Cranberry Glazed Brie Recipes

Steps:

• Combine first 9 ingredients in a medium saucepan.
• Cook over medium heat, stirring constantly, 8 minutes or until cranberries pop.
• Set aside, and let cool.
• Remove rind from top of Brie, cutting to within 1/2-inch of outside edges.
• Place cheese on a baking sheet; spoon cranberry mixture over top.
• Bake at 300ºF for 20 minutes, or until cheese is softened, but not melted.
• Transfer cheese to a serving platter; garnish, if desired.
• Serve with assorted crackers.

Steps:

• Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
• Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
• Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
• If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)

Steps:

• For Marmalade.
• combine all ingredients in heavy nonaluminum saucepan.
• Cook over medium-high heat until most of berries pop, stirring frequently, about 5 minutes.
• Cool to room temperature.
• (Can be prepared 3 days ahead. Cover and refrigerate.).
• For Cheese.
• Using a sharp knife, cut circle in top rind of cheese, leaving 1/2 inch border of rind.
• Carefully remove center circle of rind; do not cut through side rind.
• Place cheese in 8-inch-diameter baking dish or on a baking sheet lined with foil.
• Spread cranberry marmalade over.
• (Can be prepared 6 hours ahead. Cover and refrigerate. Bring cheese to room temperature before continuing.).
• Place in a preheated 300 degree oven and bake about 20 minutes or until cheese has softened, but not melted.
• Transfer to a serving dish and garnish with grapes and strawberries, if desired.

Steps:

• Preheat oven to 350 degrees F.
• With sharp knife, cut circle in top of rind of cheese, leaving 1/4-inch border around top of cheese.
• Carefully remove center circle and discard.
• (Do not cut side of rind.) Place cheese on pie plate or other small shallow ovenproof baking dish.
• In small saucepan, stir together cranberry sauce, sugar, ginger, orange zest, cornstarch and allspice.
• Stir over medium heat until mixture comes to a boil and thickens slightly.
• Remove from heat.
• Spread cranberry mixture on top of cheese.
• Bake 5 to 10 minutes, until cheese is soft but not runny.
• (Do not overheat.) Sprinkle with nuts and chives.
• Serve with Toasteds® crackers.