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Brie with Cranberry-Pecan Filling

31 Aug

Brie with Cranberry-Pecan Filling

Ingredients:

2 tablespoons chopped pecans, plus 3 pecan halves
2 tablespoons chopped dried sweetened cranberries
½ teaspoon finely shredded orange peel
1 wedge or round (8 oz.) firm-ripe brie cheese, chilled
1 baguette (8 oz.), thinly sliced

Procedure:

1. Place chopped pecans and pecan halves in a 9-inch pie pan. Bake in a 325° regular or convection oven, shaking pan once, until chopped nuts are golden under skin, 6 to 8 minutes.

2. In a small bowl, mix toasted chopped nuts, cranberries, and orange peel.

3. Split cheese in half horizontally to make two layers. Set one layer, cut side up, on a plate or, if baking it, in a shallow, ovenproof ramekin or on an ovenproof rimmed plate. Spread cranberry mixture evenly over cheese. Set other layer, cut side down, on filling and press down gently. Arrange nut halves on top. Serve at room temperature (see notes) or warm.

4. To serve warm, bake in a 325° regular or convection oven until cheese is warm and beginning to soften, 6 to 8 minutes. Serve baguette slices alongside.
Yield

Makes 8 servings
Nutritional Information

CALORIES 189(47% from fat); FAT 9.9g (sat 5.2g); PROTEIN 8.5g; CHOLESTEROL 28mg; SODIUM 351mg; FIBER 1g; CARBOHYDRATE 17g

Brandy Baked Brie

31 Aug

Brandy Baked Brie

Ingredients:

1 ½ cup brown sugar, packed
½ cup brandy
2 cups finely chopped walnuts
1 (2-pound) wheel of brie
Assorted crackers

Procedure:

1. In a small mixing bowl, combine brown sugar and brandy. Stir in walnuts. Place brie on top of oven-proof serving platter and spoon walnut mixture over top, covering completely. Wrap platter in plastic and refrigerate for at least two hours.
2. Preheat oven to 400*F (205*C). Remove brie from refrigerator, unwrap and discard plastic. Bake for 10 to 15 minutes or until cheese begins to melt. Cool slightly and serve with crackers.