Since the holidays are coming up, I decided to share an appetizer that I invented at my sister Lorena's house during Christmas. I was helping her prepare for the Christmas dinner and Lorena asked me to place the brie and crackers in the serving dish. I set everything up and the brie looked so sad to me. It needed some sprucing up. I had seen the brie made with dulce de leche and pecans, so I was looking in the pantry for that. What I found was the cajeta (dulce de leche), salted roasted pistachoes, dried cranberries and pecans.
This appetizer is very easy to set up and it has an extremely wow factor for looks and taste. You chose how much you want to make, you can buy the round or just the triangular size. In a pretty serving dish place the brie and cover with the cajeta. For those of you that do not know, here is the downlow on cajeta. Cajeta is a caramel sauce made in Mexico out of goat's milk. In Argentina it is made with cow's milk and it is known as dulce de leche. You can make it with which ever you like. I have only made it with the Mexican version because that is what I have available. Now that I am living in Chicago I will probably have to make with the Argentinean version.
To continue with the recipe, cover your brie with the caramel sauce. Make sure it is enough to cover the entire brie. In a food processor, pulse the pecans and the pistachoes until they are roughly chopped. THe quantity is up to you. I start with 1/4 cup of eac. Now cover the brie with the dried cranberries and the chopped pecans and pistachoes. Drizzle with a little more cajeta on top and you are done. Use your favorite crackers. I recommend the round cocktail. Do not get saltines nor the flavored ones.
I will be making this for Thanksgiving and will upload the picture when I do. You will love it!
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