BAKED BRIE WITH SWEET PEPPER JELLY
Baked brie with sweet pepper jelly makes for the most melty, cheesy, peppery, sweet appetizer. Serve with your favorite crackers for the perfect appetizer!
Provided by Emily Hill
Time 20m
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees. Remove top rind of cheese; leave rind on sides and bottom. Place brie cut side up in brie baker; top with pepper jelly.
- Place brie baker in center of hot oven for 15 minutes. DO NOT place lid on baker while in oven.
- Remove from oven and place brie baker cover on top to keep brie warm and soft until ready to serve.
Nutrition Facts : Calories 202 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 262 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CRANBERRY BRIE SHEET PAN BISCUITS
These shortcut biscuits skip the rolling and cutting of typical biscuits, but deliver the same flaky, tender, golden results we all love. This version is jazzed up with a trio of herbs, savory Brie cheese and sweet cranberries for a festive addition to a holiday brunch or dinner. You can make the dough and spread it on the sheet pan the night before, so you've only got to pop them in the oven on the day of your event.
Provided by Food Network Kitchen
Time 45m
Yield 24 biscuits
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Spray a sheet pan with nonstick cooking spray.
- Whisk together the flour, baking powder, sugar, baking soda and 2 teaspoons of the salt in a large bowl. Rub 4 tablespoons of the butter into the flour mixture with your fingertips until completely absorbed. Work the remaining 16 tablespoons butter into the flour mixture until pea-sized bits of butter remain. Use a fork to stir in the buttermilk until the mixture comes together into a shaggy dough. (Don't overmix the dough.)
- Add the Brie, parsley, cranberries, chives and thyme to the bowl and gently mix with lightly floured hands, folding the dough over itself (this is where the flaky layers will form) until the ingredients are just combined.
- Turn the dough out onto the prepared sheet pan and use lightly floured hands to evenly distribute the dough into the pan. Using a paring knife, gently score 24 squares on top of the dough, making sure the knife does not cut through to the bottom of the biscuit. (If baking the biscuits the following day, cover gently with plastic wrap at this point and refrigerate up to 24 hours.)
- Brush the top of the dough with more buttermilk. Bake until the biscuit top is lightly browned, 12 to 14 minutes. Cool in the pan for 5 minutes, then use a paring knife to follow the score marks to cut through the biscuits.
- Meanwhile, mix the honey with the remaining 1/2 teaspoon salt in a small bowl. Drizzle the honey over the warm biscuits. Serve the biscuits warm or at room temperature with more butter, if desired.
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