Easy Elegant Baked Brie en Croute
One round of Brie 8 – 10”
Sliced Almonds
Marvelous Mango Chutney *
Pepperidge Farm Puff Pastry Sheets
Slice Brie in half horizontally
Spread with a generous amount of Chutney
Sprinkle with sliced almonds
Place other half of Brie on top
Roll out puff pastry until it is uniform
Place Brie face down on pastry dough
Gently pull pastry around and fold to seal (cut off any extra)
Turn it over so that all seams are underneath
Place on cookie sheet
Bake at 325 degrees for 25 minutes or until golden brown
IMPORTANT let it rest about 20 minutes before cutting
Serve with slices of baguette or sturdy crackers
* Marvelous Mango Chutney Recipe see below
Showing posts with label chutney. Show all posts
Showing posts with label chutney. Show all posts
Wednesday, December 24, 2008
Tuesday, December 23, 2008
Happy Holidays!
My Treasured Recipe for Marvelous Mango Chutney...it's a LOT of work, but it's worth it!!!
Barbara’s Marvelous Mango Chutney
DO NOT DOUBLE THIS RECIPE – RESULTS WILL BE UNSATISFACTORY
1 Box (15 oz.) Raisins
1 Quart (32 oz.) Apple Cider Vinegar
1 Pound (16 oz.) Light Brown Sugar
Spices (Crush Lightly in a plastic bag and tie in a double layer of cheesecloth):
4 Cinnamon Sticks
1 teaspoon Anise Seeds
1 teaspoon Coriander Seeds
1 teaspoon Mustard Seeds
8 Whole Cardamom Pods
The following spices are not in the cheesecloth bag -
¼ teaspoon Mace
¼ teaspoon Cayenne Pepper (for fiery hot, add extra
¼ teaspoon)
2 tablespoons Salt
4 Cloves pressed or minced Garlic
½ pound (1 Cup) diced Crystallized Ginger
(Australian if possible)
½ pound (1 Cup) diced dried Apricots
½ pound sliced Hot Green Peppers
Mild Chutney = 4 oz. Seeded Jalapeno Peppers
Medium-Hot Chutney = 4 oz. Seeded Jalapeno Peppers
+ 4 oz. Serrano Peppers, 2 with seeds
Hot Chutney = 8 oz. Serrano Peppers with Seeds
3 pounds thinly sliced or diced Ripe Mangos (about 10)
DIRECTIONS FOR COOKING
Recommended method is to do all prep before starting cooking process -
Put Raisins, Vinegar and Sugar in a pot. Add spices tied in cheesecloth, Mace, Cayenne and Salt. Boil for 15 minutes.
Add Garlic, Ginger, Apricots and Peppers. Lower heat, simmer 30 minutes.
Add the thinly sliced or diced mangos. Simmer an additional 45 minutes, stirring occasionally to prevent scorching, but taking care not to disintegrate the mango slices too much.
Let stand until cool. Fill sterilized, hot jars. Seal and store. One recipe makes 10 jars (1/2 pint).
Barbara’s Marvelous Mango Chutney
DO NOT DOUBLE THIS RECIPE – RESULTS WILL BE UNSATISFACTORY
1 Box (15 oz.) Raisins
1 Quart (32 oz.) Apple Cider Vinegar
1 Pound (16 oz.) Light Brown Sugar
Spices (Crush Lightly in a plastic bag and tie in a double layer of cheesecloth):
4 Cinnamon Sticks
1 teaspoon Anise Seeds
1 teaspoon Coriander Seeds
1 teaspoon Mustard Seeds
8 Whole Cardamom Pods
The following spices are not in the cheesecloth bag -
¼ teaspoon Mace
¼ teaspoon Cayenne Pepper (for fiery hot, add extra
¼ teaspoon)
2 tablespoons Salt
4 Cloves pressed or minced Garlic
½ pound (1 Cup) diced Crystallized Ginger
(Australian if possible)
½ pound (1 Cup) diced dried Apricots
½ pound sliced Hot Green Peppers
Mild Chutney = 4 oz. Seeded Jalapeno Peppers
Medium-Hot Chutney = 4 oz. Seeded Jalapeno Peppers
+ 4 oz. Serrano Peppers, 2 with seeds
Hot Chutney = 8 oz. Serrano Peppers with Seeds
3 pounds thinly sliced or diced Ripe Mangos (about 10)
DIRECTIONS FOR COOKING
Recommended method is to do all prep before starting cooking process -
Put Raisins, Vinegar and Sugar in a pot. Add spices tied in cheesecloth, Mace, Cayenne and Salt. Boil for 15 minutes.
Add Garlic, Ginger, Apricots and Peppers. Lower heat, simmer 30 minutes.
Add the thinly sliced or diced mangos. Simmer an additional 45 minutes, stirring occasionally to prevent scorching, but taking care not to disintegrate the mango slices too much.
Let stand until cool. Fill sterilized, hot jars. Seal and store. One recipe makes 10 jars (1/2 pint).
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