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- Hey, y'all. It's Jamie Deen.
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I'm back at my momma's house.
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Millions of people stressed out
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because it's Christmas season, holiday season.
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Whatever you call it, people tend to lose their minds.
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If you're going to a dinner party,
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if you're having a dinner party,
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this is a delicious little appetizer
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you can put together in two seconds.
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So, worry about all the thousands of other things.
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What folks are going to eat at your house
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This is a Brie. Who doesn't love good Brie?
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So we're gonna start with one small wheel of Brie,
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and I'm gonna cut this top off of here.
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You can either peel this or try to cut it really thin.
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I don't want this top part on here.
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So I'm gonna be careful,
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I don't want to lose too much of what I paid for,
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so I'm going to go really, really, really thin here
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And the reason why I'm doing this
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is because I need a little nest.
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I need a place where I can nestle in all my goodies
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that I'm gonna put on top of this.
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So in the center here, I'm gonna use my teaspoon measure.
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I'm just going to scrape out a little bit,
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form a little bitty pocket.
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Now I don't want to waste any of my Brie,
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so I'm gonna put this right here.
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I'm gonna put my Brie on top of that
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'cause I don't want to throw it away.
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- [Videographer] I was expecting it to go in your mouth.
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- Well, if I weren't having to talk, I might do that.
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So you see, I've got a little,
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just a little nestle spot right there.
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we're doing the Brie in this casserole here.
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If you're gonna transfer it to something prettier to cook
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bake it on a little piece of parchment paper,
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so you can slide it off of there
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and put it on your serving container.
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We're just gonna do it straight here in this bowl,
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'cause once this cools down,
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we'll be able to ring our crackers right around this
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and this is our baking and our service tray.
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So the inside or what I'm gonna put on top of this,
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Of course, 'tis the season.
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I've got- - That's a cranberry sauce.
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- Yeah, cranberry sauce
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and it looks like it's got whole berry in it.
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- [Videographer] It does.
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- And we've got some orange zest,
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holiday, holiday, check, check.
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I mean, it's not holidays without nutmeg.
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I've got some brown sugar.
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And now in my carving tool,
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which is a teaspoon measure,
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we're gonna add one teaspoon of vanilla.
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Now I'm gonna mix this up.
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Always a bunch of mixers around mamma's house.
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Brown, sugar, nutmeg, cranberry sauce, orange zest.
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Did I say nutmeg already?
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- [Videographer] And vanilla.
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Mmm. I'll tell you, this is a little bonus tip for you.
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If y'all like cranberries as much as I do,
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around the holiday season
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There's a million different cranberries.
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My mom does one with Mandarin oranges that is really good,
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but what's really super simple
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is buy a can of whole berry cranberry and a can of jelly
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and then you mix those two together
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and it makes a nice little cranberry sauce for everybody.
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So, here we go. See how simple that is.
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Just smell it. (inhaling)
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Mmm, I'm gonna pour it right on top of this
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and we'll have a little bit that's gonna live in that hole
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and the rest of this is gonna spread over.
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Now, this is going into an oven at 450 degrees.
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Now the cooking times on this is gonna vary.
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- [Videographer] Don't forget your nuts.
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- [Jamie] Oh yeah, nuts.
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Of course, we're gonna go with pecans
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being here in the South,
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any kind of nut that you like you can use,
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but we're doing pecans.
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That is going to be so delicious when we cook it up.
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So, when you cook this, keep your eyes on it.
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It's just before the whole thing flattens out
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because we only want it soft
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we don't want it cooked all the way through.
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And the worst thing is if it does flop
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and you cook it all the way through, just get a spoon.
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This is really good. We're gonna go in at 450.
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I'm gonna start this from maybe seven or eight minutes.
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I'm really going to keep my eyes on it.
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I don't wanna lose this
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'cause it is too good to throw away.
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This is hot. Y'all be careful.
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Now look, I'm gonna be honest with you.
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If we can't be honest with each other,
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really, what do we have?
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I'm doing three different recipes today.
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And this was in the oven one minute too long,
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but we almost had to eat it with pork rinds.
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So, the fact that it's one minute over cooked,
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it's not as bad as us trying to eat it with pork rinds.
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See how some of my nuts turned a little brown on top.
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And I told y'all you gotta watch this
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and I didn't watch it myself, but it's not gone.
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What I would do right here
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is get you a spatula,
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try to get this thing up and put it on a clean tray.
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But I'm not gonna do any of that
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because what I wanna do is eat it.
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Now, let me find a fork or a spoon.
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- [Videographer] You know, what you could do, Jamie?
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You could also toast those nuts beforehand
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and then just throw them on the top after.
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- Well, mom has a convection oven here
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and that's a professional cooking oven.
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So, her temperatures are always higher
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than what you might have in your regular oven at the house
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and that was my fault.
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But like I said, I was doing a couple of different things.
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It is by no means burned,
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but I would not be comfortable selling it
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because there's some of these nuts on here
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But you see how I still have.
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My Brie is still standing up here.
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You do not want it to fall down.
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'Cause I know the center is super gooey and delicious
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So, this is our cranberry Brie pecan spread.
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Mmm, now thankfully mom did have some crackers,
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we don't have to eat this with pork rinds.
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We were this close to eating it with pork rinds.
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Let's see how it tastes.
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Mmm, mmm! That was so good.
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The cranberry and the zest of the orange, perfect together.
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Pecan gives it a little bit of body.
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I really do love baked Bries.
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This is a good one, y'all.
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Just be sure to keep your eyes on it.
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You don't wanna be picking burnt nuts off your Brie
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before your company gets there.
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Happy holidays y'all!
