Yes, the holiday season is here and the Nickerson team has been sharing favorite recipes around the office. If you’re still looking for last-minute Thanksgiving recipes, we have the perfect crowd-pleasing appetizer, and a dessert that will make your home smell heavenly. This appetizer is quick and easy to make with just 8 ingredients: Hot, ooey gooey brie complimented with homemade cranberry sauce, and for dessert a warm and festive pecan pie.
Baked Brie with Cranberry Sauce from The Kitchn
Serves 4 to 6 as an appetizer
8-ounce round brie cheese, at room temperature
1/3 cup cranberry sauce, such as our Spiced Cranberry Sauce
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
1/8 teaspoon ground nutmeg
1/4 cup hazelnuts, unroasted and roughly chopped
Fresh rosemary, to garnish
Preheat the oven to 425°F. Slice off the top rind of the brie and scrape out a small amount of cheese to form a shallow hollow in the center. Place the cheese in a small baking dish like a pie pan. (If you plan on transferring the cheese to a serving dish after it’s baked, line the pie pan with a square of parchment paper.)
Mix the cranberry sauce, brown sugar, vanilla, zest, and nutmeg. Top the brie with this cranberry mixture and sprinkle the hazelnuts over it.
Bake for 8 to 12 minutes or until the fruit is bubbling and the cheese is gooey. This is a delicate process, and baking time can vary. The goal is to take the cheese out after it has softened, but just before it collapses into a heap.
If desired, lift the parchment paper and use a spatula to carefully slide the cheese onto a prettier serving dish. Garnish with a rosemary sprig and serve immediately with assorted crackers.
For the Dough:
1 ¼ cups flour, plus more for dusting
2 tablespoons sugar
½ teaspoon salt
2 tablespoons vegetable shortening
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2 tablespoons beaten egg (about ½ large egg)
For the Filling:
1 ½ teaspoons vanilla extract
1 stick unsalted butter
3 large eggs
1 cup light corn syrup
3/4 cup sugar
½ teaspoon apple cider vinegar
¼ teaspoon salt
1 ½ cups pecan halves, ¾ cup chopped
Dough: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until it disappears, about 30 seconds. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 2 tablespoons ice water in a bowl, then add to the processor and pulse once or twice. Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and chill until firm, at least 1 hour.
Roll the dough into a 12-inch round on a floured surface. Ease into a 9-inch glass pie plate (not deep dish), then fold the overhanging dough under itself and crimp the edges with your fingers. Cover tightly with plastic and chill 30 minutes.
Position a rack in the lower third of the oven; put a baking sheet on the rack and preheat to 450° F
Filling: Add the butter into a skillet, cook over medium-high heat until the butter browns, about 5 minutes. Remove from the heat.
Whisk the eggs, corn syrup, sugar, vinegar, vanilla extract and salt in a bowl. Slowly scrape in the butter mixture, whisking.
Spread the chopped pecans in the crust and pour in the corn syrup mixture. Top with the remaining 3/4 cup pecan halves. Place the pie on the hot baking sheet, reduce the oven temperature to 350 degrees F and bake until the crust is golden, 20 to 30 minutes. Remove from the oven and cover the entire top with foil, then continue baking until set, 25 to 30 minutes. Discard the foil. Cool completely on a rack.