Bob's Kitchen Episode #23: HOLIDAY APPETIZERS: Part 4 of 4 - Appetizer #4 - Brie and Cranberry Bites

!±8± Bob's Kitchen Episode #23: HOLIDAY APPETIZERS: Part 4 of 4 - Appetizer #4 - Brie and Cranberry Bites

this episode is so chock full of fun stuff I had to post in four parts! in Part four - I show you these amazing puff pastry Brie and Cranberry Bites.

Bob's Kitchen Episode #23: HOLIDAY APPETIZERS: Part 4 of 4 - Appetizer #4 - Brie and Cranberry Bites

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Chris Prepping for his wedding

!±8± Chris Prepping for his wedding

Here is is making Puff Pastry filled with Brie.

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Tim Kirker

!±8± Tim Kirker

Bistrot Zinc is classic bistro in just about every sense of the word: menu, atmosphere, consistently good food, comfort, very French wine list. The only thing missing are old cranky French waiters that might sniff at a stupid question or two. Indeed, the menu at Bistrot Zinc (the "Zinc" part of the name has to do with the handsome zinc bar that commands a good portion of the south side of the dining room) flies the French culinary flag from start to finish. Escargots, assiette de charcuterie, poulet, steak au poivre, steak frites, foie de veau, profiteroles ... Even the menu specials were doing a respectable cuisine Francaise by offering brandade, bouillabaisse and grilled poussin, among others. Is there any dish more French than escargots? I say not. Served in a traditional six-hole escargot plate, the snails all dressed up in an herbed-up garlic butter with a hint of Pernod for good measure, were tender and delicious. A glass of Riesling Reserve from the Alsace was the perfect pairing. The brandade of cod I ordered from the specials list wasn't up to the standard I set for this dish. It needed a touch of olive oil and a bit more garlic to round it out. Having said that, I ate the whole thing, slathering it across the slices of toasted bread that came with it. Assiette de charcuterie was a fine appetizer in every respect. Red grapes served as a centerpiece for the rounds of garlic sausage, liver pate, hunks of Brie and chevre, cornichons and toasted walnuts. It could ...

Tim Kirker

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Blueberry Brie En Croute With Pine Nuts

!±8± Blueberry Brie En Croute With Pine Nuts

This is a great starter for dinner parties, or just to have because you love brie. This is a relatively recipe to make, the exotic flavor of the cheese and pine nuts make this starter unique. I toast the pine nuts myself as it is difficult to find them already toasted.

Brie is a soft cheese named after the province where it originated from; it's pale in color with a slight grayish tinge under a crusty white mold. Brie is soft and flavorful with a hint of ammonia. The moldy area (or rind) is edible and not meant to be separated from the cheese while consuming.

If you're like me, and you like different foods, this certainly is a treat for you. The addition of pine nuts makes this a very different version of an age old recipe. Give this food a try, I bet all those familiar with Brie en Croute will be wondering what the "secret ingredient" is!!

Difficulty (Scale from 1-10): 4

Ingredients1/2 of a 17.3 ounce package of puff pastry - one sheet

PreparationThaw pastry sheet at room temperature about 35-45 minutes, or until easy to handle.

Serves: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

2 egg yolks

1 tablespoon of water

1/2 cup of dried blueberries - softened in water & drained completely

1/4 cup of toasted pine nuts

1/4 cup of honey

1/2 teaspoon of fresh rosemary leaves - chopped

1 (13.2 ounce) brie cheese round

Heat oven to 400 degrees Fahrenheit

In a small bowl beat egg yolks with water and put aside.

On a lightly floured surface, unfold the pastry sheet. Roll sheet into a 15 inch square.

Stir blueberries, pine nuts, honey, and rosemary in a small bowl. Spread mixture in the center of the 15 inch square pastry sheet. Top mixture with cheese.

Brush pastry sheet edges with yolk mixture. Fold opposite sides of pastry corners over each other, press edges to seal. Place seem side down onto a baking sheet and brush with egg mixture.

Bake for 20-25 minutes, or until pastry is deep golden brown.

Let stand for 45 minutes, then serve.

Enjoy your side Brie en Croute!

Blueberry Brie En Croute With Pine Nuts

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Creamy Swiss Cheesy en Croute

!±8± Creamy Swiss Cheesy en Croute

A new twist on an old classic Brie en Croute

Creamy Swiss Cheesy en Croute

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Brie Cheese Recipes

!±8± Brie Cheese Recipes

Brie and Red Pepper Relish Puffs

Makes 16

225g (1/2lb) brie cheese
1 packet of puff pastry ready-rolled and defrosted
1/2 jar of hot red pepper or chilli jam
Vegetable oil or butter

1. Preheat the oven to 400ºC degrees. Cut the brie into 1/2 inch squares.

2. Flour the pastry lightly and roll it out until it is about an inch or two wider all round. Cut each sheet into quarters, then cut each quarter in half again. Cut the halves in half to make 16 squares per sheet.

3. Lightly oil or butter a mini-muffin pan. Fit a piece of puff pastry into each cup (roll each one out to fit if you need to), pushing it into the cup but leaving the edges sticking up. Place a teaspoon of hot red pepper relish in each cup, then top with a piece of cheese. Bake at 180ºC for 10 to 15 minutes, until golden. Serve warm. (Can be prepared ahead and refrigerated until ready to bake, or you can bake them and re-warm about 10 minutes at 170ºC before serving.)

Melting brie with honey and walnuts

1 whole ripened brie cheese
2 tablespoons of honey
1-2 tablespoons of dry white wine or kirsch
8 walnuts, crushed roughly

1. Preheat the oven to 200ºC. Mix the honey, walnuts and white wine together.

2. Put the brie round in an oven-to-table baking dish that fits it. Place in the oven for 5 minutes until it softens.

3. Spoon the nut and wine mixture over the hot cheese. Cook for another ten minutes or until the centre of the brie is hot and melting. Serve with wheaty crackers and let everyone help themselves with a spoon. Be careful, it will be hot.

Brie with honey, sultanas and almonds

1 round of Brie cheese
3 tablespoons of runny honey, lavender honey is really good
1/2 cup of golden sultanas
1 cup of slivered almonds
2 pears, sliced thinly

1. Put the brie on a microwave safe plate and microwave for 30 seconds (out of its box) until warm but not melting. Return the brie to its box if it has one. Heat the honey and the sultanas together in the microwave. Pour over the hot brie and top with the almonds. Serve with the pear slices.

Brie Cheese Recipes

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Baked Brie With Dried Fruit and Nuts

!±8± Baked Brie With Dried Fruit and Nuts

An elegant and easy appetizer that is sure to impress a crowd. Frozen puff pastry enrobes a fruit and nut studded melty layers of cheese and preparation couldn't be easier. You'll be done in about 15 minutes!

1 sheet frozen puff pastry, defrosted*

1 8 oz. wheel of brie or camembert

1/4 c. dried tart cherries

1/4 c. dried apricots, diced to 1/8"

1/4 c. walnuts, chopped

2 tsp. butter

1 tbsp. orange liqueur (or juice)

1 tbsp. water

dash of cinnamon

1 egg, beaten

Defrost 1 sheet of puff pastry, covered on the counter for about 30 minutes.

Meanwhile, in a medium skillet over medium heat, melt butter. Add dried cherries, apricots and walnuts. Sautee for 1 minute until fruit is warm and slightly softened. Add liqueur, water and cinnamon and cook for 1 - 2 minutes stirring often, until most of the liquid evaporates. Remove from heat and cool to room temperature.

Unwrap the cheese and cut horizontally. For easy slicing cut cheese while cold and use a sharp knife that has been moistened with water. Separate layers and spread half the fruit mixture on the cheese. Place top layer of cheese, rind side up and top with remaining fruit.

When pastry is defrosted, roll out on a floured surface to form a 12" x 12" square. Remove corners of square, forming a 12" circle. Use pastry scraps to create leaves or other decoration.

Drape the pastry over the fruit and cheese and carefully tuck dough under the cheese, removing excess pastry as needed. Seal pastry well using egg wash. Transfer cheese to small, parchment or foil lined baking dish. Decorate top with pastry and brush with egg.

For best results, freeze the cheese for 5 minutes before baking in a preheated oven set to 425 for 18 - 20 minutes. Crust will be golden brown and puffed. Allow to cool at least 10 minutes before cutting.

*I use Peppridge Farm brand and defrost for 30-40 minutes.

Baked Brie With Dried Fruit and Nuts

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Cooking with Johan - Baked Brie

!±8± Cooking with Johan - Baked Brie

Associated Food Stores Executive Chef, Johan Jansen, shows us how to do a baked brie. A great idea for the holidays.

Cooking with Johan - Baked Brie

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