Cranberry Brie Arepa Recipes

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CRANBERRY BRIE BITES



Cranberry Brie Bites image

Tangy cranberry, creamy brie, and crunchy walnuts come together in a buttery shell for an appetizer that will wow your guests. Bonus: These can be made up to 3 days ahead; wrap them in plastic wrap before the baking step and store in the refrigerator. Serve warm or at room temperature.

Provided by Julie Hubert

Categories     Appetizers and Snacks     Cheese     Baked Brie Recipes

Time 1h23m

Yield 24

Number Of Ingredients 6

1 (8 ounce) round Brie cheese, rind removed
cooking spray
1 sheet frozen puff pastry, thawed
½ cup cranberry sauce
⅓ cup finely chopped walnuts
sea salt to taste

Steps:

  • Place Brie cheese in the freezer for 20 minutes. Oil a mini muffin pan with cooking spray.
  • Roll 1 puff pastry sheet out into a 10x14-inch rectangle. Cut the sheet lengthwise into 4 even strips and crosswise into 6 even strips; there should be 24 squares. Separate and press them gently into the muffin cups.
  • Cut chilled Brie cheese into 24 pieces approximately 3/4-inch in size. Add 1 teaspoon cranberry sauce to each pastry-lined muffin cup; press in 1 piece of Brie and top with 1 teaspoon of chopped walnuts. Sprinkle bites with sea salt. Chill for at least 30 minutes and up to 3 days.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake bites in the preheated oven until golden brown, 18 to 20 minutes.

Nutrition Facts : Calories 106.2 calories, Carbohydrate 7 g, Cholesterol 9.5 mg, Fat 7.5 g, Fiber 0.3 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 99.1 mg, Sugar 1.6 g

SPARKLING CRANBERRY AND BRIE BITES



Sparkling Cranberry and Brie Bites image

These easy-to-assemble cocktail party hors d'oeuvres add a festive touch to any holiday party.

Provided by Marina Delio

Categories     HarperCollins     Hors D'Oeuvre     Christmas     Thanksgiving     Winter     Brie     Cranberry     Maple Syrup     Vegetarian

Yield Makes about 16 bites

Number Of Ingredients 7

2 cups fresh cranberries
1 cup good maple syrup
1 cup granulated sugar
16 water crackers (such as Carr's)
8 ounces brie cheese
1/2 cup cranberry chutney or cranberry relish
Fresh mint, for garnish

Steps:

  • Rinse the cranberries and place in a medium bowl. Heat the syrup in a small saucepan until just warm. Pour over the cranberries. (Make sure the syrup is warm, not hot, or the cranberries may pop.) Gently stir with a spoon to coat all the berries. Cool, cover, and let soak in the refrigerator overnight.
  • The next day drain the cranberries in a colander. Place the sugar in a large bowl or baking dish. Add half of the cranberries and roll them around until lightly coated in sugar; repeat with the other half. Place on a baking sheet and let dry, about 1 hour.
  • To assemble, top the crackers with one slice of Brie, a light layer of cranberry chutney, and four or five sugared cranberries. Garnish with fresh mint sprigs.

CRANBERRY-BRIE AREPA



Cranberry-Brie Arepa image

Chef Mauro says you shouldn't be intimidated by this vegetarian version of the popular Venezuelan sandwich. Masarepa blanca is a precooked corn flour and can be found in Latin markets as well as some larger grocery stores or ordered online. (Don't be tempted to substitute with another traditional Mexican flour, masa harina.) "Frying that bread seems like a lot of work, but it's a simple two-step process," says Chef Mauro. "The sweetness from the cranberry and earthiness of the Brie, tangy mustard and tartness of the apple - it's really amazing. Even my 3-year-old enjoyed it."

Provided by Tara Parker-Pope

Time 45m

Yield 6 sandwiches

Number Of Ingredients 10

2 cups masarepa blanca
1 teaspoon salt
1 teaspoon baking powder
2 to 2 1/2 cups warm water
1/4 cup vegetable oil
1 8- to 12-ounce wedge of good Brie cheese, rind removed and sliced thin
Leftover cranberry sauce, the less gelatinous the better
1 green apple, peeled and sliced into half moons
Arugula
Dijon mustard

Steps:

  • Preheat oven to 400 degrees, with a rack set in the middle position.
  • Whisk masarepa, salt and baking powder until combined. Slowly add warm water and stir until a dough forms. Form 6 3-inch rounds, about 1/2-inch thick.
  • Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add half the cakes, and cook 4 minutes on each side, until golden. Transfer to parchment-lined sheet pan and repeat with remaining cakes.
  • Finish in oven for 10 minutes, or until the cakes sound hollow when tapped on the bottom. Immediately split cakes horizontally with fork, and stuff with a couple slices of Brie. Close and let the residual heat melt the Brie.
  • Reopen and schmear some of the cranberry on the bottom slice, along with a couple slices of apple and a bit of arugula. Serve with a small side of Dijon to dip the sandwich in.

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