I have a whole wheel and a wedge of brie and the family's coming to visit this weekend. I like to keep snacks and such out since they like to "graze." Anyone have any favorite hot/cold recipes or ideas other than simply plating it with crackers and charcuterie items? Thanks!
Here's my fall back for a brie that needs a little help. Slice off the top rind and top with a handmade tapenade. If you haven't made tapendate, recipes are easily available. I find that making it by hand makes a big difference. I include black and green olives, excellent olive oil, capers, lots of orange zest and lemon zest, black pepper, and one anchovy.
Put this together well before your guests are due and let it sit at room temperature.
Puff pastry in muffin tins, brie, couple of crumbles of blue cheese or gorgonzola, walnuts or almond, drizzle with honey afterwards - divine!
I typically cook the pastry first then just heat up with the brie, blue cheese and nuts for a minute to melt it
Not a diet food. I had a delicious hot appetizer at a party a while back. Fried brie sticks! Cut cold brie into sticks, dip in egg, then flour, then deep fry till golden. Serve with berry jam for dipping - our host used lingonberry. These guys don't retain their shape more than a minute or two, but whatever isn't completely gone by then still tastes delicious, albeit looks a bit gloppy.
I love brie with raspberries. There are lots of ways to use this combo
- brie on a cracker topped with one whole raspberry.
- baked brie with rasperries and almonds or walnuts.
- mini-wraps with brie, raspberry jam, lettuce and a little bit of raspberry vinaigrette.
Another great brie snack is mango brie quesadillas - as easy as it sounds, I just add one chopped chili pepper for a little heat and sometimes some carmelized onion. (I have tried this with the raspberries, but no pepper, didn't love it.)
Oh, i forgot to mention: my mother in law made a wonderful, easy brie recipe and I couldn't believe what she used!
Wheel of brie
Whole cranberry relish or jam
pre-made pie crust (yes pie crust)
She laid out the pie crust, placed the brie wheel on top, spooned the cranberry relish on top of that then brougth the crust together at the top and baked at 350 until golden.
I've had tons of brie en croute but never this good and couldn't believe what a different a pre-made pie crust could make!
I like to chill the brie in the fridge so it's easier to cut, then cut it in half horizontally. I fill the middle with fig jam, and then wrap the brie in filo dough and bake it untill the filo dough browns. You can serve it hot, or let it sit out for a bit. Either way it is delicious.
I prefer filo to puff pastry crust -- though some choose to bake it in a more buttery crust.
I make a version of an old Gourmet recipe quite often - my husband loves it! Start by caramelizing some onions (a little balsamic vinegar works wonders!), and add thinly sliced mushrooms (any kind) toward the end of the cooking. Remove from heat & stir in some toasted nuts (I have done walnuts & pine nuts), salt, pepper, crumbled sage & chopped parsley. Put the cheese in an over-proof serving dish, top with with onion mixture and bake at 300 until cheese begins to soften. YUM!
This is our stand-by.
1 wheel of brie
spread apricot jam over wheel of brie (no need to removed rind). Cover with puff pastry and tuck under. Bake at 350 for about 35 minutes or until lightly browned and cheese is oozey. YUM.
I'm sorry that I don't have a specific recipe to offer you, but I would recommend that you have both a hot and cold option for the Brie, if possible. I have a friend that loves Brie, but will never eat it when it's warm or ooey-gooey; and on the flip side, I have another friend who gets 'turned off' by cold Brie and prefers it warm.
I get raves and requests for recipe when I make this baked brie: slice a wedge or round of brie through the center horizonally, place a thick layer of jalapeno jelly or raspberry chipotle sauce on the cut side, top with the other half. Use refrigerated crescent rolls to wrap it in, mashing together the perforations. Brush with egg white and sprinkle with sliced almonds. Bake according to directions for the crescent rolls or until the pastry is browned.
A good brie needs little else except to be ripe and served room temp with some sourdough rounds or other firm bread. The brie is ripe when you cut into it and it is a bit runny with a hint of ammonia smell. You may need to leave it at cellar temp or cool house temp for several days to achieve the ripening, this is where a cheese monger comes in handy. But I ve seen it served every which way and it is usually enjoyable. I like the black pepper and mushroom bries as well. Most people don't care for brie by the way and want a hard cheese, so if you are not serving a sophisticated crowd you don't need much.
I like Brie in sandwiches both cold and grilled. Yup, I think brie goes great with a chilli jelly or chutney. I ran out of typical quesadilla cheese one time and partly substitued with brie.
My standby: Slice the top off a round of rustic bread. slice around the inside edge of the bottom part about 1 inch from the edge (do not cut through the bottom): hollow out & slice the part removed into 1-1/2" cubes. Brush the inside of the bread bowl, lid, and the cubes with olive oil/minced garlic. Fit brie into the bowl (I like it trimmed), replace top & bake until brie is melted & cubes are toasted. Use the cubes for dipping. I slice the heated top into cubes as well, and slice vertically about an inch down into the bowl about every 1-1/2 inches around the rim to facilitate the tearing of the bowl by guests once the cubes have been devoured (this can be done before placing in the oven). Always a big hit.