BAKED BRIE WITH PECANS RECIPE
This easy-yet-elegant appetizer will be a hit at your next casual gameday party, weekend family brunch, or holiday cocktail party. It is best served warm so pop it in the oven about 20 minutes before your guests arrive. You do not need to cut the rind from brie cheese; it softens as it warms, making it completely edible and a delicious addition to your next cheese board. While the brie is in the oven, heat the honey, salt and five spice powder in a saucepan, then stir in the chopped, toasted pecans and sweetened, dried cherries. Transfer the cheese to a pretty serving platter, top with pecan mixture, and serve with apple slices, baguette slices, or a sturdy cracker. Five Spice Powder is a widely used ingredient in Chinese and Taiwanese cuisine and includes all five flavors: sweet, sour, bitter, salty, and umami, or savoriness. Most five spice blends will include a mixture of star anise, cloves, cinnamon, pepper, and fennel seeds, and some blends will also include anise seeds, nutmeg, ginger root, turmeric, cardamom pods, licorice, or orange peel. Five Spice Powder is often used to flavor braised or roasted meat, fish, and poultry dishes, and can also be added to marinades and rubs.
Provided by Ann Taylor Pittman
Categories Appetizers
Time 30m
Yield Serves 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Line a small baking sheet with parchment paper or aluminum foil. Unwrap cheese, and place on prepared baking sheet. (Do not trim rind from cheese.) Bake until cheese is soft to the touch, 12 to 15 minutes. Remove from oven; cool on baking sheet 5 minutes.
- Place honey, salt, and five spice powder in a small saucepan. Heat over medium-low until honey "melts," about 2 minutes. Stir in pecans and cherries; cook until warmed, about 2 minutes.
- Carefully transfer cheese round to a platter; top with pecan mixture. Serve warm with apples, crackers, and/or toasted baguette slices.
BAKED BRIE WITH PECANS
Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture.This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 192 g, Fat 14 g, Protein 7 g
PECAN BRIE BRûLéE
This is bread topped with an easy chile-pecan paste that can be used in so many different ways, but the paste spread on some bread and topped with slices of Brie, sprinkled with sugar, and then broiled.
Provided by Nadiya Hussain
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To make the chile-pecan paste, put the pecans into a food processor and blitz until totally ground. Gradually add the oil-the mixture should begin to come together. Now add the chile paste, garlic granules, and salt. Turn the broiler to high.
- Spread half the chile-pecan paste in an even layer over the bread slices and put them on a baking sheet. Cut the Brie into slices and put them on top of the pecan paste. Sprinkle with the sugar and place under the broiler until it has caramelized. This should only take 5 minutes, but it can vary depending on your broiler.
- Put the remainder of the chile-pecan paste into a jar. It will keep in the fridge for up to 1 month. You can use it on toast or cookies-I enjoy it spread on salty crackers when I'm peckish in the middle of the night.
MAPLE PECAN BAKED BRIE
This savory-sweet appetizer is a decadent way to start your feast, but I promise there won't be a bite left over. A creamy Brie is baked to perfection and then smothered with a spicy pecan praline sauce. Be generous with the coarsely ground black pepper, as it really sends the dish over the edge!
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Shave off the top rind of the Brie (it is easiest to do this after it has been in the freezer for about 20 minutes). If the Brie came in a wooden box, return it to the original container. If not, create a makeshift "box" out of a few layers of aluminum foil, leaving the top of the Brie exposed.
- Place the cheese on a rimmed baking sheet. Bake until warm and gooey, 15 to 20 minutes. Remove from the oven and allow to cool for 20 minutes before serving. Carefully transfer to a serving platter; you do not want the rind to puncture, if possible.
- While the Brie is cooling, make the praline sauce. Melt the butter in a saucepan over medium heat. Add the brown sugar, maple syrup, and pecans. Cook, stirring constantly, until all of the ingredients are well combined, 3 to 5 minutes. Stir in coarsely ground black pepper and remove from heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a bit. Dollop the warm sauce over the baked cheese. (There may be extra praline sauce.) Serve with assorted crackers.
BRIE & PECAN BITES
These cheesy bites are a great addition when you're hosting a drinks party with canapés
Provided by Good Food team
Categories Buffet, Starter
Time 45m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/200C fan/gas 7. Unwrap the cheeses and slice each in half horizontally through the centre to make 4 rounds. Cut each round into 8 to give 32 wedges in total.
- Unroll the pastry and take out one sheet at a time, keeping the remainder covered under a tea towel. Cut the pastry into 4 long strips, brush with melted butter, then place a wedge of brie at the top of each strip. Fold pastry over, then over again to encase the brie, as you would a samosa, into a triangle. Dip one side of the pastry into the beaten egg, then into the chopped pecans. Put on a baking tray, then repeat with the remaining brie, pastry, egg and nuts.
- Bake the bites for 8-10 mins until golden. Remove from the oven and allow to stand for 2 mins before drizzling with honey to serve.
Nutrition Facts : Calories 442 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1 milligram of sodium
PECAN BOURBON CREME BRULEE
A bit different because the toasted pecans are chopped and sprinkled on top, but neverless an excellent brulee
Provided by Abby Girl
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- Place six 3/4-cup custard cups in large roasting pan.
- Whisk egg yolks, sugar, bourbon and vanilla extract in large bowl to blend. Bring whipping cream to boil in heavy medium saucepan. Gradually whisk hot whipping cream into egg yolk mixture. Pour custard into souffl dishes, dividing equally.
- Pour enough hot water into roasting pan to come halfway up sides of souffl dishes. Bake custards until just set in center, about 30 minutes.
- Remove from water and cool completely. Cover and refrigerate at least 6 hours. (Custards can be prepared up to 2 days ahead. Keep covered and refrigerated.).
- Preheat broiler. Arrange custard dishes on baking sheet. Sprinkle 1 tablespoon golden brown sugar evenly over each. Broil until sugar melts and turns dark brown, rotating baking sheet for even browning and watching closely, about 2 minutes. Sprinkle creme brulees with chopped toasted pecans, dividing equally.
Nutrition Facts : Calories 659.3, Fat 50, SaturatedFat 25.8, Cholesterol 450.5, Sodium 55.5, Carbohydrate 43.5, Fiber 0.9, Sugar 39, Protein 6.9
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