{"id":751,"date":"2018-12-02T08:00:38","date_gmt":"2018-12-02T15:00:38","guid":{"rendered":"http:\/\/olivereats.ca\/?p=751"},"modified":"2018-12-02T08:00:39","modified_gmt":"2018-12-02T15:00:39","slug":"brandy-nut-brie","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2018\/12\/02\/brandy-nut-brie\/","title":{"rendered":"Brandy Nut Brie"},"content":{"rendered":"<p>Yummy&#8230;<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>1\/4 c brown sugar, packed<\/li>\n<li>1\/4 c of nuts, usually pecans or cashews, chopped<\/li>\n<li>1 tbsp of brandy, whiskey, rum&#8230;what&#8217;s ever in the cupboard<\/li>\n<li>1 &#8211; 4&#8243; round Brie cheese<\/li>\n<li>Crackers of your choice<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li><strong>Oven Method<\/strong> &#8211; Heat oven to 500F (Broil setting)<\/li>\n<li>Stir together sugar, nuts, and brandy in a small bowl.<\/li>\n<li>Place cheese on a broil proof platter, with edges sufficient to keep the sauce contained<\/li>\n<li>Bake for 4 &#8211; 5 minutes until cheese is heated through but not melted.<\/li>\n<li>Put on topping and bake another 2-3 minutes more until sugar is melted.<\/li>\n<li><strong>Microwave Method<\/strong> &#8211; Stir together sugar, nuts and brandy in a microwave safe bowl.<\/li>\n<li>Cook uncovered for 1 minute on high or until the sugar is melted.<\/li>\n<li>Place cheese on a microwave safe platter, with edges sufficient to keep the sauce contained<\/li>\n<li>Pour sugar mixture over top of the cheese<\/li>\n<li>Cook uncovered on medium power for about 2 minutes or until cheese is heated through but not melted.<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to Best of Bridge cookbooks.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yummy&#8230; Thanks to Best of Bridge cookbooks.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[8],"tags":[],"class_list":["post-751","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-c7","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/751"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=751"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/751\/revisions"}],"predecessor-version":[{"id":752,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/751\/revisions\/752"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=751"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=751"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=751"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}