If you can make a grilled cheese sand­wich, you can make these! Gor­geous and fes­tively deca­dent, they’re per­fect just as they are, for brunch or lunch—or make them more hearty with the ad­di­tion of tis­sue-thin slices of pro­sciutto or leftover tur­key. This recipe makes enough spicy cran­berry sauce to of­fer more at the ta­ble.

½ cup (125 mL) fresh or frozen whole cran­ber­ries 2 tbsp (30 mL) white or rosé wine

Pinch fine sea salt

½ cup (125 mL) tinned cran­berry sauce

2 tsp (10 mL) sriracha, sam­bal oelek or other hot Asian-style chili sauce

1 box (about 900 g) panettone

(brands vary by a few grams)

8 oz (250 mL) brie, about 1 small round, bloomy rind on

About 3 tbsp (45 mL) but­ter

1 Into a small saucepan over medium-low heat, add the fresh or frozen cran­ber­ries, wine and a pinch of salt. Sim­mer, cov­ered, for about 3 min­utes or un­til berries are slightly soft­ened.

2 Turn off heat, add the cran­berry sauce and hot sauce, and stir to blend. Set aside.

3 Peel pa­per from panettone. Cut the whole loaf in half, ver­ti­cally, down the mid­dle. Lay the cut panettone halves cut- or flat-side down and trim off the dark, rounded top. Then con­tinue to cut into six 1-inch (2.5-mL) slices on each side. You will end up with 12 half-moon slices.

4 Cut brie into ⅛ inch (3 mm) slices (cold brie slices more eas­ily). Add 2 slices each to six of the panettone slices. Don’t lay brie all the way to the edges of the bread, as it will melt and ooze out.

5 Add some but­ter to a skil­let over medium head, just enough to cover the sur­face of the pan or grid­dle. Trans­fer the cheese-topped slices of panettone to skil­let. Add a dol­lop of cran­berry sauce to the brie-cov­ered bread in the skil­let, about 1 or 2 tsp (5 to 10 mL) each; spread it out a bit. Top with the sec­ond slice of panettone.

6 Keep a close eye on the heat and on the colour of the bot­tom of the panettone; the sug­ars in the bread can burn quickly. Once golden, about 3 min­utes, flip. If all the but­ter has been ab­sorbed, add a lit­tle more to fry the sec­ond side nicely. Fry un­til sec­ond side is golden, an­other 3 min­utes or so. Serve im­me­di­ately with ex­tra cran­berry sauce for dip­ping!

Makes 6 sand­wiches and 1 cup (250 mL) cran­berry sauce


De Chan­ceny Cré­mant de Loire Rosé Brut LCBO 211466, $19.30

Muskoka Lakes White Cran­berry Wine LCBO 621938, $18.95

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