(Image by Ron Flaviano for Homeplate and Metro Monthly)
BRIE APPETIZER WITH CRANBERRIES & ALMONDS (RECIPE BY HELGA WENGLER)
1 wheel of brie
1 Vidalia onion
1 tablespoon butter
1 tablespoon brown sugar
¾ cup dry-roasted pistachios (or walnuts)
¾ cup dry cranberries
Slice onions thinly into rings; caramelize onions by sautéing butter and onions. At the end of cooking, add 1 tablespoon brown sugar. (Onions should be golden in color.) Place brie in an oven-proof dish. (You can leave or remove the rind.) Pour onions over the top of brie. Allow onions and brie to meld. Just before serving, top with nuts and cranberries. Use a spoon to scoop onto crackers or pieces of french bread.
Great with baguettes, fresh pears or apples.
Serves 6 (depending on size of the brie wheel).
ABOUT HELGA WENGLER – Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and ability with viewers. She and her husband, Wolfgang, are very active in the local community. They enjoy spending time with their three daughters and six grandchildren. Visit http://www.metromonthly.net for more recipes.
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