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| Joys of the Season to You & Yours! |
A HOLIDAY RECIPE - in 3 Versions
I tried this recipe at Thanksgiving, but in my own version, using Puff Pastry (Recipe 2); then ended up using the leftover ingredients in an entirely different way (Recipe 3). The photo below is of the original version, found in the King Arthur Flour catalog. Don't be fooled by the "pizza" label; it's more of a fancy appetizer or hors d'oeuvre. (I will be making Version 3 for our Christmas Eve party.)
Cranberry-Brie-Onion Pizza*
*I am skipping the part for making the pizza dough from scratch, as refrigerated pizza dough is readily available. (If you want to make it yourself, the recipe can be found at kingarthurflour.com - "Caremelized Onion and Brie Pizza" (For my European readers, the "grams" are courtesy of King Arthur's original recipe.)
Recipe One
Topping:
2 tspns vegetable oil or butter (28g)
4 large yellow onions, thinly sliced (2 lbs./910g)*
1 tablespoon (14g) red wine vinegar
2 tablespoons (25g) sugar, divided
¼ tspn salt
1 cup (99g) fresh or frozen cranberries
14-16 oz. (397-454g) Brie cheese, rind removed, cut into cubes
freshly ground black pepper
fresh rosemary, thyme, and/or sage, finely chopped**
½ cup (50g) sliced almonds (optional)
In a large skillet, heat the oil or butter over medium-high, then add the onions and cook, stirring often, until they're translucent and browning on the edges, about 20 minutes.
(Grace note: I keep the heat a bit lower than recommended.)
(Grace note: I keep the heat a bit lower than recommended.)
Add the vinegar, 1 tablespoon of the sugar and salt, and cook until evenly browned and the liquid is evaporated, another 10 minutes or so. Remove the onions from the heat and transfer them to a plate or shallow dish to cool. While waiting, toss the cranberries with the remaining tablespoon of sugar and set aside.
Preheat the oven to 425°F.
Backing instructions adjusted for purchased dough:
Unroll pizza dough onto lightly oiled baking sheet. Roll or press out to desired size.
Cover the dough with the onions, then scatter with the Brie cubes and sugared cranberries. Grind a sprinkling of fresh black pepper over the top, then sprinkle with fresh herbs and sliced almonds.
Bake for 20-25 minutes (or time specified on refrigerated pizza dough can). Allow to cool for 5-10 minutes before cutting into serving pieces.
*I used a mandoline cutter to slice the onions very thin. For easier chewing, I would suggest slicing the rings into smaller pieces after cooking.)
**As you can see from the photo, the rosemary is pretty much whole, so don't get carried away with the chopping!
Proceed as above, except use two sheets of Puff Pastry (I use Pepperidge Farm.)
Spray two muffin tins or use paper muffin cups. You will need 18 muffin holes.
Cut each sheet of puff pastry into 9 squares. Fit the squares into the muffin tins, pressing down to make room for the filling.
Layer filling as indicated above. Bake at 425° for c.15 minutes. WARNING: Start checking at 12 minutes!
Proceed as in Recipe One, except use two sheets of Puff Pastry.
Spray two baking sheets or use parchment paper.
Unroll one sheet of puff pastry onto a lightly floured cutting board. Layer ingredients as indicated above. Roll up pastry jelly-roll style.* Cut into half-inch slices. Lay out on baking pan. Repeat process for second sheet of pastry. (It might be wise to have a third sheet handy for leftovers.)
*Grace note: The larger cranberries may pop out when rolled. I just picked them up and shoved them into the cut dough!
Bake at 425° for c. 15 minutes. WARNING: Start checking at 12 minutes.
Preheat the oven to 425°F.
Backing instructions adjusted for purchased dough:
Unroll pizza dough onto lightly oiled baking sheet. Roll or press out to desired size.
Cover the dough with the onions, then scatter with the Brie cubes and sugared cranberries. Grind a sprinkling of fresh black pepper over the top, then sprinkle with fresh herbs and sliced almonds.
Bake for 20-25 minutes (or time specified on refrigerated pizza dough can). Allow to cool for 5-10 minutes before cutting into serving pieces.
*I used a mandoline cutter to slice the onions very thin. For easier chewing, I would suggest slicing the rings into smaller pieces after cooking.)
**As you can see from the photo, the rosemary is pretty much whole, so don't get carried away with the chopping!
Recipe Two
Proceed as above, except use two sheets of Puff Pastry (I use Pepperidge Farm.)
Spray two muffin tins or use paper muffin cups. You will need 18 muffin holes.
Cut each sheet of puff pastry into 9 squares. Fit the squares into the muffin tins, pressing down to make room for the filling.
Layer filling as indicated above. Bake at 425° for c.15 minutes. WARNING: Start checking at 12 minutes!
Recipe Three
Proceed as in Recipe One, except use two sheets of Puff Pastry.
Spray two baking sheets or use parchment paper.
Unroll one sheet of puff pastry onto a lightly floured cutting board. Layer ingredients as indicated above. Roll up pastry jelly-roll style.* Cut into half-inch slices. Lay out on baking pan. Repeat process for second sheet of pastry. (It might be wise to have a third sheet handy for leftovers.)
*Grace note: The larger cranberries may pop out when rolled. I just picked them up and shoved them into the cut dough!
Bake at 425° for c. 15 minutes. WARNING: Start checking at 12 minutes.
Note: Both Numbers Two and Three above worked very well for me and were a hit. (I have to admit the "pizza" one is easier, but I'm partial to puff pastry!)
~ * ~
A HAPPY HOLIDAY TO ALL!
No matter what your religion, please spread
the message of Peace and Goodwill,
not just to those who think as you do, but for ALL.
~ * ~
Special Note: Making Magic With Words is complete, except for indexing, but the holidays aren't a great time to upload a work of Non-fiction, so the Pub Date will be early January, exactly nine years after Mosaic Moments was born.
For a link to Blair's website, click here.
Thanks for stopping by,
Grace
As part of the "all" with whom you disagree about so much -- yet at the same time agree about so much -- I thank you! I don't remember which version of this recipe I tasted from your hand, but will readily attest to its wonder and beauty, in sight and in taste.
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