A molten wheel of baked brie just might be the “it girl” of holiday appetizers this season, not only because it’s so irresistibly delicious but because it’s so easy to assemble and impressive to serve. Along with warm cheese tarts, brie rarely arrives without a topping of a sweet-tart jam, tangy chutney, or a sprinkling of nuts, and store-bought puff pastry sheets and phyllo shells make baking and serving it a “must” for the festive season. Nollaig shona duit. . .Happy Christmas to you!
BAKED BRIE WITH CRANBERRIES AND FIGS
Serves 8 to 10
Bake this cheese simply topped with honey, thyme, and fresh figs, or use cranberry sauce or the recipe for Cranberry-Walnut Chutney that follows.
3/4 cup cranberry sauce or chutney
1/4 cup dried figs, sliced
1/4 cup shelled pistachios, chopped
1/2 teaspoon thyme, chopped
1 (13-ounce) round brie
1. Preheat the oven to 375°F. In a small bowl, combine the cranberry sauce, figs, pistachios, and thyme.
2. Place the cheese on a parchment-lined baking tray. With a paring knife, score the top with a few shallow cuts just through the rind. Spoon the cranberry mixture on top.
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 sliced apples, pears, and assorted crackers.
TO BAKE IN PASTRY. Preheat the 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 sauce or 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 the dough is golden. Remove from oven; let rest for about 5 minutes. Transfer to a serving plate; surround with crackers, sliced apples or pears.
CRANBERRY-WALNUT CHUTNEY
Makes 2 cups
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
1/4 cup chopped walnuts
1. In a large nonreactive saucepan, combine all the ingredients except the walnuts. Bring to a boil. Reduce heat to medium-low. Cook, uncovered, for 15 to 20 minutes, or until the mixture thickens. Stir occasionally.
2. Let cool to room temperature. Cover and refrigerate for up to 2 weeks.
CRANBERRY-BRIE TARTLETS
Makes 24
For a one-bite brie and cranberry appetizer, make tartlets with frozen puff pastry or frozen phyllo shells, such as Athens brand (see NOTE). Either way, the results are terrific.
One 8-ounce round brie
1 sheet frozen puff pastry
3/4 cup cranberry sauce or chutney
1/2 cup finely chopped pecans
Sprigs of rosemary, for garnish
1. Preheat the oven to 375℉. Generously grease a 24-cup mini muffin pan with cooking spray.
2. On a lightly floured surface, roll the puff pastry sheet out into a 10×14-inch rectangle. Cut lengthwise into 4 even strips and then crosswise into 6 even strips, creating 24 squares. Gently press each square into a muffin cup. Prick the bottom with a fork.
3. Cut brie into 24 pieces, approximately 3/4-inch in size.
4. Spoon 1 teaspoon cranberry sauce or chutney into each muffin cup; press in a piece of brie Sprinkle each with pecans.
5. Bake for about 18 minutes, or until golden brown. Let cool slightly. Remove from pan. Tuck a piece of fresh rosemary into each. Serve warm or at room temperature.
NOTE: If using phyllo shells, preheat the oven to 350℉. Cut the brie into 30 pieces. Put a cube into each of 30 shells (Athens shells come in 15-shell packages). Top with a teaspoon of cranberry sauce or chutney. Bake for about 13 minutes, or until the sauce is bubbling.
Tuck a piece of fresh rosemary into each. Serve warm or at room temperature.
TIPS:
There’s no need to remove the white rind before baking; it’s entirely edible with virtually no flavor. It also keeps the wheel of cheese together while baking. It’s very soft when baked whole, so let it rest for a short time before serving.
Serve baked brie with sturdy crackers, crostini, apple, or pear slices to use for scooping up the melted cheese.
For tarts, freeze the brie for abut 20 minutes to let it firm up and make cutting into cubes easier.
The mild flavor of brie also pairs well with savory toppings such as caramelized onions, red onion jam, and fresh herbs.
GOAT CHEESE TARTS WITH RED ONION JAM
Makes 12
If you like warm brie and jam, you’ll also love this savory tart with goat cheese and red onion jam.
1 sheet frozen puff pastry
8 ounces goat cheese, crumbled
1 egg beaten with 1 tablespoon water, for egg wash
Pine nuts, for sprinkling (optional)
1. Preheat the oven to 400°F. Line 2 baking pans with parchment paper.
2. On a lightly floured surface, roll the puff pastry sheet out into a 10×14-inch rectangle (cover and refrigerate the other sheet for another use). Cut the pastry sheet into 3 strips along the fold marks; cut each strip into 4 pieces.
3. Using the tip of a sharp knife, score a 1/2-inch border around the edge of each piece (do not to cut all the way through). Make another 1/4 inch cut in each corner, cutting all the way through the dough. Transfer 6 pastry pieces to each prepared pan, spacing each 1/2 inch apart. Spread 1/2 tablespoon of the onion jam inside the center of the pastry; sprinkle with the crumbled cheese. Brush the pastry border with the egg wash.
4. Bake the tarts for 15 to 20 minutes, or until puffed and golden. Sprinkle with pine nuts, if desired. Serve warm or at room temperature.
RED ONION JAM
Makes 1 3/4 Cups
2 tablespoons extra virgin olive oil
3 medium red onions, peeled, halved, and cut into thin slices
1/2 cup (packed) dark brown sugar
2 tablespoons red wine vinegar
1 tablespoon fresh thyme leaves
Salt
Ground black pepper
1. In a medium saucepan, heat the oil over medium heat. Add the onions. Cook, stirring once or twice, for about 10 minutes or until wilted. Stir in the sugar and vinegar.
2. Cook for 30 to 35 minutes longer, or until the mixture thickens. Stir in the thyme, salt, and pepper.
3. Let cool to room temperature. Cover and refrigerate for up to 2 weeks.
Margaret Johnson’s “Recipes” page now includes “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, including how to order her cookbooks, visit irishcook.com
