“It’s CHRISTMAS!!!!” (Please read that in your very best Will Ferrell’s “Elf” voice). Christmas parties are lining the horizon and you need a recipe to keep in your back pocket. Don’t worry, here’s a recipe that’s quick, cheap, and easy but classy. Super classy. Like a hooker for senators and businessmen. Is that inappropriate to say on a blog? Well then. Continuing on….
5oz whole cranberries (or you can be creative and do 3oz cranberries, 2oz blueberries, raspberries, or blackberries)
1/3 cup orange or apple juice
1/4 cup sugar
2 tbs butter, optional
For Baked Brie:
16oz Brie (or 8oz if it’s a smaller crowd)
2 8oz can Phillsbury Crescent Roll dough (if you’re using an 8oz wheel, 1 can is enough)
1 egg, beaten
In a pot over medium-high heat, pour orange juice, cranberries (and all other berries), sugar, and butter (optional). Mix. When it begins to boil, reduce the heat to medium-low and listen to the chorus of cranberries popping. Let them sing and simmer, covered, for about 5 minutes. If the cranberries are duds and don’t pop, mash those suckers with a fork. When everything thickens up, turn off the heat and put it aside.
While that’s cooking, preheat your oven to 400 degrees F. Use a serrated knife to cut the rind off the top of the wheel (I cut the bottom off too, the rind grosses me out, either way, make sure the cut side ends up on top).
Roll out the dough onto a flat surface, pressing on the perforations to seal. If using two rolls for the 16oz slice, you’ll need to cut off a couple of triangles of dough (two rolls ends up being slightly too much, one isn’t at all enough for the 16oz) and cross it on top of the other so that they’re perpendicular. Lay the brie on top, cut side up. Wrap it up like a present. If you’re feeling scandalous, add the chutney on top and THEN wrap it up. Brush some egg wash on top and place in the oven for 20-25 minutes.