3 MINUTE MELTY FESTIVE BRIE (SPEED BAKED BRIE)
This is one of my greatest secret weapons for gatherings. It looks fantastic, you don't need to use an expensive brie for this, it's adaptable to your taste, it takes minutes to make, and it's an absolute and total crowd pleaser! The flavour combination is a killer: creamy brie with the warm nuttiness of pecans, sweetness from maple syrup and juicy pops of pomegranate. Normally brie served like this is baked, but you can't tell the difference between baking and microwaving!
Provided by Nagi | RecipeTin Eats
Categories Starter
Time 3m
Number Of Ingredients 4
Steps:
- Unwrap brie and place on a small microwave-proof plate with a rim (so maple syrup doesn't go everywhere).
- Microwave on high for 1 minute 15 seconds, or until the brie is very soft when you prod the centre. Watch the brie as you microwave it - if it starts to puff up too much (i.e. risk of bursting), turn microwave off and leave brie inside - residual heat will continue to melt it.
- Top with pecans, pomegranate seeds and maple syrup. Serve immediately with crackers of choice (choose ones suitable for scooping). I serve this with a spoon and/or small pate knife.
Nutrition Facts : ServingSize 44 g, Calories 147 kcal, Carbohydrate 7.1 g, Protein 6.8 g, Fat 10.5 g, SaturatedFat 5.6 g, Cholesterol 31 mg, Sodium 197 mg, Sugar 6.1 g
BRISKET MELT
Provided by Food Network
Categories main-dish
Time P1DT3h50m
Yield 10 to 12 servings
Number Of Ingredients 33
Steps:
- For the caramelized onions: Heat a large skillet over medium heat. Add oil and the onions. Cook until translucent, then add the brown sugar and stir in until combined. Add the salt and pepper and continue to cook until desired color is achieved.
- For the brisket rub: In a large mixing bowl, stir together the brown sugar, granulated sugar, salt, paprika, chili powder, onion powder, black pepper, cayenne, garlic powder, celery seed and pink salt.
- For the garlic Parmesan butter: Combine butter, Parmesan and garlic in a bowl.
- For the BBQ sauce: In a medium saucepan over medium heat, add the tomato paste and cook for 5 minutes. Add the brown sugar, salt, mustard, celery seed and cayenne pepper. Cook for 2 minutes. Add the pineapple juice, vinegar, molasses and tamarind paste and simmer, stirring occasionally, for 1 1/2 hours.
- For the smoked brisket: Place brisket in a large pan and thoroughly rub both sides with 3 cups brisket rub (save the remainder for another use). Let the brisket marinade, refrigerated, overnight.
- Preheat a smoker to 250 degrees F.
- Smoke brisket until it has a developed crust, 14 to 16 hours.
- Preheat the oven to 350 degrees F.
- Place brisket in a pot with chicken stock and braise for 1 hour 30 minutes. Shred the meat. Reserve the au jus.
- Spread garlic Parmesan butter on Texas toast. Toast on a flattop.
- Melt 2 slices cheese on the other side of half of the toast.
- Heat 6 ounces brisket in a pan with reserved au jus until the au jus reduces by a quarter. Add BBQ sauce, then lay on the bottom slice of toast. Top with a handful of caramelized onions and close sandwich. Slice in half and serve. Repeat to make more sandwiches.
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