Showing posts with label brie. Show all posts
Showing posts with label brie. Show all posts

Tuesday, January 15, 2013

The Perfect Appetizer - Triple Berry Brie

This time of year, I am all about party food, particularly appetizers. I am getting ready for a large and loud  Super Bowl party, and a really nice dinner for Valentine's Day. Throw in Mardi Gras, Easter, a couple birthdays, and an upcoming college graduation, and I really need to get busy with some party planning! One of the foods I love to serve, no matter what the occasion, is warm brie with fruit and bread chunks on the side. It is simple, quick, and always so, so good! This time, I wanted to dress it up a little! So, I set the brie on a bed of triple berry jam, and wrapped it in a coat of puff pastry. I popped it in the oven, and what emerged was warm, creamy, sweet goodness. Heavenly!
Triple Berry Brie
(recipe courtesy of Smuckers)
1 sheet frozen Puff Pastry
1/3 cup Smucker's Northwest Triple Berry Preserves
8 ounce wheel Brie
1 Egg
1 tablespoon Water
Crackers, Apples Slices, Bread Chunks  

Preheat oven to 400 degrees.
If you have ever used frozen puff pastry, you know 
that it is easy to use. Unless, of course, you ignore the
directions-like I did. I let the dough sit out on the 
counter top for so long that it was impossible to unfold it.
So I had to roll it out with a rolling pin-like pie crust!
It worked fine, but I recommend following 
the package directions. :)
Spoon the preserves into the middle of the dough.
Place the wheel of brie on top of the preserves.
Fold the pastry over the brie making sure to cover it.
Trim off any extra pastry, and put aside. Don't throw
them away. Press together any open seams. Make an egg
wash by whisking together the egg and the water. 
Brush the seams of the pastry with the egg wash. 
This will help them seal together.
Place the brie seam side down on a baking dish.
 Roll out your pastry scraps, and cut out 
a decorative design for the top. Because it has been
so cold here, I thought snowflakes would be appropriate!
Brush the snowflakes with egg wash.
Bake for 20-25 minutes. 
Let your baked brie sit for 20 minutes before cutting.
Serve with crackers, fruit or bread.

Thank you for joining me today!   


Tuesday, September 27, 2011

Crisp Green Chicken Salad with Apple & Brie

This salad is a plate full of great tastes. The crisp, tart, green apple. The creamy, rich cubes of brie. The crunchy, slightly salty chicken fingers. When you put it all together, you have a great salad made of all the things you love!
Romaine Lettuce
1 Granny Smith Apple
1 Wedge of Brie
Chicken Fingers 
Ranch Dressing

The chicken fingers recipe and the ranch dressing recipe have been
made on this blog in the past. Just click on them for the recipes!
Chop the romaine lettuce.
Chop 3 pieces of chicken fingers.

Cut bite size pieces of brie.

Cut the apple in half, then cut small cubes of apple.
Assemble the salad. Top with dressing.

Thanks for joining me today!

Please stop by tomorrow when we will be making 
Chicken and Dumplings!!!

Hope to see you there!!

Monday, August 22, 2011

Baked Apples & Brie

This weeks wrapped appetizer is a rich and tasty slice of heaven. Baked Granny Smith apples with just a hint of crispness, a bit of butter and brown sugar, creamy brie cheese, enveloped in ten layers of ultra thin fillo dough swept with sweet butter, and warm Italian loaf bread pieces. What could be better?!
1 Granny Smith Apple
1 stick Butter, divided
1/2 Brie Wheel
Fillo Dough
Loaf of Italian Bread
1/4 cup Brown Sugar
Slice the apple in half, and then in half again. Slice each quarter
into slices.
Put the sliced apples, 2 tablespoons of butter, and
brown sugar in a baking dish. Bake at 325 degrees
for 15 minutes.
Melt the rest of your butter. Set up your work area so
you can work quickly. You don't want the fillo dough
to dry out. I cut the fillo dough in half to make it the right size.
Cover the sheets in plastic so they don't dry out while
you are working on them.
Take 1 sheet at a time and cover the entire sheet in
butter by spreading it with a  pastry brush. Add another
sheet on top, and spread it with butter also. Continue to 
add a sheet on top of the last one, and spread each 
sheet with butter until the stack of sheets are done.
The apples should be done by now. 
Take them out and let them sit while you wrap the Brie.
Place the brie in the middle of the sheets of fillo.
Top the brie with a couple slices of apple.
Wrap the brie by folding in the sides and then folding
in  the top and bottom, rather like the way you wrap
an egg roll.
Place the brie in the oven at 400 degrees for 20-25 minutes.
Remove the brie from the oven. Take a toothpick and 
stick it through the pastry and down through brie to
check to make sure the cheese is soft.  Serve the brie 
with the french bread pieces and the apple slices.
Oh, so good!


Thanks for joining me today for our wrapped appetizer.

Stop by tomorrow for our Salad Bite Wraps.

See you then.