Baked Brie with Cranberry Chutney

1 2.2-pound wheel of Brie, rind left on Small branches of long-needled pine, optional
Cranberry Chutney (recipe follows)
1 baguette, heated and cut into  -inch slices

Cooking Instructions
1.  Place a sheet of aluminum foil or parchment paper on a rimless baking sheet.  Place the Brie in the center.  Spread the cranberry chutney over the top of the cheese.  Refrigerate for 30 minutes before baking.  The Brie can be prepared 2 to 3 hours in advance.  Keep covered and refrigerated.

2.  When ready to bake, preheat the oven to 350 F.

3.  Place the Brie on the center shelf of the oven and bake until heated through, about 8 to 10 minutes.  Watch carefully.

4.  Remove the Brie from oven.  If desired, arrange small branches of long-needled pine on the serving tray.  Lift the Brie on the foil or paper to the serving tray and trim away the excess foil or paper.  Serve with a basket of the warm sliced French bread.

Cranberry Chutney

½ cup cider vinegar                         
2 lemons, rind grated, fruit cut into sections
2 ¼ cups firmly packed brown sugar
2 navel oranges, rind grated, fruit cut into sections
¾ teaspoon curry powder
1 apple, peeled and chopped coarse
½ teaspoon ground ginger
6 cups cranberries
¼ teaspoon ground cloves
½ cup golden raisins
¼ teaspoon allspice
½ cup chopped diced dried apricots
½ teaspoon cinnamon 
½ cup chopped walnuts  

Cooking Instructions
1.  In large saucepan, combine vinegar, sugar, spices, and 1 ½ cups water.  Bring liquid to a boil, stirring until sugar dissolves.  Add rinds, lemons, oranges, and apples and simmer, stirring occasionally for 10 minutes. 

2.  Add 3 cups of the cranberries, the raisins, and the apricots and simmer 40 minutes. 

3.  Stir in 2 cups of the cranberries and simmer 10 minutes.

4.  Stir in remaining 1 cup of cranberries and the walnuts.  Simmer 15 minutes.  Cool chutney, and store in Mason jars in the refrigerator.  This chutney can also be canned.

Bonnie's Notes: This is also delicious on apple and pear wedges.  Toss the fruit in lemon juice to prevent discoloring before serving.  You can substitute another chutney topping, as well.  Brush the cheese with 1 tablespoon melted unsalted butter mixed with ½ teaspoon curry powder.  Spread 8 ounces store-bought mango chutney over the top of the Brie and sprinkle with ¼ cup slivered almonds.  Bake as directed above.

Butternut Squash Ravioli Soup with Glazed Walnut Garnish

1 butternut squash 
1 tablespoon butter
1 teaspoon brown sugar      
¼ teaspoon salt                                 
1 teaspoon ground ginger
  wonton wrappers
1 tablespoon sherry
1 cup of chopped walnuts (toasted with 1 tablespoon or more butter and brown sugar)
hot chicken broth-your favorite recipe or good quality canned
freshly grated Parmesan cheese

Cooking Instructions
1.  Preheat the oven to 375 F.  Wash, dry and grease your squash and bake in oven, piercing halfway through, until completely tender, 1 to 1 ½ hours.  Cool.  Cut in halves; remove the seeds.  Scrape out the squash and mash.  To one cup of the squash add the butter, brown sugar, salt, ginger and sherry and ½ of the walnuts.

2.  Take two squares of the wontons and place a small mound of the squash in the middle of one.  Wet the edges with a beaten egg and place the other square on top, sealing the edges.  Make three of these for each bowl of soup.  Place ravioli in rapidly boiling salted water for a brief minute.  Remove and place three ravioli in each soup bowl.  When ready to serve, cover with hot broth, sprinkle with cheese.  Garnish with toasted, sugared walnuts.

You can buy beautiful butternut squash (for three more weeks!) at the Downtown Farmer's Market, every Saturday from 7:00 a.m. until noon.  Don't miss the chance to get the best and most fresh food that Iowa has to offer! from unlimited recipes.