Ideas for serving a wheel of Brillat-Savarin (triple-creme brie)? Don't want it en croute or hot.

S

steve2-in-la

Well-known member
I'm thinking about topping the thing with homemade fig preserves and chopped "hot & sweet" pecans (Chiarello's recipe), serve with crostini but am uninspired by the concept.

I always look to y'all for inspiration so, thanks in advance! Oh, and Happy Hollydaze to you and yours.

 
Isn't that a wonderful cheese? So smooth and creamy it's like butter. Just had it

at a party. It was served on a try with a wedge of a harder cheese (didn't try it though, was too hooked on the Brillat Savarin), some peppadews, caperberries (Whole Foods has those I think), large green Italian olives and a few types of crackers...one of the crackers was the Milton's whole grain crackers. Nice colorful and tasty platter of goodies.

 
I just picked up a little recipe booklet from Publix today from Monsieur Fromage; they show Brie in

pie crust 'cups' and puff pastry. The recipes are mixed figs, walnuts, tawny port, nutmeg and eggs (cups)

the puff pastry one is mixed with raspberry chipotle sauce and egg.

a third recipe wrapped in prosciutto with sun-dried tomatoes and pine nuts

 
Although this is baked, I'll post it anyway - you may be interested in it for another time...

I got this recipe from an Internet acquaintance from France a long time ago. I still haven't tried it:

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 350F 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.

 
Brie Idea

At Marie-Belle's fabulous chocolate shop/cafe in NYC, in the cafe they served a large wedge of brie on a serving plate at room temp with warm caramel pour over it, along with fresh fruit wedges! We had to order the hot chocolate too, what a treat! Sue Young in los angeles.

 
LOL, I used to see it like that too. The cheese is pretty amazing, in my opinion it doesn't

need a "treatment" at all...just served plain allows it to shine "brilliantly" just as it is. Not quite like other bries, it's more of a soft buttery texture. Expensive, but worth it.

There's also a truffled brillat-savarin available this time of year. Had a chance to sample it at Dean & DeLuca and it's soooo good.

http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/11/24/WIGC7MI6HE1.DTL

 
I had this at a party and they did the fig preserves on the top, it was delicious, can only imagine

it with home made preserves - yum!

 
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