8 to 10 servings
Salsa:
2 cups fresh cranberries
3 medium green onions, finely chopped
1 small red jalapeno pepper, seeded and minced
¼ cup plus 2 tablespoons sugar
¼ teaspoon salt
3 tablespoons minced fresh cilantro
1 ½ tablespoons lemon juice
1 ½ tablespoons peeled and finely minced fresh gingerroot
Whipped brie:
¾ pound brie cheese, room temperature
8 ounces cream cheese, room temperature
¼ teaspoon black pepper
1 teaspoon finely grated lemon zest
Crackers
1. To prepare the salsa: Pulse the cranberries in a food processor until very finely chopped. Transfer to a bowl.
2. Stir in the green onions, jalapeno, sugar, salt, cilantro, lemon juice and ginger. Cover and refrigerate at least 4 hours. Stir occasionally.
3. To prepare the whipped brie: Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper and lemon zest. Process until very smooth. Transfer to a serving bowl. Cover and refrigerate. (This can be made 24 hours in advance.) Bring to room temperature 1 hour before serving. Serve with crackers and the salsa on the side.
Salsa recipe from Merrilee Wong.
© 2002, The Seattle Times.
Distributed by Knight Ridder/Tribune Information Services.
