| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Garden1 |
2 |
servings |
INGREDIENTS
|
|
Baby Brie |
| 1 |
sm |
Kataifi portion; (shredded phyllo dough) |
| 1 |
c |
Arugula; cleaned |
| 2 |
|
Oranges |
| 1 |
c |
Orange juice |
| 2 |
tb |
Sugar |
| 1 |
tb |
Honey |
| 1/4 |
ts |
Gingerroot; minced |
| 1 |
|
Cinnamon stick |
| 4 |
|
Whole cloves |
| 1/2 |
|
Vanilla bean – (to 1); sliced, scraped |
| 1/2 |
ts |
Vanilla extract |
| 1/2 |
tb |
Olive oil |
| 1/2 |
tb |
Butter |
INSTRUCTIONS
Place orange segments into a small bowl. Combine orange juice, honey,
sugar, ginger, cinnamon stick, cloves and vanilla in a sauce pot and
simmer on medium heat for five minutes. Pour mixture over segmented
oranges and let ingredients infuse for 30 minutes. Cut Brie in half
and lay a small portion of kataifi on counter. Place one Brie portion
on top of it and pull the sides of the kataifi to cover the Brie.
Repeat with the other portion. Lightly brown both sides of each
portion, being careful not to burn it, on medium heat in a non-stick
pan with butter and olive oil. Place arugula on plate with oranges
and juice, then top with Brie. Drizzle sauce on plate and garnish
with cinnamon stick. Yields 2 to 4 servings.
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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