French Baked Brie with Cranberries, Walnuts and Honey
A magical warm soft cheese recipe for the winter months. There’s no better holiday appetiser especially in Winter, for Christmas or thanksgiving. What could be better than warm melty cheese (not melted) over crispy croutons or crackers. With a hit of tangy fruit, sweetness of honey and saltiness of the cheese, it’s an explosion of festive flavours with each bite. It’s a good idea to let the Brie rest a few minutes before digging in so it’s not too runny.
Ensure you don’t over bake it or it will be a mess, I would suggest staying glued to the oven for a few minutes. When it starts to melt on all the edges, it’s ready.
Enjoy it this winter or anytime you like as I can eat this all year round.
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CHRISTMAS WREATH BREAD - Raspberry Wreath
Impressive and easy to make, tender and delicious Christmas style raspberry wreath.
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Ingredients (for
Dough
190g – milk (warm)
40g (3 tbsp) – sugar
7g (2 tsp) – active dry yeast
390g (3 cup) - all-purpose flour
1egg
½ tsp salt
Raspberry jam
150g – raspberry (frozen or fresh)
40g (3 tbsp) – sugar
½ - 1 tsp – ginger (optional)
12g (1½ tsp) – cornstarch
20g (1½ tsp) – water
You can use store-bought jam. Be sure it’s pretty thick, otherwise it may leak from the dough.
Cranberry Salad Ring | Christmas Cooking | Jello Mold
I fondly remember so many of these very similar cranberry jello ring desserts/salads from many a holiday past. They pair well with just about any main course providing a sweet and tart salad that is pretty easy to put together. We use fresh cranberries, but frozen would work just as well.
Cranberry Salad Ring (serves 12)
1 pound, 452g, fresh or frozen cranberries
3 cups, 709ml, water
2 cups, 460g, white granulated sugar
2 packages 3 ounces, 85g, each cherry jello
½ teaspoon kosher salt
1½ cups chopped celery
1 cup, 120g, chopped nuts, I used pecans
2 cans, 11 ounces, 312g, mandarin oranges, drained
Simmer the cranberries in the water until they are soft and popped. Add the sugar and bring mixture to a boil. Boil gently for 6-7 minutes. Pour boiling mixture over the jello and salt. Stir to dissolve. Allow to cool slightly then refrigerate until just beginning to set, 1-2 hours. Add the remaining ingredients, stir and pour into a ring mold or bundt pan. Refrigerate overnight.
Place mold in hot water for a minute to loosen the sides. Invert onto a platter. Refrigerate until ready to serve.
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