INGREDIENTS

1 wheel brie, 8 ounces
⅓ cup whole-berry cranberry sauce
¼ cup chopped pecans
1 tablespoon honey
½ teaspoon fresh thyme leaves, optional
Crackers and sliced baguette, for serving

DIRECTIONS

Preheat the oven to 350°F. Place the brie in a small oven-safe serving dish, leaving the rind intact.

Bake for 15–20 minutes, until the center feels soft when gently pressed. Begin checking at 12 minutes, as baking time varies with the thickness of the cheese.

Meanwhile, toast the pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently, until fragrant.

Gently warm the cranberry sauce in a small saucepan over low heat.

Spoon the warm cranberry sauce over the baked brie. Sprinkle with pecans, drizzle with honey, and finish with thyme, if using.

Serve immediately with crackers and sliced baguette. The serving dish will be hot.

HOSTING TIP

Toast the pecans and measure the toppings the day before. Bake the brie shortly before guests arrive so it reaches the table warm and soft.

INGREDIENTS

6 large eggs
3 tablespoons mayonnaise, plus more if needed
1 teaspoon Dijon mustard
1 teaspoon apple cider vinegar
⅛ teaspoon fine salt, or to taste
Freshly ground black pepper, to taste
Sweet paprika, for garnish
1 tablespoon finely chopped fresh chives, optional

DIRECTIONS

Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a full boil, then cover the pan, remove from the heat, and let stand for 12 minutes.

Transfer the eggs to a bowl of ice water and cool for 10 minutes. Peel carefully.

Slice the eggs lengthwise. Gently remove the yolks and place them in a bowl. Arrange the whites on a serving platter.

Mash the yolks finely with a fork. Stir in the mayonnaise, Dijon, vinegar, salt, and pepper until smooth. Add a little more mayonnaise if needed for a creamy consistency.

Spoon or pipe the filling into the egg whites. Cover and refrigerate for at least 30 minutes.

Just before serving, sprinkle lightly with paprika and chives, if using.

HOSTING TIP

Prepare the eggs up to one day ahead and refrigerate in a covered container. Add the garnish just before serving, and keep chilled until guests are ready to enjoy them.