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I know, I’ve done something like this before. And I’ll admit they taste like they’re related (Okay, now I feel like I’m on TrueBlood and I’m a vampire, which reminds me… Breaking Dawn was horrible. Don’t see it. It somehow managed to not only be horrible and boring but also fairly creepy.).
Wow. That’s what you call a tangent. As in tangential point. As in I took one semi-related fact and just went running with it. Running far, far away.
And we’re back! So yes, this is similar to another Baked Brie recipe… but it’s a total improvement.
First, it’s much prettier. Wrapping the brie in pastry helps it keep its shape.
Second, it’s cranberries instead of raspberry jam, we’ve got raspberry and basil cranberry.
Third, the technique is slightly different. It’s actually easier. Instead of creating a sauce using Kahlua and Brown sugar, we simply pour the Kahlua over the brie as it’s baking and sprinkle on some Brown Sugar.
Ingredients:Preheat oven to 350.
- 1 wheel of Brie Cheese
- 1/2 tablespoon Basil
- 1 tablespoon Honey
- 1 cup of whole cranberries
- 1 cup of water
- 1/2 cup organic sugar
- 1 sheet of pastry dough (Pepperidge Farms)
- 1 cup Kahlua
- 1/2 cup Brown Sugar
- 1/2 cup Walnuts
- Set pastry sheet out to thaw.
- In a small or medium saucepan, boil water and add cranberries. You can substitute ½ can of whole cranberry sauce, if desired.
- Add basil and honey and stir frequently for 10 minutes. Remove from heat.
- Use a roller to smooth out pastry sheet. Push and roll toward the edges to thin the pastry dough while also making it larger.
- Cut brie in half sideways, so that you end up with two thinner, yet still circular, wheels. Place the bottom layer in the middle of the pastry dough.
- Cover this layer with cranberries. If they drip down the sides, that’s fine. You’re wrapping it up later, anyways!
- Place the second half of cheese on top. Add another layer of cranberry.
- Fold up pastry dough. Beginning on one side, pick up a corner and fold up, covering the side of the dough, then use your fingers to crinkle the dough, making flaps that can be overlapped. Continue moving around the dough until you reach where you started. See picture below for a visual.
- Place in a circular (if possible) casserole dish that is a bit larger than the pastry dough itself (so that there is a bit of a margin around the food). Bake in the oven for 20 minutes.
- Remove from oven and use a knife to poke holes down through the top of the brie. If you’d like, you can also purposely break the pastry dough a bit around the tops, allowing the cheese to melt down a little bit more.
- Pour 1 cup of Kahlua over the top of the brie. It will drip down the sides and take residence in the margin around the pastry.
- Sprinkle brown sugar and nuts around the brie, dropping them into the Kahlua.
- Bake for another 20 minutes.
- Remove from oven and serve with crackers (I used Wheat Thins).
Check out this year's Winter '11 series of Healthy Holiday Recipes! Includes healthy recipes for stuffing, baked brie, cherry pomegranate pie, kahlua and walnut sweet potatoes, cranberry sauce...
[Click here for more Healthy Holiday recipes for a guilt-free holiday season!]
