FRC--Decided I'd do well to try out a few of charlie's Hot Brie Kisses before making them for

W

wigs

Well-known member
people this weekend so I assembled 4 and popped them into the oven. Put some Green jalapeno pepper jelly on a couple just before they were done and promptly tasted one after it came out of the oven--oh, my goodness--mouthwatering!

Promptly decided I'd better sample a second one. Then I thought it would only be wise to taste the Red Pepper Jalapeno Jelly I'd dabbed on number 3. Poof, there went numbers 3 and the 4 down the hatch, both with the Red pepper jelly!

Thanks to Jane Snow and Mel and charlie who shared recipe and their hints for such a delectable appetizer that is a snap to make. My red & green jalapeno pepper jellies make them look really Christmasy, too!

I'm very grateful I didn't do a test run on more than four of those kisses. Wigs

 
The red pepper jelly at Costco in the refrigerated case is VERY good!!!

and much cheaper than Foster's Market Seven Pepper Jelly that has been my fave until now. However - this is only limited by your imagination - Rothschild Berry Farms makes a whole assortment of hot jams, Harris Teeter has an apricot pepper jam, and you can find a pepper pecan jelly under various private gourmet labels that is also very good for these.

We are addicted to them Some nights I make some while I'm cooking supper and then wind up making supper out of them. Even picky DD loves them.

 
Question: I was thinking about making these for our annual party

if I'm not inclined to cream/pipe, should I cut the rind off and place in cup,m or leave the rind on? I plan to use the pre-made phyllo cups.
Any suggestions?

TIA!! smileys/smile.gif

 
You can go either way

I usually leave the rind on but after some recent 'blow outs' I think it best to take the rind off - at least when working with puff pastry.

When baking in puff pastry the puff pastry has puffed a little too much and the rind was against the pastry so it sort of puffed up and the cheese didn't stick and sort of rolled out of the cup onto the pan and made a huge mess.

There are also several other really soft ripe cheeses that I have gotten at Costco that work really well. One is in a tall wood chip box without a top and I cannot for the life of me remember what it is but it's WONDERFUL! The other one comes in wedges that is wraped in plastic then put into a clear plastic 'take out' container. These two cheeses are creamier than the brie even without heating - they are also richer and higher in fat - probably why I love them so much.

 
Thanks for the suggestion. I'll be sure to try a jar from Costco the next time I am there.

 
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