Baked Brie Stuffed With Cranberries Recipes

BAKED BRIE STUFFED WITH CRANBERRIES

Steps:

• In a medium saucepan over medium-high heat, combine the cranberries, apple, brown sugar, cinnamon, ginger, cloves, orange zest and juice, and water, and bring to a boil.
• Reduce the heat and simmer until thickened, about 20 minutes. Season to taste with salt and pepper. Let cool completely before using. Extra chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.
• Cut the round of Brie in half horizontally, as if you were splitting a burger bun. Lift the top off the Brie and spread the cranberry chutney over the bottom half. Replace the top.
• Place the sheet of puff pastry on a lightly floured work surface. Gently roll the pastry with a rolling pin so the dough becomes a square about 12 inches (30 cm) on each side.
• Spoon the mustard on the center of the pastry. Using a pastry brush or the back of a spoon, spread it into a thin, even layer slightly larger than the Brie.
• Place the filled Brie in the center of the puff pastry. Cut a piece about 1-inch (25 mm) from the corners of the pastry so the shape resembles a stop sign.
• Fold in the four corners of the puff pastry so they meet in the center of the Brie. Lightly brush the dough with a little of the beaten egg where the pieces meet. Reserve the remaining egg. Fold the remaining edges into the center so that the Brie is tightly wrapped and the edges of the pastry are sealed to each other.
• Loosely wrap the Brie in plastic wrap and refrigerate for at least 1 hour and up to 1 day. Cover and refrigerate the remaining beaten egg as well.
• Preheat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper.
• When ready to bake the Brie, place it seam side down on the prepared baking sheet. Brush the top and sides of the pastry with some of the remaining beaten egg.
• Bake until the pastry is golden brown and the cheese is soft, 28 to 35 minutes, depending on the size of your Brie wheel.
• Let the Brie cool on the pan for at least 10 minutes and then use a large spatula to delicately place it on a platter. Serve immediately, cutting it into wedges.

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.)

BRIE-AND-CRANBERRY STUFFED BREAD BOWL

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Bring the sugar and orange juice to a boil in a medium saucepan over medium-high heat and cook until the sugar has dissolved, about 3 minutes. Stir in the cranberries and 1 teaspoon rosemary and cook, stirring occasionally, until the liquid has thickened and reduced by half, about 20 minutes. Transfer to a baking sheet and refrigerate until cooled, about 1 hour.
• Meanwhile, center the wheel of Brie on top of the bread boule. Using the Brie as a guide, trace a circle a little larger than the wheel of cheese with a paring knife and cut into the top of the bread and pull out the "plug". Trim and flatten it so it can be used as a lid for the bread bowl. Scoop out the insides of the bread boule, leaving about 1/2-inch of bread around the side.
• Starting halfway up the side of the bread boule, use a serrated knife to cut a 1/2-inch deep horizontal slit around the entire bread boule. Now, starting at the rim of the bread boule cut down about 3/4-inch deep to connect to the first horizontal cut. Repeat all around the rim of the bread, spacing these vertical cuts about 1-inch apart. Brush the inside of the bread with the butter and sprinkle with the remaining 1 teaspoon rosemary, 1/2 teaspoon salt and a few grinds of pepper.
• Reserve 1/4 cup of the cranberry sauce and spread the remaining sauce into the bottom of the bowl. Slice the top off the Brie and place into the bread on top of the cranberries. Transfer to the prepared baking sheet. Place the lid back on top and bake until the cheese is warm and gooey and the bread has turned a golden brown, 45 to 50 minutes.
• Transfer to a serving platter and remove the lid and top with the reserved cranberry sauce. Rip the pull-apart pieces off around the outer edge and dip. Toast the extra scooped out bread and serve as extra dippers on the side.

BAKED BRIE WITH CRANBERRIES

Steps:

• Preheat oven to 425°F Grease a baking sheet.
• To make the relish place the cranberries together with the grated orange zest and juice, ginger and sugar in a blender or food processor to a coarse purée. Leave to stand for 1 hour before serving.
• To make the baked Brie, mix the tasted bread crumbs with the parsley, thyme and dried cranberries. Dip each piece of Brie into the beaten egg and then coat evenly with the bread crumb mixture.
• Place the pieces of coated Brie on the baking sheet and bake on the middle shelf of the oven for 8 minutes. Remove the Brie from the oven and leave to cool briefly,.
• Arrange the arugula or lettuce leaves on 4 plates. Spoon some cranberry relish on the plates and place the warm Brie on slices of toasted Fench Bread, that have been rubbed with a garlic half, and extra cranberry relish. Garnish with chives.