Jalapeno Jelly Baked Brie With Pecans Recipes

TANGY PEPPER-PECAN BRIE

Steps:

• Preheat oven to 425°F. Coarsely chop pecans using Chef's Knife. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well using Skinny Scraper.Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone with Handles. Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.

BAKED BRIE WITH SWEET PEPPER JELLY

Steps:

• Preheat oven to 350 degrees. Remove top rind of cheese; leave rind on sides and bottom. Place brie cut side up in brie baker; top with pepper jelly.
• Place brie baker in center of hot oven for 15 minutes. DO NOT place lid on baker while in oven.
• Remove from oven and place brie baker cover on top to keep brie warm and soft until ready to serve.

JALAPENO BAKED BRIE

Steps:

• Preheat oven to 375°F Cut away rind from Brie.
• Remove crescent roll dough from tubes and place on a floured surface; knead all the dough together and roll or press into a thin circle large enough to encase the cheese.
• Move the dough to an ungreased baking sheet.
• Place the Brie in the center of the dough.
• Use a fork to poke the top of the cheese several times.
• Pour half of the hot sauce on the cheese, spreading it around with a spoon; let it sit a minute or two so the sauce can sink inches Spread the rest of the sauce on the cheese- it's ok if some dribbles down the sides.
• Fold the dough up over the top of the cheese and pull it shut with your fingers.
• Brush the edges of the dough with the egg to help seal.
• Bake for about 10 minutes or as the dough package directs; or until browned.
• Don't overbake or the cheese will run out.
• Remove from pan to a serving dish and serve hot.

JALAPENO JELLY BAKED BRIE WITH PECANS

Steps:

• Preheat oven to 350 degrees. Toast pecans in a skillet over medium-high heat until golden brown. On a baking sheet, use fingers to spread crescent dough into a circle large enough to encase cheese. Place cheese in the center of the dough. Spoon jelly onto brie and top with toasted pecans. Fold dough up around cheese and pinch seams closed with fingers. Bake at 350 degrees until golden brown, about 15 minutes. Serve with bread or crackers

JALAPENO JELLY

Steps:

• Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
• Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
• Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

BAKED BRIE WITH PECANS

Steps:

• Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
• While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
• In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.