Prep time does not include refrigeration time. With the white cheese and red salsa, this would be great for Valentine's Day or Christmas!
Salsa
2 cups fresh cranberries
3 medium green onions, finely chopped
1 small red jalapeno chili, seeded and minced
6 tablespoons sugar
1/4 teaspoon salt
3 tablespoons minced fresh cilantro
1 1/2 tablespoons lemon juice
1 1/2 tablespoons peeled and finely minced fresh ginger root
Whipped Brie
3/4 lb brie cheese, room temperature
8 ounces cream cheese, room temperature
1/2 teaspoon black pepper
1 teaspoon finely grated lemon, zest of
cracker, of your choice
To prepare the salsa: Pulse the cranberries in a food processor until very finely chopped. Transfer to a bowl. Stir in the green onions, jalapeno, sugar, salt, cilantro, lemon juice and ginger. Cover and refrigerate at least 4 hours, stirring occasionally.
To prepare the whipped brie: Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper and lemon zest. Process until nice and smooth. Transfer to a serving bowl. Cover and refrigerate. (This can be made 24 hours in advance.) Bring to room temperature about 1 hour before serving.
Serve with crackers and the salsa on the side.
Showing posts with label Brie. Show all posts
Showing posts with label Brie. Show all posts
Thursday, May 8, 2008
Brule Of Brie & Artichoke
presented by The Inn at Weston
8 oz. of GOOD Brie (hating to sound snobby, but imported is best). Cut into 1/2 inch squares
6 oz. of Steamed Artichoke Hearts, (canned are Ok, just soak in fresh water and drain thoroughly, pat dry), coarsely chopped
4 oz. Blackened Red Pepper (again, canned roasted peppers are ok, soaked and drained), Finely chopped
2 Heads of Elephant Garlic, roasted to caramelized state and peeled into individual cloves, then added whole
1/3 cup of Mayonnaise (preferably extra heavy)
1/4 cup chopped fresh chives or scallions
1 tbs. of Lemon Pepper
2 tbs. of Fresh Squeezed Lemon Juice
2 tsp. of Freshly Ground Black Pepper
Mix All Ingredients in a Large Bowl, making sure that everything is well incorporated. Spoon mixture into a casserole, with depth of approx. 1 inch. Bake at 375 for approx. 20 min, until top starts to form a brown crust. If pools of oil start to form, remove immediately. Serve with small bowls and serving spoon and provide guests with an array of crackers.
8 oz. of GOOD Brie (hating to sound snobby, but imported is best). Cut into 1/2 inch squares
6 oz. of Steamed Artichoke Hearts, (canned are Ok, just soak in fresh water and drain thoroughly, pat dry), coarsely chopped
4 oz. Blackened Red Pepper (again, canned roasted peppers are ok, soaked and drained), Finely chopped
2 Heads of Elephant Garlic, roasted to caramelized state and peeled into individual cloves, then added whole
1/3 cup of Mayonnaise (preferably extra heavy)
1/4 cup chopped fresh chives or scallions
1 tbs. of Lemon Pepper
2 tbs. of Fresh Squeezed Lemon Juice
2 tsp. of Freshly Ground Black Pepper
Mix All Ingredients in a Large Bowl, making sure that everything is well incorporated. Spoon mixture into a casserole, with depth of approx. 1 inch. Bake at 375 for approx. 20 min, until top starts to form a brown crust. If pools of oil start to form, remove immediately. Serve with small bowls and serving spoon and provide guests with an array of crackers.
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