I love brie cheese! Here are some recipes that we like. And yay!
* Exported from MasterCook *
BAKED BRIE WITH CHUTNEY
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
1 large wheel Brie
1 cup chutney -- any flavor
1/2 cup pecan halves -- toasted
crusty bread or crackers
Place chutney in a shallow oven-proof casserole ( the one you will be serving this appetizer in). Top chutney with the toasted pecan halves. Remove rind from Brie. Cut Brie into 1" chunks and spread evenly over the chutney. Bake uncovered at 400 degrees for 12-15 minutes or until cheese has melted and turned lightly golden. Serve with sliced crusty bread and crackers. - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
BAKED BRIE WITH APPLE AND ONIONS
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method2 large Granny Smith apples
3 tablespoons butter
1 large wheel Brie
1 large onion -- chopped
1/4 cup sugar
1/4 cup honey
1/2 cup pecan halves -- toasted
crusty bread or crackers
Quarter, core, peel, and slice apples, set aside. Melt butter in a medium fry pan. Place onions in frying pan over medium heat, stirring until onions become soft. Add apples and continue cooking until apples are tender, about 10 minutes. Stir in sugar and honey, and cook until mixture has caramelized, about 5 minutes more. Place in a shallow oven-proof casserole ( the one you will be serving this appetizer in). Top apple mixture with the toasted pecan halves. Remove rind from Brie. Cut Brie into 1" chunks and spread evenly over the apple mixture. Bake uncovered at 400 degrees for 12-15 minutes or until cheese has melted and turned lightly golden. Serve with sliced crusty bread and crackers.
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* Exported from MasterCook *
BRIE CHEESE BAKED IN PUFF PASTRY
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method4 ounces ham -- minced
1 small wheel of Brie cheese
1 sheet frozen puff pastry sheet
fresh basil, minced or pesto
1 egg mixed with water to form an egg wash
French baguette slices
water crackers
Let your puff pastry sheet soften a little. Roll it out so that it is a little larger than when it came out of the package. Take the wheel of Brie, and slice through it horizontally, so that you now have two wheels. Place one of the wheels in the center of the pastry sheet. Spread your pesto or minced basil on the Brie. Cover with the other wheel and place the minced ham on top. Fold the pastry sheet up around the Brie, and seal with the egg wash. Place the seamed side down in a decorative casserole or pie plate. I like to use my small cookie cutters and cut out decorations to put on top of the pastry sheet. I apply them with a little of the egg wash. When I have decorated it the way that I like, I put it in the refrigerator until I am ready to serve it. Then I give it an egg wash all over, and place it in a preheated 375 degree oven. Bake it for at least 15 minutes or a better indicator is when the pastry is golden brown. Serve with French baguette slices or water crackers.
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* Exported from MasterCook *
BRIE MUSHROOM STRATA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Overnights
Amount Measure Ingredient -- Preparation Method1 Pound Mushrooms -- sliced
2 Tablespoons Butter
12 Ounces Loaf French Bread -- sliced 1-inch thick
2 Tablespoons Dijon Mustard
9 Eggs -- slightly beaten
3 Cups Milk
2 1/2 Cups Brie cheese, rind removed -- chopped
or
10 Ounces Goat Cheese -- chopped
1 Teaspoon Tarragon
1/2 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black
Pepper
Preheat oven to 350 degrees. In a large skillet cook mushrooms in hot butter until just tender. Spread mushrooms evenly in a very lightly greased 3-quart rectangular baking dish. Set aside. Trim crusts from bread slices. Spread one side of each bread slice with mustard. Cut bread into 1-inch cubes and place ontop of mushrooms. In a large mixing bowl, whisk together the eggs, milk, cheese, tarragon, salt and pepper. Pour over bread; press lightly to insure that it is completely moistened. Cover and refrigerate overnight. Bake uncovered for 40-50 minutes or until knife inserted off-center comes out clean. Let stand 10 minutes before serving.
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* Exported from MasterCook *
Brie Pasta
Recipe By :Woody
Serving Size : 5 Preparation Time :0:00
Categories : Pastas
Amount Measure Ingredient -- Preparation Method1 lb Brie -- rind removed,
chopped into small pieces
5 oz. sundried tomatoes in oil -- drained and cut
into thin strips
4 ripe tomatoes -- cut into cubes
1/2 cup Kalamata olives
3 garlic cloves -- minced
1 cup chopped fresh basil
1/2 tsp pepper
2/3 cup olive oil
18 oz. fresh linguine or 1 1b.dried
freshly grated fontina or parmesan to
taste
In a large bowl, combine Brie cheese, sundried tomatoes, tomatoes, olives, garlic, basil, pepper and olive oil. Cover and let sit at room temperature for 2 hours. Prepare pasta according to package directions. Drain pasta and immediately toss with tomato mixture. Serve immediately with grated cheese.
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* Exported from MasterCook *
HOT BRIE KISSES
Recipe By :Jane Snow/Charlie
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method2/3 pound brie cheese
2 puff pastry sheets (One 17.3-ounce box)
hot pepper jelly
Thaw puff pastry at room temperature for about 30 minutes. Unfold pastry and roll
lightly with a rolling pin to remove creases. Cut each sheet into fourths, then cut each fourth in half. Cut each piece in half again to produce 16 even squares of dough per pastry sheet. Lightly spray mini-muffin cups with vegetable oil. Fit a square of dough into
each cup. The pointed edges of the dough should extend straight up. Cut brie into 1/2" squares. Place a piece of cheese into each dough-lined cup. Top with 1/4 tsp. pepper jelly. Bake at 400 degrees for 10-15 minutes, or until golden.
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I haven't made this one, but it sounds wonderful.
* Exported from MasterCook *
Shrimp and Brie Soup
Recipe By :Colette's restaurant
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method1/4 cup butter (1/2 stick -- use butter only)
1/2 cup minced onion
1/4 cup plus 2 tablespoons all-purpose flour
4 cups water
1 teaspoon chicken base or bouillon granules
1 tablespoon lobster base (see note)
2 cups whipping cream
1 cup milk
1/2 cup diced brie cheese (rind removed)
8 ounces fresh crabmeat
Melt the butter over medium-low heat in a 6-quart stockpot. Add the onion and cook,
stirring occasionally, until soft and translucent, about 6 to 7 minutes. Do not brown onions. Stir in the flour until smooth. Slowly whisk in the water and then add the chicken base and lobster base, stirring to dissolve. Bring to a boil and cook, stirring constantly, until the mixture thickens, about 6 or 7 minutes. Stir in the cream and milk, and heat, but do not boil. Stir in the brie until melted and smooth. Serve hot, topping each serving with
crabmeat. - - - - - - - - - - - - - - - - - - -
