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
Rum Butter Brie with Fruit
1/2 cup butter or margarine, softened
1/4 cup finely chopped toasted almonds
3 tablespoons light rum
1/4 teaspoon lemon juice
1/8 teaspoon garlic salt
1/8 teaspoon paprika
6-inch wheel Brie cheese (about 1 pound)
Whole toasted almonds
In small bowl, beat butter with chopped almonds, rum, lemon juice, garlic salt, and paprika. Cut white crust from top of Brie; spread Brie with butter mixture. Garnish edge with whole almonds. Cover with plastic wrap and refrigerate at least 1 hour before serving. Serve with cut fruit and assorted crackers.
1/2 cup brown sugar
1/4 cup chopped pecans
1 tablespoon brandy
1 (6 ounce) round Brie
Mix sugar, nuts and brandy. Cover and chill.
Place cheese on pie plate at bake at 500 degrees F for 4 to 5 minutes.
Place sugar mixture on top of Brie. Bake an additional 2 to 3 minutes or until sugar melts.
Serve with apple slices, pear wedges or table water crackers.
Yield: 6 servings
1 small wheel of Brie cheese
2 tablespoons butter
1 package almonds, slivered
Microwave the Brie for 30 seconds, just until warmed through. Saut
Phyllo Wrapped Crab and Brie
1 tablespoon butter
2 tablespoons shallots
1/2 pound crabmeat, picked over well
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced parsley
Tabasco to taste (optional)
1/2 pound brie, cut into thin slices
15 sheets phyllo (1/2 pound)
3/4 cup clarified butter (or ghee)
Melt butter; add shallots and saut
Spirited Apricot Brie
From the kitchen of Judy Wilson – Arizona
1/2 cup apricot jam
1 tablespoon grated orange peel
1 tablespoon brandy or orange juice
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
1 piece brie cheese (about 1/2 pound)
Thin baguette slices or water crackers
Mix jam, orange peel, brandy, lemon juice and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie.
Set brie in apricot sauce. Return to microwave oven and cook, uncovered, until the cheese is hot and slightly melted, about 1 minute; check at 20-second intervals.
Scoop cheese and apricot sauce onto the baguette slices.
Makes 6 appetizer servings.