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How to Make a Tasty Baked Brie
(FeatureSource) - Paula Lambert's new book, "The Cheese
Lover's Cookbook and Guide" (Simon&Schuster), offers the
perfect appetizer for your next party - a mini Brie. If you
are having a large party, use a large Brie and double the
other ingredients. "The Cheese Lover's Cookbook and Guide"
is an all-inclusive book that tells how to plan complete
parties, ranging from a Holiday Buffet to a South of the
Border Buffet. Chapters include a history of cheese,
nutritional breakdown, types and characteristics (with
charts), how to buy, store, cut and serve, simple & easy
ways to make several different types of cheese at home, as
well as over 100 recipes.
Baked Brie
Serves 6 to 10
1 whole mini Brie (1 pound) 1 tablespoon cognac or brandy 2
teaspoons unsalted butter 4 ounces mushrooms, trimmed and
sliced (1 cup) ¼ cup walnuts, toasted and coarsely chopped 1
tablespoon dried cranberries or dried cherries 10 sheets
frozen phyllo dough, thawed and cut into 12 inch squares 4
tablespoons (½ stick) unsalted butter, melted 1 bunch
grapes, for garnish 1 baguette, sliced for serving
Place the cheese on a plate, pierce the top of the cheese
with the tip of a knife in several places, and drizzle the
brandy over the cheese. Let stand at room temperature while
you prepare the other ingredients.
Melt the butter in a large skillet and saute the mushrooms
over high heat until golden brown. Remove from the heat and
set aside to cool.
Arrange the cooled mushrooms on top of the Brie, followed by
the walnuts and cranberries. Set aside.
Lay the phyllo dough sheets on a dry work surface and cover
with a damp towel. Brush a baking sheet with some of the
melted butter. Lightly brush a sheet of phyllo dough with
melted butter. Lay the dough on the cookie sheet. Repeat the
process with four more sheets, laying each one at an angle
to the previous one. Brush four more sheets of dough and lay
them at angles to each other on top of the cheese. Pick up
the cheese, tuck the overhanging pieces of dough under it,
and carefully center the cheese on the sheets of dough on
the baking sheet. Gather up the edges of the bottom layers
of dough and bring them up toward the top of the cheese.
Brush the remaining sheet of dough with melted butter and
tear it into two-inch strips. Wrap the strips around the
cheese to create a smooth collar. Brush the collar with
additional butter. Cover the Brie loosely with plastic wrap,
and refrigerate until ready to bake.
About 30 minutes before serving, preheat the oven to 400
degrees. Place the Brie in the oven and bake for 20 minutes,
or until lightly browned. Remove from the oven and let cool
for ten minutes.
To serve, transfer the Brie to a serving platter. Garnish
with grapes if desired and serve with bread.
Courtesy of FeatureSource
For more information, contact Carrie Ross/ Publicity
Manager, Simon & Schuster, Lifestyle Publicity 212-698-7147
or carrie.ross@simonandschuster.com
Author: FeatureSource Staff
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