Eaglebrooke Monthly Newsletter P1_EGL73800 April Newsletter - Page 3

CHEF’S NOTE RECIPE of the MONTH Cranberry Brie En Croute INGREDIENTS: • 2 small Brie cheese wheels • One sheet of puff pastry • One egg, beaten • Flour for dusting • ½ cup prepared whole cranberry sauce • ½ cup jalapeno pepper jelly DIRECTIONS: Completely thaw puff pastry sheet before starting recipe. On a floured surface, gently roll out the sheet of pastry to slightly stretch it. Cut the puff pastry sheet in half. Arrange a brie wheel in the middle of each half of the puff pastry sheet, trimming off excess. Brush the edges of the pastry with beaten egg. Fold puff pastry over, the cheese in circular pattern, being careful to seal the edges to prevent the warm cheese from leaking out during cooking. You may use them as is, or use the trimmings of the pastry to create a design for the top of the wrapped brie. Use the beaten egg to stick the pastry decorations, and give the entire top a final brush of the beaten egg. This will give a very nice color to the finished product. Rest the wrapped brie wheels in the freezer for 15 minutes while oven preheats to 425. Bake until pastry is golden brown. Serve warm. (Note: reduce heat to 400 if using convection oven) For sauce, whisk together the cranberry sauce and pepper jelly, either pour over the brie or serve on the side. APRIL eaglebrooke newsletter 03