Essentials," by Laura Werlin
Brie Toasts with Chardonnay-Soaked Golden Raisins
Makes 24
1-1/2 cups water
1 cup Chardonnay
1/4 cup plus 2 tablespoons sugar
1 vanilla bean, split in half vertically
1 cup golden raisins
12 ounces Fromager d'Affinois cheese sliced in 24 pieces (or use any double cream brie)
24 slices baguette cut 1/4-inch thick
4 tablespoons (1/2 stick) unsalted butter, melted
In a medium-size saucepan, combine the water, wine and sugar. Bring to a simmer over medium-high heat until the sugar is dissolved. Reduce heat to medium and simmer for 5 minutes. Turn off heat. Scrape the insides of 1/2 vanilla bean into the liquid and add the remaining bean. Add the raisins. Let steep uncovered for at least 1 hour at room temperature. Refrigerate overnight.
Drain raisins, reserving the liquid. Discard the vanilla bean. Put liquid back in the saucepan and bring to a boil. Reduce to about 1/3 cup, or until syrup turns a deep golden color, 10 to 15 minutes. Watch carefully so the syrup doesn't burn. If it starts to foam, remove from heat immediately. The syrup will continue to thicken as it cools, and have a texture of light maple syrup. Cool completely.
Preheat oven to 400 Degrees F. Brush butter on both sides of bread slices. Bake for 8 to 10 minutes or until golden brown. Let cool completely.
To assemble, put a slice of cheese on toast. Sprinkle with a few raisins and drizzle syrup over the top.
Recipe of Laura Werlin's from "Cheese Essentials"
Published in N. Y. Daily News (9/30/07)
I have tried to link the article and the link will not work for some reason. If you want to see the article and picture, go to www.nydailynews.com and go to the food section which is under the title "Lifestyle". Or on the page that comes up put the title of the recipe in and it will come up.
http://www.nydailynews.com/lifestyle/food/2007/09/30/2007-09-30_doublecream_brie_winesoaked_raisins_on_.html
Brie Toasts with Chardonnay-Soaked Golden Raisins
Makes 24
1-1/2 cups water
1 cup Chardonnay
1/4 cup plus 2 tablespoons sugar
1 vanilla bean, split in half vertically
1 cup golden raisins
12 ounces Fromager d'Affinois cheese sliced in 24 pieces (or use any double cream brie)
24 slices baguette cut 1/4-inch thick
4 tablespoons (1/2 stick) unsalted butter, melted
In a medium-size saucepan, combine the water, wine and sugar. Bring to a simmer over medium-high heat until the sugar is dissolved. Reduce heat to medium and simmer for 5 minutes. Turn off heat. Scrape the insides of 1/2 vanilla bean into the liquid and add the remaining bean. Add the raisins. Let steep uncovered for at least 1 hour at room temperature. Refrigerate overnight.
Drain raisins, reserving the liquid. Discard the vanilla bean. Put liquid back in the saucepan and bring to a boil. Reduce to about 1/3 cup, or until syrup turns a deep golden color, 10 to 15 minutes. Watch carefully so the syrup doesn't burn. If it starts to foam, remove from heat immediately. The syrup will continue to thicken as it cools, and have a texture of light maple syrup. Cool completely.
Preheat oven to 400 Degrees F. Brush butter on both sides of bread slices. Bake for 8 to 10 minutes or until golden brown. Let cool completely.
To assemble, put a slice of cheese on toast. Sprinkle with a few raisins and drizzle syrup over the top.
Recipe of Laura Werlin's from "Cheese Essentials"
Published in N. Y. Daily News (9/30/07)
I have tried to link the article and the link will not work for some reason. If you want to see the article and picture, go to www.nydailynews.com and go to the food section which is under the title "Lifestyle". Or on the page that comes up put the title of the recipe in and it will come up.
http://www.nydailynews.com/lifestyle/food/2007/09/30/2007-09-30_doublecream_brie_winesoaked_raisins_on_.html