Here’s a good one for a holiday party or a special wintery meal. For me, warm, gooey brie is up there on my list of favorite things, especially in the cooler months. Alex had the idea of roasting up some cranberries, combining them with orange and honey, and pouring them over warm brie. A lovely idea, and it came out marvelously. We sprinkled a few crushed pistachios on the top, since we’ve been on a bit of a pistachio kick lately.
We’ve had a relaxing weekend with some spontaneous gatherings with friends. In this overscheduled age, it’s refreshing to text a friend and within a few hours be making dinner together, or laughing over cards and drinks. We’ve been trying to keep our calendars a little freer to allow for this organic type of gathering, though with the holidays coming we only have a few days before the schedule is full again.
We have a few giveaways this week to share with you, and a lovely recipe for a wintery holiday dinner. Cheers, and here’s to enjoying spontaneous moments!
- 1 brie wheel (12 ounces)
- 2 cups cranberries (fresh or thawed frozen)
- 1 orange
- 1 tablespoon olive oil
- ¼ cup + 1 tablespoon honey, divided
- ½ teaspoon vanilla extract
- 1 teaspoon kosher salt
- ¼ cup crushed pistachios for garnish (optional)
- Baguette or crackers for serving
- Heat oven to 425°F.
- Zest and juice the orange.
- In a bowl, combine 2 cups cranberries, orange zest, 1 tablespoon olive oil, 1 tablespoon honey, ½ teaspoon vanilla extract, and 1 teaspoon kosher salt. Place cranberries on a parchment paper-lined baking sheet, and roast 12-15 minutes until tender.
- Return the cranberry mixture to a bowl and stir in the reserved orange juice and ¼ cup honey. Let sit for 30 minutes or more before serving.
- When ready to serve, preheat the oven to 375°F. Bake the brie for 15 minutes until soft and warm. Spread the cranberry mixture over the brie. If desired, add chopped pistachios for garnish. Serve with crackers or bread slices.