Our friends at "Fauxmagerie Zengarry" kindly accepted that we share this recipe with you on our website. Give it a try! We know you will love it.
Here's a piece of advice from them: "It may sound complicated, but it really is simple; and the results are sinfully decadent. If you're feeling at all intimidated by the pastry decorating check out our step by step video guide on Youtube."
SPICED CRANBERRY SAUCE WITH ORANGES, PECANS, AND PORT
1 1/2 cups fresh cranberries
1 1/2 cups organic cane sugar
1 cup toasted pecan halves
1 10 ounce tin of mandarin oranges, drained
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/4 cup port
* You will have leftover Cranberry Sauce, but you can serve it for Christmas dinner with your Tofurky or on another holiday cheese plate to accompany your Zengarry Brie or Holiday Brie cashew cheese!
FOR THE BRIE EN CROÛTE
1 package of Zengarry Brie style cashew cheese
1 package of vegan puff pastry (I used Tenderflake; you will only use 1/2 of this)
Almond milk and olive oil for brushing
First, make your Spiced Cranberry Sauce and allow it to chill for at least an hour.
FOR THE CRANBERRY SAUCE
Combine all ingredients for the cranberry sauce (except port) in a medium saucepan over medium low heat. Cover and cook, stirring occasionally, until most of the cranberries have “burst" and released their juices, about 10 minutes.
Add port, stir completely and chill.
FOR THE BRIE EN CROÛTE
Preheat your oven to 375 degrees F.
Roll out your puff pastry on a floured surface until it's about 10 inches square. Trim your pastry to about the size and shape of a large dinner plate. Save the trimmings to decorate the top of your pastry.
Place about 1/2 cup of Spiced Cranberry Sauce with Oranges, Pecans and Port in the centre of your puff pastry circle.
Place your wheel of Zengarry Brie style nut cheese on top of the Cranberry sauce.
Brush the edges of the pastry circle with almond milk and fold up around the Brie to form a package. Pat the edges in place.
Flip your nut cheese/pastry package over and place it on a cookie sheet lined with parchment paper.
Decorate your pastry with pastry cut outs (small cookie cutters are handy for this), brushing each piece with almond milk before applying so that it sticks.
Brush your pastry all over with a little olive oil and cook for 20 minutes until golden brown.