each knot with a sharp paring knife and use your fingers to create a small well. Spoon a heaping 1/4 teaspoon cranberry sauce into each well and top with 1 piece of Brie. Reserve the remaining cranberry sauce for serving.
• Brush the tops of the knots with 4 tablespoons of the butter. Sprinkle with the Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper. Bake until the cheese is melted, and the dough is fully cooked and turning light golden, 20 to 25 minutes. Let rest for 10 minutes before serving.
• Meanwhile, stir together the remaining cranberry sauce and 2 tablespoons butter in a small bowl. Serve with the knots for dipping.

BAKED BRIE WITH CRANBERRY CHUTNEY

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut the round of Brie in half horizontally, as if splitting a hamburger bun. Lift the top off the Brie and spread the Cranberry Chutney over the bottom half. Replace the top.
• Lay the sheet of puff pastry on a lightly floured work surface. Roll slightly with a rolling pin until the puff pastry is 3 to 4 inches wider in all directions than the round of Brie. Place the filled Brie in the center of the puff pastry.
• Trim 1 inch from each corner of the puff pastry and reserve for another use or to decorate the top of the Brie. Fold in the 4 corners of the puff pastry so they meet in the center of the Brie. Lightly brush the dough where the pieces meet with the egg. Fold the remaining edges into the center so that the Brie is tightly wrapped.
• Flip the Brie onto the prepared baking sheet seam-side down. Decorate the top of the round with the remaining puff pastry, if desired. Refrigerate 1 hour. (The filled, wrapped Brie can be prepared up to 1 day in advance.)
• Bake until golden brown, about 35 minutes. Cool on the pan at least 10 minutes, then use a large spatula to transfer to a serving platter. Serve with the remaining Cranberry Chutney, nuts, dried fruit and crackers.
• Combine the cranberries, apple, sugar, cinnamon, ginger, cloves, orange zest and juice and 1/4 cup water in a saucepan and bring to a boil. Reduce the heat and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. Serve warm or chilled. Keeps refrigerated in an airtight container for up to 2 weeks.

BAKED BRIE WITH CRANBERRY-PECAN-BACON CRUMBLE

Steps:

• Preheat the oven to 325 degrees F. Lay the bacon in a large skillet, then cook over medium heat until golden and crisp, 4 to 5 minutes per side. Drain the bacon on paper towels, let cool, then finely chop.
• Combine the bacon, pecans, cranberries, apricots, rosemary, vinegar, pinch of salt and a few grinds of pepper in a small bowl.
• Remove the Brie from its packaging. Cut off the top rind of the round of Brie, leaving a 1/4-inch border around the edges (use a sharp knife and go in from above at a slight angle). Discard the rind you have removed. Put the Brie in a small baking dish. Top with some of the cranberry-pecan-bacon crumble, and scatter the rest around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes.
• Serve with bread, crackers and apple and/or pear slices for dipping.

CRANBERRY PECAN BAKED BRIE

Steps:

• Put the cheese in the freezer for 10 to 15 minutes to chill.
• Bring the cranberry juice and brown sugar to a boil in a small saucepan and add the cranberries. Turn off the heat and let the cranberries plump for about 10 minutes. Transfer them with a slotted spoon to a bowl, add the pecans, honey and cinnamon and mix together.
• Preheat the oven to 350 degrees F.
• Roll one of the sheets of puff pastry thinner with a rolling pin. Place the cheese on the center of the pastry. Top the cheese with the cranberry-nut mixture. Bring the edges of the pastry to the center and press together; brush the edges with the egg wash so they adhere.
• Cut three 1-inch-thick strips from the remaining puff pastry sheet. Cross the first 2 strips on top on the cheese so they intersect in the center like a ribbon wrapping a present. Seal the edges with egg wash. Bring the ends of the third strip of puff pastry up and over to create a bow shape, with the ends hanging down. Place in the center of the cheese and secure with egg wash. Brush the remaining pastry with egg wash.
• Bake until the pastry is light golden brown, tenting it if it begins to brown too much, about 40 minutes. Let rest briefly. Serve with crackers.

BAKED BRIE/CRANBERRY BUN APPETIZERS

Steps:

• Cut your rolls in half lengthwise.
• Butter the top half of the roll.
• Slice your brie, rind on or off your preference. into 1/4" slices and distribute evenly on the bottom halves of the rolls.
• Top each half with 1 1/2 tbsp of cranberry sauce.
• Put on the top half of the roll and wrap each in non stick foil.
• Place on an oven proof tray & bake at 375 for apprx 15 minutes or until the cheese has melted and the bun is heated through.
• Cut each bun in half or thirds depending on the size of your rolls.

BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS

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.)

CRANBERRY AND WALNUT BAKED BRIE

Steps:

• Pastry: Try to keep all ingredients as cold as possible, rub the fats into the flour and salt. until you get a bread crumb consistency.
• Add just enough iced water to make a dough that comes clean away from the bowl.
• Roll out on a floured surface to a narrow strip.
• Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Repeat three times.
• Cover pastry and leave to rest in fridge 20-30 minutes. Take care to roll away from you and do not break the air bubbles that will rise.
• Spread the cranberry sauce over the pastry and place brie on top and top with walnuts.
• Bring the edges of the pastry together at the top of the brie in the center and pinch together.
• Bake at 375F for 10-15 mins or 350F for 25-30 minutes Take care not to overbake or the brie will become liquid and leak out of the pastry.

CRANBERRY-GLAZED BRIE

Steps:

• Combine first 9 ingredients in a medium saucepan.
• Cook over medium heat, stirring constantly, 8 minutes or until cranberries pop.
• Set aside, and let cool.
• Remove rind from top of Brie, cutting to within 1/2-inch of outside edges.
• Place cheese on a baking sheet; spoon cranberry mixture over top.
• Bake at 300ºF for 20 minutes, or until cheese is softened, but not melted.
• Transfer cheese to a serving platter; garnish, if desired.
• Serve with assorted crackers.

CRANBERRY BRIE BITES

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.