My First Time Using A Brie Baker
A Simple Method To Follow Using Brie, Bacon and Cranberries
Very recently I published a recipe for bite sized bacon, brie and cranberry puffs, then last night I got the idea to try out the brie baker that I had been gifted for Christmas last year with the same ingredients to make one hotpot of gooey goodness, and it was a complete success.
This was the first time I had ever used my brie baker because frankly, until that moment of inspiration I genuinely had no idea what to do with it. Now that I know that it works and that it's actually really easy to clean I'll be experimenting with it more often.
Also since this little experiment was such a success we've decided to bring it along to my in-laws house for a (really easy to transport) delicious Christmas appetizer!
A Brie Baker Very Similar To Mine
Basically it looks like an adorable little casserole dish.
Now that I know what to do with mine I will be using it more often, and next time I'm stumped for a special occasion gift for a person or a couple, I know what to get!
A brie that fits in your brie baker
The first thing you need to do is chop up the bacon into small pieces. If the bacon is partially frozen this will be a lot easier than it would be just refrigerated but that's just a tip and totally non essential.
I used 16 rashers of bacon for a 6 inch brie.
Next fry it until all the fat cooks out (feel free to remove the liquid fat as it's frying to expedite the process) until you are left with dark and super crispy bacon bits.
When they are finished put them to one side with some paper towels to absorb any excess grease.
Jarred or tinned cranberry sauce is great. I don't have a single bad thing to say about the stuff, but I do prefer home made and it's really the easiest thing to make. The brie recipe will work absolutely fine with jarred or canned sauce. (whole berry or smooth)
You don't need anything fancy at all to make your own. It's just equal parts cranberries and sugar and then half that amount in water. (I usually add a tiny bit less water than required).
The cranberries don't even require gelatin to set because they will release their own as long as you make sure they're all nice and burst before you take them off of the stove.
- 1 cup Cranberries
- 1 cup Sugar
- 1/2 cup Water
- First wash your cranberries and pick out any that don't look great. There will usually be at least a few in the pack that are dented or discolored.
- Next put all ingredients into a sauce pan and bring it to a boil.
- The cranberries will start to pop and they might squirt you with bubbling hot sugar water so be careful. When they're all burst, you're finished boiling. If there are any stubborn ones you can help them. I also like to squish them all a bit with a spoon anyway to make sure they open and give up all their goodness.
- Transfer to a bowl to cool and pop into the fridge to allow it to set.
Once you have the bacon and the cranberry sauce sorted you are ready to layer the cheese.
Cut it in half horizontally and place one half rind side down in the brie baker.
Sprinkle in a layer of bacon.
Then a generous layer of cranberry.
Top with the rest of the bacon.
Score the top of the second half of the brie and then cap off the pot with it, rind side up.
Put the lid on and bake the whole thing in a 180c/350f preheated oven for 20-30 minutes.
Serve with oatcakes or whichever savory cracker-like delivery device you prefer.