Brie in Bread?
S & C Clark
round bread and removing a bit of the inside and placing some brie or
camembert inside replacing the top and baking it in the oven to melt. Does
anyone remember this and whether or not anything else had to go inside the
bread...I guess plain would be OK although I think there are variations.
Ringing any bells???
Thanks in advance.
Chris
Becca
Becca
Baked Brie
1 package frozen puff pastry sheets (2 sheets)
1 medium-size Brie, preferably with 60 percent butterfat
1 2 tablespoons freshly grated ginger (optional)
Egg wash: 1 egg beaten with 1 teaspoon water
Thaw puff pastry sheets in refrigerator overnight. Unfold and
press or roll out slightly with rolling pin. Brush first sheet with
egg and trim in a circle at least 2 inches larger than the Brie.
Brush top of Brie with remaining egg wash, sprinkle with ginger and
place trimmed second sheet on top of Brie.
Press sheet onto the sides of the Brie and bring the bottom sheet
up, folding it over. Crimp like an upside down pie crust. Brush whole
Brie with egg wash and trim with leftover pastry cut in decorative
shapes with cookie cutters.
Be sure crusts are sealed completely or cheese may melt and leak
from the pastry.
Place on baking sheet and bake in 400-degree oven about 40 minutes,
or until golden.
NOTE: To bake Brie topped with preserves and/or nuts but without a
crust: Place Brie on a baking sheet. Spread preserves over top of
cheese to within 3 /4 inch of edge. Bake in 275-degree oven until
cheese is soft, about 30 minutes.
Raspberry or apricot preserves with blanched, slivered almonds are
good, but the cheese also is delicious with brown sugar and pecans
sprinkled on the top and heated at 275 degrees until Brie is soft.
Bob Y.
>Hi Everyone! I remember seeing a recipe for cutting the top off of a small
>round bread and removing a bit of the inside and placing some brie or
>camembert inside replacing the top and baking it in the oven to melt. Does
>anyone remember this and whether or not anything else had to go inside the
>bread...I guess plain would be OK although I think there are variations.
>Ringing any bells???
>
>Thanks in advance.
>Chris
Take it out of the wrapper first. <g> However, you have the basic recipe.
Bob Y.
I'm sorry, Chaplain. Around here we don't give thanks for eggplant.
--Beetle Bailey
maryf
> >
> > Hi Everyone! I remember seeing a recipe for cutting the top off of a small
> > round bread and removing a bit of the inside and placing some brie or
> > camembert inside replacing the top and baking it in the oven to melt. Does
> > anyone remember this and whether or not anything else had to go inside the
> > bread...I guess plain would be OK although I think there are variations.
> > Ringing any bells???
> >
> > Thanks in advance.
> > Chris
Basically just bake or buy a round of sourdough, cut off top and hollow
it out, cut the top rhind off the brie insert it and bake for 20 minutes
or so until the brie starts to bubble. Cut the top and hollowed out
bread into chunks to dip in the brie. You can top it with roasted
garlic, lemon juice , herbs and butter, whatever floats your boat.
Now here's a variation on what Becca posted (many of you have seen this
before.
Brie En Croute with Raspberry Coulis
A few months before Stephen (or Bucky Doodle, as Bernie calls him) was
born, Bernie and I decided to take a long "before baby" weekend. We
stayed at an Inn in Pennsylvania and went to Lancaster to shop and
browse. On the way back to the Inn from Lancaster we found a delightful
place for lunch. I had their appetizer (I licked the plate clean,
literally!), which was not hard to duplicate here at home. Serves 6 -
8.
2 pints fresh raspberries (or one bag of frozen or two frozen cans)
1 lemon juiced
1 - 2 tablespoons of sugar
1 package of frozen puff pasty shells (6 or 8 to a package), I use the
pepperidge
farm puff pastry shells (6 to a pack)
1 round of brie (small round)
1 egg beaten
1 lemon thinly sliced
Fresh parsley or chives
Raspberry Coulis
Crush the raspberries (do not puree in a blender or processor, the seeds
get crushed into the sauce) and strain through a fine sieve to remove
the seeds. It is essential that you remove the seeds for a fine
texture. You can crush them in a towel and squeeze out the juice (but
the towel will be forever stained). Cook the raspberry juice and the
sugar over medium heat until slightly thickened (like a light syrup),
this could take a little bit of time. Add lemon juice to taste, the
Coulis should have a tartness to it. Place the coulis on the serving
plates so that a thin layer covers the whole plate.
Brie En Croute
Bake the puff pasty shells according to the directions on the package,
but take them out 2-3 minutes before they are done. Let cool and
carefully remove the top to each shell. Cut the brie into 6 or 8 wedges
(match the number of puff pasty shells). Place a wedge of cheese in
each shell, and bake at 350o for a few minutes until the cheese starts
to melt. Remove to coulis prepared plates. Garnish with slices of
lemon and fresh parsley.
--
Mary f. <No Kitty! it's MY POT PIE!>
_ _
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It's a widdle,widdle, widdle pud (She's not big on sharing, is she?)
http://home.earthlink.net/~maryf
S & C Clark
DAPullin
brioche dough, wrapping it around some nice brie and continuing with the
brioche recipe. Bakes inside and into the bread itself and really complements
the brioche's sweetness.