Five ways to bake up your Brie

If you’re in the group that has never made baked Brie or you’re one who makes them all the time and need some new ideas, look no further.  Photo: Mary Payne Moran

LOS ANGELES, April 11, 2012 – When staples, basics or first recipes are mentioned, it’s not unusual for Baked Brie to enter the conversation.  In fact, Baked Brie recipes are so simple they can be passed along at a cocktail party on a half-used napkin.

Brie is a soft cheese made up of about 20-26 percent of fat. It has a smooth and soft mold around the exterior of the creamy interior. Both the interior and exterior of the cheese are edible but, if the taste is too strong, you can always remove it.

Brie can be purchased in wedges or as a round and, if you are interested in baking Brie, always buy the round. The firm cheese becomes gooey and loses its form as it warms up.

Bries and other soft cheeses lose their delicate flavor in hot temperatures. So, when you’re choosing a perfect recipe, choose one that doesn’t require a lot of cooking time for the best results.

Brie from Chef Mary’s Kitchen, 4/11/12

Bries can be served with a variety of breads, crackers and fruits. A few favorites are apple slices, crostinis, brioche, french bread, fruit and nut crackers and black pepper crackers. 

So, if you’re in the group that has never made baked Brie or you’re one who makes them all the time and need some new ideas, look no further.  

Baked Brie with caramelized onions

Ingredients:

½ yellow onion

1 round of Brie

1/2-tablespoon olive oil

Salt and pepper

Directions:

Remove the stem and peel from the onion, then slice the onion in half. Cut the onion into ¼” strips. In a sauté pan heat the olive oil and add the cut onion. Next, turn the fire to a medium low, season with salt and pepper and cook the onions until they’re golden brown. This could take up to half an hour (this can be done a day ahead of time).

While the onions are cooking, preheat the oven to 325. Place the Brie on a greased baking sheet and top it with the  onions. Bake the Brie and onions for 10-12 minutes.

Baked Brie with brown sugar and almonds

Ingredients:

½ cup lightly toasted almonds

¼ cup brown sugar

Directions:

Place the Brie round on a greased baking sheet. Next, top the Brie with brown sugar and then almonds. Preheat the oven to 325 degrees. Place the Brie in the oven and bake for 12-14 minutes.

Baked Brie with raspberry jam and thyme

Ingredients:

¼ cup Raspberry jam

2 sprigs of thyme

1 Brie round

Directions:

Place the Brie round onto a greased baking sheet. In a small bowl, mix the thyme leaves and raspberry jam together. Next, top the Brie with the mixture. Preheat the oven to 325 degrees. Place the Brie in the oven and bake it for 10-12 minutes.

Baked Brie with caramel sauce and cherries

Ingredients:

¼ cup caramel sauce

½ cup fresh cherries pitted and halved

1 Brie round

Directions:

Place the Brie round onto a greased baking sheet. Next, preheat the oven to 325 degrees. Place the Brie in the oven and bake it for 10-12 minutes. While the Brie is hot, drizzle the caramel sauce over the top and add the fresh cherries.

Baked Brie with artichoke hearts and roasted garlic

Ingredients:

1-cup artichoke hearts, quartered

4 garlic cloves 

2 tablespoons olive oil

1 Brie round

Salt and pepper

Directions:

Preheat the oven to 400 degrees. Place the garlic cloves in foil and drizzle one tablespoon of olive and sprinkle salt and pepper over the top. Seal the foil and bake the garlic for 20-30 minutes.

In a large sauté pan, add the remaining olive oil and sauté the roasted garlic for a few minutes and then add the artichoke hearts to the pan and season them with salt and pepper. When the artichokes are soft and lightly cooked, set the pan aside.

Place the Brie round on a greased baking sheet. Next, top the Brie with the artichoke and garlic mixture. Turn the oven down to 325 degrees. Place the Brie in the oven and bake it for 10-12 minutes.

Happy Cooking!

Chef Mary

 

For more great cooking tips, recipes and stories from Chef Mary, visit her blog. To learn more about Chef Mary, check out her Hail Mary’s, Inc. Web site. E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above. 

 

Check out Chef Mary on Facebook: Hail Mary’s Inc. and

Twitter:@chefmarymoran.

 

Go to www.marypaynemoran.com to find Chef Mary on Facebook and Twitter.

 

Hail Mary Food of Grace Newsletter, sign up today at mary@hailmarysinc.com

The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

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Go to www.cookingwithmary.blogspot.com or e-mail me at mary@hailmarysinc.com


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Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran

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