Baked White Cheddar with Sage, Orange, and Cranberries
We are in the home stretch. With just forty-eight hours between us and the most delightfully indulgent holiday, there is a lot to be done.
Chances are you already have your menu planned, and if you have already done your marketing, well there’s some extra points for you.
My approach to Thanksgiving is traditional to the max, but I allow myself to exert some creativity when it comes to the appetizers and desserts.
So, here I am with yet another holiday appetizer that I will make and rave about countless times over the next several weeks. It’s what I do.
This festive little situation is an elegant mishmash of cheeseball and brie en croute that I have topped with a Grand Marnier-spiked cranberry chutney.
If that does not win you over, allow me to break it down for you.
A super simple white cheddar cheese ball is constructed. You will want to pick your very favorite sharp white cheddar for this recipe, as the cheese is really taking the star role. In addition to the white cheddar, we have cream cheese, onion powder, a bit of salt for good measure, and a generous helping of sage - it is one of my favorite flavors this time of year and it pairs so beautifully with the sharp cheddar.
This mixture is whipped together and then shaped into a rough, slightly-flattened ball before being sandwiched between two pieces of pre-made puff pastry.
As the pastry bakes until it is golden and crispy, the cheese mixture will melt and become smooth and spreadable. If you find that any of the cheese mixture seeps through the pastry, don’t waste your worry - we’ve still got a chutney to make that will cover a multitude of mishaps.
This chutney is made in mere minutes, with fresh cranberries, sugar, orange zest, orange juice, and Grand Marnier all playing a part.
The acidity and sweetness balance each other, making this the perfect punch of bright, holiday flavor to pair alongside our decadent baked cheddar.
As soon as the cheese has baked and the chutney has thickened, it is time to serve.
Did you ever see a prettier appetizer?
Aside from being beautiful, this is undoubtedly one of the easiest appetizers to throw together on the quick, and if you are feeling extra industrious, you could even make the chutney in advance.
How about showing a little extra love towards that appetizer table this year?
Happiest of Thanksgiving to you, friends!
Sincerely,
Pedantic Foodie
Baked White Cheddar with Sage, Orange, and Cranberries
serves 6-10
total time: 45 minutes
for the baked white cheddar
8 ounces cream cheese, softened
2 cups freshly grated white cheddar
6 fresh sage leaves, finely chopped
1 teaspoon ground onion powder
1/2 teaspoon kosher salt
1 sheet puff pastry, thawed
1 large egg
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
In a medium mixing bowl, combine cream cheese, white cheddar, chopped sage, onion powder, and kosher salt. Use an electric mixer to beat until the mixture is well-combined.
Lay the puff pastry out onto a clean surface and use a sharp knife to cut out two 6-inch circles. Place one circle on the prepared baking sheet. Use a spatula to work the white cheddar mixture into a ball and place in the center of the puff pastry. Top with the second circle of pastry, draping it over the cheese ball.
Work the bottom sheet of pastry up the sides of the cheese, folding and pinching the layers of pastry to seal the seam.
In a small bowl, whisk together egg and 1 teaspoon of water.
Brush the sides and top of the pastry with the prepared egg wash.
Bake the pastry for 30 minutes; until deep golden brown.*
While the pastry bakes, prepare the chutney.
*Cook’s Note: If you find that any of the cheese has seeped through the edges of the pastry, do not worry, the chutney that will top the cheddar will be sure to cover any cracks!
for the orange-cranberry chutney
2 cups fresh cranberries
1/3 cup granulated sugar
1/3 cup fresh orange juice
2 tablespoons Grand Marnier
1 1/2 teaspoons orange zest
Cook’s Note: The chutney can be made up 1-2 days in advance and stored in the refrigerator, if desired. Just be sure to use a bit of water or orange juice to thin out the chutney as it will have thickened while in the refrigerator. Then, reheat the chutney in a small saucepan or microwave until it is warm.
Combine all ingredients in a 3-quart saucepan and bring to a simmer over medium high heat.
Once the mixture has reached a simmer, reduce heat to medium and simmer steadily for 12-15 minutes, until approximately 75% of the liquid has evaporated. The consistency should be thick, but not dry.
If you find that the chutney has become too thick to pour, you can always dilute it with a tiny bit of water or orange juice.
Pour the hot chutney over the baked cheese and serve immediately alongside crackers.
Enjoy!