Brie makes for versatile appetizers for the holidays
The holidays are coming up soon, and for many people that means
get-togethers with family and friends. I have a rule of always
bringing something to share when I am invited to someone’s home
– a bottle of wine, or more often, an appetizer. My two stand-by
appetizers include a seven-layer dip and a bruschetta, both of
which I’ve written about before (see www.pinnaclenews.com/life for
the recipes.) But both of those recipes require a lot of
ingredients and can be kind of time consuming
to make.
Brie makes for versatile appetizers for the holidays
The holidays are coming up soon, and for many people that means get-togethers with family and friends. I have a rule of always bringing something to share when I am invited to someone’s home – a bottle of wine, or more often, an appetizer. My two stand-by appetizers include a seven-layer dip and a bruschetta, both of which I’ve written about before (see www.pinnaclenews.com/life for the recipes.) But both of those recipes require a lot of ingredients and can be kind of time consuming to make.
So when I got a last-minute invitation to a going-away party last week, I wanted to find a new appetizer that would be quick and easy to make. That led me to a few brie recipes.
I’ve always eaten brie cold with crackers or bread, but a friend mentioned to me that he often drizzles it with honey and bakes it briefly. I considered making a brie en croute recipe, which is brie topped with sweet or savory ingredients, and then surrounded by puff pastry. But since I was short on time, I opted for a recipe that takes only 10 minutes to prepare. The brie was covered with a brown sugar, macadamia nut and brandy mixture, baked, and then served with crackers, apple and pear slices. It seemed like a perfect fall dish and it was certainly a hit at the party over the weekend.
The great thing about the recipe is that the ingredients to top the brie can be changed with the seasons and it can be served cold, baked, or encrusted in puff pastry, depending on how much time is available to prepare it.
Sugar and nut glazed brie
Recipe courtesy of Paula Deen
1/4 c. packed brown sugar
1/4 c. chopped macadamia nuts or pecans
1 tbsp. brandy
1 (14-oz.) round brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tbsp. lemon juice
Crackers, for serving
In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.
Preheat oven to 500 degrees F.
Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.
Brie with sun-dried tomatoes and basil
1 brie round (about 14 oz.)
1/2 c. sun-dried tomatoes, diced
¼ c. shredded fresh basil
2 garlic cloves, minced
2 tbsp. parmesan cheese
1 tbsp. olive oil
Crackers and French baguette, sliced
Preheat oven to 500 degrees.
While it is heating, chop the tomatoes, basil, garlic and parmesan cheese and toss with oil.
Place brie in the oven for 5 minutes in an oven-safe glass dish. Remove from the oven and put mixture on top of the brie round. Cook for another 2 to 3 minutes. Serve with bread and crackers.
The brie can also be served cold with the mixture on the side.
Holiday brie en croute
Recipe courtesy of Pepperidge Farm
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets ( 1 sheet), thawed
1 egg
1 tbsp. water
1/2 c. apricot preserves or seedless raspberry jam
1/3 c. dried cranberry
1/4 c. toasted sliced almond
1 (about 1 pound) Brie cheese round
Crakers for serving
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut off the corners to make a circle. Spread the preserves on the pastry to within 2 inches of the edge. Sprinkle with the cranberries and almonds. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto a baking sheet.
Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with the crackers.
Paula Deen’s Brie en croute
Recipe courtesy of Paula Deen
1 sheet frozen puff pastry, pre-packaged
1 tablespoon unsalted butter
1/2 cup walnuts
1/8 teaspoon ground cinnamon
1 (8-ounce) wheel Brie
1/4 cup brown sugar
1 egg, beaten
Crackers, for serving
Preheat oven to 375 degrees F.
Defrost puff pastry for approximately 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
Serve with crackers.
