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Brie Kisses
Makes 32.
1/2 to 2/3 pounds brie cheese (wedges are fine)
1 (17.3 ounce) box frozen puff pastry
Hot pepper jelly
Cut the brie into 1/2-inch squares (leave the rind on if you like). Place on a dinner plate and put the cheese in the freezer while you thaw the puff pastry for 30 minutes at room temperature.
Unfold the thawed pastry, press together seams and roll lightly with a rolling pin to smooth it out. Cut each sheet into fourths, then cut each fourth in half. Cut the halves in half to make 16 squares per sheet.
Lightly spray a mini-muffin pan with nonstick spray. Fit a piece of dough into each cup, pushing into the cup but leaving the edges sticking up. Place a dab of pepper jelly in each cup, then top with a piece of cheese.
Bake at 400 degrees F for 10 to 15 minutes, until golden. Serve warm. (Can be prepared ahead and refrigerated until ready to bake, or you can bake them and re-warm about 10 minutes at 350 degrees F before serving.)
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Sugar and Nut-Glazed Brie
Posted by Becky/Colo at recipegoldmine.com 12/17/2001 10:16 am
This was my appetizer from last night's dinner. Delicious!
Source: Sunset Magazine, January, 2001
Serves/Yields 6 to 8 appetizer servings
2 tablespoons firmly packed brown sugar
2 tablespoons coarsely chopped pecans or almonds
1 1/2 teaspoons brandy, (or other liqueur - I used Kahlua)
1 firm-ripe whole brie cheese (8 ounce)
Crackers
Apple and pear slices
Stir together the brown sugar, chopped pecans and brandy.
Place cheese in a baking dish just slightly larger than the width of the cheese. Bake in a 425 degree F oven just until cheese begins to soften in the center, about 6 minutes.
Evenly sprinkle sugar mixture over cheese. Bake until sugar melts and cheese is melted in center (cut to test), 3 to 5 minutes longer. Scoop hot cheese onto crackers and apple/pear slices to eat.
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Tequila-Cranberry Chutney on Brie
Chutney
2 teaspoons vegetable oil
1 cup diced red onion
2 cups fresh or frozen cranberries
3/4 cup diced red Delicious apples
3/4 cup granulated sugar
1/4 cup hot pepper jelly
2 tablespoons tequila
1 tablespoon orange-flavored liqueur
1 tablespoon grated orange peel
Brie
1 tablespoon butter or margarine
1 cup chopped pecans, toasted
1 small wheel or small wedges brie cheese
French bread, sliced and toasted, or melba rounds
To make chutney: Heat oil in large saucepan over medium heat; add onion and cook 7 minutes. Stir in onion, cranberries, apples, sugar, pepper jelly, tequila, orange liqueur and orange peel; bring to a boil. Reduce heat and simmer, stirring occasionally, 20 to 25 minutes or until thick. Cool.
To prepare brie: Heat butter in a skillet over medium heat. Add pecans and dash of salt; cook, stirring constantly, 1 minute. Place brie on a microwave-safe platter and microwave on high for 45 seconds, or just until warm. Top with chutney, then pecans.
Serve with toast or melba rounds.
Makes 30 servings.
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Rum Butter Brie with Fruit
1/2 cup butter or margarine, softened
1/4 cup finely chopped toasted almonds
3 tablespoons light rum
1/4 teaspoon lemon juice
1/8 teaspoon garlic salt
1/8 teaspoon paprika
6-inch wheel Brie cheese (about 1 pound)
Whole toasted almonds
Fresh fruits
Assorted crackers
In small bowl, beat butter with chopped almonds, rum, lemon juice, garlic salt, and paprika. Cut white crust from top of Brie; spread Brie with butter mixture. Garnish edge with whole almonds. Cover with plastic wrap and refrigerate at least 1 hour before serving. Serve with cut fruit and assorted crackers.
Makes 16.
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Brie-Almond Appetizer
1 small wheel of Brie cheese
2 tablespoons butter
1 package almonds, slivered
Microwave the Brie for 30 seconds, just until warmed through. Saut? almonds in butter until slightly browned. Pour almonds over warmed Brie on a pretty plate and serve with warm chunks of French bread.
Variation
After warming Brie, cover with chutney and toasted almonds.
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Phyllo Wrapped Crab and Brie
1 tablespoon butter
2 tablespoons shallots
1/2 pound crabmeat, picked over well
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced parsley
Tabasco to taste (optional)
1/2 pound brie, cut into thin slices
15 sheets phyllo (1/2 pound)
3/4 cup clarified butter (or ghee)
Melt butter; add shallots and saut? until golden. Add crab; heat through and season. Spread slices of Brie over crab. Keep over low heat without stirring until Brie softens enough to be stirred without breaking lumps of crab. When mixture is homogeneous, set aside to cool.
Preheat oven to 375 degrees F.
Remove 5 sheets of phyllo and cut in half lengthwise. For each packet, lay out 1 strip phyllo with the short end toward you, and brush with butter. Place about 1 1/2 teaspoons filling in corner of strip. Fold as you would a flag and brush with butter. Repeat until all ingredients are used. Refrigerate if not planning to use immediately. Bake 20 to 25 minutes until crisp and golden.
Serve hot.
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Spirited Apricot Brie
From the kitchen of Judy Wilson - Arizona
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 piece brie cheese (about 1/2 pound)
Thin baguette slices or water crackers
Mix jam, orange peel, brandy, lemon juice and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie.
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.
Scoop cheese and apricot sauce onto the baguette slices.
Makes 6 appetizer servings.
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Wrapped Brie
1 large can crescent rolls
1 (4 to 6 ounce) package brie
1 egg
Wrap crescent rolls pinched together around the brie. Brush with the egg. Bake at 375 degrees F for 11 minutes.
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Fried Brie
1/2 pound brie cheese
Flour
1 egg
1 tablespoon water
1/2 cup dry bread crumbs
2 tablespoons butter or margarine
1 loaf French bread
Remove and discard paper and plastic wrapping from cheese. Coat all surfaces with flour.
Beat egg with water in a pie plate until foamy. Dip cheese in egg, then in crumbs, coating well.
Heat butter in a small skillet or flameproof stove-to-table casserole just until it foams. Put cheese in pan; cover; cook over low heat about 5 minutes, or until golden brown on one side. Turn over and cook, covered, on other side until golden.
Remove from heat; make a cut in the cheese so it will run. Serve at once while warm with bread that has been cut into small pieces. Pass around while warm - cheese firms as it cools.
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Jalapeno Baked Brie
Serves 10.
2 (4 ounce) packages refrigerated crescent roll dough
8 ounces brie cheese wheel
2 tablespoons Tabasco red/green pepper sauce
Preheat oven to 375 degrees F.
Work crescent roll dough into a thin circle large enough to completely wrap the brie. Place brie in center of dough circle. With fork, poke top of cheese several times. Slowly pour 1 tablespoon Tabasco red/green pepper sauce over top of cheese, allowing it to sink in. Add remaining Tabasco sauce, poking cheese a few more times with fork (some sauce will run over side of cheese).
Fold dough over top of cheese, working it together. Brush edges with beaten egg to help seal. Bake approximately 10 minutes, following directions on crescent roll package. Do not over-bake, as cheese will run.
Serve immediately with crackers.
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