Brie Makes The Celebration

   Since parties and celebrations are part of this  holiday seasion and most budgets are not endless rec ipes that are unique and simple for appetizer and fun and interesting side dishes are at a premium. More often than not, I turn to my favorite cheese, brie. It’s readily available and a little goes a long way so it’s very affordable.

Brie was created in the 7th century inFrance. Popularized by Charlemagne this cheese has a very delicate and smooth taste and texture. The body of brie is covered with a white rind. Brie can be savored at room temperature and is equally delicious served with red or white wine. This soft-ripened cheese is made from cow’s milk. Brie is not for those who are counting calories.


A reader from LondonOntario sent me this recipe that she got from Bon Appetite and I have to agree with her that it’s smashing!

1 sheet frozen puff pastry, thawed
1 8 ounce (or 2 four ounce) wheels Brie
1 egg, beaten (for glaze)
1/4 cup butter
3 tablespoons honey
1 1/2 teaspoons minced garlic
2 tablespoons chopped walnuts
1 tablespoon chopped fresh parsley

Preheat oven to 400. Roll out puff pastry sheet on lightly floured surface. Place brie in center, and fold pastry around it, sealing seams. Transfer to baking sheet, seam side up. Brush pastry with egg glaze. (Can be prepared 6 hours ahead. Cover and refrigerate.) Bake brie until pastry is golden, 18-25 minutes. Combine butter, honey, and garlic in small saucepan over low heat. Stir until butter melts. Divide sauce between two plates (if using 2 wheels of brie). Sprinkle sauce with walnuts and parsley. Place pastry wrapped brie atop sauce on plates and serve with assorted crackers. Serves 8 to 10




Great for brunch served with a sweet sparkling wine and fresh fruit.


8 tablespoons sweet butter, at room temperature
6 slices of good-quality white sandwich bread, crusts removed
1/2 cups milk
1 teaspoon salt
dash of Tabasco
3 eggs
1 lb. Brie, rind removed


Butter a 1 1/2 quart souffle dish. Butter one side of bread slices and cut each slice into thirds. In a bowl whisk together the milk, salt,Tabascoand eggs. Coarsely grate the Brie. Arrange half of the bread, buttered side up, on the bottom of the dish. Sprinkle evenly with half of the Brie and then repeat, using remaining bread and Brie. Carefully pour the egg mixture over the bread. Let stand at room temperature for 30 minutes. Preheat oven to 350. Bake for 25 to 30 minutes, or until bubbling and golden. Serves 4 to 6



4 baked potatoes
3oz Brie, de-rinded
1/2 teaspoon salt

1 egg yolk
2 oz butter, softened
chives (chopped)


Preheat oven to 375. Slice off the top of each potato and scoop out the potato (place it in a bowl), leaving behind a potato skin shell ready for filling. In a bowl containing the scooped out potato combine the brie, salt, egg yolk and butter. Beat until combined and spoon the mixture into the potato skins. Place the filled potatoes on a baking sheet and bake for 10 minutes until the top of the filling is golden brown. Sprinkle the top of the potato with chopped chives and serve. Serves 4. This recipe can be doubled or tripled.


This appetizer is simply beautiful and the tart cranberry sauce is the perfect compliment to the smooth brie.

1 lb Fresh or thawed frozen cranberries (about 4 1/2 cups), picked over
1/4 cup red-currant jelly
3/4 cup light brown sugar
2 tablespoon fresh lemon juice
2 tablespoon Kirsch
2 packages (17 1/4-ounce) frozen puff pastry sheets (4 pastry sheets), thawed
1 large Egg, beaten lightly
1 Wheel (2-pound) firm Brie (rind intact), chilled

Make cranberry sauce:
In a large saucepan simmer sauce ingredients, stirring frequently, until thickened, about 20 minutes. Transfer sauce to a heatproof bowl and cool. Cranberry sauce may be made 1 week ahead and chilled, covered.

Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds, pressing scraps together as necessary. Press thumb deep into middle of each round to form a small indentation and fill each cavity with about 1 teaspoon cranberry sauce, reserving remaining sauce. Chill cheese rounds on a baking sheet.

On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds. Transfer pastry rounds to another baking sheet and chill. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10 rounds (there will be pastry left over). Transfer pastry rounds to a third baking sheet and chill.

On cleaned work surface arrange 1 large pastry round and brush top with some egg. Center 1 cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing edges of dough together gently but firmly to seal. Brush round with some remaining egg and chill on a baking sheet. Make more wrapped Brie with remaining pastry and cheese rounds in same manner. Chill each wrapped Brie, uncovered, at least 30 minutes. Brie may be prepared up to this point 1 day ahead and chilled, covered loosely.

Preheat oven to 425. and lightly grease another baking sheet. Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden. Cool Brie on baking sheet on a rack about 10 minutes.  Serve Brie warm with reserved cranberry sauce. Serves 10 as a first course

This dish pairs beautifully with sparkling wine.

approx. 2 Pounds Brie, round or wedge
1/4 cup sparkling sweet wine

1/4 cup dried apricots or peaches
1/8 cup toasted walnuts or almonds, coarsely chopped

1 sheet puff pastry — thawed
1 egg yolk
1 tablespoon water

Place Brie in the freezer for about thirty minutes to make it easier to handle.  In a saucepan, bring wine and fruit to a boil and remove from
heat. Cool.  Cut Brie in half lengthwise, so you have a top half and a bottom half.  Roughly chop fruit into 1/4 inch pieces and mix with toasted
walnuts.  Place mixture on bottom half of Brie, spread evenly and cover with top half.  On a floured surface, roll out thawed puff pastry to about
half the original thickness or until it will cover both the top and bottom of the brie.  Whip egg yolk and water.  Place filled brie in the center of
the rolled out dough and wrap brie completely, sealing overlapping dough with egg wash.  At this point, the brie may be stored in the freezer for
future use. Thaw overnight in the refrigerator before baking. For immediate use, chill for half an hour in the refrigerator.  Preheat oven
to 400 degrees.  Brush with egg wash.  Bake on a greased baking sheet for 20-30 minutes or until golden brown.  Cool for a few minutes and serve with freshly sliced baguette or toasted croutons.

Modified from a recipe developed for Domaine Carneros by Chef Kevin Simonson.

This really fancy appetizer is worth the effort. This wheel of brie stuffed with mushrooms and parmesancheese is so different that everyone will beg for the recipe.
2 lb. wheel of Brie
1 pkg. (17.5 oz.) puff pastry, both sheets thawed
1 egg, lightly beaten

For the Mushroom Cheese Filling:
8 oz. sliced mushrooms
2 teaspoons fresh thyme
2 Tablespoons dry Vermouth
4 oz. kosher parmesan cheese,
freshly ground nutmeg
Accompaniments: fruit, crackers, bread

Prepare the filling:
Spray a nonstick skillet with cooking spray and heat over medium heat. Add mushrooms and thyme. Saute for 2 minutes. Add the vermouth and simmer for 4-6 minutes until the liquid has evaporated and the mushrooms are tender. Set aside to cool.


To assemble the Brie:
Keep the rind on the cheese and slice in half horizontally. Spread the mushrooms over the bottom half and sprinkle with the parmesan cheese. Add a few grinds of nutmeg, replace top and press down gently. On a lightly floured surface, roll out the puff pastry and cut into 2 12-inch circles. Place the Brie on one circle and, pleating as necessary, pull the pastry up and over the side. It will not cover the top of the cheese. Gently invert the Brie onto the other circle and again, pleat and pull the pastry up over the wheel. Wrap in plastic wrap and chill for at least 2 hours.

Preheat oven to 400. Line a rimmed baking pan with parchment paper. Remove plastic wrap and place the cheese, seam side down on the baking tray. Brush with the egg and bake for 25-30 minutes or until golden.

To serve:
Allow the cheese to rest 20 minutes before serving. Place on a serving tray with fruit and bread as accompaniments.


modified from

Very easy to make and simply delicious.

1 head garlic
1/4 cup butter
1 yellow onion, sliced
1 Granny Smith apple – peeled, cored and sliced
1 (8 ounce) wedge Brie cheese
1 sheet frozen puff pastry, thawed
1 tablespoon melted butter

Preheat oven to 400. Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside.

Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside. Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter. Serve with crackers or chunks of bread. Serves 4 as an appetizer

Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish
with whole cloves of roasted garlic.


2 Comments (+add yours?)

  1. Trackback: Wine Glaze » Brie Makes The Celebration « Cuisine by Eileen
  2. seo
    Nov 21, 2011 @ 07:06:01

    Thanks a ton for taking a few minutes to line this all out for people. This write-up ended up being quite helpful if you ask me.


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