Caramelized Almond Raspberry Brie
Source: Wisconsin Milk Marketing Board
1 (15 ounce) wheel Wisconsin brie cheese, chilled
2 tablespoons red raspberry jam
2 tablespoons brown sugar
1 tablespoon honey
1/4 cup sliced almonds
Brown sugar (for topping)
Sliced almonds (for topping)
Wafer or shortbread cookies
Slice brie in half horizontally. Place bottom half of brie on 10 x 15-inch jellyroll pan.
Combine jam, brown sugar, honey and almonds; spread over cut side of brie. Replace top half of brie, rind side up. Sprinkle with brown sugar and almonds.
Bake at 375 degrees F for 10 to12 minutes or until soft. Then broil 3 inches from heat for 3 to 4 minutes, or until brie is bubbly and almonds are caramelized.
Serve with cookies.
Tip: Instead of baking, Brie can be microwaved for 2 to 4 minutes or until softened.
Serves: 4 to 6
Caramelized Pear Brie
1 (8 ounce) round brie cheese
1/2 pear, thinly sliced
2 teaspoons brown sugar
1 tablespoon chopped walnuts
Place pear slices in overlapping concentric circles to cover surface of brie. Sprinkle with brown sugar, then top with walnuts. Bake in preheated 400 degree F oven for 10 to 15 minutes, or until soft in center. Let stand 5 minutes before serving.
Cranberry Rum Brie
2 tablespoons packed brown sugar
1 teaspoon rum extract
1/2 cup whole-berry cranberry sauce
1/8 teaspoon ground nutmeg
1 (8 ounce) round Brie cheese
2 tablespoons chopped pecans
Assorted crackers or ginger snaps
In small bowl, combine brown sugar, rum extract, cranberry sauce and nutmeg. Stir to blend.
Scrape or cut off the top rind of the cheese, leaving 1/4-inch edge by scoring or making a circle on the top 1/4-inch from the edge with a small knife. Using a teaspoon, simply scrape off the top of the rind, exposing the cheese. Top Brie with cranberry mixture and sprinkle with pecans.
Bake at 500 degrees F for 5 minutes, or until cheese is softened.
Using a large spatula, place Brie round on serving plate and surround with assorted crackers.
Coffee Pecan Brie
1 pound shelled pecans
1 cup packed brown sugar
1 cup Kahlua
1 (16 ounce) round Brie cheese, at room temperature
Place Brie on large plate with a lip.
Coarsely chop the pecans and place them in the oven to toast lightly.
Place brown sugar and Kahlua in large frying pan over medium heat. Stir until the mixture becomes thick and bubbly (brown and on the verge of caramelizing). Add toasted pecans, bring back to a boil, and remove from heat. Pour mixture over Brie. Heat for 10 seconds in microwave or for approximately 30 seconds in a 300 degree F oven.
Serve with crackers.
Raspberry Brie Crescents
1 (8-count) roll refrigerated crescent rolls
8 teaspoons raspberry jam
4 ounces Brie cheese, cut into 4-inch long strips
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Unwrap crescent rolls; separate into triangles. Lightly spread 1 teaspoon jam across wide end of each triangle. Place cheese strip on wide end of each triangle on top of jam.
Roll each from wide to narrow point into crescent shape. Place with open cheese side up on prepared baking sheet.
Bake 10 to 12 minutes or until crescents are golden brown. Serve immediately.
Nutrition per serving: 174 calories, 15 g carbohydrate, 5g protein, 10g fat, 0g fiber, 14 mg cholesterol, 309mg sodium
Chili Brie in Sourdough
I can’t wait to try this one! I love this kind of thing. Here’s another one that is really good.
This was from a McCormick insert in the paper a couple years ago. It is one of my family
Pastry Wrapped Raspberry Chipotle Baked Brie
1 sheet frozen puff pastry, defrosted
6 tablespoons Epicurean’s Delight Roasted Raspberry Chipotl
Mexican Baked Brie
1 1/2 cups orange marmalade
1/4 cup Grand Marnier
Puff Pastry Sheet
Slice banana very thinly. De-seed and chop jalapeno. Chop cilantro leaves. Toast almonds until golden.
In a saucepan, combine marmalade and Grand Marnier and cook until bubbly. Set aside one-quarter cup of mixture. Add jalapenos to remaining mixture and saut
8 sheets commercial frozen phyllo pastry, thawed
Butter-flavored cooking spray
1 (15 ounce) round herbed brie cheese
Spray 1 sheet of phyllo with cooking spray, keeping remaining pastry covered with a slightly damp towel to prevent it from drying out. Place Brie in center of sheet; wrap phyllo around Brie. Repeat procedure 3 times, inverting Brie each time; set aside.
Layer remaining 4 sheets of phyllo pastry, spraying each with cooking spray; place wrapped Brie in center. Bring corners of phyllo to center of Brie to cover, gently gathering and pressing together in center to resemble a package. Carefully tie with kitchen string. Coat wrapped Brie with cooking spray, and place on a lightly greased baking sheet. Bake at 375 degrees F for 25 minutes or until golden, shielding top of pastry with aluminum foil the last 15 minutes to prevent overbrowning. Remove from oven; let stand about 20 minutes before serving.
Remove string, and garnish with fresh herbs, if desired.
Serve with crackers.
Yields 12 to 15 appetizer servings.
Sugar and Nut-Glazed Brie
This was my appetizer from last night’s dinner. Delicious!
Source: Sunset Magazine, January, 2001
Serves/Yields 6 to 8 appetizer servings
2 tablespoons firmly packed brown sugar
2 tablespoons coarsely chopped pecans or almonds
1 1/2 teaspoons brandy, (or other liqueur – I used Kahlua)
1 firm-ripe whole brie cheese (8 ounce)
Apple and pear slices
Stir together the brown sugar, chopped pecans and brandy.
Place cheese in a baking dish just slightly larger than the width of the cheese. Bake in a 425 degree F oven just until cheese begins to soften in the center, about 6 minutes.
Evenly sprinkle sugar mixture over cheese. Bake until sugar melts and cheese is melted in center (cut to test), 3 to 5 minutes longer. Scoop hot cheese onto crackers and apple/pear slices to eat.