www.wrightsvillebeachmagazine.com WBM f 91 b brie with orange cranberry compote and toasted almonds INGREDIENTS: 1 wheel of brie 2 cups preserved cranberries 2 cups fresh orange juice 1 cup sliced almonds 4 Tbsp (2 ounces) Grand Marnier, optional DIRECTIONS: Bring cranberries and orange juice to a simmer in a saucepan. Add Grand Marnier, if you are using it. Cook until the cranberries are soft and the sauce has thickened. Set aside and allow to cool to room temperature. Toast almonds in a 375 degree oven until lightly browned, approximately 10 minutes. Turn off the oven. Put brie on a cookie sheet and place in the warm oven for about 20 minutes, until it has come to room temperature. Touch the center of the brie to test for doneness; if it gives, the brie is done. Take it out of the oven and let it rest for 10 minutes. ASSEMBLY: Place brie on display platter or cake stand. Top with warm cranberry compote, sprinkle with almonds and serve with water crackers. Recipe by Mark Milner, Milner’s Cafe and Catering savor — guide to food & dining on the azalea coast resources DISHES & TABLE DECORATIONS BY The Fisherman’s Wife FURNITURE BY the Shop of Seagate FOOD PREPARED BY Milner’s Café and Catering, A Thyme Savor Catering and Pine Valley Market
December 2104
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