275440 Thu Dec 16 10:25:43 -0800 2004 17 31 Home Cooking 0 1450963 I thought this year I'd make a baked brie appitizer for a party I'm going to. I know, lots of fat etc., but it's the Holidays-so I'll splurge. How about sharing your fav. recipe for brie or telling about one that you've had that stands out. Thanks and I'll let you know what I make! Thu Dec 16 10:25:43 -0800 2004 0 jackie 1 1450965 My favorite (and VERY easy) recipe is to top a wheel of Brie with a drained jar of chopped sun-dried tomatoes packed in oil. Bake until the cheese is soft but not too runny. You can also nuke it for a minute or 2 instead. Always a huge and fattening hit at parties and a nice change to the ubiquitous Brie topped with (insert any fruit jam here) and then wrapped in phyllo. Thu Dec 16 10:31:43 -0800 2004 1450963 0 foodiex2 2 1451076 You can also do this with a pesto made from the sundried tomato and some (u guessed it) garlic. This is very good unbaked, too. Thu Dec 16 20:42:28 -0800 2004 1450965 0 Tatania 1 1450970 Slice top crust off brie, spread with generous amount of caramelized onions and (possibly) some pine nuts, wrap the whole thing in puff pastry and bake. Can't remember exact timing or temperature but I really should figure that out because I'm going to make that soon too. Thu Dec 16 10:51:27 -0800 2004 1450963 0 Nyleve 2 4138441 Hi- I'm new to brie and am planning on doing a honey mustard brie bake (croissant on the outside, brie on the inside), but I'm wondering, do I skin the brie or just bake it as is? I know that's probably a silly question, but I'm wondering... Thu Oct 30 08:33:48 -0700 2008 1450970 236188 saramae78 3 4138890 Leave the skin. For some cheeses you definitely shouldn't eat the rind, but with brie it's entirely a matter of personal taste. It won't hurt you, if that's your concern. Fwiw, I'm not sure about mustard on brie, though honey is definitely a good call, sweetness contrasting to salty creaminess, yum. Thu Oct 30 11:43:33 -0700 2008 4138441 13445 Louise 1 1450975 Slice the brie in half and spread a fruit chutney inside (I'm actually going to try it with a tomato chutney this year). Put the top back on, brush the whole thing with melted butter and sprinkle with sliced almonds tossed in more butter. Bake at 350 for 15-20 minutes. Thu Dec 16 11:09:56 -0800 2004 1450963 0 Ellen 1 1450986 Another is to slice off the top, and pile on dried sweetened cranberries, chopped pecans and a sprinkling of brown sugar. Replace the top, but it back in the box (if you bought a wheel that came in the box) and bake (alternative, use a pie tin). Actually, this is adapted from a Food Network recipe, so you can search on their site for the particulars. They say to wrap it in puff pastry so that it's un vrai baked brie en croute, but I'm too lazy to do that this time 'round (ie, I didn't buy enough puff pastry and don't want to go to the store again before my holiday party). Thu Dec 16 12:03:50 -0800 2004 1450963 0 jacinthe 1 1450987 Kahlua Pecan Brie 1.5 Tbls brown sugar 1/4 C. Kahlua 3/4 C. toasted pecan halves 1 16 oz. round Brie Combine brown sugar & Kahlua. Heat, stirring till blended. Add pecans. Simer till hot, but not runny. Place brie on plate & spoon warm pecan mixture on tip. Microwave 1 minute or so, just until the cheese softens. Watch very carefully so that it doesn't soften too much & become soup. I like serving it with water crackers, slices of pears, apples (soaked in lemon water so they don't turn brown) Thu Dec 16 12:08:50 -0800 2004 1450963 0 synergy 1 1450990 Sautee some mushrooms mixture (the wilder the better) with some thyme, shallots, dry sherry. Cut a shallow inverted cone from the top of a brie wheel, pack in the mushroom misture and wrap the whole thing with foil. Bake the brie until the while thing is some and bubbly. Thu Dec 16 12:14:39 -0800 2004 1450963 0 Wendy Lai 1 1450992 My very easy non-gourmet way is to spread a layer of good quality honey mustard (the kind with identifiable honey - I like it a little spicy) on the top and wrap the whole thing in a pastry (in all honesty I wrap it in Pilsbury Crescent rolls) and bake. Thu Dec 16 12:19:28 -0800 2004 1450963 0 Keri T. 1 1451023 Slice in half (horizontally). Spread with olive tapenade (either store bought or a mix of chopped cured olives, garlic, evoo, chili flakes, oregano and a few capers). Wrap in puff pastry, decorating the top with scraps of pastry. Brush with egg & milk before baking. Thu Dec 16 14:01:37 -0800 2004 1450963 0 Jennie Sheeks 1 1451031 Get a large round of very good artisanal bread. Cut off the top fourth of the bread & carefully scoop out the inside of the bottom. Score vertical cuts into the rim of the bottom piece about every inch & 1/2 to facilitate tearing/cutting later. Cut the scooped out part into large cubes. Brush the cubes and the inside of the top & bottom with olive oil mixed w/2 cloves of minced garlic. Put 1 1/2 lbs brie into the bottom cavity (I like it with rind removed), cut to fit. Replace the top & bake on a sheet with the cubes around the loaf. Take out the bread cubes when browned & heat the loaf until the brie is melted. Serve with the cubes for dipping. Tear, cut the rest as desired. There will be no leftovers! Thu Dec 16 14:35:00 -0800 2004 1450963 0 Babette 2 1451038 I do the same thing, minus the olive oil and garlic, and pack the top of the brie with thinly sliced apples (pears are also good), brown sugar, and pecans. Do not cover with the top of the bread. Wrap the bread around the cheese in foil to keep it from crisping too much, and bake in a 325-350 degree oven till the cheese is melted (about 30-45 minutes). Serve with the reserved bread cubes and additional french bread. I rarely have leftovers of this. Thu Dec 16 15:52:06 -0800 2004 1451031 0 LBQT 1 1451067 These all sound very good. The caramelized baked brie I make is very well received. Caramelized Baked Brie 3 T butter 1/2 c. brown sugar 2 T white sugar 1/4 c. heavy cream 1 1-lb round of brie 1 baguette, thinly sliced 1/3 c. sliced almonds, toasted Optional Additions to the caramel: 1/8 t. nutmeg & 1/8 t. cinnamon Place in the freezer for 30 mins. Use a cheese shaver to remove skin from top (leave sides & bottom) Preheat oven to 350 degrees. In a heavy-bottomed saucepan over low heat, melt the butter. Add the sugars, stirring frequently until completely dissolved (5-7 mins). Stir in the cream (add spices, if desired). Boil, stirring constantly for about 2 minutes to thicken. Place brie on a round baking dish and drizzle the sugar mixture over the brie. Bake for about 15 mins, or until the brie is heated through and the brown sugar is bubbly. Remove from the oven and sprinkle with the toasted almonds. Serve with sliced bread. (People go crazy for this, and it is so easy!) Thu Dec 16 18:51:04 -0800 2004 1450963 0 Funwithfood 1 1451081 My personal favorite is a wheel of brie w/ fruit compote of choice on top, wrapped in puff pastry (seal w/ egg wash, seam side down). Lightly baste whole thing w/ egg wash. For fancier presentation, I will make a design out of more puff pastry (like holly and leaves, etc.) and adhere that on top. Bake using the directions on puff pastry box for temp. and time. Make sure it rests for about 15-30 min. after it comes out of oven so it firms up a bit. Slice and serve on its own; don't need crackers or bread. Ideas for fruit compote: cranberry sauce, pear chutney, apricot preserves, apple butter, etc. Thu Dec 16 21:37:02 -0800 2004 1450963 0 Carb Lover 1 1451182 This 'recipe' has travelled amongst our friends, is very simple and was born in a moment of panic using on hand supplies [inspired by my love of cherry pie]. No specific mesarurements: melt 2-3 tablespoons of butter and add the same amount of crunchy brown sugar and let it bubble away a few moments. Add a dash of cognac and a couple of handfuls of dried cherries [sour are the best imho]. Turn off the stove and let the flavours meld while you warm the oven to 350F and place the wheel of Brie on an oven proof plate. Then pour the mixture over the Brie ~ add a few sliced almonds if you like ~ and place in the oven for about 10 ~15 minutes depending how soft you like your cheese. I let it sit out for a few minutes and serve with homemade bread. Hope you enjoy it! Fri Dec 17 16:13:55 -0800 2004 1450963 0 Island Girl 1 1451350 Thank you all for sharing these great recipes! I think I'm going to do a sweet one--just because the group we are celebrating with is a real meat and potatoes kind of crowd. I love the savory ones and will keep these recipes for our other group of friends. Thanks again- I can try a new recipe for years to come! Sun Dec 19 10:08:18 -0800 2004 1450963 0 jackie