Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 24

CRANBERRY & WALNUT

BAKED BRIE

MAKES 8 SERVINGS

Juicy, bourbon-infused cranberries bring both

sweetness and tartness to this creamy, melted cheese.

2 tablespoons unsalted
butter, divided
½ cup raw walnuts, roughly
chopped

1. Preheat oven to 350°. Line a rimmed baking sheet
   with parchment paper.


2. In a medium skillet, melt 1 tablespoon butter
   over medium heat. Add walnuts; cook, stirring
   occasionally, until toasted, 3 to 5 minutes. Transfer
   to a heatproof bowl.


3. Wipe skillet clean. Melt remaining 1 tablespoon
   butter over medium heat. Reduce heat to medium-
   low. Add cranberries; cook until cranberries begin

to break down. In a medium bowl, whisk together

bourbon and cornstarch. Stir bourbon mixture into

cranberry mixture; bring to a boil. Cook, whisking

constantly, until thickened, about 3 minutes. Remove

from heat.

4. Place Brie on prepared pan. Bake until softened,
   about 10 minutes. Using a spatula, transfer warm
   Brie to a serving plate. Top Brie with cranberry
   mixture and walnuts. Garnish with thyme, if desired.
   Serve with crackers and honey.

1 cup frozen cranberries,

thawed

1⁄3 cup bourbon

1½ teaspoons cornstarch

2 (8-ounce) wheels of Brie

Garnish: fresh thyme sprigs

Crackers and honey , to serve