Your favorite appetizer/hors d'ouevres?
JH
a party or attending one. I'm hosting a party for about 20 people next
week and I always start thinking of what hors d'ouevres I want to make
and serve.
So, I thought it would be interesting to find out 1) What is your
favorite hors d'ouevres to eat? and 2) What is your favorite hors
d'ouevre to serve?
For me,
Favorite to eat: Anything I don't cook myself...hmmm, better narrow
that down.....mini quiches, spanokopita (spinach wrapped in fillo
dough), baklava, shrimp cocktail, buck eyes,
To Serve: hot Ruben Dip on tiny slices of rye bread, ham roll-ups,
homemade cheese ball/log, pecan praline cheesecake cut into little
squares, for the kids - little smokies in BBQ sauce
Next?
Geri
"JH" <bas...@thinds.com> wrote in message
news:3DF89367...@thinds.com...
> It's holiday party time again and most of us here will either be hosting
> a party or attending one. I'm hosting a party for about 20 people next
> week and I always start thinking of what hors d'ouevres I want to make
> and serve.
>
> So, I thought it would be interesting to find out 1) What is your
> favorite hors d'ouevres to eat? and 2) What is your favorite hors
> d'ouevre to serve?
> Next?
Wow. To eat, um...anything. It really depends on my mood. I love going to
parties where there are just a ton of little yummies and I can experiment.
To serve: baked brie ('cause it's a crowd-pleaser); pigs in a blanket
(tacky, perhaps, but another crowd pleaser and they're a family tradition);
a selection of really good olives ('cause I can get these very easily and
everyone seems to love them). And maybe this is just the crowd I run in, but
I seem to have very good luck with mini-bagels and lox. That's always the
first thing to be totally decimated when we have a party.
Susan Behr MacDuffee
> Wow. To eat, um...anything. It really depends on my mood. I love going to
> parties where there are just a ton of little yummies and I can experiment.
I'm with Geri on this one. I like to eat almost anything :-)
> To serve: baked brie ('cause it's a crowd-pleaser); pigs in a blanket
> (tacky, perhaps, but another crowd pleaser and they're a family tradition);
> a selection of really good olives ('cause I can get these very easily and
> everyone seems to love them). And maybe this is just the crowd I run in, but
> I seem to have very good luck with mini-bagels and lox. That's always the
> first thing to be totally decimated when we have a party.
I love all of these things. I made the baked brie in croute (sp?) last year and
everyone loved it. I also love those mini quiches that you can get at Costco or
the grocery store. Nancy's brand is good. I also love crudites and shrimp with
cocktail sauce.
--Susan
Jocelyn
>
> So, I thought it would be interesting to find out 1) What is your
> favorite hors d'ouevres to eat? and 2) What is your favorite hors
> d'ouevre to serve?
What a timely topic - DH and I are having some people over on Saturday and
we were just debating what hors d'ouevres to serve.
My favorites to eat are just about anything. I really like hors d'ouevres.
In fact, my new favorite restaurant is this all hors d'ouevres place with a
really interesting wine list.
To serve: I have this recipe for pesto pinwheels, which everyone always
raves about. It's kind a pain to make, but people seem to dig them. I also
like to serve baked brie, because it's easy and I like it. :-) And a *good*
crudite, because it's easy to make and easy to eat.
- Jocelyn (hungry now)
She's A Goddess
> a party or attending one. I'm hosting a party for about 20 people next
> week and I always start thinking of what hors d'ouevres I want to make
> and serve.
To eat:
Cucumber sandwiches (though not conducive to this time of year really), mini
quiches, veggies and ranch, baked brie.
To serve:
I guess I'm a dip person :) Hot artichoke dip and wheat crackers, a yummy
crock pot bean dip w / chilis and tortilla chips, fresh guacamole (again,
not a holiday thing really) and my new one this year is a pesto cream cheese
dip with feta.
Rhiannon
Gretchen Shah
"Jocelyn" <gnir...@earthlink.net> wrote in message
news:ata6t...@enews2.newsguy.com...
> "JH" <bas...@thinds.com> wrote:
> >
> > So, I thought it would be interesting to find out 1) What is your
> > favorite hors d'ouevres to eat? and 2) What is your favorite hors
> > d'ouevre to serve?
>
> What a timely topic - DH and I are having some people over on Saturday and
> we were just debating what hors d'ouevres to serve.
And we're having a few folks over after Christmas.
> My favorites to eat are just about anything. I really like hors d'ouevres.
> In fact, my new favorite restaurant is this all hors d'ouevres place with
a
> really interesting wine list.
Yummy. If DH and I ever manage to visit you, we need to go there.
> To serve: I have this recipe for pesto pinwheels, which everyone always
> raves about. It's kind a pain to make, but people seem to dig them. I
also
> like to serve baked brie, because it's easy and I like it. :-) And a
*good*
> crudite, because it's easy to make and easy to eat.
>
> - Jocelyn (hungry now)
To serve:
*baked brie (so yummy)
*hot artichoke dip
*crudités
*cheese fondue
*cream cheese and crackers with Jezebel sauce (a sweet and sour sauce made
with apple jelly, pineapple preserves, horseradish and dry mustard)
To eat:
*shrimp and cocktail sauce
*all of the above
and probably lots of other stuff that's just not coming to mind.
Gretchen
Puester
>
> It's holiday party time again and most of us here will either be hosting
> a party or attending one. I'm hosting a party for about 20 people next
> week and I always start thinking of what hors d'ouevres I want to make
> and serve.
>
> So, I thought it would be interesting to find out 1) What is your
> favorite hors d'ouevres to eat? and 2) What is your favorite hors
> d'ouevre to serve?
>
> For me,
>
> Favorite to eat: Anything I don't cook myself...hmmm, better narrow
> that down.....mini quiches, spanokopita (spinach wrapped in fillo
> dough), baklava, shrimp cocktail
>
I'll agree with all of those with the emphasis on SHRIMP.
I'd add olives, most anything wrapped in phyllo dough, cream
cheese block spread with HOT jalapeno jelly to spread on crackers,
mushroom caps stuffed with crab abd cheese, that hot artichoke
and cheese spread... I can feel my arteries harden!
gloria p
Jocelyn
"Gretchen Shah" <gds...@optonline.net> wrote:
> "Jocelyn" <gnir...@earthlink.net> wrote in message
> >
> > What a timely topic - DH and I are having some people over on Saturday
and
> > we were just debating what hors d'ouevres to serve.
>
> And we're having a few folks over after Christmas.
>
Really? You know, DH and I are going to be around your neighborhood after
Christmas.... ;-)
> Yummy. If DH and I ever manage to visit you, we need to go there.
Oh yes, very yummy. And very cool. It's in an old warehouse. So, when can
we expect you?
Stephanie Scales
JH wrote:
> So, I thought it would be interesting to find out 1) What is your
> favorite hors d'ouevres to eat? and 2) What is your favorite hors
> d'ouevre to serve?
To eat -- mini spanikopita, mini quiche, good cheeses, good olives. I
tend to gravitate towards things that are eggy/cheesy and served warm.
I don't eat mayonaisse or substitutes, so that rules out a lot of the
more common dips for me. I like raw veggies from the veggie trays, though.
To serve -- I frequently make a veggie tray and spinach dip, which
people seem to love. Shrimp cocktail when I think of it -- it's so
simple. I'd love to try a baked brie (recipes please?). We almost
always have good cheese and crackers or baguette rounds, as well. I
have this thing about not buying heat and serve hors d'ouevres, so I
never serve the mini spanikopita or mini quiches and making them from
scratch on top of dinner and dessert is more work than I want to do
while entertaining.
-Stephanie
Geri
"Stephanie Scales" <S.Sc...@worldnet.att.net> wrote in message
news:3DF8CCB1...@worldnet.att.net...
> To serve -- I frequently make a veggie tray and spinach dip, which
> people seem to love. Shrimp cocktail when I think of it -- it's so
> simple. I'd love to try a baked brie (recipes please?).
Baked brie is a no-brainer. I make mine by getting a wheel of brie, slicing
it in half lengthwise, and spreading something in between the two halves (my
fave is cherry preserves, but any preserve will do and I'm sure you could
use something savory like pesto or tomato chutney too). Put the top back on
the bottom. Get yourself a package or two of Pillsbury crescent rolls and
unroll the dough but don't separate it into individual rolls. Wrap the brie
in the dough. Plop it in the oven at 350F and bake until the crust turns
golden brown and you see melted brie start to bubble around.
Okay...I just did a web search and there's an "official" Pillsbury recipe
(with directions for making it look nice):
http://www.allbaking.net/ch/2000/july/pillsburycomplete1.html
lissi
Wow. Everyone else's crowd seems so much more cultured than mine. My crowd
would be thrilled with pigs in a blanket, and I doubt half of them even know
what Brie is! We're attending an hord d'ouerves party next week, and
everyone was asked to bring something to share. I bet we'll get a lot of
chips and dip, cheese plates or nachos! I'd love to make something nice, but
it probably wouldn't get eaten. I should move to New York City . . .
Lissi
..
Lynn A.
My crowd would love to hang out with your
crowd Lissi! I was thinking the same things as I
read the posts to this thread.
The *usual* appetizers around here
are...those little pizzas made on cocktail rye
bread with sausage, spices and Velveeta cheese,
etc., round rye dill dip, stuffed peppers, chili
cheese dip and Fritos, home made Chex mix, cheese
and sausage trays, stuffed potato skins...can't
think of anything else.
I'm thinking I'll make the baked brie that
Geri mentioned for Christmas Eve or New Year's
Eve. Something different and it sounds sooo good.
Lynn
Jocelyn
"Geri" <clar...@earthlinkNO.SPAMnet> wrote in message
news:1D4K9.238558$gB.44...@twister.nyc.rr.com...
>
> "Stephanie Scales" <S.Sc...@worldnet.att.net> wrote in message
> news:3DF8CCB1...@worldnet.att.net...
>
> > To serve -- I frequently make a veggie tray and spinach dip, which
> > people seem to love. Shrimp cocktail when I think of it -- it's so
> > simple. I'd love to try a baked brie (recipes please?).
>
> Baked brie is a no-brainer. I make mine by getting a wheel of brie,
slicing
> it in half lengthwise, and spreading something in between the two halves
(my
> fave is cherry preserves, but any preserve will do and I'm sure you could
> use something savory like pesto or tomato chutney too). Put the top back
on
> the bottom. Get yourself a package or two of Pillsbury crescent rolls and
> unroll the dough but don't separate it into individual rolls. Wrap the
brie
> in the dough. Plop it in the oven at 350F and bake until the crust turns
> golden brown and you see melted brie start to bubble around.
Mine's even easier (and I think I stole it from someone here...). Get a
loaf of sourdough or other round bread. Slice just enough of the top off to
make a nice opening, and hollow out the loaf, setting the innards aside for
later. Cut the brie into chunks, put the chunks into the hollowed out
bread, put the top back on and bake at 350F until the cheese is all melted.
Serve with crackers and the chunks of bread that you removed earlier. I
also like to serve a little jam with this.
- Jocelyn (craving brie)
Mieko
>lissi wrote:
>> Wow. Everyone else's crowd seems so much more cultured than mine. My crowd
>> would be thrilled with pigs in a blanket, and I doubt half of them even know
>> what Brie is! We're attending an hord d'ouerves party next week, and
>> everyone was asked to bring something to share. I bet we'll get a lot of
>> chips and dip, cheese plates or nachos! I'd love to make something nice, but
>> it probably wouldn't get eaten. I should move to New York City . . .
>
> My crowd would love to hang out with your
>crowd Lissi! I was thinking the same things as I
>read the posts to this thread.
My crowd is in to the "what can I pick up at the store and not prepare". Most
of the time we just get a variety of cheeses and crackers and bread to eat it
on. The Whole Foods has a great cheese selection, so we usually do get some
different stuff, 4-5 cheeses that we've never had before, and with our varied
tastes, there's only been one or two cheeses that no one likes.
Dips with chips are pretty popular too, although lately we've been getting
more hummus dips with pitas to be all fancy. :)
Trina
> Mine's even easier (and I think I stole it from someone here...). Get a loaf
> of sourdough or other round bread. Slice just enough of the top off to make a
> nice opening, and hollow out the loaf, setting the innards aside for later.
> Cut the brie into chunks, put the chunks into the hollowed out bread, put the
> top back on and bake at 350F until the cheese is all melted. Serve with
> crackers and the chunks of bread that you removed earlier. I also like to
> serve a little jam with this.
Ok, this sounds like something I might have to try. Although, we usually don't
bake the brie. Why bother? Stick it on the cheese platter with
bread/crackers/fruit and I'm good to go.
We had a horrid experience with baked brie at a restaurant once, and I think it
would take a lot of convincing to get the people who were involved with that
experience to try warm brie again.
-Trina
Lynn A.
> - Jocelyn (craving brie)
I'm craving it and I've never even had it, I
don't know what it tastes like...but I want it! ;)
Lynn
Carrie L Leonard
>
>So, I thought it would be interesting to find out 1) What is your
>favorite hors d'ouevres to eat? and 2) What is your favorite hors
>d'ouevre to serve?
>
To eat: pesto & goat cheese w/crackers; really good fruit
To serve: poke (raw fish 'salad' like ceviche); sushi; crudites
Carrie
Geri
"Lynn A." <lynnN...@NOSPAMstl-online.net> wrote in message
news:3DF90A5C...@NOSPAMstl-online.net...
It's a very creamy, smooth, mild cheese. It just tastes...decadent.
(now I want some too!)
Jocelyn
"Trina" <rubbrd...@yahoospam.com> wrote:
>
> We had a horrid experience with baked brie at a restaurant once, and I
think it
> would take a lot of convincing to get the people who were involved with
that
> experience to try warm brie again.
>
I'm curious. How does one have a Bad Baked Brie Experience? Was the cheese
just not good, or was it something more than that.
- Jocelyn (enquiring minds want to know)
Puester
>
> My crowd is in to the "what can I pick up at the store and not prepare". Most
> of the time we just get a variety of cheeses and crackers and bread to eat it
> on. The Whole Foods has a great cheese selection, so we usually do get some
> different stuff, 4-5 cheeses that we've never had before, and with our varied
> tastes, there's only been one or two cheeses that no one likes.
>
> Dips with chips are pretty popular too, although lately we've been getting
> more hummus dips with pitas to be all fancy. :)
An easy one that looks a little fancier is tortilla pinwheels.
Mash an 8 oz. pkg. or two of cream cheese, add chopped jalapenos,
chopped black or green stuffed olives, a little grated onion, salt,
pepper and Tabasco to taste. Add chopped cilantro if you like it.
Spread on flour tortillas right to the edges. Roll up and chill an
hour or so till firm. Slice them about 1/2-3/4 inch thick and
arrange attractively on a platter with parsley or cilantro around
a bowl of salsa to dip the pinwheels into.
Optional: Instead of olives you could use chopped shrimp and
serve with cocktail sauce instead of salsa.
gloria p
Stephanie Scales
Cleo wrote:
>
> In article <1D4K9.238558$gB.44...@twister.nyc.rr.com>, "Geri" says...
>
> I do mine like Geri with the following differences: I put the preserves or
> chutney (at holiday time, I also use leftover cranberry sauce frozen from
> tgiving) on top of the brie and I use defrosted puff pastry rather than crescent
> rolls.
Thanks to everyone for the "recipes" -- that's how I like to cook. :-)
I'll be trying that out soon, maybe as a pre-Christmas dinner snack.
-Stephanie
calliaz
> So, I thought it would be interesting to find out 1) What is your
> favorite hors d'ouevres to eat? and 2) What is your favorite hors
> d'ouevre to serve?
Favorites to eat: spinach dip and bread, pinwheels
(tortillas rolled with cream cheese and ham and pineapple or
spreadable cheddar, etc.), olives, good cheese and crackers,
and lots of other stuff that I can't think of.
Favorites to serve: pinwheels (people really like these),
veggies and dip, cheese and crackers, and my current
concoction of the week. I'm currently experimenting with
appetizer recipes to submit to the Pillsbury Bake-Off the
next time they have one.
Jennifer in Tempe
calliaz
> The Whole Foods has a great cheese selection, so we usually do get some
> different stuff, 4-5 cheeses that we've never had before, and with our varied
> tastes, there's only been one or two cheeses that no one likes.
I *love* finding new cheeses to taste from Whole Foods.
Last night they had a sample of some parmesan reggiano cubes
marinated in balsamic vinegar. They were wonderful. It made
coming home to a plate full of huge plain cheddar chunks
supplied by my MIL depressing.
I've also discovered smoked emmenthaler (sp?--like swiss),
good aged cheddar, and chevre among others. I just love
cheese!
Jennifer in Tempe
Geri
> Thanks to everyone for the "recipes" -- that's how I like to cook. :-)
>
> I'll be trying that out soon, maybe as a pre-Christmas dinner snack.
Warning -- whenever I make this as a "pre-Christmas dinner snack," SIL and I
end up eating the whole wheel of brie and never make it to the actual
"dinner" part of dinner ;-)
lissi
Leonard" <car...@Hawaii.Edu> wrote:
> To eat: pesto & goat cheese w/crackers; really good fruit
Oooohhh, yeah! I second the really good fruit! :)
Lissi
..
Lynn A.
I can feel the pounds adding onto my hips as I
read these. But hey, it's (almost) Christmas,
calories don't count...(I can dream, eh?)
Lynn
go4
I am a newlywed and just stumbled across this place, seems like a nice group
of people.
Sooo..I wanted to share my favorite appetizers too since my favorite thing
to do is cook.
I like to make cheese balls, nice crackers with a little cheddar cheese
honey ham and meille mustard,
spinach dip in a hawaiin bread bowl, stuffed tommytoe tomatoes, mini
cranberry cheesecakes,
egg rolls or chinese dumplings, crockpot spinach and artichoke dip with
tortilla chips...and more...
Gee..now I am famished!
If anybody wants any recipes then I think I am going to subcribe to this NG
so just say my name in your
subject line and I will find it.
Best Regards,
Go4
"calliaz" <"calliaz"@(nospam)yahoo.com> wrote in message
news:atb6u...@enews4.newsguy.com...
Buzzy Bee
wrote:
but then again I might just have mucked up the snipping as usual!
>- Jocelyn (craving brie)
>
At least you're allowed to eat it. There was a whole load reduced at
the supermarket just now and I'm couldn't buy any of it!]
Megan
--
Megan
To e-mail use: megan at farr dash montgomery dot com
JH
Carrie L Leonard wrote:
> In article <3DF89367...@thinds.com>, JH <bas...@thinds.com> wrote:
> >
> >So, I thought it would be interesting to find out 1) What is your
> >favorite hors d'ouevres to eat? and 2) What is your favorite hors
> >d'ouevre to serve?
> >
>
> To eat: pesto & goat cheese w/crackers
What kind of goat cheese? MY DD has become proficient at making cheve
(texture like parmesan but tastes like cheddar), camembert (YUCK!), a soft
cheese (sort of like ricotta) with different seasonings like garlic/chives or
apricot preserves from goat's milk.
Hillary Israeli
JH <bas...@thinds.com> wrote:
*
*What kind of goat cheese? MY DD has become proficient at making cheve
*(texture like parmesan but tastes like cheddar), camembert (YUCK!), a soft
*cheese (sort of like ricotta) with different seasonings like garlic/chives or
*apricot preserves from goat's milk.
Um, all of the above? Please????
-hillary, whose ONLY fond memories from her Field Service rotation are of
the dairy goat farmer who fed us....
--
hillary israeli vmd http://www.hillary.net in...@hillary.net
"uber vaccae in quattuor partes divisum est."
newly minted veterinarian-at-large :)
Lissie
> I've also discovered smoked emmenthaler (sp?--like swiss),
> good aged cheddar, and chevre among others. I just love
> cheese!
>
> Jennifer in Tempe
Hi, I'm Lissie and I am a cheese addict. I tend to like the plainer cheese
though...Nik LOVES the "smelly" cheese, but I am not so into those.
- Lissie
lissi
"Lissie" <lis...@SPAMBLOCKlissie.net> wrote:
Does anyone watch "The Amazing Race" on tv? One week two people had to eat a
bunch of smelly cheese to get their next clue. I was so grossed out just
watching!
-The other Lissi, who will not eat cheese by itself
JH
lissi wrote:
> Does anyone watch "The Amazing Race" on tv? One week two people had to eat a
> bunch of smelly cheese to get their next clue. I was so grossed out just
> watching!
>
Sausage and some cheeses are best eaten not knowing how they are made. Limburger
cheese, for example, is made with putrified milk. And the layers of mold that
are scrubbed off before some cheddars before they are sold......no wonder my body
hates cheese.
Ducky Lawyer
>
> lissi wrote:
>
>
>>Does anyone watch "The Amazing Race" on tv? One week two people had to eat a
>>bunch of smelly cheese to get their next clue. I was so grossed out just
>>watching!
>>
>
>
> Sausage and some cheeses are best eaten not knowing how they are made.
-=-Barbara (former legislative drafter and political junkie <g>).
JH
Ducky Lawyer wrote:
Oh yeah. Preach it, Barbara! I got more sick to my stomach with the wheeling and
dealing in politics than any food I ever ate.
JH (former policy analyst for a DC think tank and recovering political junkie)
Susan Behr MacDuffee
> Does anyone watch "The Amazing Race" on tv? One week two people had to eat a
> bunch of smelly cheese to get their next clue. I was so grossed out just
> watching!
>
> -The other Lissi, who will not eat cheese by itself
I don't watch the Amazing Race but I *like* to eat cheese by itself. I never eat
it on a burger or a sandwich. I prefer to savor it alone. I went to a w*dding
last Saturday and one of the hors d'ouevres was mozzarella and tomatoes with
olive oil and spices--that was very yummy.
--Susan
Robin
> Ah, this is my *fav* appetizer in the whole world. You must try fresh buffalo
> mozzarella if you haven't already. But I do only serve this in the summmer,
> with fresh (someone else's) garden tomatoes (alternating red and yellow), a good
> EV olive oil, chopped fresh basil, sprinkled with kosher salt and pepper. On a
> black platter, this look incredibly beautiful. It's usually gone rapidly.
Gee, thanks. Now I'm *starving*!
This is one of my favourites too. I finally found a good source for
fresh mozzarella around here (Kroger and Sam's have it, but theirs
doesn't taste quite right too me) so now I just need to wait patiently
for tomato season to roll around again.
--
Robin
(Trying out a new email system. This address *does* (well, "should") work.)
Susan Behr MacDuffee
> Ah, this is my *fav* appetizer in the whole world. You must try fresh buffalo
> mozzarella if you haven't already. But I do only serve this in the summmer,
> with fresh (someone else's) garden tomatoes (alternating red and yellow), a good
> EV olive oil, chopped fresh basil, sprinkled with kosher salt and pepper. On a
> black platter, this look incredibly beautiful. It's usually gone rapidly
I am not sure if I have tried the buffalo mozzarella. My sister made this appetizer
this summer with her fresh garden tomoatoes and some mozzarella that she bought at
Costco--it was the kind that is in a jar with liquid--not sure what the liquid is.
They served it on skewers with grape tomatoes at that w*dding.
> I have done a winter version with roasted red peppers instead of tomatoes and
> it's good, too, but not quite as tasty as the tomato version.
Sounds yummy as well.
--Susan
Jacqui
> Baked brie is a no-brainer. I make mine by getting a wheel of
> brie, slicing it in half lengthwise, and spreading something in
> between the two halves (my fave is cherry preserves, but any
> preserve will do and I'm sure you could use something savory like
> pesto or tomato chutney too). Put the top back on the bottom. Get
> yourself a package or two of Pillsbury crescent rolls and unroll
> the dough but don't separate it into individual rolls. Wrap the
> brie in the dough. Plop it in the oven at 350F and bake until the
> crust turns golden brown and you see melted brie start to bubble
> around.
Droooooooooool. I WANT Brie (and can't have it, sob sob). First
Christmas ever I won't be able to eat it. :(
Jac
Stephanie Scales
Geri wrote:
> > Thanks to everyone for the "recipes" -- that's how I like to cook. :-)
> >
> > I'll be trying that out soon, maybe as a pre-Christmas dinner snack.
>
> Warning -- whenever I make this as a "pre-Christmas dinner snack," SIL and I
> end up eating the whole wheel of brie and never make it to the actual
> "dinner" part of dinner ;-)
Now that I've got all the ingredients (including a Vermont organic brie
-- yum!)...
Another silly question -- how exactly do you eat it? Once baked it
stays runny for a while, right? Do you serve with crackers or bread?
Also, how much cherry preserves do you use (roughly)?
Thanks!
-Stephanie
Geri
> Now that I've got all the ingredients (including a Vermont organic brie
> -- yum!)...
>
> Another silly question -- how exactly do you eat it? Once baked it
> stays runny for a while, right? Do you serve with crackers or bread?
Yes. And you can rip off little pieces of the crust and try to mop up the
goop with that too. Bread and crackers are more efficient, though ;-) We
also cut wedges of it and eat it with a fork, so as to get as must crust as
possible.
> Also, how much cherry preserves do you use (roughly)?
Um...enough to cover the brie. Not so much that it's like a whole 'nother
layer, but enough so that there are clearly preserves on top (how's that for
non-specific?) Maybe a 1/4 cup total for an everage-sized wheel of brie. If
you like a little more, that would be fine too. It's a pretty foolproof
"recipe."