Calling all Brie lovers!

[Deanna]

While on vacation in the BVI, we had a lovely baked (or warmed) brie that had a sort of chutney over the top.

Does anybody have a similar recipe they'd like to share?

I'd also like wine suggestions.

I eat brie (spread on Carr's Table Water Crackers) at home frequently. And often I have a Chardonnay, but I would like some suggestions from all you WINE aficionados...

Thanks

d

[sneezles]

Since it was the British islands my guess would be that they used Major Grey Chutney, which you should be able to find in the grocery store. Was it wrapped in pastry as well or just with the chutney poured over it?

BTW, I do have about 20 recipes for chutney so if you knew what was in that one I might have a recipe you could try.

[Kalna]

Here is a "baked Brie " recipe that is always a hit at a party. A pretty dish to serve too.

Brie-Stuffed Bread

2 Tablespoons butter
1 large onion chopped
2 Tablespoons minced garlic
8 oz. Brie cut up
8 oz. Cream Cheese, cut up
3/4 cup sour cream
2 teaspoons lemon juice
2 teaspoons brown sugar
1 teaspoon worchestershire sauce

This recipe will fill a small loaf of bread, but will need to be doubled to fill a large sized loaf.

Melt butter, cook onion and garlic until tender. Melt cheeses in microwave. Whisk in sour cream, onion and rest of ingredients.

Scoop out the center of round pumpernickel bread ( or other similar bread) and fill with cheese mixture. Heat in oven until warm/

Cut the scooped out bread into bite size chunks for dipping.

Enjoy,

Carolyn

[Peggy]

Deanna,

I just checked two of my Food/Wine Cookbooks and they suggest Chardonnay, Sauvignon Blanc and Pinot Noir as good matches for Brie. I have had a similar appetizer at a restaurant but do not have a recipe to share. Sorry.

Peggy

[Alisa]

I really really love brie when it is wrapped in phyllo, baked, and served with cranberry sauce. Mmmmmmmmmm.......

[crazyquilter]

There's a great brie recipe in the CL Complete, I think. It's got a papaya/kiwi salsa over the baked brie. YUM! It's not the same as chutney, but you'd probably like this one, too.

[Sandy]

Here's a great recipe for Brie: Roasted Garlic and Brie Appetizer

1 head of garlic
1 teaspoon olive oil
1-2 Roma tomatoes, chopped
1-2 green onions, diced
1- 4 1/2 ounce round of Brie
French Bread

Preheat oven to 400; cut a thin slice from the top of the garlic head. Place garlic, cut side up on a piece of foil. Pour the olive oil over the top and sprinkle with salt and pepper. Seal the foil and bake for about 45 min. Set aside.

Mix the chopped tomatoes, green onions and salt and pepper to tase in a small bowl. Place the Brie round in a small oven proof dish and spoon the tomato mixture over the top. Bake for 5 minutes, until warm.

To serve, place garlic on a plate with the Brie. Serve with French Bread, sliced thin.

To eat...spread a lice of bread with soft garlic, top with the Brie and tomato mixture.

That is the original recipe. We like to add a splash of Balsamic vinegar to the tomatoes. We love it. Hope you do too.

[Mamasue]

Deanna.....I love brie also and love it smeared on Carr's Water Crackers (like you) with a thin slice of pear or apple. I also enjoy it with grapes. I tried a baked brie with Major Grey Chutney last year for a Christmas party and it didn't go over very well. Stonewellhttp://www.stonewallkitchen.com/ has a few chutneys, among their big line of jams, mustards, etc. While in Maine Columbus Day weekend we stopped at Stonewall's outlet/home office and tasted some of their products. One of them was Old Farmhouse Chutney which is delicious. To sell this new chutney they also mixed up a cheese spread with it which was sampled by shoppers. This spread would be a wonderful addition this holiday season.......its not brie but if you anyone would like the recipe I will be happy to post. I think that Stonewall's chutneys would be a good compliment with brie. :)

[Jennett]

I love a sweet version of brie en croute. The recipe below is from off the box of Pepperidge farm puff pastry. I prefer the apricot preserves to the raspberry, but either way it's delicious. Even better is brie baked with brandied apricots, but I don't have the recipe for that yet.

-1/2 package (17 1/4-ounce size) Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
- 1 egg
- 1 tablespoon water
- 1/2 cup apricot preserves or seedless raspberry jam
- 1/3 cup dried cranberries, softened
- 1/4 cup toasted sliced almonds
- 1 Brie cheese round (about 1 pound)

Cooking Instructions:
1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven at 400°F. Mix egg and water and set aside.
2. Unfold pastry on lightly floured surface. Roll into 14-inch square. Cut off corners to make a circle. Spread preserves to within 1-inch of pastry edge. Sprnkle cranberries and almonds over preserves. Top with cheese. Brush edges of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2-inches from edge of cheese. Fold these two sides into the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps, if desired. Brush with egg mixture.
3. Bake 20 minutes or until golden. Let stand 1 hour.

[Deanna]

Thanks, everyone, for the recipes, and Peggy, for the wine suggestions.

I'm going to print these and put them in my "to try" drawer in the kitchen. It should keep me busy with Brie at least until after the first of the year!

d

[Jacque O]

Another lovely recipe involves pouring warm maple syrup over the melty brie and sprinkling toasted almonds over the top. Yummm.

[Peeps]

This isn't what you're looking for but since we're throwing out Brie recipes, I saw this on Food 911 a few weeks ago and it looks amazing. Normally I'm too busy checking out Tyler Florence to actually pay any attention to what he's making but this looked so good that I actually paid attention AND went and got the recipe from the web site. Very simple too.

Prosciutto and Brie Calzone with Apple
Copyright 2001 Television Food Network, G.P. All rights reserved

Dough:
1 package rapid-rising dry yeast
3/4 cup warm water
1 tablespoon sugar
3 cups flour
1/4 cup olive oil
1 teaspoon salt

Filling:
1/2 pound prosciutto, chopped in bite size pieces
2 Granny Smith apples, peeled, cored and chopped fine
4 ounces Brie
10 fresh sage leaves, chiffonade

Egg wash
Cornmeal, for dusting

For Dough: In the bowl of a standing mixer fitted with a dough hook, bloom the yeast by combining it with warm water and sugar. Stir gently to dissolve, then let stand 5 minutes until foam appears. Turn mixer on low and slowly add the flour, 1 cup at a time. Pour in 1/4 cup olive oil and add salt. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough pulls away from the sides of the bowl, about 10 minutes. Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. When ready, knead the dough gently and divide in 4 balls. Sprinkle the rounds lightly with flour, cover, and let rest for 15
minutes. This will relax the dough, making it easier to stretch.

For Calzones: Place a pizza stone in the oven and preheat to 400 degrees F. If you don't have a stone, simply grease a baking pan. Roll or spread the dough discs into 10-inch circles, leave the dough slightly thick so that the filling will not ooze out. Lay half the prosciutto, apples, Brie, and sage onto 1 side of the dough round and brush the outer edge with egg wash to help form a seal. Fold dough over to enclose the filling and form a large turnover. Roll up the edges with your fingers to close tightly and prevent leaking. Cut a few slashes in the top to allow steam to escape during baking and brush with egg wash. Repeat with remaining rounds. Sprinkle a pizza peel (or prepared baking pan) with cornmeal and carefully transfer the calzones. Bake directly on pizza stone for 25 to 30 minutes until golden brown. Let the calzones rest 10 minutes before cutting to allow the cheese to set.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Difficulty: Medium

[Deanna]

Yummm! My printer is hungry for a new ream of paper!

Thanks, I'm going to give this one a try, too!

d