These one-bite Haskapa Chutney and Curried Pecans Brie Cups are your answer to fast and delicious holiday entertaining.
Tis' the season friends! Although, the wonderfully mild weather we've been experiencing would have one believing otherwise. Still, it won't stop the onslaught of holiday brunches, lunches, parties and blow-outs headed our way.
No get-together is complete without appetizers (and good wine). These creamy, cheesy, spicy Haskapa Chutney and Curried Pecans Brie Cups are ready in fifteen minutes, but will delight your guests for much longer.
I LOVE to entertain! Bringing people together to eat, chat and laugh puts me on a ridiculous high. If I wasn't so darn shy, I would do it way more often. Like, every night!
I would have a kick-ass DJ on standby, ready to spin a playlist that would rival the likes of Spotify and iTunes. With the touch of a speed dial, my Cirque du Soleil peeps would pop in to play the part of human chandeliers, twirling and undulating from my twelve-foot ceiling, ensuring no glass was void of a liquid. The indoor pool would be heated and lit for those wanting to get a little wet and wild with my pet dolphins. I would twist Bey and Jay's arms for an impromptu performance and later Adele would wrap the night up in her sexy, warm vocals.
Oh, and the food...catered by the best, of course. For dessert? The gorgeously, talented Christophe Adam. Then I'd wake up...
HA! I like a big-to-do every so often, but keeping it simple when it comes to entertaining is my modus operandi. And let's be honest...the only thing hanging from my eight-foot ceiling is a light fixture that isn't nearly as interesting as anything I've seen at a cirque du soliel performance.
Back to reality... With all the baking, shopping, office parties and family functions lined up for the season, there is barely enough time left for much else. As much as I enjoy creating meals and treats from scratch, entertaining should be just that... ENTERTAINING!
Quick and easy recipes like these Haskapa Chutney and Curried Pecans Brie Cups help to lessen the stresses of holiday entertaining. By making the pecans ahead of time, these little cups of flavour explosions come together in about fifteen minutes. Perfect for those impromptu gatherings. And it all starts with a jar, or two, of Haskapa Chutney.
The label makes reference to it pairing well with curries, which led to the addition of curried pecans to a traditional baked brie. Not only do they lend a great flavour complement to the chutney, the crunchy texture is perfect with the rich creamy brie. Serve in a crunchy, savoury store-bought pastry and you've just cut your clean-up down by like a thousand percent. 😉
The chutney, as well as the jam and juice I received, were made using haspak berries that are grown in Nova Scotia by a Canadian company called haskapa. The haskap berry looks like an elongated version of the standard blueberry. It is about an inch in length, with a dark blue colour and deep, red flesh. The taste is likened to a combination of raspberry, blueberry with a hint of elderberry. They are high in antioxidants, fibre and vitamins and have been used to reduce blood pressure and relieve gastrointestinal disorders. source
In addition to the chutney, the haskapa line of products includes jam, juice, relish, maple syrup, frozen and dried haskap berries, alchohol and cosmetics. All make perfect gifts for the holiday and are available for purchase in the haskapa online store!
[Disclosure: I was compensated both monetarily and with products for this post. As always, opinions expressed and content are my own. Thank you for supporting the brands that support I Sugar Coat It possible.]
Ingredients
Curried Pecans:
- 360 grams pecan halves 3 cups
- 1 egg white
- 15 grams Haskap juice 1 tablespoon
- 12 grams muscavado sugar 1 tablespoon
- 4 grams orange or lemon rind 2 teaspoon, finely grated
- 2 grams sea salt 1 teaspoon
- 2.5 grams curry powder 1 teaspoon
Baked Brie:
- 1 Brie round
- 150 grams Haskapa Chutney ¾ cup
Assembly:
- mini pastry cups or wafer crackers
- fresh basil leaves
- pomegranate arils optional
Instructions
Curried Pecans:
- Preheat the oven to 300ºF
- In a medium bowl, whisk together the egg white with juice.
- Toss the pecans in the mixture until well covered.
- In a bowl with a lid, combine sugar, rind, salt and curry powder.
- Scoop the pecans from the egg mixture, using a slotted spoon and add the pecans to the bowl with the curry mixture.
- Cover the bowl and shake to coat the the pecans with the spices.
- Spread onto a large parchment-lined baking sheet and bake for 15-20 minutes, stirring half way through baking.
- Turn oven off and crack the door slightly to allow to nuts crisp until cool.
- Mix a handful of nuts with chutney and set aside (serve the remaining nuts as snacks).
To make the Brie:
- Preheat the oven to 350ºF.
- Cut the rind away from the top of the Brie and place in a Brie baker, cut side up.
- Place the baker on a baking sheet and bake on the middle rack for 10 minutes, uncovered.
- Remove from oven and cover to keep warm.
Assembly:
- Top baked brie with chutney/pecan mix while still hot. Cover and and allow to sit for 5-10 minutes.
- Scoop into mini pastry cups, or onto crackers and top with fresh basil.
- Enjoy while still warm.
Deb|EastofEdenCooking says
Indeed, the month of December just flies by! I try to keep it simple, events, cooking, shopping. Great Brie cups, I imagine they disappear very quickly!
I Sugar Coat It! says
Simple is definitely key. Happiest of holidays to you, Deb!