Brie en Croute with Caramel and Pecans
1/2 package frozen puff pastry, thawed
Flour, for dusting work surface
1 (8-ounce) round brie cheese,
1/4 cup packed light brown sugar
1/4 cup chopped toasted pecans
1 egg, beaten with 1 tablespoon water
Sliced Pear or Apple
Assorted crackers, for serving
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Unfold the puff pastry onto a lightly floured surface. Using a lightly floured rolling pin, roll the dough out slightly to smooth out any folds.
Place the bottom half of the brie round, cut side up in the center of the pastry. Gently pack the sugar on top of the brie and arrange pecans on top of the sugar. Top with the remaining brie half, (cut side down). Trim the puff pastry Reserve excess pastry trimmings for decoration, if desired. Brush the edges of the puff pastry with the egg wash and fold the pastry around the brie. Place the brie, seam side down, onto the prepared baking sheet. Use desired shape cookie cutter to cut designs from the excess pastry, if desired. Place on top of the brie and brush again with the egg wash.
Bake for 20 minutes, or until the pastry is golden. Allow brie to stand for 3 minutes before serving with fruit slices and assorted crackers.
Hot Crab Dip
1 pound jumbo lump crabmeat, free of shells
1 cup grated pepper jack cheese
3/4 cup mayonnaise
1/4 cup fresh grated Parmesan
1/4 cup green onions, minced, optional
5 to 6 roasted garlic cloves
3 tablespoons Worcestershire sauce
2 tablespoons fresh lemon 1 teaspoon hot pepper sauce
1/2 teaspoon dijon mustard
Salt and pepper
Preheat oven to 325 degrees F.
Combine all of the ingredients in a mixing bowl and gently stir until thoroughly mixed. Place in Casserole dish and bake for 40 minutes. Serve hot with crackers or toast points.
Spiced Nuts
1/2 teaspoon Chili Powder
1/2 teaspoon Cajun Seasoning
1/2 teaspoon ground cinnamon
4 cups unsalted mixed nuts, such as walnuts, pecans, peanuts, cashews, and almonds
4 tablespoons unsalted butter
6 tablespoons brown sugar
1 teaspoon salt
Mix spices and reserve.
Heat the nuts in a dry skillet and cook, stirring frequently, until they begin to toast, about 4 minutes. Add the butter and cook, stirring, until the nuts begin to darken, about 1 minute. Add the spices, the sugar, 1 tablespoon water, and the salt and cook, stirring, until the sauce thickens and the nuts are glazed, about 5 minutes.
Remove the nuts from the heat and transfer to a baking sheet lined with aluminum foil, separating them with a fork. Let the nuts stand until cooled and the sugar has hardened, about 10 minutes. Store in an airtight container.
