Baked Brie with Cranberries Source: The Cranberry Cookbook Active Time: 15 Minutes Total Time: 1 Hour 25 Minutes Yield: Serves 4 RECIPE INGREDIENTS For the Baked Brie:1/2 cup toasted fresh bread crumbs1 tablespoon chopped parsley1 teaspoon chopped thyme1 tablespoon dried cranberries, finely chopped4-by-2 ounce pieces of brie1 eggFor the Relish:2 cups cranberries, defrosted, if frozen3 tablespoons grated orange zest1/3 cup orange juice1/2 inch piece of fresh root ginger, peeled and grated1/2 cup sugarTo serve:arugula or assorted lettuce leaves4 thick slices French bread, toasted1 garlic clove, cut in half lengthways snipped fresh chives DIRECTIONS Preheat oven to 425 degrees F. Grease a baking sheet. FOR THE RELISH: Place the cranberries together with the grated orange zest and juice, ginger, and sugar, in a blender or food processor and process to a coarse purée. Leave to stand for 1 hour before serving. FOR THE BAKED BRIE: Mix the toasted bread crumbs with the parsley, thyme, and dried cranberries. Dip each piece of Brie into the beaten egg and then coat evenly with the bread crumb mixture. Place the pieces of coated Brie on the baking sheet and bake on the middle shelf of the oven for 8 minutes. Remove the Brie from the oven and leave to cool briefly. Arrange the arugula or lettuce leaves on 4 plates. Spoon some cranberry relish on to the plates and place the warm Brie on slices of toasted French read, that have been rubbed with a garlic half and extra cranberry relish. Garnish with chives. Recipe reprinted by permission of Hamlyn. All rights reserved. Date Added: 01/01/2008 Nutrition Facts per Serving Yield: Serves 4 Calories:313 Fat. Total:5g Fiber:4g Carbohydrates, Total:59g Sodium:343mg % Cal. from Fat:14% Cholesterol:62mg Protein:8g __._,_.___
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