Caramelized Apple And Toasted Walnut Brie Recipes

CARAMELIZED ONIONS AND APPLES WITH BRIE

Steps:

• 1. In a large bowl, combine apples, onions, raisins, brown sugar, white sauce mix, and fines herbes; toss well. Place mixture in a 5-quart slow cooker; dot with butter. Cover and cook on Low heat setting for 12 hours.
• 2. Forty minutes before serving, preheat oven to 400 degrees F. Coat a baking sheet with no-stick cooking spray; set aside.
• 3. Unroll pastry sheet. Place Brie wheel in the center of the puff pastry and wrap cheese by bringing ends of pastry together toward the center of the wheel. Carefully turn cheese over, folding pastry ends securely under wheel. Lay on prepared baking sheet, folded side down. Bake for 25 minutes or until light golden brown. Let cool 10 minutes.
• 4. Serve pastry-wrapped Brie warm with caramelized onion and apple mixture.
• Excerpted from the book, Sandra Lee Semi-Homemade Cocktail Time, by Sandra Lee
• Copyright© 2009 SLSH Enterprises, Inc.

BAKED BRIE WITH MAPLE CARAMELIZED APPLES AND SPICED PRALINE BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Lay bacon on the prepared baking sheet. Mix pecans, brown sugar, chili powder, and sea salt together in a bowl. Sprinkle evenly over the bacon.
• Bake in the preheated oven until crisp, and browned, 18 to 20 minutes. Transfer to a rack to cool. Chop bacon into rough pieces.
• Melt butter in a nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup. Saute, stirring only every 60 to 90 seconds, until apples are tender and brown, about 8 minutes. Mix in remaining 2 tablespoons maple syrup and cinnamon. Transfer to a bowl.
• Cut a round of parchment paper slightly larger than the round of Brie cheese. Place the Brie cheese on the parchment paper; place onto a baking sheet. Top with the cooked apples to make a big mound.
• Bake in the hot oven for 5 minutes. Add bacon-praline mixture on top of the Brie. Continue baking until top is bubbly, 2 to 3 minutes more. Transfer to a serving platter using a large spatula. Sprinkle with sea salt and rosemary.

CARAMELIZED WALNUTS

Steps:

• Preheat oven to 325° F .
• Place walnuts on a baking sheet and toast 10 to 15 minutes or until golden.
• Combine honey, water and oil in a skillet and bring to boil.
• Reduce heat to medium and stir in walnuts. Cook, stirring frequently until all liquid has evaporated, about 1 minute.
• Transfer nuts to a bowl.
• Combine sugar and salt and toss with nuts. Spread nuts on a cookie sheet to cool and dry.
• Store in an airtight container.
• If you like sweet and hot, you can add some hot chili powder to the mix for a different but yummy tasste!

CARAMEL APPLE BAKED BRIE

Steps:

• Heat oven to 350°F. In 8-inch skillet, melt butter over low heat. Add apple, cranberries, brown sugar, pistachios and brandy; cook 3 minutes or just until apples are tender, stirring frequently.
• Cut Brie round in half horizontally; place bottom half in ungreased 9-inch pie pan. Spoon half of fruit mixture over cheese; place top half of cheese over fruit. Top with remaining fruit mixture. Secure with 3 toothpicks.
• Bake 15 to 20 minutes or until cheese is soft. With broad spatula, slide Brie from pie pan onto serving platter. Spoon any syrup and fruit from pan over top. Serve warm with baguette bread slices.

BAKED BRIE WITH CARAMELIZED PECANS

Steps:

• Heat oven to 350F degrees.
• Spray a small ovenproof dish with nonstick cooking spray.
• Place the Brie in this dish.
• Spread sour cream over brie as though frosting a cake.
• Sprinkle top with brown sugar, then with pecans.
• Dot top with butter.
• Bake until cheese is very soft to the touch, 15-18 minutes.
• Increase heat to 425F and bake 5 minutes longer.
• Brie will be starting to melt on the bottom and the sugar will be bubbling on the top.
• Serve with bread, sliced apples and crackers.

FRUIT AND CARAMEL BRIE

Steps:

• Place Brie in a microwave-safe bowl. In a small bowl, combine the caramel topping, cranberries, apples and walnuts. Spread over Brie. Microwave, uncovered, on high for 60-90 seconds or until cheese is heated through and slightly melted. Serve with toasted baguette slices.

CARAMEL APPLE DRIP CAKE WITH CANDIED WALNUTS

Steps:

• Make the cake:
• Position a rack in center of oven; preheat to 350°F. Spread walnuts in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 5-8 minutes. Let cool 5 minutes.
• Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray. Whisk flour, baking powder, salt, cinnamon, baking soda, and nutmeg in a medium bowl.
• Pulse walnuts and 1/2 cup dry ingredients in a food processor until walnuts are chopped into a fine flour. Transfer chopped walnuts to bowl with remaining dry ingredients. Mix apples and buttermilk in another medium bowl.
• Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce mixer speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with apple mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top.
• Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
• Make the candied walnuts:
• Spread granulated sugar in a thin layer in the center of a large dry skillet. Cook over medium heat, mostly undisturbed (it's okay to swirl pan gently to get sugar to melt evenly), until sugar is melted, about 10 minutes. Quickly stir in walnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, separating walnut halves into individual pieces. Transfer half of nuts to a food processor and coarsely chop.
• Make the caramel sauce:
• Bring granulated sugar, corn syrup, and 2 Tbsp. water to a boil in a medium saucepan over high heat. Continue to cook, without stirring, until medium amber in color, about 6 minutes.
• Meanwhile, bring cream to a simmer in a small saucepan over medium heat or warm in microwave 45 seconds.
• Remove saucepan with sugar from heat and carefully whisk in cream, stirring from the center outward, until well combined. Stir in butter. Add vanilla and salt and stir to combine. Transfer caramel to a heatproof container and let cool until thickened.
• Assemble cake:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Top with 1 cup chopped candied walnuts, reserving whole candied walnuts. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
• Spread remaining frosting over top and sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
• Place a spoonful of caramel sauce on top of cake near one edge. Using the bottom of the spoon, spread it out, then very gently press a little sauce over the edge. Move spoon around perimeter of cake slightly and repeat to create additional drips, rotating cake as you work and spreading excess sauce across top of cake. When entire cake is covered in drips, add remaining sauce to fully cover top.
• Chill at least 30 minutes to let glaze set. Decorate top and sides of cake with remaining whole walnuts and serve.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Caramel can be made up to 2 weeks ahead; cover and chill.

BAKED BRIE WITH CARAMELIZED ONIONS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.
• Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside.
• Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter.
• Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.

APPLE BRIE CROSTINIS RECIPE BY TASTY

Steps:

• Preheat the oven to 550°F (285°C), or as high as your oven will go. Line a baking sheet with parchment paper.
• Using a serrated knife, slice the baguette crosswise on a slight diagonal into ½-inch (1 cm) slices. Transfer the baguette slices to the prepared baking sheet.
• Top each piece of bread with 1-2 slices of Brie cheese.
• Bake for 5 minutes, or until Brie begins to bubble and the bread is toasted.
• Top each piece of bread with 1-2 apple slices and candied walnuts. Drizzle with honey.
• Enjoy!

CARAMEL APPLE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
• In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
• For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
• Sprinkle the topping evenly over the apples.
• Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
• Cool for 10 minutes and serve with a scoop of vanilla ice cream.
• Enjoy!