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!

Springtime Baked Brie Tartlets

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Blogging is so addicting fun for me, that posts are scheduled months ahead. But as a result, when I come across something new that I must make ASAP, posts get pushed back, which is exactly what happened to these baked brie tartlets.

I wanted to make them last Christmas, but now here it is April. Instead of postponing them until the following Christmas, I decided to make a springtime version. I mean, why not? Warm cheese isn’t only for winter holidays. And instead of cranberry chutney or some similar festive variety, I’m using strawberry onion chutney.

If you’re not familiar with cooked fruit chutneys, they are different from compotes in that there are savory components. My favorites to use are combinations of onion, garlic, and ginger. The resulting flavor profile includes a bit of zing, as well as sweetness.

Recently on Instagram, I saw a cheese board from Murray’s Cheese in New York City, and I asked about a certain beautiful, orange-rinded cheese. Turns out it’s called Brebisrousse D’Argental, a sheep milk cheese from Lyon, France.

I thought the orange rind and white paste would be beautiful paired with the strawberry chutney.

Just for the ease of preparing these tartlets, I purchased pre-baked phyllo cups. You just fill and serve, and they’re basically a one-bite size.


Springtime Baked Brie Tartlets

1 package (15) phyllo tartlets
Cheese of choice that melts easily, like Brie, Fontina, or Raclette
Strawberry chutney, or choice of zingy condiment
Good balsamic vinegar

Place the tartlets on a microwave-safe serving dish. Fill them about halfway with the cheese you’re using. Gently warm the cheese, using a low-strength microwave setting.

Add some of the chutney, and then top with a few drops of balsamic vinegar.

And you’re done.

I know I called these baked brie tartlets, but baking isn’t necessary, since all you have to do is warm the cheese. I also didn’t actually use Brie…

Now I get to have friends over and finish up this amazing cheese that I just discovered! Yes, it melts well, but it’s also good as-is!

Get creative with this kind of tartlet. You can choose your cheese, as I did, and also choose your condiment. There are so many available for purchase these days – from apricot to tomato chutneys.

Charred Carrots with Brie

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So, Facebook did it to me again! There it was, a post from Tasting Table, and a photo. An intriguing photo of what looked like charred carrot sticks. Then I read further.

It’s a photo of charred carrots, tossed with Brie, cayenne flakes, honey, and lemon juice. WOW! A sweet, spicy, smoky, cheesy, and tangy vegetable dish, by Tim Love.

Tim Love is a Texas chef best known for his “urban Western” cuisine, and more typically – meat and game. Not being familiar with him, I googled. He’s definitely not Tim Love, the plastic surgeon.

From chef Tim Love, “This is a dish that is actually the result of a little too much pink wine. I was cooking for a party and I drank a lot of rosé all day,” Love says with a laugh. “I forgot about the carrots under the broiler and had to figure out what to do with them — and it ended up being the most popular dish of the night.”

The most important part of this dish is charring the carrots, so don’t be afraid to get them dark. Since you aren’t tossing them while they roast, only one side will char, preventing them from tasting burnt. After you toss them with the Brie, honey and lemon juice, make sure to transfer the carrots to the platter without any of the accumulated liquid. That way the vegetables stay crisp.”

Charred Carrots with Brie

4 medium carrots
2 tablespoons peanut oil
1/2 teaspoon cayenne pepper flakes
Kosher salt and freshly ground pepper, to taste
4 ounces triple-cream Brie (rind removed), roughly chopped
2 tablespoons honey
2 tablespoons lemon juice

Preheat the broiler to 500°. (Don’t forget to have a rack on the top shelf in the oven like I did!)

Cut the carrots into cut into 4-by-½-inch sticks.

In a medium bowl, (I used a large Pyrex bowl) toss the carrots with the oil and cayenne pepper flakes. Season with salt and pepper.


Transfer to a baking sheet and spread the carrots out into a single layer.

Cook until the tops of the carrots are well charred, 10 to 12 minutes. Transfer to a bowl.

Immediately, add the Brie, honey and lemon juice to the bowl with the carrots, and toss to combine. (I used the same Pyrex bowl to toss the hot carrots with the other ingredients.)

Let sit for 2 minutes to allow the Brie to melt, then toss to incorporate.

Using a slotted spoon, transfer the carrots to a platter, leaving any liquid behind.

Serve immediately.

To say these carrots are fantastic is an understatement. The flavor profile is incredible.

I will be making this recipe again, and experimenting with sweet potatoes and Cambazola, especially as it gets closer to the holidays! Thanks Chef Love!

Foriana Sauce

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Soon after starting my blog, I posted on this miraculous concoction called Foriana sauce. I’d never heard of it before which is what I love about food and cooking. There is always something to discover.

The recipe is in the cookbook, “Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods” by Eugenia Bone. She claims its origin is a little island off of the coast of Naples. I definitely need to visit this island to see what other culinary treasures they’re keeping from me!

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So I posted on foriana sauce back when I had about 3 followers, and it’s just too good to keep to myself. So this is a re-post of sorts.

foriana sauce

foriana sauce

Foriana Sauce

1 cup walnuts
1 cup pine nuts
10 good-sized cloves garlic, peeled
1 tablespoon dried oregano
3 tablespoons olive oil
1/2 cup golden raisins
More olive oil

Place the walnuts, pine nuts,and garlic cloves in the jar of a food processor. Pulse until the nuts look like “dry granola.” Add the oregano and pulse a few more times.

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Heat a skillet over medium heat with the olive oil. Add the nut-garlic mixture and the raisins and cook on the stove, stirring occasionally, for about five minutes. The nuts and raisins will caramelize a bit.


Divide the mixture between 3 – half pint jars that have just come out of the dishwasher (sanitized) with their lids. Let the mixture cool. Tamp it down a bit to limit air pockets, then pour in olive oil until there’s about 1/2″ of oil over the nut-raisin mixture. When cooled completely, cover and refrigerate until use.

foriana sauce cooling off in the jars

foriana sauce cooling off in the jars

After using, replace some of the olive oil on the top to protect the sauce.

To test it out, we spread chèvre on baguette slices and topped it with the foriana sauce. Everyone fell in love with this stuff. I quickly gave the other two jars away so I wouldn’t be tempted to eat more of it!
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Then, the following Christmas, I made foriana sauce again, but this time with two different kinds of dried cranberries instead of the raisins. Just to make it more festive! Plus, I processed the nuts a bit more to make the sauce more spreadable. And once again, I can share with you that this stuff is heavenly!

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I tested it with a variety of cheeses, for the sake of research, and I found foriana sauce especially good with warmed bleu cheese!

I hope you try this extraordinary “condiment” of sorts for the holidays. You will not regret it!

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note: I can see this foriana sauce spread on chicken or fish, or added to lamb meatballs, or added to a curry. The author also has suggestions as to how to incorporate foriana sauce into various dishes. But I just want to spread it all over a brie and bake it…

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 an easy brie with a sweet maple-pecan topping, shown on the left, to a 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 the other, more of a memoir with recipes, entitled at Mesa’s Edge.

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 Farenheit.

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!!!

Easy 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 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)
Toasted pecans*

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.

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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.
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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.

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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.

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