BRIE RECIPES: Baked Brie in Puff Pastry . . . Penne with Brie, Mushrooms and Arugula . . . Brie Fondue with Chardonnay
Baked Brie in Puff Pastry 1 sheet frozen puff pastry, thawed ( 1/2 of a 17.3-ounce box) 1 wheel of brie, 6 to 8 ounces (about 4 inches in diameter) 3 tablespoons apricot preserves 3 tablespoons (about 1 ounce) slivered, blanched almonds, toasted ...
Baked Brie in Puff Pastry
1 sheet frozen puff pastry, thawed (½ of a 17.3-ounce box)
1 wheel of brie, 6 to 8 ounces (about 4 inches in diameter)
3 tablespoons apricot preserves
3 tablespoons (about 1 ounce) slivered, blanched almonds, toasted
1 egg yolk beaten with 1 tablespoon water
Unfold sheet of pastry and gently flatten the creases with a rolling pin.
Place the wheel of cheese on a counter. Spread the preserves on top of the cheese. Sprinkle with nuts. Place the pastry sheet over the cheese and wrap the edges under. Trim off any excess pastry with a sharp knife.
Place on a baking sheet. Cut leaves or other decorations from pastry scraps. Affix them to the top of the pastry-wrapped cheese with the egg yolk mixture. Brush pastry all over with the egg yolk mixture.
Bake at 400 degrees for about 25 minutes, until golden brown. Serve immediately with crackers.
Penne with Brie, Mushrooms and Arugula
12 ounces penne
1 tablespoon olive oil
1 pound button or crimini mushrooms, cleaned, quartered
1 small red onion, peeled, thinly sliced
½ cup dry white wine, vermouth or chicken broth
½ teaspoon kosher or sea salt
¼ teaspoon freshly ground black pepper
8 ounces Brie, cut into 1-inch pieces
4 cups baby arugula, rinsed, patted dry
Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Meanwhile, in a large skillet, heat the oil over medium-high heat.
Add the mushrooms and onion and cook, tossing occasionally, until the mushrooms begin to release their juices, 2 to 3 minutes.
Add the wine, salt and pepper and cook until the mushrooms begin to brown, 5 to 6 minutes.
Toss the pasta with the Brie and reserved cooking water until Brie melts and the pasta is coated. Stir in the mushroom mixture and arugula. Serve immediately.
Yield: Serves 4.
Approximate nutritional analysis per serving: 567 calories, 31 percent of calories from fat, 19 grams fat (10 grams saturated), 65 grams carbohydrates, 31 grams protein, 663 milligrams sodium, 57 milligrams cholesterol, 8 grams fiber.
Brie Fondue with Chardonnay
2 tablespoons unsalted butter
1 large shallot, minced (about ¼ cup)
½ cup chardonnay
1 16-ounce wheel brie, rind removed and cheese cut into cubes
1½ tablespoon cornstarch
2 teaspoons chopped fresh thyme or ½ teaspoon dried
Freshly ground black pepper and salt
Apple slices and bread cubes for serving
Melt the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring occasionally, about 3 minutes. Add the wine and ¼ cup water and bring to a simmer.
Toss the brie with the cornstarch in a small bowl. Whisk into the hot wine mixture until the cheese completely melts, about 2 minutes. Stir in thyme and about ½ teaspoon pepper. Taste and add salt and more pepper if needed.
Transfer to a fondue pot, set out long skewers and serve with apple slices and bread cubes.
Yield: Serves 8.