Crackers and cheese, cheese and wine, cheese and fruit: dynamic duos for any gathering, holiday or otherwise. Successful hosts rarely bring cheese to the table without the accompaniment of a good chutney or relish made with seasonal fruits: think apples, pears, cranberries, figs, and dates. Add a sprinkling of nuts or whip up a simple cheese-butter to spread on crackers, biscuits, or toasted brioche and your cheese board is suddenly the centerpiece of your holiday party. Try a few of these easy recipes — many from my new cookbook Festive Flavors of Ireland — to get your party started. To order signed copies of the cookbook, visit irishcook.com.
BAKED BRIE WITH CRANBERRIES AND FIGS
SERVES 8 to 10
It seems that every savvy host has discovered a way to bake soft cheeses like brie and camembert topped with fruit. Bake this one simply topped with cranberries, figs, and nuts or wrap it in puff pastry and spread it with cranberry-walnut chutney.
For the brie
3/4 cup cranberry sauce or cranberry chutney (recipe follow)
1/4 cup dried figs, sliced
1/4 cup shelled pistachios, chopped
1/2 teaspoon thyme, chopped
1 (13-ounce) round brie
For the cranberry-walnut chutney
1 1/2 cups cranberries
2/3 cup packed brown sugar
1/2 cup chopped dates
1/3 cup chopped celery
1/3 cup diced apple
1 tablespoon chopped candied ginger
1 tablespoon fresh lemon juice
1/2 onion, finely chopped
1/4 cup water
1/4 cup chopped walnuts
1. Make the brie. Preheat oven to 375°F. In a small bowl, combine sauce, figs, pistachios, and thyme.
2. Place cheese on a parchment-lined baking tray. With a paring knife, score the top with a few shallow cuts just through the rind; spoon cranberry mixture on top (or use the chutney recipe below).
3. Bake for 10 to15 minutes, or until the cheese begins to ooze. Remove from oven; let rest for about 5 minutes. Transfer to a plate and surround with crackers and sliced apples or pears
4. Make the chutney. In a large nonreactive saucepan, combine all the ingredients except the walnuts. Bring to a boil, and then reduce heat to medium-low. Cook, uncovered, for 15 to 20 minutes, or until the mixture thickens. Stir occasionally.
5. Let cool to room temperature. Cover and refrigerate for up to 2 weeks.
TO WRAP IN PASTRY. Preheat oven 425°F. Line a rimmed baking sheet with parchment. Open a sheet of puff pastry (such as Pepperidge Farm brand) and lay flat on a lightly floured surface. Spread 1/2 cup of cranberry-walnut chutney on top. Fold dough up and over to enclose cheese and filling, pleating dough to fit. Trim any excess pastry; press seams to seal. Transfer to baking sheet; brush with egg wash. Bake for 20 to 22 minutes, or until dough is golden. Remove from oven; let rest for about 5 minutes. Transfer to a plate and surround with crackers and sliced apples or pears.
CAMEMBERT TARTLETS WITH PEAR & APPLE CHUTNEY
MAKES 30 TARTLETS
Finger food at its best, tartlets are among the easiest party foods to make, especially when you use prepared filo shells, frozen puff pastry, refrigerated pie dough, and delicious Irish cheese. Top these tartlets with sweet-tart chutney, red onion marmalade, or fig compote (recipes follows), all of which can be made up to three days ahead.
For the chutney
1 small onion, chopped
1/3 cup cider vinegar
1 teaspoon chopped fresh ginger
1 cup (packed) brown sugar
4 ounces sultanas (golden raisins)
1 small apple, cored and diced
1 small pear, cored and diced
2 tablespoons chopped walnuts
For the tartlets
30 mini phyllo shells, such as Athens brand, or other prepared pastry cups
8 ounces camembert cheese, cut into 30 cubes
1. Make the chutney. In a large saucepan over medium heat, combine first seven ingredients; bring to a boil. Cook for 2 to 3 minutes, and then reduce heat to medium-low. Cook, uncovered, for 20 to 25 minutes, or until mixture thickens. Stir in walnuts.
2. Spoon into a clean jar or a bowl; cover and refrigerate for up to 2 weeks. Return to room temperature for serving
3. Make the tartlets. Preheat oven to 350°F. Place phyllo cups on a baking sheet; put 1 cheese cube in each cup.
4. Bake for 5 to 8 minutes, or until cheese is soft. Remove from oven; top each tartlet with a spoonful of chutney. Serve warm or at room temperature.
FIG COMPOTE: In a small saucepan over medium heat, bring 1/2 cup chopped dried figs, 4 tablespoons light brown sugar, 1 cup dry red wine, 1/2 teaspoon fresh thyme leaves, and a pinch of sea salt to a boil; cook for about 2 minutes. Reduce heat to simmer; cook for 8 to 10 minutes, or until mixture thickens. Spoon into a clean jar or a bowl; cover and refrigerate for up to 2 weeks. Return to room temperature for serving.
How to Create a Cheese Board
A cheese board is a terrific way to entertain. A general rule is to offer at least one or two artisanal cheeses from each of the major categories: a soft or semi-soft cheese; a semi-firm cheese; a blue-veined cheese; a goat’s or sheep cheese; and a well-aged hard cheese. Provide at least 2 ounces of cheese per person. Cut cheeses for each portion while cold but bring to room temperature before serving. Arrange generous wedges of cheese on a large plate, wooden board, or piece of marble and provide several knives: a wide blade for semi-firm cheeses, a curved spreader for soft-ripened cheeses, a thin blade for semi-soft cheeses, a heart-shaped blade for hard cheeses, a cheese wire for cutting blues so they don’t crumble, and a forked cheese knife for picking up precut pieces. Offer a variety of breads, crackers, toasts, or oatcakes; spiced nuts; honey or aged balsamic vinegar; fresh fruit, chutneys, or fruit spreads.
Margaret Johnson’s “Recipes” page also includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order a signed copy of her latest cookbook Festive Flavors of Ireland, visit irishcook.com
