{"id":7002,"date":"2024-04-26T12:15:22","date_gmt":"2024-04-26T12:15:22","guid":{"rendered":"https:\/\/homekitchennotes.com\/foodiecrush\/2024\/04\/26\/baked-brie-bites-with-jezebel-sauce\/"},"modified":"2024-07-30T08:30:53","modified_gmt":"2024-07-30T08:30:53","slug":"baked-brie-bites-with-jezebel-sauce-2","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/baked-brie-bites-with-jezebel-sauce-2\/","title":{"rendered":"Baked Brie Bites With Jezebel Sauce"},"content":{"rendered":"

 <\/p>\n

Chutney-like Jezebel sauce is often made with pineapple and gets a kick from mustard powder. Tonidandel\u2019s version combines cooked orange rind with lemon, sugar, and prepared coarse mustard for a tangy-sweet counterpoint to every rich bite of pastry\u2014seriously, you\u2019ll want to bookmark this sauce to return to in November for a cranberry sauce alternative to serve at your Thanksgiving table. Best of all, using store-bought pastry dough means minimal prep elsewhere, making these puff pastry bites a showstopping entertaining power move that are actually easy to make.<\/p>\n

\n

Ingredients<\/h2>\n

Makes 12<\/p>\n

\n

1<\/p>\n

small orange, halved through stem end, sliced crosswise into half-moons<\/div>\n
Zest and juice of \u00bd lemon<\/div>\n

\u2153<\/p>\n

cup (67 g) granulated sugar<\/div>\n

2<\/p>\n

tsp. coarse-ground mustard<\/div>\n

1<\/p>\n

17.3-oz. package frozen puff pastry, thawed<\/div>\n

1<\/p>\n

large egg, beaten to blend<\/div>\n

5<\/p>\n

oz. Brie, cut into 1\u00bdx1x\u00bc” pieces<\/div>\n

2<\/p>\n

Tbsp. finely chopped chives<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Bring 1 small orange, halved through stem end, sliced crosswise into half-moons<\/strong>, zest and juice of \u00bd lemon<\/strong>, \u2153 cup (67 g) granulated sugar<\/strong>, and 1\u00bd cups water to a simmer in a small saucepan over low heat. Cook until orange peel is softened, about 1 hour. Let cool.<\/p>\n

    Step 2<\/h4>\n

    Transfer orange mixture to a small food processor or blender and process or blend until smooth. Transfer to a small bowl; stir in 2 tsp. coarse-ground mustard<\/strong>. Set sauce aside.<\/p>\n

    Step 3<\/h4>\n

    Place a rack in middle of oven and preheat to 375\u00b0. Unfold 1 sheet of frozen puff pastry, thawed<\/strong>; cut into twelve 3×2″ rectangles. Repeat with remaining 1 sheet of frozen puff pastry, thawed<\/strong> (you should have 24 rectangles total). Discard dough scraps.<\/p>\n

    Step 4<\/h4>\n

    Arrange 12 pastry rectangles on a parchment-lined baking sheet, spacing 1″ apart. Brush edges with 1 large egg, beaten to blend<\/strong>, and place a piece of 5 oz. Brie, cut into 1\u00bdx1x\u00bc” pieces<\/strong>, in the center of each rectangle. Top with remaining pastry rectangles and press edges together to seal, stretching top layer of pastry so edges match up if needed. Crimp edges with a fork, then chill Brie bites in freezer 20 minutes.<\/p>\n

    Step 5<\/h4>\n

    Remove Brie bites from freezer; brush tops and edges of pastries with more egg. Cut two \u00bc”-long vents to make a cross in the top of each pastry, making sure to cut all the way through top layer of dough so vent doesn\u2019t seal back up while baking. (Vents will allow steam to escape and prevent cheese from oozing out the sides.) Bake Brie bites, rotating baking sheet front to back halfway through, until pastry is golden brown and puffed, 16\u201320 minutes. Let cool slightly.<\/p>\n

    Step 6<\/h4>\n

    Arrange warm Brie bits on a platter and top each with 1 tsp. reserved sauce, then sprinkle with 2 Tbsp. finely chopped chives<\/strong>.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Chutney-like Jezebel sauce is often made with pineapple and gets a kick from mustard powder. Tonidandel\u2019s version combines cooked orange rind with lemon, sugar, and prepared coarse mustard for a tangy-sweet counterpoint to every rich bite of pastry\u2014seriously, you\u2019ll want to bookmark this sauce to return to in November for a cranberry sauce alternative […]<\/p>\n","protected":false},"author":4,"featured_media":7003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7002","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7002","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=7002"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7002\/revisions"}],"predecessor-version":[{"id":9072,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7002\/revisions\/9072"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/7003"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=7002"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=7002"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=7002"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}