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.
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
½ yellow onion
1 round of Brie
1/2-tablespoon olive oil
Salt and pepper
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
½ cup lightly toasted almonds
¼ cup brown sugar
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
¼ cup Raspberry jam
2 sprigs of thyme
1 Brie round
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
¼ cup caramel sauce
½ cup fresh cherries pitted and halved
1 Brie round
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
1-cup artichoke hearts, quartered
4 garlic cloves
2 tablespoons olive oil
1 Brie round
Salt and pepper
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.
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 email@example.com or click the Ask Chef Mary link above.
Check out Chef Mary on Facebook: Hail Mary’s Inc. and
Go to www.marypaynemoran.com to find Chef Mary on Facebook and Twitter.
Hail Mary Food of Grace Newsletter, sign up today at firstname.lastname@example.org
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.
Go to www.cookingwithmary.blogspot.com or e-mail me at email@example.com
This article is the copyrighted property of the writer and Communities @ WashingtonTimes.com. Written permission must be obtained before reprint in online or print media. REPRINTING TWTC CONTENT WITHOUT PERMISSION AND/OR PAYMENT IS THEFT AND PUNISHABLE BY LAW.