3 Holiday Inspired Recipes | Cranberry Brie Bites, Sweet Potato Gratin & Caramelized Onion Bacon Dip
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Recipes in this Video
3 recipes
Cranberry Brie Bites are a popular American appetizer, especially during the holiday season. They combine the rich creaminess of brie cheese with the tartness of cranberry sauce, wrapped in flaky puff pastry. This dish is often served at parties and gatherings, celebrating the flavors of fall and winter. Today, variations can be found globally, with different toppings and cheeses being used to suit various tastes.
Ingredients
- ●puff pastry
- ●brie cheese
- ●cranberry sauce
- ●fresh rosemary
- ●egg
- ●black pepper
- ●salt
- ●sugar
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Roll out the puff pastry on a lightly floured surface.
- 3Cut the puff pastry into squares, about 2 inches each.
- 4Line a baking sheet with parchment paper.
- 5Place the puff pastry squares on the baking sheet.
- 6Cut the brie cheese into small pieces and place one piece in the center of each puff pastry square.
- 7Top each piece of brie with a spoonful of cranberry sauce.
- 8Sprinkle a pinch of black pepper and a small amount of salt over the cranberry sauce.
- 9Chop fresh rosemary and sprinkle it over the top of each bite.
- 10Beat the egg in a small bowl and brush the edges of the puff pastry with the egg wash.
- 11Bake in the preheated oven for 15-20 minutes, or until golden brown and puffed.
- 12Remove from the oven and let cool slightly before serving.
Ingredient Alternatives
brie cheese
Healthier: light cream cheese
Cheaper: cream cheese
Light cream cheese reduces calories while maintaining creaminess
Techniques
bakingcuttingmixing
Equipment
baking sheetparchment paperrolling pinbowlknife
🌶️🌶️🌶️Lowmilkeggswheat
Also Known As
Cranberry and Brie Pastry BitesBrie and Cranberry Puff Pastry Bites
Ingredients
- ●2 large sweet potatoes, peeled and thinly sliced
- ●1 cup heavy cream
- ●1 cup grated Gruyère cheese
- ●1/2 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●2 tbsp fresh thyme leaves
- ●1 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large mixing bowl, combine the heavy cream, minced garlic, salt, black pepper, nutmeg, and thyme leaves.
- 3Layer half of the sweet potato slices in a greased baking dish.
- 4Pour half of the cream mixture over the sweet potatoes and sprinkle with half of the Gruyère cheese.
- 5Repeat with the remaining sweet potato slices, cream mixture, and top with the Parmesan cheese.
- 6Drizzle olive oil over the top of the gratin.
- 7Cover the baking dish with aluminum foil and bake for 30 minutes.
- 8Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and the sweet potatoes are tender.
- 9Let it cool for a few minutes before serving.
Equipment
baking dishmixing bowlknifecutting boardaluminum foil
Ingredients
- ●4 large onions, thinly sliced
- ●6 slices bacon, chopped
- ●2 cups cream cheese, softened
- ●1 cup sour cream
- ●1 cup shredded cheddar cheese
- ●1/2 tsp garlic powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 tbsp olive oil
- ●1 tbsp balsamic vinegar
Instructions
- 1In a large skillet, heat olive oil over medium heat.
- 2Add the chopped bacon and cook until crispy. Remove bacon and set aside, leaving the drippings in the skillet.
- 3Add the sliced onions to the skillet and cook over medium heat, stirring occasionally, until they are caramelized (about 20-25 minutes).
- 4Stir in the balsamic vinegar and cook for an additional 2 minutes. Remove from heat and let cool slightly.
- 5In a mixing bowl, combine the softened cream cheese, sour cream, garlic powder, black pepper, and salt. Mix until smooth and well combined.
- 6Fold in the caramelized onions and cooked bacon into the cream cheese mixture.
- 7Transfer the dip to a serving dish and sprinkle the shredded cheddar cheese on top.
- 8Cover and refrigerate for at least 1 hour to allow flavors to meld.
- 9Serve with crackers, chips, or fresh vegetables.
Equipment
large skilletmixing bowlserving dish
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