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Easy holiday dip and brie appetizers
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Cranberries and cheese make every holiday occasion special!
Easy Cream Cheese Dip and a Little Harder Brie Dip
Thanksgiving kicks off the holiday season, so here are two recipes to kick things off at your next gathering. The first is super simple and just about everyone from 1 to 100 loves this sweet dip. You can even use it to top gingerbread or cupcakes! The second is from our Examiner friends at Dallas’ Bailey’s Prime Plus, located in the new ultra-cool center at the northeast corner of Park Lane and Central across from NorthPark Center.
Easy/Versatile Cranberry-Orange Cream Cheese Dip
Ingredients:
1 8 oz. package of cream cheese
2 Tbsp. concentrated orange juice
1/8 tsp. cinnamon
1 Tbsp. Sugar (brown preferable or consider honey and add a little more cheese and pecans)
1 Zest of one orange
¼ Cup finely chopped pecans
¼ Cup finely chopped cranberries
Whole wheat or other non-salty crackers
Preparation:
1. Using a hand mixer, combine cream cheese, juice, cinnamon and sugar on medium speed until smooth.
2. Fold in orange zest, pecans and cranberries. Refrigerate.
3. Garnish with some cranberries or orange zest. Serve with crackers.
Almond Crusted Brie (courtesy of Bailey’s Prime Plus)
Having a mise en place makes this recipe relatively easy and preparation time much faster. Many ingredients can be obtained prepared, but for some…that’s spoils the fun of chopping!
Ingredients:
1 Brie Wheel (around 8 – 10 inches)
1 C. water
6 eggs
1 C. Panko crumbs
1 C. Parmesan, grated
1 C almonds, sliced and finely chopped
1 C. almonds, sliced and coarsely chopped
¼ c. parsley, chopped
Flour for dredging
Canola oil as needed to cover Brie wedges
Preparation:
Place Brie into freezer for 30 minutes to become firmer. Remove and cut wheel into 45-50 even triangle-shaped pieces with a sharp knife. Place back in freezer until Brie is semi-firm again.
To bread Brie, place flour into shallow pan. Mix water and eggs together with a whisk and place in another shallow pan.
Mix bread crumbs, cheese, almonds and parsley together in a bowl. Dredge wedges in flour, dip into egg mixture, and coat in the almond/bread crumb mixture.
Place Brie onto a sheet pan lined with wax paper and place in the refrigerator for 30 minutes.
Once Brie has set up, heat oil in pot to cover Brier (about 2 inches deep) to 350 degrees. Remove Brie from refrigerator until ready to fry. Fry Brie until golden brown and warm to center.
Serve with chutney or wine jelly. Serves 5 or serve on a platter for a party.
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