A Festive Baked Brie

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I happen to love baked brie. I’ve discovered since joining the blogging world, however, that there are those who don’t. 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. Or I’d have to eat uni.

Hopefully at some point in your life you’ve tried a baked brie – perhaps at a party. It might have been a fancy baked brie, topped with chutney, then artistically wrapped in phyllo dough. When I catered, this is the sort of presentation I used to create because it makes an impression.

And, 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.

But a baked brie doesn’t have to be wrapped in pasty. Here’s a simple baked brie recipe that I made over the holidays. This one is on the sweeter side, which might surprise you. I do love a savory baked brie…

The main flavors are maple and pecan, so you can serve this brie anytime in the fall or winter, not just for the holidays.

I made this same brie for a Christmas party at my house 16 years ago. It was definitely a hit! (Hiding behind the crackers on the left.)

Maple Pecan Baked Brie

1 – 2 pound wheel of brie, at room temperature
1/2 cup real maple syrup
1 stick, or 4 ounces unsalted butter
1 tablespoon brown sugar
Sprinkle of cinnamon
Sprinkle of ground cayenne (optional)
1 1/4 cups toasted pecan halves*
Water crackers or French bread slices

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.

Pre-heat the oven to 350 degrees.

In a medium pot, combine the maple syrup, butter, and brown sugar. 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 somewhat, stirring frequently.

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. Alternately, if you’re really good using your microwave, have the brie on the heat-proof and microwave-proof serving dish, and gently and slowly on the lowest power settings warm the brie. Do not let it cook.

If you baked the brie in the oven, let it cool for a few minutes, then pour the warm maple mixture over the top, and sprinkle the top with the broken pecan pieces. I first put a little blob on the brie to help the pecans stick, added the pecans, and then poured more of the maple mixture on the top and sides of the brie, followed by a last few pieces of pecans.

Serve immediately with crackers or bread.

Full disclosure – I used a 1-lb brie in the photos, because I didn’t want to eat 2 pounds of brie, basically on my own!

* The easiest way to toast a small amount of pecans is in a skillet on the stove. Place the desired amount of pecan halves in a skillet over medium-high heat, in one layer only. 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.

Brie with Roasted Strawberries

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I am a cheese-aholic. I love stinky cheese the best, if I was forced to choose. My favorite stinky cheeses would include Époisses, Reblochon, Délices, and Raclette. The ones I love the best tend to be washed rind cows’ milk cheeses.

However, there’s also nothing much more appealing to me than ooey, gooey cheeses – baked cheeses or those gently warmed. Brie and Camembert come to mind, but feta and goat cheeses serve the same lovely purpose. Why they’re so much fun to me is that you can change up the toppings, and really create seasonal presentations as well. I’ve made baked Brie with sautéed mushrooms in the fall, and also one topped with tomatillos in the summer. It all works!

Years ago I made something similar to what I’m doing with strawberries here, but with cherries, and the result was outstanding.

I prefer savory toppings, or at least partially savory. Lots of restaurants serve baked brie topped with honey, and that’s just too sweet for me. So for my roasted strawberries, I grabbed a fun product my daughter bought me – black pepper simple syrup. I’ve only used it on roasted Brussels sprouts at Thanksgiving. The black pepper flavor was there, but also a sweetness.

Brie with Roasted Strawberries

2 cups strawberries, approximately 12 ounces
1 tablespoon olive oil
2 tablespoons black pepper simple syrup
Pinch of salt
1 pound Brie, approximately 5.5” across

Preheat oven to 375 convection roast, or to 400 degrees F. Chop the strawberries.

In a small baking dish, combine the olive oil, syrup, and salt, then add the strawberries and toss to coat.

Roast the berries for about 15 minutes.

Place the brie on an oven-proof serving dish. Gently heat the Brie using your microwave, or if you prefer, your oven. You just want to warm the Brie, not cook it; actrual baking of the brie isn’t necessary.

Top the Brie with the roasted strawberries, and serve with crackers or bread slices.

This brie was so good my husband actually devoured it!

If you don’t have the black pepper simple syrup, you could use a mild syrup like maple syrup and add some cayenne pepper.

Or, you can mix the roasted strawberries with a chutney and then add some white pepper.

My Last Meal

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I’m not dying nor on death row. My last meal is something I’ve occasionally thought of, especially while enjoying favorite foods or dining at a fabulous restaurant. Or I’ll see a beautiful meal on a food blog and think, “That could easily be my last meal!”

It’s not a morbid thing in my mind. My last meal is a happy, celebratory thing, because if I could plan my last meal, then I’d also have the ability to eat and drink like there’s no tomorrow, cause there wouldn’t be. It would be a day-long meal of happy eating and drinking.

Upon rising, I would enjoy coffee, as I have for decades. My day never starts without espresso. Maybe with a croissant with butter and seedless raspberry jam.

Two perfectly-cooked soft-boiled eggs.

Chicago pizza. From Giardano’s, cause they deliver.

Next would be warm, boiled, fresh potatoes with unsalted butter and slices of Fontina or Taleggio or Morbier. Or all three.


Then mimosas with my two daughters.

An everything bagel with lox and cream cheese. And I’d eat the whole bagel.

A baked Brie with a cherry chutney, and good bread.

I’d stop for some fresh spring radishes spread with unsalted butter and coarse salt.

Lasagna. No, make that pastitsio. Or both.

I’m not big on sandwiches, but my last day-long meal would have to include a BLT. Good uncured bacon, garden-fresh summer tomatoes, and lettuce.

Chips with fresh salsa, spicy queso, and guacamole. And a Pacifico.

Paté. My mother’s recipe. Or foie gras, medium-rare, served on grilled bread.

Pasta Trapanese. Or maybe Puttanesca. Let me think. With a favorite pinot noir.

There would have to be a full raclette spread, with at least 6 friends.

Fire-grilled octopus. Maybe mixed with other fire-grilled seafood, but lots of octopus. And squid.

Then my husband’s burger, made by him, served on a brioche bun, toasted with butter. With lots of ketchup and mustard. Eaten with my husband.


A glass of Sauternes.

Roasted chicken, just out of the oven, cooked to perfection. I will eat it right out of the roasting pan.

Dim sum. All of it. Except chicken feet.

Last but definitely not least – a cheese platter, with all of my favorites old and new.

I’m not a big dessert eater, but I do love ice cream. I’d eat so much of it that I’d need a blanket to warm myself up!

And there would be lots of port. Or sherry. Or both.

So all of this is unlikely to happen, but maybe the point is, we can enjoy our meals like they are our last meals? Each and every one? Not to the point of gluttony, of course, 😬

The French have it figured out. Aperitif. Long lunches. Fabulous food. Wine. Hors D’oeuvres. Dinner. Often with friends. Definitely with family. Dessert. Dégustation.

A croissant or crème caramel isn’t viewed by the French as calories or with guilt, unlike us Americans. It’s about enjoyment and moderation. My mother, at age 92, still enjoys chocolate every day, and a cookie.

Let’s enjoy our meals. You never know – one will be our last.

Figgy Jam

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Figgy Jam! Just the name alone conjures Christmas spirit! And it’s December – time to plan cheese pairings!

Personally, I think a jam, paste, or curd is a wonderful addition to a cheese platter, because it enhances the cheese. This one has a little savory component to it, but it’s not a chutney. And, it’s really not a jam, because it’s not that sweet.

Just as the Spaniards are so good at pairing their beloved Manchego with quince paste, I make my figgy “jam” to pair with cheeses like Chèvre, Brie, and my favorite stinky cheese of all time – the famous Époisses from the Burgundy region of France.

I love dried figs, but I have to admit something. When I eat a dense fig jam, it can sometimes feel like I’m chewing sand because of the seeds. So to the figs, I added dates and dried cranberries. That way, I will have the figgy flavor, but not so many seeds.

And the cranberries provide a more scarlet color, which fits the holidays.
So here’s what I did:

Figgy Jam

1 pound dried fruit – chopped figs, chopped dates, and dried cranberries
1 apple, peeled, cored, finely diced
¾ cup fresh orange juice
¼ cup ruby Port
2 tablespoons red wine vinegar
2 shallots, finely diced
1/3 cup brown sugar
1 cinnamon stick

On a scale, weigh out the fruit you’re using – in this case, figs, dates, and dried cranberries.

Place all of the ingredients in a pot including the cinnamon stick.

Cook the mixture with the lid on for about 30 minutes over medium-low heat, stirring often.

Pretty much all of the liquid will have been absorbed; you want the dried fruit hydrated, but also have a little liquid left over in order to process the jam.

Let the mixture cool. Remove the cinnamon stick, then put the mixture in a food processor. Pulse, scrape, pulse, scape, and continue, using a little more orange juice if necessary. I don’t make a paste – I prefer to have a little texture.

Place in jars and store in the refrigerator. Alternately, freeze the jars and thaw in the refrigerator before serving.

The jam is best at room temperature served with a variety of cheeses, crackers, breads, and more dried fruits!

There are brie logs that would make lovely canapés.

Also, the figgy jam could be put on a brie wheel of any size, warmed slightly. Then you get the combination of oozing cheese and the figgy jam.

I drizzled a little maple syrup over the brie as well.

The jam is also good with goat cheese.

However you use it, you will love the combination.

The figgy jam isn’t terribly sweet, so it’s also good on toast in the morning!

Baked Brie with Roasted Cherries

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My friend has a fruit orchard. In spite of a late freeze, the cherry trees were prolific this year, and at the beginning of June I went over to relieve her of some cherries!

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Although there’s nothing much better than just popping a fresh cherry in your mouth, I decided to do something with these fresh cherries, but without baking the obvious pie.

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I thought about ice cream, but then I settled on an idea I’d spotted in a cookbook a while back – roasting the cherries.

My friend told me to refrigerate them, as they’re easier to pit when they’re cold, so that’s where they went for a few hours.

I sorted the cherries, throwing away any questionable ones, rinsed them and let them drip dry.

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My friend gave me another tip – how to pit the cherries without using the olive/cherry pitter. A paper clip!

You insert one rounded end of a paper clip into the dent where the stem was, and simply “scoop” out the pit. This works especially well when the cherries are ripe.

I love brie in general, but if you’ve never had a goat brie, you’re mising out! However, regular brie will substitute in this recipe.

So here’s what I did.

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Baked Goat Brie topped with Roasted Cherries

Fresh pitted cherries, approximately 8 ounces
2 tablespoons butter
1 tablespoon white sugar
1 tablespoon cherry or pomegranate syrup
1 teaspoon balsamic vinegar
1 small goat Brie

Preheat the oven to 400 degrees.

Melt the butter over low heat in a small saucepan. Add the cherries and sugar, stir gently and remove from the heat. Place the mixture in an oven-proof baking dish.

Roast the cherries, watching them carefully. It should only take about 15-20 minutes. You’re not drying them, just caramelizing them.

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Remove the baking dish from the oven. Because these cherries were so juicy, I gently removed to cherries using a small, slotted spoon, and poured the remaining liquid in a small saucepan.
I gently reduced the cherry juice until a syrup, then added the cherry syrup. I reduced a few minutes longer, then added the balsamic vinegar.

Meanwhile heat the goat Brie ever so gently in the oven or microwave. You don’t want to cook the cheese, just begin the melting process.

To serve, place the Brie on a serving plate and cover with the roasted cherries.

After the reduction has cooled slightly, carefully spoon it over the brie and cherries.

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I also added a few sprigs of thyme, and served the brie with toasts.

If the brie is nicely warmed, it should pour out of its casing when cut into.

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The cherry juice, reduction and molten cheese made a beautiful design that wasn’t anticipated!

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This hors d’oeuvre turned out to be one of the tastiest I’ve ever created, in my humble opinion. And, it’s beautiful.

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The ratio of ingredients will definitely depend on the sweetness and juiciness of the fresh cherries!

A Savory Baked Brie

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To me, there’s nothing quite like a baked brie, especially as part of an hors d’oeuvres spread. Plus, wheels of brie come in different sizes, so you can choose one depending on your number of guests.

I’ve made baked brie a couple different ways on this blog, from a sweeter baked brie with roasted strawberries, shown on the left, to a savory brie topped with a tomatillo sauce, on the right.

When I catered, I created fancier versions of baked brie, often topped with a cranberry chutney and wrapped up in puff pastry for Christmas parties. But you don’t need to go through all of that work.

So here’s another savory baked brie that would be good any time in the fall or winter, especially with a crisp hard cider, a Côtes du Rhone, or a half-dry Riesling.

It’s a brie topped with thyme-scented sautéed mushrooms. A variety of wild mushrooms plus dried mushrooms is ideal, but if you’re limited in your access, regular button mushrooms or Portabellas will do just fine!

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Baked Brie topped with Mushrooms

3/4 ounce dried mushrooms
8 ounces of mixed, fresh mushrooms
3 ounces unsalted butter
3 shallots, diced
Fresh or dried thyme
Salt, pepper
Brie, at room temperature, mine was 1.5 pounds

First, place the dried mushrooms in a bowl, and cover them with hot water. Place a smaller bowl inside along with a weight like a can, to keep them submerged, and let the mushrooms hydrate for at least 15 minutes.

Chop the fresh mushrooms into small pieces and set aside.

Then dice the shallots.

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Remove the softened mushrooms from the water, and dry them off on a paper towel. Then chop those as well, removing any hard bits. By the way, always save this mushroom jus! It can be used in sauces or soups for wonderful mushroomy flavor.

Meanwhile, heat a skillet with the butter over medium-high heat. Add the shallots and the fresh mushrooms and cook, stirring occasionally, until the shallots and mushrooms have completely softened.

By cooking over fairly high heat, the mushrooms don’t require as much butter, and no water is produced. Cook the mixture until there is slight browning.

Add the chopped dried mushrooms. Sprinkle with thyme and season with salt and pepper.

Now your mushrooms are ready for the brie. When I went to my local grocery store for a brie, I intended on purchasing a whole wheel, maybe 2-3 pounds. However, there were none, there was only this 1.5 pound slice. Since this was a fairly last-minute plan, I had to go with it.

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Normally, I would preheat the oven to 375 degrees, and bake the brie along with the mushroom topping for about 15-20 minutes.

However, because of my brie slice, I had to warm it in the microwave. You just have to be careful to adjust the power levels because you’re simply warming the brie – not cooking it.

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So that’s what I did. Just make sure the plate or platter is large enough to accomodate the oozing brie.

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Serve with fresh bread or crostini.

note: You could always use cognac or brandy to flame the mushrooms after they’re cooked, but that will give them a stronger flavor.

Baked Tomatillo Brie

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I wish I’d come up with this recipe myself. And I should have. I mean, I love baked brie, and I love tomatillos. But typically, brie is topped with a pear chutney, a cranberry sauce, or even honey. The sweetness pairs so well with the creamy, warm brie.

But when I think of it, tomatillos are sweet also! Which is probably why cookbook author Eugenia Bone swooned when she first ate a baked tomatillo brie. She credits her friend, a proclaimed tomatillo “queen,” with the original recipe.

I’ve written about two of Ms. Bone’s books now, one a cookbook entitled Well Preserved, which contains this brie recipe and my most favorite condiment Foriana Sauce, and the other, more a memoir with recipes, entitled At Mesa’s Edge.

From the above book I’ve made her leek and cilantro pesto tart. Fabulous.

So back to this baked tomatillo brie recipe, I happened to have a brie in the freezer, left over from the holidays. I thought it was a good time to see if brie can maintain its quality once thawed. It’s been 6 months. So this was a perfect time to try out this recipe! Even though I really don’t need any reason to bake a brie….

Baked Tomatillo Brie
Adapted from Well Preserved

1 onion
2 Poblano peppers
2 jalapeno peppers
4 cloves garlic
2 pounds fresh tomatillos
A few sprigs of fresh cilantro

Preheat the oven to a “roast” setting, or at least 400 degrees Fahrenheit.

Peel the onion and slice it into wedges. Place them in a large roasting pan.

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Remove the stems from the chile peppers and chop them up into uniform pieces. Place those over the onions.

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Remove the peels from the tomatillos.

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Give them a gentle warm water rinse to remove any stickiness. Dry them, then cut them into equal pieces and place in the pan. Mine were on the average size, so I cut them into sixths.

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Drizzle a little olive oil over the top, and give them a sprinkle of salt.

Roast everything until nice and browned. Let cool.

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Once cool, place everything from the roasting pan into a blender jar or food processor. Add a little cilantro.

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Blend until it’s the consistency you like; I prefer to have some texture.

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To be fair, there is no oil in Ms. Bone’s recipe, and no cilantro. I just can’t use tomatillos without at least a little bit a fresh cilantro. I kept it to a small amount, so this sauce stayed a sauce, and didn’t turn into a salsa.

What I did omit from Ms. Bone’s tomatillo sauce recipe was lemon juice. I just didn’t think it was necessary. Tomatillos, to me, are already lemony.

In Ms. Bone’s recipe, she simply let a ripe Brie come to room temperature. Then she poured the tomatillo sauce over the top. She didn’t specify if the sauce was hot or at room temperature.

My brie won’t be that runny, I know, because it’s not extremely ripe. Plus, it was frozen at one time. So I’ll be heating mine up to get that runniness that so typefies a baked brie. And the sauce will be hot as well. And instead of baking? I’m using my microwave.

Place the room temperature brie on a microwave-safe serving platter. Pour over the desired amount of tomatillo sauce. Heat in the microwave. I did this gradually, taking advantage of the power controls, because I didn’t want to “cook” the brie.

Serve with chips – I used a fun roasted red bell pepper-flavored variety.

And then, break open the brie and watch magic happen.

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The mix of the warm brie and tomatillo sauce was absolutely perfect. You’ll just have to make your own to discover this fabulous flavor combination.

And the brie? I would never have guessed that it had previously been frozen. Which is really good to know. Don’t ever throw brie away!!!