I happen to love baked brie. I’ve discovered since joining the blogging world, however, that there are those who look down on it. Personally, I feel like these people are missing out. But, like with all food, taste is subjective, and no one need be forced to eat baked brie or anything else he or she doesn’t love, ever. Thankfully.
Personally, I don’t like celeriac. There might be a few other foods that I don’t love, but I can’t think of any right now. Not that I claim to love every food I’ve ever tried, it’s just that there unfortunately aren’t many I don’t like. And my ever-struggling waistline proves it.
But hopefully at some point in your life you’ve tried a baked brie – perhaps at a party. It might have been a fancy kind of baked brie, topped with a chutney, and then artistically wrapped in phyllo dough or puff pastry. When I catered, this is the sort of presentation I used because it’s impressive, and the brie is delicious as well.
My baked bries, of course, didn’t compare to something a pastry chef could whip up. The most artistic thing I could ever do with puff pastry, after wrapping and sealing the brie, was rolling the leftover dough strips to make assorted “rosettes.” I then “glommed” these together on top of the brie to make a bouquet of sorts. But even with the simplest presentation, a baked brie in pastry is a pretty thing.
And then, the pièce de resistance – you get to pierce the cheese rind, and the wonderfully warm, oozy brie pours out, along with the chutney, and you get to spread this mixture on bread. A baked brie is heavenly.
When I cook for my own family during the holidays, I sometimes don’t have the time to follow through on such preparations like a puff pastry-wrapped brie. But let’s face it. Sometimes it’s not about time at all, but their appreciation for the hours spent in the kitchen.
None of my family members read my blog, and so I can safely say, without recourse, that there’s not much appreciation for anything I do in the kitchen in my sole desire to feed and nourish them whilst they’re visiting. And make them all happy. Because, of course, that’s why we all cook, right?
They all tell me not to work so hard, but nobody has actually stopped me yet. Or tried helping me out. No one has ever suggested that we go get a bucket of fried chicken at a local drive-in.
But for my own sanity, and for the fact that I want my “kids” to keep coming home for the holidays, I do try to take the easy route occasionally. And thus, I give you a simple baked brie. Simple, yet just as delicious.
There are many options for baked brie, without the puff pastry. The bries are first warmed in the oven, and a topping is poured oven the top. You can use a cranberry-apple chutney with some toasted walnuts thrown in for good measure, or a cranberry orange compote, a sweet and nutty Foriana sauce, or just about anything that pairs with warm brie.
So here’s a simple baked brie recipe that I made over the holidays. I actually made it for my Christmas party; I just used my family as an excuse so I could complain about all the hard work I do for them.
This baked brie would be wonderful for Thanksgiving as well, or for any special presentation in the fall. The main flavors are maple and pecan, so you can just save this recipe until next October, and send me your thank yous then. Enjoy!
Maple-Pecan Baked Brie
1 – 2 pound wheel of brie, at room temperature
1/2 cup maple syrup (real maple syrup)
1 stick, or 4 ounces unsalted butter
1 tablespoon brown sugar
Sprinkle of cinnamon
Sprinkle of ground cayenne (optional)
Unwrap the brie, and place it on a greased cookie sheet. The greasing helps insure that the brie can simply be slid on to the serving dish. If you use a spatula, you run the risk of prematurely piercing the brie, and you’ll have to start over.
This brie is made from pasteurized cows’ milk. It’s all I can get locally, and I try and support the woman who buys cheese for the grocery store in town. Without her, we’d have no good cheese at all. I probably wouldn’t serve this brie as is, but it was wonderful as a baked brie.
Pre-heat the oven to 350 degrees.
In a medium pot, combine the maple syrup and butter. Heat over medium heat until the butter dissolves. Cook the mixture for about 15 minutes to reduce slightly and thicken. Then add the cinnamon, and cayenne, if using. Set aside to cool slightly.
Break up the toasted pecans and set aside.
Bake the brie as is for about 20 minutes. Carefully slide it onto a heat-proof serving dish. Let it cool for about 10 minutes, and then pour the warm maple mixture over the top, and sprinkle the top with the broken pecan pieces. Serve immediately.
Here’s to a wonderful 2014 everybody! Happy New Year!
* The easiest way to toast a small amount of pecans is in a skillet on the stove. Place the desired amount, like 1 cup, of pecan halves in a skillet over medium-high heat. Once the skillet heats up, you will smell the pecans toasting. Shake the skillet around, moving the pecans around, until you can see that they’re toasted on all sides. Then remove the skillet from the heat. Let cool completely, then break them up with your hands.
note: This is a pretty sweet brie topping. I was thinking that replacing the 1 tablespoon of brown sugar with molasses, or omitting it altogether would cut the sweetness slightly. I’ve personally never loved brie served with straight-up honey, but that’s just a personal peeve. Real maple syrup, of course, doesn’t compare to the sweetness of honey, but still, if you think it might be too sweet for your party table, think about these two options.