Tag Archives: Brie

Brie en Croute


I love Brie Cheese, even if it is French and I’m Danish.  I also love Havarti cheese but I don’t think it’s a cheese you can fold into puff pastry and bake.  Of course I haven’t tried doing that yet either, hmmm.

I just had to say it.  I mean a lovely, luscious piece of creamy Brie on a piece of fresh bread or a cracker with some cracked hazelnuts or fresh fruit, I can make a meal out of it, and have done just  that, on many occasions.

However there is just something so over the top decadent about baking a wheel of Brie in some Puff Pastry and then digging into it, so since I had a lovely piece of Brie in the fridge, which needed to be eaten, I did just that.

Encased it in a piece of Puff Pastry and baked it.

And it was good.   So good, it all got eaten.  Luckily I managed to get a couple of bites.  I think I would have been seriously miffed if I hadn’t.

To start with, I did something that the purists are going to gasp at.  I trimmed the rind off part of the brie.  Yup, I did.  But it didn’t go to waste.   Well, maybe my waist, but that’s a story for another day.

I pulled some Puff Pastry out of the fridge and let it thaw while I prepared the cheese.  And no I didn’t talk to it, other than telling it how lovely it was.

To start with, I cut the top of the rind off, I wanted a fresh spot to spread the Fig Preserves on.  And then I cut the sides off.   I know the rind is good, but I wanted to have the wheel really, really melty.

I floured my mat lightly and placed the pastry on it.  I did roll it out a little, but that was more to get the fold marks out.

I then placed the Brie right in the middle, spread about 1/4-1/2 a cup of fig preserves over the top, I really didn’t measure.  I just knew I wanted a layer of preserves on there.

I then took opposite corners of the pastry and brought it to the center and pinched them closed.
I then took the corners again, and folded them up and over.

 

I put it in the fridge until later, (I was so organized on Saturday it scared me.)

I took it out and gave it a good egg wash before popping it into the oven at 400 degrees.    I also like to bake on parchment paper, as you can see in the pictures.  Saves a lot of clean up, and stuff doesn’t stick to baking pans as easily.  Trust me on this.

Because it had been in the fridge and cold, it took a little while, a good 20 or 30 minutes to get a lovely golden color.   I just checked the oven after 20 minutes, and it wasn’t quite golden enough so I left it another few minutes.  The cheese was really melty.

I pulled it out when I thought it was done and people promptly dove into it.    Well, it took a few minutes, but then again, there was a lot of food there, and they had to make their way over to it.    I had some little toasts set to the side, but no one ate the baked brie on them, they just cut chunks of the cheese and ate them.

OK, so that was me doing that.   But really, this was a seriously good appetizer and one I will make again.

Advertisements

‘Egg Rolls, Stuffed Mushrooms and May Boat Club.


Well even with the craziness here, I’m still cooking. This week was Boat Club, and I made ‘Egg Rolls’ from my friend Marge’s recipe. It’s not the first time I’ve made them and brought them to Boat Club, but they were well received again. It’s always fun to make stuff that others enjoy eating, for some reason it adds to my enjoyment of cooking.
I also made some stuffed mushrooms with some dried tomatoes I’d had in the cupboard, added them to some lovely ripe Brie cheese that needed to be eaten, as well as a couple of other ingredients and have to say they were very tasty. At least I liked them. And since they disappeared in short order I’m assuming that others thought they were as well.
And now for the moment you’ve been waiting for, the dishes that were brought and eaten at Boat Club this month. And after that will follow the recipe for the Egg Rolls as well as the Stuffed Brie Mushrooms. So, sit back, grab a napkin (to wipe the drool off with), and it wouldn’t hurt to have a snack handy either. As usual, everything was so good. And I regretted eating way too much, again. But, what can I say, when we have such awesome cooks, it’s really hard not to over do it a little.

Mushrooms and Egg Rolls
Salad
Roast Chicken
Coleslaw
Tomatoes
Fried Chicken
Cheesecake Bites
Veggie Casserole
Strawberries and Angel Food Cake
Lemon Bites
Black Bass
Bruschetta
Chile Dip
‘Marge’s Egg Rolls’
12 hard cooked eggs, mashed up with a fork
½ – ¾ cup Miracle Whip (enough to moisten the eggs)
¼ cup + 1 tablespoon Mustard (I used Spicy Brown Mustard)
Salt and Pepper, to taste
1-2 bunches green onions, minced
Sourdough Rolls, cut in half lengthwise, then cut into quarters or
I used 16 Brown and Serve rolls, cut in half. This tastes best on Sourdough Rolls, but hey, in my neck of the woods, we take what we can get.
8 oz. Shredded Cheddar Cheese
Mix the eggs, Miracle Whip, Mustard, salt and pepper together, you want this moist but not too moist. Mound on top of the rolls, top with the shredded Cheddar Cheese and place under the broiler until the cheese melts. Serve immediately.

Egg Rolls ready for their cheese topping
Stuffed Brie Mushrooms
1 lb. Fresh Mushrooms, stems removed
4-6 oz. Brie cheese
4-6 slices Sun dried Mushrooms, (the kind that comes in oil), minced
6 oz. Cream Cheese
½ cup Panko Bread crumbs
Mix the cheese, tomatoes and bread crumbs together and stuff them into the mushroom caps. Bake in a moderate oven, 350 deg. for about 15-20 minutes, or until the mushrooms are done. Broil them for another minute or so to brown the tops, then serve.

Tomatoes, Brie and Cream cheese
Mushrooms
Mushroom Stuffing mix
I think the next time I make these, I’ll add some fresh chopped Basil to the top when I serve them, I meant to this time, but as usual I got into a time crunch and forgot to ‘garnish’ them. But people ate them anyway.