Recipe - Cranberry-Filled Brie

One half Stick butter; softened
One fourth cup Fresh cranberries
1 teaspoon Orange zest; finely minced
1 teaspoon Sugar; (up to 2)
1 tablespoon Grand Marnier® or other
orange liqueur
1 Ripe roud Brie cheese (4
ounces); unwrapped
1 Strip dental floss; (24
inches long)
One half cup Sliced toasted almonds;
slightly crushed
Dried cranberries; for
garnish

Place softened butter in a food processor with the metal blade. Add
cranberries, orange zest, sugar and Grand Marnier. Process by pulsing until
mixture is smooth.

Place the unwrapped cheese on a work surface. Wrap the dental floss around
the side of cheese and pull it through the cheese horizontally, cutting it
in half. Place both halves (cut sides up) on the work surface and spread
the butter mixture evenly on one half of the cheese. Replace the other
half, middle sides together, and press down gently. Spread additional
butter on the sides and top of the cheese. Then coat the top and sides with
the cut or sliced up , toasted nuts, covering the layer of butter. Cover and chill
until firm. Garnish with dried cranberries on top. Serve either whole (with
a small wedge removed) or cut into thin wedges. Serve with crackers or
slices baguettes.

Let sit 30 minutes before serving. Do not heat.

Reprinted in The Sacramento Bee 12/10/97

Recipe by: Kerri Richter, Chef at Kerried Away, Sacramento, CA

Posted to recipeludigest Volume 01 Number 357 by "Crane Walden
cranew@foothill.net" cranew@foothill.net on Dec 11, 1997