Cranberry-Filled Brie

Title:
Cranberry-Filled Brie

Yield:
6 Servings

Categories:
Appetizers,
Spreads




Ingredients:





   1/2    Stick butter; softened


   1/4 c  Fresh cranberries


     1 ts Orange zest; finely minced


     1 ts Sugar; (up to 2)


     1 tb Grand Marnier? or other


          -orange liqueur


     1    Ripe roud Brie cheese (4


          -ounces); unwrapped


     1    Strip dental floss; (24


          -inches long)


   1/2 c  Sliced toasted almonds;


          -slightly crushed


          Dried cranberries; for


          -garnish






 Place softened butter in a food processor with the metal blade. Add


 cranberries, orange zest, sugar and Grand Marnier. Process by pulsing until


 mixture is smooth.


 


 Place the unwrapped cheese on a work surface. Wrap the dental floss around


 the side of cheese and pull it through the cheese horizontally, cutting it


 in half. Place both halves (cut sides up) on the work surface and spread


 the butter mixture evenly on one half of the cheese. Replace the other


 half, middle sides together, and press down gently. Spread additional


 butter on the sides and top of the cheese. Then coat the top and sides with


 the sliced, toasted nuts, covering the layer of butter. Cover and chill


 until firm. Garnish with dried cranberries on top. Serve either whole (with


 a small wedge removed) or cut into thin wedges. Serve with crackers or


 slices baguettes.


 


 Let sit 30 minutes before serving. Do not heat.


 


 Reprinted in The Sacramento Bee 12/10/97


 


 Recipe by: Kerri Richter, Chef at Kerried Away, Sacramento, CA


 


 Posted to recipelu-digest Volume 01 Number 357 by "Crane Walden


 "

on Dec 11, 1997