I read so many recipes for cranberry sauce leading up to Thanksgiving this year before settling on one that I’ve now perfected as my newest SpecialD, it was inevitable that I would eventually bake it into a brie because rarely did a cranberry sauce recipe come up without a recipe for baked brie They became synonymous in my mind and especially remembering the first time I dug into one I knew this was going to become my holiday specialD. I was a NYC freshman, meaning I had just moved here after college graduation. I was invited to a high school friend’s holiday cocktail party in her prewar apartment in the Columbia University neighborhood. My world was very different than the world I walked into. I was thrashing around in the slums of the E. Village with barely a table to eat on, never mind various rooms to host a party in yet that taste and sense memory of my first baked brie I’m sure which was made with a raspberry jam, which is pretty traditional preparation has stayed with me for decades now.
Because I’m going to keep my cranberry sauce recipe a secret I decided I would simply illustrate this recipe because it’s so simple to make a bake a brie with cranberry sauce, jam, nuts or just about anything you can think of. Other concoctions I’m going to try in a baked brie are stewed prune w/orange and apricot marmalade and a savory one with tomato paste, olives & basil pesto, sun-dried tomatoes, roasted garlic, it’s endless the ingredients that can be baked into a Brie. I love its versatility and the fact that I can pick up half a wheel of Brie at E. Village Cheese for such a reasonable price I’m keep’n myself busy as the temperature drops. I served this with a rosemary flat bread which was really not great. I think it’s best to serve this with grapes, sliced apple or baguette.
This is also my first illustrated recipe I’m thrilled to share w/you