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Thanksgiving: Creamy Whipped Brie with Cranberry Salsa

Source of Recipe


Seattle Times






List of Ingredients



• -- Salsa --
  
• 2 cups fresh cranberries
  
• 3 medium green onions, finely chopped
  
• 1 small red jalapeno pepper, seeded and minced
  
• 1/4 cup plus 2 Tbsp sugar
  
• 1/4 tsp salt
  
• 3 Tbsp minced fresh cilantro
  
• 1-1/2 Tbsp peeled and freshly minced fresh gingerroot
  
• 1-1/2 Tbsp lemon juice
  
• *
  
• -- Whipped Brie --
  
• 3/4 lb. Brie cheese, at room temperature
  
• 8 ounces cream cheese, at room temperature
  
• 1/4 tsp black pepper
  
• 1 tsp freshly grated lemon zest
  
• *
  
• Crackers
  






Instructions



1. Prepare the salsa: Pulse the cranberries in a food processor until very finely chopped. Transfer to a bowl. Stir in the green onions, jalapeno pepper, sugar, salt, cilantro, ginger, and lemon juice. Cover and refrigerate at least 4 hours. Stir occasionally.
   
   
2. Prepare the Whipped Brie: Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper, and lemon zest. Process until very smooth. Transfer to a serving bowl. Cover and refrigerate. (This can be made 24 hours in advance.) Bring to room temperature one hour before serving.
   
   Serve whipped brie with the crackers and salsa on the side.
   
   Makes 8 to 10 servings.