Warm Brie with Caramelized Topping
Conceivably more than any other appetizer, warm Brie cheese hits the spot with guests. Cover with a stunning mix of sweet caramelized onions, tart apple and ruby-red sherry-laced cranberries and you know you have a winner. Serve with baguette slices.
Preparation Time:20 minutes
Cooking Time: 45 minutes
Baking Time: 20 minutes
Serves16 as an appetizer
2 Ontario Onions
2 tbsp (25 mL) butter
2 tsp (10 mL) granulated sugar
1/4 tsp (1 mL) salt
1/4 cup (50 mL) dried cranberries
1/4 cup (50 mL) sherry or port
1/2 cup (125 mL) diced Ontario Apple
1 wheel (450 g) double cream Ontario Brie Cheese
Cut onions in half through root end, then into 1/3-inch (8 mm) thick slices. In large skillet, melt butter over low heat. Add onions, separating as you add. Sprinkle with sugar and salt; cook, stirring often, for 20 minutes, reducing heat if starting to brown.
Meanwhile, combine cranberries and sherry in small microwaveable bowl; microwave on High for 1 minute. Stir, cover and set aside.
Add apple to onions, cook, stirring often, until apple is tender and onions are golden, about 25 minutes. Stir in cranberries and any remaining sherry that hasn’t been absorbed. (Can be covered and refrigerated up to 4 days.)
Place Brie on shallow ovenproof serving dish. Spoon onion mixture on Brie and spread almost to edge. Loosely tent with foil. Bake in 350°F (180°C) oven until Brie sides feel warm to the touch, about 20 minutes. Serve immediately.
Nutritional Information:
1 Serving (When serving 16):
PROTEIN: 6 grams
FAT: 9 grams
CARBOHYDRATE: 5 grams
CALORIES: 130
FIBRE: 0 grams
SODIUM: 270 mg
Tourtière Meatballs with Maple-Cranberry Glaze
Tourtière, a savoury Quebeçois meat pie, has become a holiday must-have for many across Canada. Here we’ve incorporated the flavours into easy-to-make meatballs and added a cranberry glaze for festive noshing.
Preparation Time: 20 minutes
Cooking Time: 20 to 25 minutes
Baking Time: 20 minutes
Makes about 42 meatballs
8 oz (250 g) Ontario Mushrooms
1/2 cup (125 mL) coarsely chopped Ontario Onion
1-1/2 lb (750 g) lean Ontario Ground Beef
1-1/2 tsp (7 mL) each dried sage leaves,thyme leaves and celery salt
1/2 tsp (2 mL) each ground allspice, cinnamon and nutmeg
3/4 cup (175 mL) packed mashed Ontario Potato (1 potato)
Glaze:
1 cup (250 mL) smooth jellied cranberry sauce
1/4 cup (50 mL) each barbecue sauce and water
2 tbsp (25 mL) Ontario Maple Syrup
In food processor, pulse mushrooms and onion until evenly ground, stopping often to scrape down side. Place in large bowl; add beef, sage, thyme, celery salt, allspice, cinnamon and nutmeg. Add potato; mix well with your hands. Shape into approximately 42 meatballs 1-1/2 inches (2.5 cm).
Arrange racks in top and bottom third of oven. Spray or oil 2 large rimmed baking sheets. Place meatballs on baking sheet. Bake in 350°F (180°C) oven, switching racks half way through, until meatballs are brown and firm to the touch, about 20 minutes. Let stand on baking sheets for 3 minutes. Remove to large serving bowl.
Glaze:Meanwhile, in medium skillet, over medium-low heat, combine cranberry, barbecue sauce, water and maple syrup, stirring often, until melted and fairly smooth. If desired, stir in more water, a tablespoon (15 mL) at a time.
Pour over meatballs and stir gently to coat. Serve with toothpicks.
Tip:Make meatballs ahead, bake and cool on sheets; refrigerate in sealed container up to 3 days or freeze. Warm meatballs in microwave for 7 minutes. Prepare glaze as above; pour over meatballs, stir to coat. Serve warm.
Nutritional Information:
1 Meatball (When recipe makes 42):
PROTEIN: 4 grams
FAT: 1 gram
CARBOHYDRATE: 4 grams
CALORIES: 40
FIBRE: 0 grams
SODIUM: 65 mg
