Best 12 Spiked Autumn Salad Baked Brie Recipes

SPIKED AUTUMN SALAD BAKED BRIE RECIPE

Steps:

• BRIE: Preheat oven to 425°F. To work with frozen kataifi, loosen or break the strands apart, keeping unworked portions moist under a damp towel. Wrap loose clumps around the entire cheese or make a crown to perch on top. Messy is beautiful and less is more-use too much and it won't crisp properly. Before baking, brush the kataifi liberally with melted butter. Place the pastry-topped cheese on a sheet pan lined with buttered parchment and bake until the kataifi is crisp and golden brown-10 to 20 minutes depending on the size of the cheese. SALAD: In a saucepan, combine water, sugar, lime juice, cloves and cardamom seeds. Bring to a boil, add rum, reduce heat and simmer 5 minutes. Strain out spices and add dried apricots and dried cranberries,. Refrigerate overnight. 1 hour before serving, toss in apples, pears and pomegranate seeds. Refrigerate 1 hour. Surround baked Brie with salad. Garnish with cilantro. Serve immediately.

AUTUMN SALAD WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Toss butternut squash with olive oil, salt, and pepper. Spread out on the prepared baking sheet.
• Roast in the preheated oven until browned on the edges, stirring halfway through, 20 to 30 minutes. Let cool to room temperature.
• Meanwhile, prepare pumpkin seeds. Heat oil in a small frying pan over medium heat. Add pumpkin seeds, salt, paprika, and cumin. Cook, stirring often, until fragrant, 2 to 3 minutes. Add maple syrup, stir to coat, and remove from heat.
• Combine balsamic vinegar, olive oil, maple syrup, brown sugar, garlic, salt, and pepper in a glass jar with a screw-top lid. Tighten lid and shake vigorously to emulsify dressing.
• Layer mixed greens, persimmons, cooled butternut squash, feta, pomegranate seeds, and pumpkin seeds on a large platter. Drizzle 1 to 2 tablespoons of vinaigrette over salad and serve remainder alongside.

BRIE AND MANDARIN SALAD

Steps:

• In a small saucepan, whisk together the champagne, orange juice and mustards. Bring to a boil for approximately 5 minutes, or until the mixture is reduced. Taste and add more mustard to suit your taste. Remove from heat and set aside to cool.
• In a large bowl, toss together the salad greens, mandarin oranges, Brie and macadamias. Drizzle dressing on top and serve.

JAMAICAN SPIKED CHICKEN AND RICE

Steps:

• In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Heat the oil and melt the butter in a skillet over medium-high heat. Place chicken in skillet, and cook 6 to 8 minutes per side, or until juices run clear.
• Pour rum over chicken. With a long match, carefully light the rum on fire. When flames subside, mix the mushrooms, bouillon granules, garlic powder, pepper, and coconut milk into the skillet. Reduce heat to low, and simmer 10 minutes, until heated through.
• Serve chicken and mushroom mixture over cooked rice. Top with banana slices.

CRESCENT WRAPPED BAKED BRIE WITH JAM RECIPE

Steps:

• 1. Preheat oven to 350. Start with chilled brie and use a serrated knife to trip the top rind of cheese. 2. Grease cookie sheet and roll crescent rolls flat 3. Generously spread the preserves on the dough. Place cheese on center of dough. 4. Fold dough over the top of the brie and tightly pinch the dough closed, cutting off excess dough. If desired, create shapes with excess dough using a cookie cutter and place on top. 5. Brush a little beaten egg on top to help seal and turn it a toasty golden brown. 6. Bake at 350 for 25-30 minutes 7. Cool 10 minutes before serving. Serve with crackers or apple slices.

BAKED BRIE RECIPE

Steps:

• Take brie and place in dish, you may slice it in half if you like. Cover the round with anything from the list of topping ingredients. Bake at 350°F for 7 to 10 minutes. Serve with French bread and fruit.

BAKED BRIE WITH PEAR, CRANBERRY & WALNUT CONSERVE RECIPE - (4.7/5)

Steps:

• To make the conserve: 1. Heat the butter in a heavy pan over medium heat until it begins to foam 2. Add the pears and cook stirring for 2 - 3 minutes, until the pear is tender 3. Stir in the brown sugar, dried cranberries, walnuts and spices 4. Continue cooking for 10 minutes, then set aside and cool to room temperature To make the brie: 1. Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds 2. On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds 3. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10 rounds 4. On cleaned work surface arrange 1 large pastry round and brush top with some egg. Center 1 cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing edges of dough together gently but firmly to seal. Brush round with some remaining egg and chill on a baking sheet. Make more wrapped Brie with remaining pastry and cheese rounds in same manner. Chill each wrapped Brie, uncovered, at least 30 minutes 5. Preheat oven to 425 F. and lightly grease a baking sheet. 6. Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden. 7. Cool Brie on baking sheet on a rack about 10 minutes before serving. Serve warm * Chef Phil likes to serve the brie on a bed of frisèe with a spoonful of the conserve. The bitter frisèe provides a nice contrast of flavors with the creamy and buttery brie. The conserve can be made ahead, cooled and refrigerated up to a week. Allow to come to room temperature before serving.

HALF-BAKED TACO SALAD

Steps:

• Combine chili powder, cumin, black pepper, garlic powder, sea salt, paprika, onion powder, cayenne pepper, and oregano together in a bowl.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil or parchment paper.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Mix spice mixture into ground beef until evenly coated; add water. Simmer beef until liquid is evaporated, 10 to 15 minutes. Add kidney beans and simmer until beans are heated through, about 10 minutes.
• Cut each tomato in half down the middle. Slice 1 of each half into thin, round cross sections. Chop the remaining halves.
• Spread romaine lettuce onto the prepared baking sheet; top with green bell peppers and tomato slices. Sprinkle Parmesan cheese over tomato layer.
• Bake in the preheated oven until edges of romaine lettuce are crisp but not burned, 10 to 20 minutes.
• Top salad with taco meat mixture, Cheddar cheese, chopped tomato, and salsa. Transfer salad to a serving plate using a spatula.

HONEY-BAKED BRIE WITH STRAWBERRY SALSA RECIPE - (4/5)

Steps:

• In bowl, toss together strawberries, vinegar, sugar and pepper; let stand for 10 minutes. Stir in basil. Meanwhile, cut or shave top rind off brie cheese; place brie in parchment paper-lined 8-inch square baking dish. Drizzle with honey. Bake in 350°F (180°C) oven until softened, 10 to 15 minutes. Using two spatulas, transfer to platter; drizzle with any honey mixture left in pan. Serve with strawberry salsa mixture. Serve with firm, sturdy crackers, such as melba toast, grain and seed crisps, or breadsticks; toasted baguette slices; thinly sliced cured ham, such as prosciutto; whole roasted natural or blanched almonds; dried apricots.

WHIPPED BRIE SALAD WITH DATES & CANDIED WALNUTS

Steps:

• Heat oven to 190C/170C fan/gas 5. To make the candied walnuts, shake the walnut halves in 2 tbsp water, then toss in the sugar. Scatter over a baking sheet and bake in the oven for 6-8 mins until golden brown. Remove from the oven and allow to cool.
• Carefully peel the rind off the brie and discard. Put the gooey inside in a medium-sized bowl. Using a spoon or small whisk, whip the brie until pale and spoonable. To make the dressing, whisk the oil and vinegar together, then season.
• In a large bowl, combine the walnuts, dates and rocket, then mix with some of the dressing. Place a spoonful of whipped brie in the middle of each serving plate and arrange the salad around it. Scatter over the croutons, drizzle with a little extra dressing and serve.

APPLE-BRIE SPINACH SALAD

Steps:

• Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 in. from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender. , In a large salad bowl, combine the spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients; bring to a boil. Pour over salad; toss to coat.

BAKED BRIE

Steps:

• preheat oven to 375.
• place brie in center of small baking dish and bake for 15 minutes. If using a bigger size, baking times will be longer. You want the brie to be soft to the touch and still maintain its shape, no oozed cheese.
• remove cheese and place desired amount of jam over wedge. (I used half a jar and it was perfect for the wedge size).
• place back in oven and bake an additional 5-10 minutes or until you notice the jam is soft and glaze-like.
• remove and using a spoon, make sure to spread jam over cheese until it is all covered.
• Top with slivered honey roasted almonds and a couple turns of fresh cracked pepper and serve immediately with an assortment of crackers, toated sliced baguette, and sliced crisp apples or pears. Serve also with a white wine (i.e. pinot grigio to complement the flavors).