Baked Stuffed Brie - Brie en Croute stuffed with Cranberries & Walnuts
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- Опубликовано: 7 сен 2024
- Learn how to make a Baked Stuffed Brie! Go to foodwishes.blog... for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Brie en Croute stuffed with Cranberries & Walnuts.
Check out the recipe: www.allrecipes.com/Recipe/245731/Baked-Stuffed-Brie-with-Cranberries-Walnuts/
You are incredible xoxo Sarah
got my brie, now I just need puff pastry and craisens
can't freaking wait to try this on Christmas, hopefully its as good as it looks
Under cooked pastry. Try fresh figs with pecans, oh and nylon thread not string.
Food Wishes Or dental floss.
B
"and by favorite I mean the only one I know how to do"
that resonates with me on a deep personal level
Chef John is a talented cook and a talented entertainer. His stock in trade is his easygoing method of explaining how to do things. When he does not edit out his mistakes he further educates us about how a good chef is learning all the time
😂😂😂
His humor is always spot on
"Who wants to go through life only doing things that are necessary."
Amen. 2019 also.
Well said
inspiring
Yes!! Do the Impossible!!🥰🙌🙌🙌
Me
I have to be honest, I'm a black female raised in the south but now lives in Jersey. I have made so much of your recipes and my family didn't understand what I was gowning through... I want to thank you for enlightened a women raised on southern cooking all her life. Your receipes make my dinner parties a hit and I encourage you to keep going. I am definitely a huge fan. Thanks for expanding my family's palate!!
Jadiey Clarke metoo, metoo!!!
Oh my got u can meet Laura I mean Laura Vitale she lives in New Jersey
Jadiey Clarke I know this comment is old but I just want to say I was thinking about making this but I'm afraid of what my family will say. They'll just say I'm trying to be too fancy and I'm doing too much but I really wanna try this. I think if they gave it a chance, they'd really like it.
Victoria Welch make it!!! I thought the same thing but I was surprised when THEY were surprised they liked it. & if not, more for you! ❤️
Victoria Welch If YOU like it....who cares? Cook to make you happy and if they like it, great....if they don't? Great! More for you!😃
I was literally clapping by myself when he said to hold the clapping until the end of the video. Chef John, you sir are a subtle legend.
me: I'll clap is I want to, kind sir. *claps and claps and claps*
That's what I came here to say! When he successfully garroted the cheese, I was applauding. Is he psychic?
That string cut technique is excellent.
You can cut home baked cake layers the same way but with dental floss. They come out perfectly even like the brie did.
It's good with slicing cinnamon rolls too.
I just used a freshly shaped knife and cut the cheese in half. No problem. Took 5 seconds with no string. Don’t know why he made that so strangely complicated
I didn't want to make the mistake that Bond villains make, and shot the Brie instead. Didn't work as well.
There is only one Bond! His name is James Bond!
Fuck officials have. Fuck ouf! Yoy are zNo no no wow
Yy
Stupid
I told the bree my plan first and it managed to defeat me and escape
The best way is to cut it in half with a laser
And yes, I do have a cold! ;)
+Food Wishes Just got over the flu myself, so I feel for yah. Thanks for toughing it out to bring us deliciousness!
+Joe Titziano You speak of a time of that which we do not speak.
+Christian Hart Not true at all.
+Christian Hart lies and superstition
+Christian Hart i've been eating the skin since i was a little kid. I'm still alive, maybe who ever told you that doesn't chew on his food.
Thanks for the recipe John! I made a perfect date night using a variation of this. My stuffing was shallots, leeks and panchetta. Most awesome. Made stuffed portabello mushrooms for the side using pesto, gorgonzola and almond slivers
I've watched this video about three times over a period of two years. I don't even cook.
Are you from the future?
Do it!!! my g-maw makes this every xmas but changes the stuffing. sometimes a fruit jam, sometimes maple & pecan
happy_kitty Cook!! It’s fun and you get to eat it!
happy_kitty. 😂😂 I feel ya
Why don't you cook?are you handicapped? or have you lost your two hands?
"Which is my favorite, and by favorite i mean the only one i know how to do"
This sums up my relationship with cooking
Omgosh! Half of the Brie I'd put prosciutto and the other half the cranberries and walnut. Delish!,
That's more like it. I am going to try to your recipe.
Wait has anyone tried the prosciutto recipe ?!
Smart.
I'm trying prosciutto and sauteed mushrooms and onions.
Karen Cas yum
We do one version where the “stuffing” is just a thick layer of dark brown sugar inside brie and/or between brie and pastry layer, and then add berries in the pan on the outside so they bake at the same time. Different flavor but sooooo good. It’s basically caramelized brie with hot juicy berries as a garnish. Try it, you’ll love it, I promise.
Michelle Sy - Y E A H !!! Soo delicious. This is my favorite way to indulge on this.
That sounds AMAZING!!!
Chef, I made this recipe for Christmas -- my first time ever making a baked brie. Of course, it was a hit. I used the rope trick to cut the cheese, and made a whole baguette worth of crostini to go with the Brie. I even added a decorative touch on top, similar to your grapes: snowflake-shaped cutouts. However, I did one thing differently: rather than bunch up the dough on the bottom, I bunched it up on top. This way none of the melted cheese leaked out of the seems. I also poked holes in the crust with a bamboo skewer half-way through the bake. The cheese leaking out the bottom always bums me out. So, this was a decent adaptation.
Great recipe, Chef!
Thanks for the inspiration. Happy New Year!
Nice thinking! 🙏🏼
*runs out of plain floss*
"Why is this brie so minty?"
😂😂😂😂😂😂😂😂😂
I'm not wanting to sound petty but.....who the heck gives a thumbs down to a video about baked cheese?
+cbasallie Only a dumb ass hater! If you had to pay to be a hater, less people would do it...
+luxurycardstore
lol...
+cbasallie A vegan
+luxurycardstore lol...
+lonewolf209 I bet you're right .
Honestly, I love hearing you. Your sense of humor brings me so much joy! You sir, make life much better. God bless you! You're awesome!!
He's amusing, but his intonation is so weird it's somewhat annoying
That looks divine!
Agree! 🙌🏽
Oh my god I love your channel!
Emma!!
It *is* divine. I made it one year for my family and wound up eating about 90% of it.
My family is kind of small.
Made this for today's pool party. Everyone loved it! I'm so proud of myself for giving it a try. Thanks Chef John. You're two for two!
Baked brie is one of my favorite things to make and serve. I like to smother the brie in aprict preserves before closing it into the pastry. It adds another gooey note.
Try this: a slice of brie, a quarter cup of slivered smoke salmon placed inside the puff pastry, which is crimped to form a small cup. Drop in a raw egg, then bake the cups on a parchment lined pan until browned, careful to only cook until the eggs reach no more than medium. You want the yolk to gel and run like lava and meld with the molten brie and bits of salty fish. Top with a lemony hollandaise. The puff pastry and hollandaise makes the whole thing magic.
I love the persimmon on the board. Unexpected, but a nice touch.
I made this at Christmas dinner yesterday and everyone loved it. It didn't last long on the platter and I think will become a must-have at our family's holiday gatherings. And that Bond villain technique is brilliant; I'd never done it before and I still split the Brie in half perfectly. The cranberry and walnut combination was divine. Thanks, Chef John!
Hey, how many people did this serve? Thanks!
@@terryfriend16 We had a group of 10 at dinner and this was enough for everyone to have a few servings each, so I'd guess it could feed about 20-24 people.
Oh, that's helpful, thank you☺
@@terryfriend16 You're welcome.
I can not cook except for a fried egg. How ever that does not prevent me from watching his videos some times. The guy gives such good vibes and is fun to watch. Thumbs up.
The way his voice goes up and down at the end of every sentence 😂😂😂
After the first 3 videos with his cadence, I just couldn't do any more...
I love it .... 😂😂👍👍
I had to pause and come to the comment section just because of his enunciation. It’s like ending the sentence as a question, yet not because it’s not exactly the right syllable. So weird!!!!
It drives my wife insane
Ruins the videos
can we just send this to everything that has issues in life.....all our issues would be over with a bite of this.....looks godly
DUDE! YES!! I've been wondering what to bring to Thanksgiving this year... and THIS is it!! Thanks brother! Lot's of foodies at Thanksgiving this year and I know they will be impressed by this. You will get full credit as well.
It has to be eaten hit and fresh!
I have been trying baked Brie for years, with varying results according to spousal unit and friends. This is first time I have seen this method. Can’t wait to try it. Thank you. /s/Old retired sailor.
I have been making this every Christmas and New Year's Eve since you posted this video. Not only is it a huge hit with family and friends, they ask in advance to ensure that I don't forget to make it! My husband loves to garrote the brie and my nephews help with the egg wash. Thanks for the delicious recipe and the years of family memories we have from making it.
Been baking brie with a variety of fruits & nuts every Christmas for years to rave reviews. However, I'm so glad to have discovered this video to learn how to take it to the next level! Thank you!
I am absolute trash for onions and like some acidity to cut the richness of brie, so caramelized onions with balsamic vinegar are usually my go-to. No one else in the family seems to like onions as much as I do, but the way I see it, that's not a bug, it's a feature...
Brie en croute is one of the few things I will suffer my dairy allergy for.
Oooh.. i was trying to think of other fillings, but balsamic onions=def win
ToastAndJellyfish ...Try red onion marmalade as well! xxx
Yes I thought it’d be nice to add some garlic, olives, and herbs
Try a balsamic glazed onion and goat cheese tart
Caramelized onions and chopped crunchy bacon
I can't stop smiling because you are delightful and iot was a pleasure watching this video. And I learned a lot
too. Sara
Food Wishes: I have used fishing line to cut soft items (such as cake) in the same manner. Works great.
Back again 😊. My most made Chef John recipe and the recipe where I first found this channel all those years ago. Thank you for all the knowledge and comedy over the years!❤❤❤
Your videos are wonderful and they truly make me so happy. The cooking is of course great, but I love your delivery and your small messages of positivity embedded within. Thank you for doing what you do, chef.
I'm gaining weight just by watching all the fabulous recipes of Food Wishes but can't stop watching them long enough to make anything😛
Made this yesterday for lunch for the family. I followed your recipe and even the hint of using dental floss to cut the brie in half. Great idea and it worked so easily! Enjoyed it very much. I've made brie before but this was the first time using puff pastry. The only difference is I served honey on the side. Next time I make this I'll add the honey inside with the other ingredients. It's delicious! Thanks Chef John.
anyone else thought he was going to use a death laser to cut the cheese in half when he said bond villain technique?
it didn't make sense the name of the technique
“No Wheel of Brie - I expect you to die!”
Sharks with frickin' lasers...
Hmmmm (idea for laser Brie cutting video to combine my love of food with my love of lasers...). Yep #letsdoit
Thank you for the Bond technique, which I will steal without compunction. I make an occassional baked brie but with finely chopped parsley, garlic, grated lemon rind and a splash of lemon juice. Always goes down a storm at parties, and no one seems to know how I did it....
Now is the season for fuyu persimmon in Japan. You see them everywhere =)). If you know a few local people and greet them in the morning, they might just give you one :)). It's partly because Japanese people are generous, but also partly because they have too many persimmons.
"Who wants to go through life only doing what's necessary" words of wisdom Chef
Made this successfully yesterday and now I'm a freaking queen! Thanks Chef!
I love this guy's fun and clever presentation of really fine foods.
A jewish tradition is to poke slivers of garlic into a brie wheel before you bake it. It is criminal how simple and delicious it is. Cant wait to try this version.
haha, someone's pissy.
***** oh ok. gotcha :)
adam heeley ujjuu
Putinisgood Im not jewish, stupid person.
Putinisgood You certainly arent coming off that way. Your name also gives it away that you are not smart. You might want to change that.
And as always... Chef John is remarkable!
Chef I really love the way you talk and explain things even more I love your sense of humor!
God bless you man! That's exactly what a simple guy like me wants to make for his family. Love the melody of your phrases. One could go to sleep listening to you.
Watching this at 2:30 in the morning was a bad idea...
Same here! Ahaha
+Marco Longo 3 am isn't any better...Ask me how I know
Try watching it at 4:30 in the morning
+Woogie TheBeatBoxer Or even worse 420
Ditto.
Thank you for the trick on cutting the brie if half with string. I used it tonight to do some prep ahead for brunch tomorrow. Awesome!
I loved this recipe, mine turned out great! A perfect and really easy addition to my holiday recipes, thanks Chef John!
I used figs and walnuts and that was a wonderful combination, on top of your perfect suggestion of eating it with persimmons. I also had placed the wheel of brie inside the freezer for like 10 minutes before slicing and I was able to cut it with a large knife with no problem so if people don't want to try the string, it still can work (*the cheese was not at all close to being frozen though so I'm not suggesting to actually leave it in there that long). Either way, whatever works for you and it's super easy so definitely give it a try!
Ive made this a lot put I just spread jam and alonds on a full brie wrapped it in puff pastry and threw it in the oven. Was always really good but this way looks better.
We had this as part of Christmas Eve dinner. Everyone loved it. It is definitely worth making!
Of all the Internet cook eries !!! You are absolutely the best IMHO ! love you
Thanks! I'll be making this for a Christmas party next week :) All of your recipes are always a hit chef John!
My sister made this (minus cranberries & nuts) for Christmas. Everyone loved it. She cut triangles and made a Christmas tree design instead of the grapes. Very special! (She used Pepperidge Farm puff pastry.) Delicious.
Not saying that you need a filling, but I just made this and that part was really easy. Just make sure the cheese is cold or it sticks. Then let the cheese get warm so the filling sticks. And somebody suggested fried onions and balsamic up above, so if cranberries or nuts aren't your jam, that might be good. I did the craisins and they worked really well with the brie.
Why no stack the cranberries on top of the walnuts, so its easier to flip the top?
Evgeni Brosvik Great idea.
Coz it's not as much fun 😂
I was thinking same
I've made this once with pepper jelly on top under the pastry. i like the idea of "stuffing" it using mushrooms. drooling.
Why do I always do this? It's 4am, and I'm up watching food videos, knowing there's nothing tasty in that goddamn apartment 😩
Watching and making all your recipes has required me to exercise a lot more.
A big thank you for this recipe chef John! Super easy and delicious. This was a big hit during our Christmas dinner!
omg my absolute favorite thing on earth. warm, cozy comforting. fig jelly on top is awesome too, green grapes on the platter.
Your voice makes me such a calm and delight feeling. Warm cheeky dad feeling that I never got to experience. Great video when you want just good “creative friend” feeling :D prefect for before sleep happy delight :D
I love the sing-song voice and the sly humour. It’s not his normal voice, but an assumed one for the videos. The recipes are amazing.
Foodwishes: “hold your applause til the end of the video”
Me, watching this for the millionth time: ah feck I never applauded
I did this with caramelized shallots, thin cut sun dried tomatoes, and small rough chopped steak... it was divine
*runs to the store in pjs*
Anita I’m thinking about doing that right now lol just for puff pastry...
I'm sitting here in just boxers ready to get dressed and run out at 6am, still haven't slept.
At least you had clothes on.
You can help but get drawn to watching chef john's vids, it doesn't just make you hungry but is really entertaining to watch. Please keep on making them.
That looks like a Christmas tree design ❤️
You are James Bond I think...what a guy and what a sense of humor! Thank you for making my day! Love this and will be bringing it to Christmas at my son's house!
This would be good with raspberry preserves and rosemary.
Fuckkkkk yeah!!!!!
@@SD-hc4nj *_PLEASE STOP SWEARING. THIS IS A CULINARY CHANNEL FREQUENTED BY RESPECTED PEOPLE, NOT A PEARL JAM CONCERT._*
Or cranberry orange relish with fresh thyme
@@wauliepalnuts6134 thanks, perhaps you got there attention. I bet it never occurred to them that this is family friendly entertainment. Mama won't have that kinda talk in her house!
Uuuuhhhh.. chefs swear worse than sailors. 😏
Right up until 6:45 I'm thinking, 'must get me one o' them, there, baking sheet thingies, ...' and then he goes with parchment like I've been doing ... So, there's that.
Can't tell you how wonderful your voice is during lockdown ...
Thank you for this amazing video! I watched this twice and decided to give it a try. I made two of them for a Christmas Eve dinner party. What a hit! They were delicious and everyone was truly impressed. A sincere thanks from Alice in Idaho.
When I worked at Central Market in Austin Tx in Catering, I used fresh Brioche dough from the bakery, sliced portobellos on top of the Triple Brie cheese which was completely coated with pesto. It was a meal in itself, puffed up and double in size. Great brunch, served with berries.
I will remember this easy way of slicing a cheese and the pretty grape cluster decoration.
"I'm more of a Patrick Stewart than a Martha Stewart when it comes to decorating" 😂
Little does Chef John know that Patrick Stewart played an interior decorator in the movie Jeffrey! (1995) :)
There's not so much good cheese in Russia. So this video is another reason to go to France soon even though I already have many of them ) Looks so nice!
"The James Bond Villain Technique"
My brain: "you cut it in half with a laser?"
I had this with apple slices, and it was the best thing I've ever eaten.
It's Christmas 2019 and I'm making this for the first time for my family. I'll let you know.
How'd it go?
@@ValeriePallaoro It was so good they died.
When you find a chef that explains the why by visual, texture, taste and understanding by adjust for the best experience 🙏❤️
You know, I've learned that everyone loves the idea of brie in a crust, but guests are always afraid or embarrassed to be the one to slice and serve it. I suggest the cook always serve this goodie and never assign a guest or let it be a free for all. Use a giant brie wheel and treat it like you would the turkey.
Truth! I don't know if this is an American thing or not, but almost every party I've ever been to, everyone circles the table like buzzards but no one wants to be the first on the kill. I'll always go first as I load up on the good stuff and don't suffer the anxiety of whatever everyone else is worried about. As soon as the first piece is gone and its go time and the feast is on. But then people will leave half a sliver of cheese cake on the plate because nobody wants the first or last piece.
That's why the host always cuts stuff open...so that it's already been attacked!
Amanda Stephan ‘Buzzards’ 😂👍🏼
@@CoffeeGyrl666 eehhh people wanna say "Oh I don't wanna be rude"
Mfer please it's rude if you don't take a piece!!!
The rude ones are the ones who are after the first person :D
@WoodPileDenmark : I totally agree. I immediately think they're rationing it and usually just skip it all-together because I'm not interested in a discussion re how much I want, what part of it I want, etc. For gawd's sake, it's cheese and not prime rib.
For the filling my husband once made it with mixed nuts, dried apricots, and dried cranberries, chopped all of it together and mixed it with honey. So good like that!!
How many calories does one of these have? Could I eat the whole thing in one sitting without dying? I hope so, I'm doing it.
What were the results?!
3 years later :D
@@SD-hc4nj dead probably lol
@@SD-hc4nj he now weighs 800 pounds and the act of typing makes him lose his breath. 😁
@@SD-hc4nj The results you can see on My 600-lb Life on TLC
Oh my God I hope you're not actually dead LOL
I'm just going to say that your word for word tutorial is the best and now I'm going to make this!
The moment he said James Bond technique I was 1000% sure he was going to use a laser.
Raccoon1986. I thought some sort of syringe.
Good way to bake it
I just put my stuffed brie in the freezer. I decided to do a star design instead of the grapes and vine. I can't wait to see how it comes out! I've never worked with puff pastry or brie before... but I am a good cook. I have made over 10 of Chef John's recipes since I subscribed YEARS ago.... Food has always been a passion of mine, and Chef John has made my passion so much deeper! I'll post after I try this! Thank you!!
This dish is absolutely amazing!!! Anyone who likes cheese, will love this recipe!
"But I can't because I have to eat some right now" 😂 he kills me
I sent this video to my mom before Christmas, and I was so happy when she made it as a part of our Christmas Eve dinner. People, it is so freaking delicious! It really seems like you spent a ton of time and money on it. Try it!
Ahaha "when it comes to decorating things, I'm more of a Patrick Stewart than a Martha Stewart"😂😂
but we all know that's not true. I love the simplicity and cleanness
Followed your recipe to the tee and loved it! the simplicity of preparation and the joy of consumption equal each other.
Great festive recipe Chef John! The combo of brie, cranberries and walnuts is so delicious. Christmas on a plate. I'm hosting Christmas for all my family this year and I'm going to make this Christmas Eve. Always a great snack to have on a festive table 🌟☃️🎄
Already made this 2 times a few months ago, was a great success with our guests!
Now it keeps coming back in my suggested vids... and I'm watching it again.
Guess it's time to make the recipe again!!
Oh my GOSH this is beautiful and looks delicious! Thanks for the great tips. I’ve baked Brie in puff pastry before but never as lovely as this. Looking forward to trying this soon!
- Your newest subscriber
I love Chef John's videos because I'm in love with the way he speaks. It's so so so just so cute ❤️❤️❤️❤️. Loads of love from India
I think your tendrils turned out great! Nice decorating!
this is a mix of good food and comedy, I like it!
Can I replace Brie with a rock? Brie is too costly for me
Brie..?
Edit: I can edit comments too, buddy. Guy had it spelled out "Bri".
Yes.
+Tal Kornfeld thanks, I corrected it.
Try using American cheese. Just call it Fromage Américaine en Croûte and it will be just as fancy.
I am just kidding, it's not that expensive :)
I saw this video when it was new and decided to try it and now this has become a new years tradition my son and I do together, and we decorate the top to make it look like a clock. :) And my mom who does not like any mould cheese, tried and loved it.
That Apricot jam inside that my aunt made was delicious
Made it with cherry preserves and served with applies and crackers. It was a Christmas dinner appetizer. Went quick. Delish!!!
I'd have gone with "You are the Jermaine Dupri of your warm stuffed brie"
Wow, I watched 1:41 tot 1:50 in slo-mo a few times; ITS MAGIC! You know what, I'm gonna watch that part again. Mind you, setting the velocity at 0.5 makes the chef's voice more funny than it already is.