| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Fresh cranberries; (which have been washed and picked over) |
| 1/2 |
c |
Firmly-packed brown sugar |
| 1/3 |
c |
Currants OR small; seedless raisins |
| 1/4 |
c |
Water |
| 1/8 |
ts |
Dry mustard |
| 1/8 |
ts |
Ground allspice |
| 1/8 |
ts |
Ground cloves |
| 1/8 |
ts |
Ground ginger |
| 1/8 |
ts |
Ground cardamom |
| 2 |
pk |
Crescent Rolls |
| 1 |
|
4"-round Brie |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
Combine first 4 ingredients AND all the spices in a saucepan. Cook until
cranberries pop, then cool completely. Open each can of Crescents. Divide
each rectangle into 2 sections (each section will have 4 triangles) - press
perforations together. Place one section on top of another section - YOU
NOW HAVE TWO PIGGY-BACKED SECTIONS. Roll each section of two with a rolling
pin into about 6"-squares. Place each square in a small (about 8") torte
tin. Cut the Brie in half. Remove the crust. Plop on a generous amount of
chutney. Pull the pastry up and gather at the top (so it looks like a
pretty little bag that has been tied at the neck, kinda...sorta). Brush
eachone with egg. Bake in preheated 350° oven for about 20 minutes, or
until bubbly and pastry is browned.
Now - if you want to do without making the chutney, you just prepare the
Crescent rolls as described, put in a nice chunk of decrusted Brie by
itself, and proceed.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patricia
McGibbony-Mangum <pmangum@primenet.com> on Dec 17, 1997
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