Brie en Croûte with Spiced Cranberry Sauce
Spiced Cranberry Sauce with Oranges, Pecans and Port
1.5 cups fresh cranberries
1.5 cups sugar
1 cup toasted pecan halves
1 10 ounce tin of mandarin oranges, drained
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 cup port
Combine all ingredients except port in a medium saucepan over medium low heat. Cover and cook, stirring occasionally, until most of the cranberries have “burst" and released their juices, about 10 minutes.
Add port, stir completely and chill.
1 package of Zengarry Brie style cashew cheese
1 package of vegan puff pastry (I used Tenderflake; you will only use 1/2 of this)
almond milk and olive oil for brushing
Roll out your puff pastry on a floured surface until it's about 10 inches square. Trim your pastry to about the size and shape of a large dinner plate. Save the trimmings to decorate the top of your pastry.
Place about 1/2 cup of Spiced Cranberry Sauce with Oranges, Pecans and Port in the centre of your puff pastry circle. Place your wheel of Zengarry Brie style nut cheese on top of the Cranberry sauce. Brush the edges of the pastry circle with almond milk and fold up around the Brie to form a package. Pat the edges in place. Flip your nut cheese/pastry package over and place it on a cookie sheet lined with parchment paper. Decorate your pastry with pastry cut outs (small cookie cutters are handy for this), brushing each piece with almond milk before applying so that it sticks.
Preheat your oven to 375 degrees F. Brush your pastry all over with a little olive oil and cook for 20 minutes until golden brown.
Gruyère en Croûte with Mango Chutney
1 package of vegan puff pastry (you will only use 1/2 of this)
1/2 cup of mango chutney (I used store bought: Country Masala Sweet Mango Chutney)
Almond milk and olive oil for brushing
Follow the directions above replacing the Spiced Cranberry Sauce with the Mango chutney.
Serve with sliced pears and apples, maybe with the leftover Port. This makes a wonderful appetizer or a great festive dessert!