used many different ways (wonton wrappers?), as could the dipping sauce. Plus, all my favorite stuff is in this recipe.
Dried Cranberry, Pecan and Brie Spring Rolls with St. Andre Dipping Sauce
Serves 4 as an appetizer
Cranberry Pecan Chutney Filling
2 Tblsp peeled, chopped ginger
1 peeled, chopped shallot
3 cups orange juice
1 Tblsp curry
1 Tblsp turmeric
1 cup sliced frozen cranberries
1/4 cup honey
3 limes, juiced
2 cups dried cranberries
1 cup toasted chopped pecans
In a medium saucepan over medium heat, cook ginger, shallots, orange juice, curry, turmeric and frozen cranberries until the liquid is reduced by half. Stir in honey and lime juice. Put mixture into a blender and blend until smooth. Return mixture to the pot and add dried cranberries and pecans. Cook on low until dried cranberries are soft. Cool before rolling into the spring rolls.
Spring Roll Preparation
16 spring roll wrappers
16 teaspoons cranberry chutney
1/4 pound brie cheese
2 egg whites
Follow instruction on package of wrappers on how to roll. Put a teaspoon of chutney and a teaspoon of brie into each wrapper; roll it and seal with egg whites. Fry the filled wrappers in canola oil unitl lightly browned. Serve with dippping sauce.
St. Andre Dipping Sauce
3 cups heavy cream
1/4 cup honey
1 teaspoon cimmamon
1 tablespoon maple syrup
1/2 pound St. Andre Cheese
In medium saucepan, heat heavy cream, honey, cinnamon and maple syrup to a simmer. Put in blender, add cheese and blend until smooth (start on low so as not to get burned). Serve hot.
Dried Cranberry, Pecan and Brie Spring Rolls with St. Andre Dipping Sauce
Serves 4 as an appetizer
Cranberry Pecan Chutney Filling
2 Tblsp peeled, chopped ginger
1 peeled, chopped shallot
3 cups orange juice
1 Tblsp curry
1 Tblsp turmeric
1 cup sliced frozen cranberries
1/4 cup honey
3 limes, juiced
2 cups dried cranberries
1 cup toasted chopped pecans
In a medium saucepan over medium heat, cook ginger, shallots, orange juice, curry, turmeric and frozen cranberries until the liquid is reduced by half. Stir in honey and lime juice. Put mixture into a blender and blend until smooth. Return mixture to the pot and add dried cranberries and pecans. Cook on low until dried cranberries are soft. Cool before rolling into the spring rolls.
Spring Roll Preparation
16 spring roll wrappers
16 teaspoons cranberry chutney
1/4 pound brie cheese
2 egg whites
Follow instruction on package of wrappers on how to roll. Put a teaspoon of chutney and a teaspoon of brie into each wrapper; roll it and seal with egg whites. Fry the filled wrappers in canola oil unitl lightly browned. Serve with dippping sauce.
St. Andre Dipping Sauce
3 cups heavy cream
1/4 cup honey
1 teaspoon cimmamon
1 tablespoon maple syrup
1/2 pound St. Andre Cheese
In medium saucepan, heat heavy cream, honey, cinnamon and maple syrup to a simmer. Put in blender, add cheese and blend until smooth (start on low so as not to get burned). Serve hot.