Any favorite techniques to this simply but delectable dish?
I love to bake Brie and do so every holiday chance I get... I vary mine but what seems most popular is: I buy my brie at Trader Joe's. Have one in your 'hood? Double Cream, and very ripe but not stinky - then I wrap in a pie shell. The pie shell thing is tricky. I only get Pillsbury (no lard), defrost, then roll out onto my kitchen table. I add a little flour so as not to stick. Then I line the tin/dish w/ the rolled out pie shell, add a little herbed cream cheese (sometimes), jared and herbed artichoke hearts and sun dried tomatoes in olive oil then wrap in either the pie tin or a glass pie dish.
Top w/ a couple more sun dried toms and a little basil. Bake until golden brown and cheese is bubbly YUM! One time I wrapped a whole portebello mushroon laced with garlic and the cheese. Another yummy thing - instead of savory, make it sweet. Add a little marscapone, liquor (?) brown sugar, dried fruits or fresh sliced apples, then bake - yumm-o! Savory serve- w/brushetta or large croutons. Sweet, serve with Carrs oatmeal biscuits. :)KQ
Wow, Kitchen Queen makes very fancy baked brie in comparison to me! I wrap mine in puff pastry or sometimes if I'm really lazy in pillsbury crescent roll dough.
I almost always put fresh fruit in the top, raspberries or strawberries usually. But sometimes I'll do a spread of jelly and a sprinkling of nuts, the most successful of which was pear jelly with slivered almonds -- yum.
I used to have a recipe for baked brie with apricot preserves in crescent roll dough, but I can't find it for the life of me! I was excited to see that you made something similar!
Do you use a whole roll of dough? What size brie do you use? How long do you bake it?
If you have the written recipe, could you send it to me at firstname.lastname@example.org? I would really, really appreciate it!
We don't usually have bigThanksgivings, but this year my family is getting together with my husband's family and I would like to make this.
Thanks so, so much! Bastet
Hmm something finally happened with chowhound that made your post from 2 years ago pop up for me! Sorry! I really don't have proportions anyway, I just buy a small-ish round brie and one or two tubes of crescent rolls, and i bake it until it looks brown... sorry, that's not much method after 2 years of waiting for a response ;)
A friend of mine tops it with pesto and bakes it. Served with Paris toast and you're in business.
Spread mango chutney on top, wrap in puff pastry, bake until pastry is golden brown. Make sure it cools at least 10 minutes before serving, otherwise the cheese oozes everywhere.