• Position shelf in center of oven and heat to 350°F.
• Slice the bread in to one inch pieces cutting both directions. Be careful not to cut all the way through the loaf.
• Cut 2 tablespoons of the butter into small pieces and work them into the cuts.
• Cut chunks of the brie and tuck them into the cuts even across the entire loaf.
• In a small bowl pinch together the remaining 2 tablespoons of butter along with the brown sugar and nuts to create a crumble. Drop evenly in to the cuts. Spread the dried cranberries over the loaf.
• Place the loaf on a sheet pan lined with parchment and bake for 20 minutes or until the cheese is bubbly and the bread is toasted.

• Position rack in the center of the oven and heat to 375°F.  Prepare a mini muffin tin by spritzing with non-stick spray
• Roll out dough on a lightly floured board and cut into 2" squares.  
• Cut the rind off of the wheel of Brie and cut into 1/2" pieces.
• Tuck dough squares into the muffin cups, followed by a chunk of Brie and about a 1/2 teaspoon of cranberry relish.  Top with bits of fresh rosemary or chopped walnuts.  
• Bake for 13 - 16 minutes or until pastry dough is golden brown.  Use a knife or small heat resistant spatula to remove cranberry brie bites from the pan and place them on a serving platter.  Garnish with sprigs of fresh rosemary and fresh cranberries.

• Sterilize a wide mouth quart jar and set aside to cool.
• Cut cheese wheel in to 8 pieces
• Mix chilies, paprika, thyme, peppercorns, and salt in a medium-sized mixing bowl.
• Thinly slice onion and garlic and add to bowl.
• Add cheese and bay leaves and toss carefully to coat.
• Place a sprig of thyme in the bottom of the jar.
• Using tongs carefully place the cheese in to the jar layering with the onions, garlic and thyme. Spoon any remaining spices in to the jar.
• Fill jar with enough oil to completely cover the cheese. Cover jar with a lid and place in the fridge for at least 4 days before serving.

Serve

• When ready to serve, place jar on counter until oil becomes clear and cheese can be easily removed. Serve with dark rye toast and a cold Pilsner.

Mushroom Strudel

• Sort through the mushrooms brushing off any dirt, remove all stems and set aside. Use a spoon to remove the gills from the caps of the Portobello. Slice the tops of the mushrooms into about 1/4″ slices. I like to vary the size a bit to add some visual texture. Large caps like the Portobello can be cubed. Remember mushroom drastically reduce in size when cooked. Finely dice the stems and place in a small bowl separate from the tops.
• Prepare the shallot by finely dicing. Strip the leaves from the fresh thyme, and finely chop.
• Add the butter and olive oil to a large skillet over medium heat. When the butter has melted, add the mushrooms (cooking mushrooms is similar to cooking spinach, the pan may seem full, don’t worry it will dramatically reduce). Give the mushrooms a careful toss to coat with the oil.
• Add 2 tablespoons of the fresh thyme, salt, and pepper.
• Cook the mushroom, stirring occasionally. When the mushrooms have reduces by half, add the finely diced mushroom stems, and the Dijon to the skillet. Continue to cook until all of the liquid has escaped from the mushrooms, and has been reduced to a thick syrup (almost to the point of sticking). This process will probably take at least 30 minutes (Cooking time will vary depending on the type of mushrooms used at their water content).
• Add the creme sherry to the pan to deglaze the wonderful mushroom essence, and continue cooking until the liquor has reduced to a thick gravy (It is important that the filling not be “watery” or too wet or it will not work in the pastry).
• Add the remaining tablespoon of fresh thyme and stir to combine. Transfer the mushrooms from the skillet into a bowl and allow to cool. It is important that the filling be cooled to room temperature before working with the pastry dough.
• If nuts are desired, toast them in a dry skillet. Allow to cool, finely dice, and add to the filling. Nuts add another layer of flavor and texture, however they are not crucial to the outcome of this dish.
• Heat oven to 350° F, and position rack in the center of the oven.
• Once the filling is completely cooled, taste and adjust salt and pepper if desired (who am I kidding, by now you have most likely eaten two or three spoonfuls already).
• Melt the stick of butter in the microwave. Lay the sheets of phllyo dough on a piece of parchment paper. Working quickly, fold the phllyo in half like a book, but do not crease. Starting on one half, open each page of the book and brush with the melted butter. Unfold the next layer smooth out the dough with your hand, and butter (Using your hand to lightly smooth the sheet helps to make sure you have an even layer of butter between the sheets). Repeat until all the layers are buttered. Do not butter the top sheet. When you have reached the top sheet, fold over the other direction and repeat.
• The sheet of dough are slightly rectangular, so place the cooled filling down the center third of the long direction of the dough. Evenly spread the cubes of brie over the top of the filling. Using a sharp knife, cut strips about 1½ inches wide from the edge of the filling outwards in both directions. Keep the cuts in line from side to side. Begin at the bottom and fold the first strip on the right side over the dough at a slight angle upward, then repeat with the left. Continue until all the filling is covered. Brush the top with butter, evenly coating all surfaces. Be sure to do the sides as well.
• Use the parchment paper to lift the strudel onto a baking sheet. Place in the pre-heated oven and bake for 25 – 30 minutes, or until the top is golden.
• Remove from oven and place on a wire rack to cool.

Berry Coulis

• Place the berries, water, lemon juice, and thyme in a small sauce pan and cover. Bring to a boil and reduce to a simmer. Allow the mixture to reduce by half.
• Using a food mill or mesh strainer and the back of a spoon, press all of the liquid from the seeds and skins.
• Return the liquid to the small sauce pan and simmer, add the brandy and pepper. Reduce to a syrup.
• Place in fridge to cool and finish thickening.

Serve

• Strudel can be served warm, or at room temperature. Either way is delicious. Serve with a stove ground mustard or a berry coulis. Enjoy!!