Tangy Pepper Pecan Brie Recipe: Perfect for Holiday Parties

[Get_Pampered]

So, I handed out all of my SB cookbooks at my holiday booth and didn't save one for myself. Could someone please send me the recipe for the Tangy Pepper Pecan Brie? I am trying to make it tonight. :chef:

 

[kcjodih]

Here you go...

 

[kcjodih]

Here it is as well in case you can't open the PDF.

Tangy Pepper-Pecan Brie
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Ingredients:
1/2 cup (125 mL) pecan halves

1 jalapeño pepper, stemmed and seeded

1/4 cup (50 mL) apricot preserves

1 4-in. (10-cm) round (8 oz/250 g) Brie or Camembert cheese with rind, room temperature

1 loaf (16 oz/500 g) French baguette


Directions:
1. Preheat oven to 425°F (220°C). Coarsely chop pecans using Chef's Knife. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well.

2. Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone. Spread half of the apricot mixture over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.

3. Using Bread Knife, cut baguette on a bias into twenty-four 1/4-in.-thick (6-mm) slices. Arrange baguette slices around Brie; spray with vegetable oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.

Yield: 12 servings

Per serving: Calories 230, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 38 g, Protein 6 g, Sodium 400 mg, Fiber 2 g

Cook's Tip: For a simple garnish, slice a jalapeño pepper in half lengthwise using Petite Paring Knife. Brush cut surface with apricot jam. Place next to Brie before baking.



This recipe can also be prepared on the Large Bar Pan, if desired.

Variations:

Sun-Dried Tomato Pesto Brie: Substitute 2/3 cup (150 mL) sun-dried tomatoes in oil, drained, patted dry and chopped for the apricot preserves. Substitute 1 tbsp (15 mL) prepared basil pesto for the jalapeño pepper and 1/4 cup (50 mL) pine nuts for the pecans. Proceed as recipe directs.

Brown Sugar Dijon Brie: Substitute 1/2 cup (125 mL) brown sugar for the apricot preserves, 1 tbsp (15 mL) Dijon mustard for the jalapeño pepper and 1/2 cup (125 mL) sliced almonds for the pecans. Reserve 1/4 cup (50 mL) of the almonds. Chop remaining almonds; combine brown sugar, chopped almonds and mustard. Assemble as directed in Step 2; top with reserved almonds. Proceed as recipe directs.

 

[Get_Pampered]

What a speedy delivery! Thank you - you are awesome!

 

[kcjodih]

You're welcome!

 

[babywings76]

If you go to Consultant's Corner, you can look up recipes from the Season's Best there. I love that feature! Not sure if you knew, so I just thought I'd share that here and also in case anyone new reads this.