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Ingredients

• ✓ brie
• cranberry
• walnut
• puff pastry
• egg
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Use a sharp paring knife to score the side of Brie all the way around, cutting directly on the equator through the rind. Wrap string or dental floss around brie on the scored cut. Loop one end of the string over the other to make a half knot. Pull the ends of the string in opposite directions to cut Brie in half.
3. 3 Lay Brie halves, cut-side up, on a flat work surface. Spread cranberries over one half and walnuts on the other, pressing down gently into cheese.
4. 4 Quickly put the 2 sides back together with cranberries on top of walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
5. 5 Roll out puff pastry on a floured surface to about 1/8-inch thickness. Place Brie in the center of pastry. Gently pull up edges to ensure there is enough dough to entirely wrap Brie. Trim off the corners if there is too much dough.
6. 6 Mix together egg and water in a small bowl. Brush egg wash over dough. Fold one edge of dough over Brie and then the opposite side. Fold over the remaining edges to completely encase Brie. Trim off excess dough as needed. Flip Brie over so the seam is at the bottom; gently press in the sides to snug dough against Brie. Brush the top and sides of wrapped Brie with egg wash.
7. 7 Cut out decorative pieces from remaining puff pastry and place on Brie. Lightly brush decorative pieces with egg wash. Place Brie in the freezer for 1 hour.
8. 8 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper. Place Brie on the prepared baking sheet and bake on the center rack in the preheated oven until it is browned and leaking cheese, 20 to 25 minutes. (Only rarely does Brie not leak through.)
9. 9 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ brie
• butter
• sweet onion
• white sugar
• all-purpose flour
• salt
• black pepper
• egg
• water
• chicken cutlet
• olive oil
• butter
• vermouth
• thyme
• arrowroot

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Melt 1/2 cup butter in a large skillet; cook and stir the onion in the butter until caramelized, about 10 minutes. Stir in the sugar and cook until the sugar completely melts, about 5 minutes. Remove from heat and set aside to cool completely.
3. 3 Mix together the flour, salt, and pepper in a shallow dish. Whisk together the egg and water in a small bowl. Dredge each chicken breast in the flour; shake off the excess flour and then dip the chicken in the egg and water mixture.
4. 4 Heat the olive oil in a large skillet over medium-high heat; cook the chicken in the hot oil until completely browned, 5 to 7 minutes per side.
5. 5 Place 2 of the chicken breast halves in the bottom of a baking dish. Top each with about half the brie and half the caramelized onions. Lie the remaining chicken breast halves atop the brie and onions.
6. 6 Bake the chicken in the preheated oven until the cheese is melted and the chicken is no longer pink in the center, about 10 minutes.
7. 7 While the chicken bakes, melt 2 tablespoons butter in a small skillet over medium heat. Allow the butter to brown slightly before adding the vermouth; bring to a simmer and allow to cook until the liquid reduces by about half. Season with the thyme, salt, and pepper. Stir the arrowroot into the mixture to thicken. Serve the sauce over the chicken.

By Lia Soscia

Ingredients

• ✓ brie
• pizza crust
• cranberry sauce
• chicken
• green onion
• almond
• mozzarella

Instructions

1. 1 Adjust oven rack to lowest position, and heat oven to 450 degrees. Place crust on a cookie sheet, and spread 1 cup of cranberry sauce over the crust. Toss remaining 1/2 cup with chicken. Top pizza with chicken, brie, green onions, almonds and mozzarella. Bake until the crust is crisp and cheese melts, 10 to 12 minutes. Cut into 6 slices and serve.

By USA WEEKEND columnist Pam Anderson