LOS ANGELES, December 30, 2013, Whether you are home or going to a New Year’s Eve party, baked brie is a decadent way to start off any meal.
Baked brie is the first appetizer to be cut, the first appetizer to be eaten completely and the first recipe everyone asks for. The simplicity of baked brie recipes make it perfect for any level of home chef.
This recipe uses whites (brie), golds (golden orange and fig jam) and silver (a beautiful serving tray), a perfect combination to kick off the new year.
Brie is a soft, creamy and mild cheese. It should be bought in a round rather than a wedge for baked brie so the cheese stays in tact when it is cooked.
Baked Brie Recipe
1 medium wheel of brie
2-½ tablespoons orange fig jam
¼ cup of walnuts
1/2 tablespoon olive oil
Pinch of salt
Preheat your oven to 325 degrees. In a large bowl add walnuts, olive oil and salt. Toss the walnuts until they are lightly covered with olive oil.
Place them on a light cookie sheet and bake them for 5 to 10 minutes moving them around every few minutes to keep them from burning. Remove them and let them cool.
Preheat your oven to 400 degrees.
Take your wheel of brie and score the top by cutting three vertical lines and three horizontal lines but only make them deep enough to cut through the rind.
Add the orange fig jam and spread it over the top and make sure to not go all the way to the edge. Then place the brie onto a nonstick cookie sheet. Bake the brie for 20 minutes and cook it a bit before your guests show up so it has time to cool slightly.
Serve with desired crackers and bring in the New Year.
One more thought if you don’t bake your brie: Brie continues to ripen until it’s cut and once it’s cut it should be eaten within three or four days. After it has been cut, wrap it in parchment paper.
Whether you have cut it or not always store it in the refrigerator. Take the brie out of the refrigerator five or ten minutes before you are ready to eat it.
Happy New Year!
For more great cooking tips, recipes and stories from Chef Mary, visit her website at marypaynemoran.com
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