slow cooking expert and mom to three
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A Year of Slow Cooking

Saturday, January 12, 2008

Brie With Pecans and Cranberries Slow Cooker Recipe

Day 12.

Mmmmmm, brie. My favorite Friday-night plans involve putting the kids to bed early and curling up with a yummy snack, a glass of wine and DVRed The Office reruns.

This slow-cooked brie definitely counts as a yummy snack.

If only the kids would stay in bed rather than pop up every few minutes and force me to hide my snack under a couch cushion.

The Ingredients:

--brie (a round would fit in the crock much better than the triangle. I realized that a bit too late.)
-- 1/3 cup candied pecans
-- 1/4 cup dried cranberries

The Directions:

I used my little 1.5 quart slow cooker. If you don't have one, you can insert a corning ware or other high-heat resistant dish into your large stoneware. It will take longer to heat through and melt, but will work just fine.


--Place brie in bottom of stoneware (or in my case with the triangle, squish to fit)
--chop up candied pecans and cranberries
--dump on top of brie
--cover and cook on low for 4 hours or high for 2.



Serve with sliced apples and/or your favorite crackers.


seriously good. We need to get invited to something so I can bring this along.

other yummy stuff you should totally make:

Baked Brie
Brie with Apricot Topping
Roasted Garlic
Chocolate Fondue with Marshmallow Fluff
Edamame Dip

18 comments:

Anonymous said...

wow. I want to try this. And if you smear it on apples, it could be considered health-food, right?

Crockpot Lady said...

I would think so!
-steph

dabrah said...

It sounds absolutely wonderful. Maybe I can do this with one of the slices of brie that I've just ripened and frozen. Mmm... don't know where to get candied pecans from, would plain ones do? That would make it even more of a health-food, wouldn't it?

Canwemakeit? said...

At first I thought "what the heck?" Then I looked down a few posts and want to whip out the old crockpot and make some of your yummy looking recipes. Keep up the good work!

Crockpot Lady said...

Hi canwemakeit (very cute name)!

dabrah, you can most certainly make it with regular pecans. If you opt for candied, melting a tad of butter with a bit of brown ugar to mix with the chopped pecans would candyify them perfectly.
xox
steph

andy said...

Here is the invitation. Bring us brie. Blog looks great. :-)

Jennifer P. said...

I have made this little ditty before-- but all wrapped up in puff pastry dough. It is super yummy, but I don't think I'd have to hide it from my kids--somehow I don't think they'd be dying to get their hands on my french cheese with nuts and cranberries :)!

Can't wait to try this one!Thanks for sharing!

jilly said...

Oh I wish I would have read this Saturday instead of today! Now I need an excuse to make this. . .and I have everything in my fridge!!! NUM, thanks!

*I think this would work perfectly in the smallest bowl!

Stacy said...

Oh that looks yummy, I may have to make that one soon. :)

Dallasred said...

I am living in MX without an oven, but with my trusty crockpot. I also have Celiac Disease. Having no oven and a craving for cornbread(Grew up in the South), I decided to make it in the crockpot. This is before I discovered your blog. It came out perfectly. I also made a fresh blackberry crisp (with quinoa flakes in place of oatmeal). It too was great. I have a large oval pot and doubled the recipe.
I roast my chicken in the Crockpot and stuff garlic, oranges, lemons, and whatever else I have inside. Thanks for your great blog.

Crockpot Lady said...

Dallasred, you are so very welcome! I'm glad to be somewhat helpful.
xoxox
steph

zippiknits said...

Your blog is a great inspiration to me. I keep flogging the cook, a retured DH, to make some of these delicious things. He forgets, I flog... Someday soon I hope he will gather it all, including his wits, and go for it.

kandikane2 said...

I don't know if this is a stupid question or not. I made this a couple days ago and the hard ends of the cheese didn't melt, so I was wondering if I am supposed to cut part of the cheese off before I melt it? It was very good other than the slight weirdness of the hard cheese pieces.
-Sunnie

Crockpot Lady said...

Hi Sunnie,

when I made it (a few times now, it's one of our favorites!) the outer rind of the brie doesn't fully melt, either. I like it like that, but I can see how some may not. You absolutely can try to peel the rind off if you prefer it that way.

xoxo
steph

Crockpot Lady said...

Hi Sunnie! I JUST tonight made a round brie dish (brie with apricots and brown sugar) and you are right.
If you buy the packaged round brie, it has a VERY thick and hard rind. I've not come across that before, because I've always used the fresh brie from Trader Joe's. I would definitely (from now on!) cut the very top part of the rind off before adding the topping to the crockpot.
The rind from the Trader Joe's brie is nowhere near as thick and softens enough to eat.

I'm sorry to have led you astray!
xox
steph

tgillock said...

Oh wow!! I just found your blog and I am in love with you. hehehe. Kidding. I LOVE Brie and this sounds so flipping good!!!! I will be reading this from now on, since the year is almost out.

kandikane2 said...

Thanks Stephanie! I am looking forward to trying this recipe again and also the new one with apricots and brown sugar! I wish we had a Trader Joe's near where I live, but the closest one is about an hour away. Alas, I will have to continue trimming the rind. Thanks again for your help!

-Sunnie

h2e said...

This was a major hit at the office Christmas lunch!! FOUR people asked for the recipe!

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