Puff Pastry Wrapped Brie With Berry Compote

Puff Pastry Wrapped Brie With Berry CompoteChange out your typical offering on the charcuterie board with this Brie Compote. The fruit with special added spices for flavoring sure to stimulate the taste buds.

Ingredients:

The Fruit Compote
2 cups frozen mixed berries unthawed
¼ cup packed light brown sugar
1 teaspoon lemon zest
¼ teaspoon ground cinnamon
⅛ teaspoon ground cardamom
⅛ teaspoon ground ginger
1 vanilla bean seeds only
Pinch of kosher salt
1 tablespoon lemon juice
The Brie

8 oz. triple-cream brie, chilled
All-purpose flour for dusting
1 10-inch puff pastry sheet, thawed, but cold
1 large egg
Crackers, baguette slices, and fresh fruit for serving 

Directions

In a medium saucepan, combine the frozen berries, brown sugar, lemon zest, cinnamon, cardamom, ginger, vanilla bean seeds, and salt. 

Cook over medium heat, stirring frequently and mashing down the larger berries as needed, until the compote is thick and reduced by about half, about 18 minutes. (You should have about 1 cup compote.) Remove from the heat, stir in the lemon juice, and let cool completely.

To make and assemble the brie:
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Use cheese wire or a sharp knife to cut the brie round in half horizontally. 
Spoon 2 tablespoons of the cooled compote onto the cut side of one of the brie rounds. Place the other brie round, cut side down, on top of the compote. Reserve the remaining compote for serving.
Lightly dust a clean work surface with flour, and gently roll out the puff pastry dough so that it’s about ¼-inch thick. 
Place the brie in the center of the pastry, and wrap the dough around the brie round, so that the brie is fully enclosed in the pastry. 
Pinch the ends together, and trim off any excess dough. (If you like, use the excess dough to cut out leaves or other shapes for decorating the baked brie.) Chill in the refrigerator for 20 minutes.
When you’re ready to bake, place the pastry-wrapped brie on the prepared sheet pan. In a small bowl, beat the egg with 2 teaspoons of water, and brush over the pastry. 
Bake until the cheese is hot and gooey, and the pastry is golden brown and flaky, about 35 minutes.

Let the baked brie rest for 5 minutes, then transfer to a serving platter. Serve warm alongside the remaining compote, crackers, baguette slices, and fresh fruit.  Serves 6

Brie Wrapped Cranberry Baked Brie

Pastry Wrapped Cranberry Baked Brie

Ingredients
Cranberry Sauce
2 cups fresh cranberries
1/2 cup orange juice
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 pinch sea salt

Instructions
To make the cranberry sauce: in a medium pot, bring the cranberries, orange juice, maple syrup, vanilla, cinnamon, and salt to a boil over medium heat. Boil 10-15 minutes or until the cranberries burst and the sauce becomes jammy.

Brie
1 sheet frozen puff pastry, thawed
1 8-12 ounce wheel of brie cheese
2/3 cup toasted pecans, roughly chopped
1 egg, beaten
coarse sugar, for sprinkling

Directions:
Preheat the oven to 425° F.

Lay the puff pastry flat on a parchment-lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the brie. I leave the rind on the bottom and sides intact. Spread the cranberry sauce over top and then sprinkle over the pecans. Fold the corners of the pastry over the brie. Brush the pastry with beaten egg and sprinkle lightly with sugar.

Bake for 20-25 minutes or until the pastry is deep golden brown.

Eat and enjoy with your favorite bread or crackers...or just with a spoon.

Almond-Crusted Apricot and Brie Stuffed Chicken Breast

Almond-Crusted Apricot and Brie

Stuffed Chicken Breast

Brie creates a luxurious creamy filling in these stuffed chicken breasts that keeps the chicken moist and requires no sauce. Leaving the wing bone offers a “restaurant look” but is not necessary.

Ingredients:

4 boneless, skinless chicken breasts with wing bone still attached2 oz. brie cheese, rind removed and sliced
4 dried apricots, finely chopped
½ cup sliced almonds, divided
1 tsp minced fresh rosemary
1 tsp each coarse salt and freshly cracked pepper
½ cup fresh bread crumbs
1 egg, lightly beaten
1 tbsp butter
1 tbsp olive oil

Directions:

Preheat oven to 375ºF.

With knife held horizontally and starting at the thinner side, cut each chicken breast in half, but not all the way through; open like a book.

Arrange brie slices over chicken, leaving a ½-inch border uncovered. Sprinkle with apricots, ¼ cup of the almonds, rosemary, salt and pepper; close breast, pressing around edges to seal.

In a shallow dish, combine bread crumbs and remaining almonds. Dip the chicken breasts in the egg; then dredge in crumb mixture, pressing gently to coat completely.

In a large ovenproof skillet, melt butter and oil over medium-high heat. Cook the chicken until golden, about 3 minutes on each side. Transfer to oven; bake until cooked through, about 15 to 20 minutes.

Makes 4 servings

Individual Brie & Fig Strudels

Individual Brie And Fig Strudels

From LCBO Holiday 2008 edition, Food And Drink

Fig Compote and brie make perfect partners in these inspired strudels. Serve them at the beginning of the meal over a bed of peppery greens, or sprinkle them with a little coarse sugar befor baking a not-too-sweet dessert.

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Ingredients:

6 oz. dried figs, stems removed and chopped

1/2 cup chopped red onion

1/2 cup water

1/4 cup balsamic vinegar

1/4 cup lightly packed brown sugar

1/2 cup golden raisins

1 clove garlic, minced

1 Tablespoon minced fresh ginger

2 teaspoons orange zest

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 cup toasted pine nuts

8 phyllo pastry sheets

1/4 cup butter, melted

8 oz. brie, rind removed and sliced

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Directions: 
Preheat oven to 375ºF.

In a heavy saucepan, combine figs, onion, water, balsamic vinegar, brown sugar, raisins, garlic, ginger, orange zest, salt and cayenne over medium-high heat; bring to boil. Reduce heat to medium-low to maintain a gentle simmer until most of liquid has been evaporated, about 25 minutes. Remove from heat. Stir in pine nuts. Let cool.

Place 1 sheet of phyllo on a work surface, keeping remaining sheets covered with damp tea towel to prevent drying out. Brush sheet lightly with some of the butter. Fold in half lengthwise; brush lightly with some of the butter. Arrange 2 slices of Brie along 1 narrow end of the phyllo, leaving a 1-inch border. Top with ¼ cup of fig mixture and top with another slice or 2 of the brie (use 1 oz. per strudel). Fold sides over to enclose filling and roll up.

Place seam side down on parchment-lined, rimmed baking sheet. Brush with butter. Repeat with remaining ingredients to make 7 more strudels. Using the tip of a sharp knife, make diagonal slits about 1 inch apart in the tops of the strudels.

Bake in the center of the oven until pastry is golden, about 13 to 16 minutes. Serve warm with sliced apples and pears.

Makes 8 servings

Brie With Roasted Pears

Brie With Roasted Pears

Yesterday I posted a photo of my neighbors abundance of pears. Today I am posting two recipes using pears. The Tart recipe I have taken to co-op dinners and also used when I have entertained. I never have leftovers. My only suggestion. Find Hazelnut flavoring (from a Raleigh Products dealer) and use that instead of the almond flavoring. It then really has an enhanced hazelnut flavor. The Brie With Roasted Pear and Thyme recipe I used when I entertained recently.

Brie with Roasted Pear and Thyme

Roasted pears put a sweetly fresh spin on a perennial cocktail-party favorite.

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Directions:

One 6-inch (15-cm) round of Brie, about 17 oz (550 g)

2 almost ripe pears

1 to 2 tsp (5 to 10 mL) finely chopped fresh thyme

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Directions:

1. Cut off top rind of Brie and discard. Set Brie aside. Preheat oven to 425°F .

2. Peel and core pears, then slice ¼-inch thick. Lay on a generously buttered baking sheet in a single layer. Roast in oven for 15 minutes. Turn slices and continue roasting 10 to 15 minutes or until edges are caramelized and brown. Arrange pear slices overlapping in a circle overtop Brie. Refrigerate, uncovered, for up to half a day.

3. When ready to serve, heat in a preheated 350°F oven 10 to 12 minutes or until softened. Sprinkle with thyme and serve with slices of fresh baguette or water crackers.

Serves 8 to 10

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PEAR-AND-HAZELNUT-FRANGIPANE-TART

Active time: 30 min Start to finish: 2 1/2 hr

Servings: Makes 10 servings.

Frangipane Ingredients:

1 cup hazelnuts, toasted, loose skins rubbed off in a kitchen towel, and cooled

1/2 cup sugar

1/4 cup all-purpose flour

3/4 stick (6 tablespoons) cold unsalted butter, softened

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Fruit Filling:

3 firm-ripe Bosc or Anjou pears

1/4 cup apricot preserves, heated and strained

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Directions:

Preheat oven to 350°F.

Pulse hazelnuts with 1/4 cup sugar in a food processor until finely ground, then add flour and pulse to combine.

Beat together butter and remaining 1/4 cup sugar with an electric mixer at moderately high speed until pale and fluffy.

Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low and mix in nut mixture until just combined.

Spread frangipane filling evenly in tart shell. Peel, halve, and core pears, then cut lengthwise into 1/4-inch-thick slices, holding slices together to keep pear shape intact.

Arrange pears decoratively on filling, fanning slices slightly. Bake until pears are golden and frangipane is puffed and golden brown, 30 to 40 minutes.

Brush pears (not filling) with preserves and cool tart completely in pan on rack, then remove side of pan.

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Tart Shell

Makes 1 (11-inch) tart shell.

Ingredients:

1 3/4 cups all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

1 stick (1/2 cup) cold unsalted butter,

cut into 1/2-inch cubes

1/4 cup cold vegetable shortening

3 to 5 tablespoons ice water

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Equipment: a pastry or bench scraper; an 11- by 1-inch fluted round tart pan with a removable bottom; pie weights or raw rice

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Directions: 

Blend together flour, sugar, salt, butter, and shortening with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.

Squeeze a small handful: If it doesn't hold together, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (If you overwork mixture, pastry will be tough.)

Turn out mixture onto a lightly floured surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion.

Gather dough together with scraper and press into a ball, then flatten into a 6-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Roll out dough with a floured rolling pin into a 13-inch round on a lightly floured surface and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides with a fork.

Chill 30 minutes.

Preheat oven to 375°F.

Line tart shell with foil or parchment paper and fill with pie weights. Bake in middle of oven until pastry is pale golden along rim, 20 minutes. Carefully remove foil and weights and bake until pale golden all over, 10 minutes more. Cool in pan on a rack.

Cedar Plank Brie With Raspberry, Almond, & Honey Topping

Cedar Plank Brie With Raspberry, Almond, and Honey Topping

Our daughter Barbara emailed a recipe that she found on a website,  Just remember to make certain that the cedar plank you use is produced to be used with food and not chemically treated.

Ingredients:

6" x 16" cedar plank

1 pint fresh raspberries

2 Tablespoons slivered almonds

1 Tablespoons chopped fresh thyme

Coarse ground black pepper, to taste

4 Tablespoons honey

2 whole small wheels Brie, Camembert or Cambozola cheese

1 - 2 fresh baguettes

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Directions: 
Soak plank in cold water, at least one hour. Preheat grill to medium heat, about 400 degrees. 

In a small bowl combine, raspberries, slivered almonds, and fresh thyme, season with coarse ground black pepper. Drizzle with honey and gently mix to combine. 

Remove plank from water, place wheels of cheese, evenly spaced. Top each wheel with raspberry mixture. 

Place plank on grill for 20 to 25 minutes until each cheese is golden brown and slightly puffy, topping is hot, and almonds are slightly golden brown. 

Remove from grill, cool 1 to 2 minutes. Serve immediately with sliced baguettes and a few spoons and plenty of napkins. Serves 8 to 12 as a party appetizer