The Scoop
Celebrate job milestones with this baked brie, enhanced by nutmeg and orange zest.
Back when I landed my first job out of college, I celebrated by hosting a casual get-together for friends. It was the first time I felt truly adult, my college days behind me but not so far away. I had recently discovered the joys of brie—a world apart from the cheese slices of dorm days—and cranberry sauce, which reminded me of Thanksgiving dinners. The recipe needed a twist, so in went a pinch of nutmeg and a splash of vanilla extract. The aroma was half the experience, each whiff pulling me into a happy future that seemed filled with promise and warmth.
Though my kitchen was more optimistic than expansive, I aimed to create something unforgettable. I sprinkled in some orange zest for that zest of surprise and hazelnuts for an unexpected crunch. The round of brie was placed on parchment with beginnings of a void in its center, much like my life then, full of potential. As it baked, I kept a careful watch, making sure it melted just enough to promise a gooey center without losing form. Ever since, I swear by this method, taking care not to let the cheese overwhelm the delicate flavors on top.
As my friends gathered around the table, we laughed and shared stories, each bite bringing us closer. The rosemary garnish made it all feel a little more refined than our usual fare, and the crackers made it easy to pass around. It was both a celebration of new beginnings and a nod to the comfort of familiar flavors. A true taste of adulthood indeed.
Ingredients
- 1 (8-ounce) round brie cheese, room temperature
- 1/3 cup cranberry sauce
- 2 tablespoons brown sugar, packed
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1/8 teaspoon ground nutmeg
- 1/4 cup hazelnuts, unroasted and roughly chopped
- rosemary, optional, to taste, for garnish
- assorted crackers, optional, to taste, for serving
Directions
- Preheat the oven to 425 degrees F.
- Line a small baking dish with parchment paper.
- Peel or scrape the top rind off of the brie round.
- Make a small hollow in the center of the brie.
- Place the brie in the prepared baking dish.
- In a bowl, combine the cranberry sauce, the brown sugar, the vanilla, the orange zest, and the nutmeg.
- Top the brie with the cranberry mixture.
- Sprinkle the chopped hazelnuts on top.
- Bake the brie just until the cheese is melty and the fruit begins to bubble, about 8-12 minutes. You'll want to keep a close eye on it because you want the brie to retain its structure while still being soft.
- When the brie is ready, remove it from the oven and transfer it to your preferred serving dish.
- Garnish with the rosemary and serve warm with the crackers.
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