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Does anyone have any good simple recipes using brie cheese?
- Thread starter mercy
- Start date
Rec: Baked Brie with Caramelized Onions...You can do most of it ahead of time.
Baked Brie with Caramelized Onions
Recipe By :Bon Appetit December 1995
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
2 tablespoons butter
8 cups sliced onions (about 4 large)
1 tablespoon fresh thyme -- minced
4 cloves garlic -- chopped
1/2 cup dry white wine
1 teaspoon sugar
36 ounces brie -- * see note
2 french bread -- sliced
Melt butter in heavy very large skillet over medium-high heat. Add onions; saute until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and saute 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and saute until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)
Preheat oven to 350 deg. F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion
mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box in platter. Surround with baguette slices.
*NOTE: 1 8-inch-diameter 32 to 36-ounch French Brie, packed in wooden box (reserve box)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 182 Calories; 9g Fat (46.4% calories from fat); 8g Protein; 16g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 339mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES : Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudites and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty foods store.
Baked Brie with Caramelized Onions
Recipe By :Bon Appetit December 1995
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
2 tablespoons butter
8 cups sliced onions (about 4 large)
1 tablespoon fresh thyme -- minced
4 cloves garlic -- chopped
1/2 cup dry white wine
1 teaspoon sugar
36 ounces brie -- * see note
2 french bread -- sliced
Melt butter in heavy very large skillet over medium-high heat. Add onions; saute until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and saute 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and saute until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)
Preheat oven to 350 deg. F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion
mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box in platter. Surround with baguette slices.
*NOTE: 1 8-inch-diameter 32 to 36-ounch French Brie, packed in wooden box (reserve box)
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 182 Calories; 9g Fat (46.4% calories from fat); 8g Protein; 16g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 339mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES : Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudites and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty foods store.
Well, since we can't all have charlies hot kisses, this got raves from friends last week
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=103623
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=103623
I got this recipe from an Internet friend in France a long time ago: Baked Brie
BAKED BRIE
Ingredients:
1/2 round of Brie
3 ounces Cognac
2 cloves garlic, smashed and diced
Fresh ground black pepper
Directions:
Marinate the Brie in all the above ingredients for 2-3 hours. Bake in oven at 350 F on a baking sheet for 20 minutes or until it starts to bubble and melt.
Take out and flambe with 1 ounce of Cognac.
Serve with good French bread.
BAKED BRIE
Ingredients:
1/2 round of Brie
3 ounces Cognac
2 cloves garlic, smashed and diced
Fresh ground black pepper
Directions:
Marinate the Brie in all the above ingredients for 2-3 hours. Bake in oven at 350 F on a baking sheet for 20 minutes or until it starts to bubble and melt.
Take out and flambe with 1 ounce of Cognac.
Serve with good French bread.
Tomato-Brie Pasta - found this in my files:
(Haven't tried this).
TOMATO-BRIE PASTA
1 lb bowtie pasta
1/2 cup olive oil
black pepper to taste
2 tomatoes cut into ½ inch pieces
1 handful sundried tomatoes, sliced lengthwise
1 slice Brie cubed, at room temperature
grated Parmesan cheese
1 red bell pepper, chopped
1 cubed chicken breast, sautéed in olive oil
1-2 shallots, coarsely chopped
oil and fresh herbs (optional)
2-3 cloves garlic, coarsely chopped
(Parmigiano Reggiano, grated)
Combine both types of tomatoes, red pepper, shallots, garlic, olive oil, and pepper in a bowl. Let stand at room temperature for 1 hour. Add Brie and let stand an additional 1/2 hour. Sauté and cube chicken breast, let cool, and add to the mix (optional). Cook and drain pasta, add to tomato mixture, and mix well. Garnish with Parmesan cheese.
Serves four.
Enjoy with Luna Sangiovese.
http://www.lunavineyards.com/luna/recipe/show_recipe.jsp?id=1021
(Haven't tried this).
TOMATO-BRIE PASTA
1 lb bowtie pasta
1/2 cup olive oil
black pepper to taste
2 tomatoes cut into ½ inch pieces
1 handful sundried tomatoes, sliced lengthwise
1 slice Brie cubed, at room temperature
grated Parmesan cheese
1 red bell pepper, chopped
1 cubed chicken breast, sautéed in olive oil
1-2 shallots, coarsely chopped
oil and fresh herbs (optional)
2-3 cloves garlic, coarsely chopped
(Parmigiano Reggiano, grated)
Combine both types of tomatoes, red pepper, shallots, garlic, olive oil, and pepper in a bowl. Let stand at room temperature for 1 hour. Add Brie and let stand an additional 1/2 hour. Sauté and cube chicken breast, let cool, and add to the mix (optional). Cook and drain pasta, add to tomato mixture, and mix well. Garnish with Parmesan cheese.
Serves four.
Enjoy with Luna Sangiovese.
http://www.lunavineyards.com/luna/recipe/show_recipe.jsp?id=1021
I've always wanted to make this one! - Smoked Turkey, Avocado & Brie Sandwiches
(I've made something similar to this, but not the exact recipe. It really sounds great!)
SMOKED TURKEY, AVOCADO AND BRIE SANDWICHES
Make these when you have some beautiful fresh herbs. This is different and delicious because of the fresh herbs, garlic and pepperoni in the mayo mix. It makes a very special sandwich. If you like, you can also use this as a filling for lavosh wrapped sandwiches. Roll them up, chill them for an hour, and cut on the diagonal for a very nice lunch presentation.
INGREDIENTS:
6 tablespoons mayonnaise
2 tablespoons cilantro, chopped fine
2 tablespoons fresh oregano, chopped fine
1 clove garlic, minced
6 slices pepperoni, minced
3 ounces brie cheese, sliced thin and at room temperature
1 lb smoked turkey slices, very thin
3 large tomatoes, sliced thin
1 head spinach leaves, washed well and dried thoroughly
1 avocado, peeled and sliced thin
DIRECTIONS:
Cut 6 small (one-person size) baguettes in half.
Mix together mayo, cilantro, oregano, garlic and pepperoni.
Spread evenly over the baguette halves.
On 6 halves, now layer the brie first, spread a bit to fill in gaps, then turkey, tomatoes, avocado, and season with s&p.
Top with spinach.
Put the other half of the baguette on top of the filling mix.
This can be refrigerated for about 2 hours, but any longer and the avocado will start to darken.
Makes six sandwiches.
http://www.recipezaar.com/51747
(I've made something similar to this, but not the exact recipe. It really sounds great!)
SMOKED TURKEY, AVOCADO AND BRIE SANDWICHES
Make these when you have some beautiful fresh herbs. This is different and delicious because of the fresh herbs, garlic and pepperoni in the mayo mix. It makes a very special sandwich. If you like, you can also use this as a filling for lavosh wrapped sandwiches. Roll them up, chill them for an hour, and cut on the diagonal for a very nice lunch presentation.
INGREDIENTS:
6 tablespoons mayonnaise
2 tablespoons cilantro, chopped fine
2 tablespoons fresh oregano, chopped fine
1 clove garlic, minced
6 slices pepperoni, minced
3 ounces brie cheese, sliced thin and at room temperature
1 lb smoked turkey slices, very thin
3 large tomatoes, sliced thin
1 head spinach leaves, washed well and dried thoroughly
1 avocado, peeled and sliced thin
DIRECTIONS:
Cut 6 small (one-person size) baguettes in half.
Mix together mayo, cilantro, oregano, garlic and pepperoni.
Spread evenly over the baguette halves.
On 6 halves, now layer the brie first, spread a bit to fill in gaps, then turkey, tomatoes, avocado, and season with s&p.
Top with spinach.
Put the other half of the baguette on top of the filling mix.
This can be refrigerated for about 2 hours, but any longer and the avocado will start to darken.
Makes six sandwiches.
http://www.recipezaar.com/51747
REC: Brie Pesto Torte
This was originally posted on the old Gails Swap. I make this for all holidays!
Brie Torte with Pesto and Sundried Tomatoes
8 ounces brie
4 tablespoons (1/2 stick) unsalted butter
Store bought pesto
Sundried tomatoes in oil, chopped
Bring cheese and butter to room temperature. Combined together until creamy and well combined. Oil a small dish very well or line it with plastice wrap making sure to have enough plastic wrap overlapping the sides. Spread half of the cheese mixture and cover generously with pesto. Spread remaining cheese, then cover this layer with a generous amount of chopped sundried tomatoes. Cover with the plastic wrap and refrigerate until set. Carefully unmold and serve with crackers.
My notes: I use a small bowl (about 8 ounce size) and line it with the plastic wrap. I put chopped dried tomatoes on the bottom, then put dollops of the cheese over them and spread it around. I then layer the pesto and more tomatoes over this. Then I put the rest of the cheese over that layer...kind of dolloping (is that a word?) it in and then spreading it around. When I'm ready to unmold it I turn it out on a plate so the sundried tomatoes are on the top.
This was originally posted on the old Gails Swap. I make this for all holidays!
Brie Torte with Pesto and Sundried Tomatoes
8 ounces brie
4 tablespoons (1/2 stick) unsalted butter
Store bought pesto
Sundried tomatoes in oil, chopped
Bring cheese and butter to room temperature. Combined together until creamy and well combined. Oil a small dish very well or line it with plastice wrap making sure to have enough plastic wrap overlapping the sides. Spread half of the cheese mixture and cover generously with pesto. Spread remaining cheese, then cover this layer with a generous amount of chopped sundried tomatoes. Cover with the plastic wrap and refrigerate until set. Carefully unmold and serve with crackers.
My notes: I use a small bowl (about 8 ounce size) and line it with the plastic wrap. I put chopped dried tomatoes on the bottom, then put dollops of the cheese over them and spread it around. I then layer the pesto and more tomatoes over this. Then I put the rest of the cheese over that layer...kind of dolloping (is that a word?) it in and then spreading it around. When I'm ready to unmold it I turn it out on a plate so the sundried tomatoes are on the top.
From Judy W --REC: Spirited Apricot Brie...
Spirited Apricot Brie
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 1/2-pound piece brie
thin baguette slices
1. Mix jam, orange peel, brandy, lemon juice, and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie.
2. 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.
4. Scoop cheese and apricot sauce onto the baguette slices.
Spirited Apricot Brie
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 1/2-pound piece brie
thin baguette slices
1. Mix jam, orange peel, brandy, lemon juice, and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie.
2. 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.
4. Scoop cheese and apricot sauce onto the baguette slices.
marsha-tbay
Well-known member
mmmmm
This is SO good. Rec: Mushroom-Stuffed Brie en Croute
Mushroom-Stuffed Brie en Croute
Yield: Serves 8 to 10 as an hors d'oeuvre
1 small onion
1/2 pound mushrooms
2 tablespoons unsalted butter
1 tablespoon dry Sherry
1/2 teaspoon freshly grated nutmeg
a 17 1/4-ounce package frozen puff pastry sheets, thawed according to package directions
a chilled 14- to 17-ounce wheel Brie
1 large egg
Accompaniment: French bread slices or crackers
Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.
On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration.
Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down.
Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered.
Preheat oven to 425̊F.
Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
Serve Brie with bread or crackers.
Source: 11/98 Gourmet
http://www.epicurious.com/recipes/food/views/Mushroom-Stuffed-Brie-en-Croute-15732
Pat’s note: When I made this at Thanksgiving people were raving about it.....seriously raving. Took it to a holiday party and got the same reaction. One gal who doesn't cook asked me if she could pay me to make it for her to take to some parties...LOL. It's good schtuff. In lieu of the mushroom top called for I used a miniature star cookie cutter and made 3 star cutouts for the top (mini turkey cutouts for Thanksgiving)...really cute. Trader Joe's has an all butter puff pastry that's my favorite right now...and reasonably priced.
Mushroom-Stuffed Brie en Croute
Yield: Serves 8 to 10 as an hors d'oeuvre
1 small onion
1/2 pound mushrooms
2 tablespoons unsalted butter
1 tablespoon dry Sherry
1/2 teaspoon freshly grated nutmeg
a 17 1/4-ounce package frozen puff pastry sheets, thawed according to package directions
a chilled 14- to 17-ounce wheel Brie
1 large egg
Accompaniment: French bread slices or crackers
Mince enough onion to measure 1/2 cup and finely chop mushrooms. In a 9- to 10-inch heavy skillet cook onion in butter over moderate heat, stirring, until softened. Add mushrooms, Sherry, nutmeg, and salt and pepper to taste and sauté over moderately high heat, stirring, until liquid mushrooms give off is evaporated. Cool mushroom mixture.
On a lightly floured surface roll out 1 sheet of pastry into a 13-inch square and, using Brie as a guide, cut out 1 round the size of the Brie. Cut out a mushroom shape from scraps for decoration.
Horizontally halve Brie. Roll out remaining sheet of pastry into a 13-inch square and transfer to a shallow baking pan. Center bottom half of Brie, cut side up, on pastry square and spread mushroom mixture on top. Cover mushroom mixture with remaining half of Brie, cut side down.
Without stretching pastry, wrap it snugly up over Brie and trim excess to leave a 1-inch border of pastry on top of Brie. In a small bowl lightly beat egg and brush onto border. Top Brie with pastry round, pressing edges of dough together gently but firmly to seal. Brush top of pastry with some egg and arrange pastry mushroom on it. Lightly brush mushroom with some egg, being careful not to let egg drip over edge of mushroom (which would prevent it from rising). With back of a sharp small knife gently score side of pastry with vertical marks, being careful not to cut through dough. Chill Brie, uncovered, 30 minutes. Brie may be made up to this point 1 day ahead and chilled, loosely covered.
Preheat oven to 425̊F.
Bake Brie in middle of oven until pastry is puffed and golden, about 20 minutes. Let Brie stand in pan on a rack 15 minutes and transfer with a spatula to a serving plate.
Serve Brie with bread or crackers.
Source: 11/98 Gourmet
http://www.epicurious.com/recipes/food/views/Mushroom-Stuffed-Brie-en-Croute-15732
Pat’s note: When I made this at Thanksgiving people were raving about it.....seriously raving. Took it to a holiday party and got the same reaction. One gal who doesn't cook asked me if she could pay me to make it for her to take to some parties...LOL. It's good schtuff. In lieu of the mushroom top called for I used a miniature star cookie cutter and made 3 star cutouts for the top (mini turkey cutouts for Thanksgiving)...really cute. Trader Joe's has an all butter puff pastry that's my favorite right now...and reasonably priced.