Ginger Garlic Cranberry Chutney over Baked Brie

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Warm melted brie and sweet and savoury cranberry chutney

We love this update on the classic baked Brie recipe from Golden Blossom Honey. Baked cheese is not trendy or sophisticated, but the combination of rich melted cheese and sweet-savoury berry chutney is irresistible. If a whole Brie is too big for your party, use a smaller Camembert. I like to use a mild Canadian Camembert. Try this crowd pleasing recipe at your next party. 

1 wheel of Brie (approximately 15 ounces) 

Chutney: 1/2 cup water

1/2 cup Golden Blossom Honey

1 1/3 cups cranberries, fresh or frozen

4 teaspoons cider vinegar

1/3 cup raisins

1/3 cup walnuts, chopped

1/4 teaspoon ground ginger

1/2 teaspoon garlic, chopped

In a saucepan combine all ingredients.  Boil slowly, stirring occasionally for 10 minutes, until the chutney begins to thicken.  Remove from heat and cool. 

Preheat oven for 350°.  Place brie on a baking sheet lined with foil.  Spread chutney on top of Brie.  Bake for 12-15 minutes.  Serve with crackers or French bread.  Serves 8-12. 

Tip: To keep baguettes fresh, cut them into small pieces and place them in a plastic bag with a slightly damp paper towel, no more than one hour before serving. Small fresh pitas cut in half are very good, also. If you use crackers, you need very good quality and neutral-tasting crackers such as Carr’s Table Water Crackers.

 Note: Be careful handling hot cheese! 

 

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Savory Brussels sprouts with pomegranate molasses

Even spout haters like these with tangy pomegrante molasse and smoky pine nutsThis is inspired from many different Middle Eastern recipes. I became intrigued after seeing Brussels sprouts prepared like this on a television show, but I couldn’t find a recipe. So, I invented one after reading various descriptions of the dish.  
 
I make these Brussels sprouts with pomegranate molasses and nuts. It is delicious, different, and addictive – and may even convert sprout haters! I think the pomegranate and nuts make it perfect for festive holiday meals.
 
Pomegranate molasses is a popular Middle Eastern ingredient. This thick, tart syrup can be hard to find, but persist. It is delicious on lamb, in salad dressings, and in a variety of Middle Eastern dishes.
 
Preheat oven 400 F/200C
2½ cups large fresh Brussels sprouts
2½ tbsp. pomegranate molasses
2 tbsp. pine nuts
Salt and pepper
 
Wash, trim, and cut in half 2 cups of large, fresh Brussels sprouts.
Heat 1 tbsp. of good oil olive in a heavy sauté pan.
When the pan and oil is hot, add the sprouts and 1-2 cloves of peeled crushed garlic.
Reduce heat to medium-high, and sauté for 2-3 minutes while stirring with a wooden spoon.
Salt and pepper to taste.
 
Transfer sprouts to a well-oiled, shallow baking pan, just large enough to hold the sprouts in a single layer.
 
Coat the sprouts with 2½ tbsp. of pomegranate molasses, and sprinkle with 2 tbsp. of pine nuts.
 
Roast in preheated 400F/200C oven for 25-30 minutes until tender. Do not overcook.
 
This dish is great with lamb, chicken, and fish, or for vegetarians, with lentils, rice, or a mélange of roast vegetables. It really is delicious and perfect for holiday entertaining!
 
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