The results are in! Everyone agreed that the buttery, creamy richness of the baked brie appetizer was the hit of the night! The meal consisted of independently delicious elements that complemented one another, but as with every Dinner Club gathering, there is always a standout dish that you loved enough to make it again for guests, a holiday, or to devour on your own some night in the future!
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| Baked Brie with Caramelized Onions |
Keep in mind that anything you make can be “tweaked” as you like to prepare it more the way you love it! Don’t ever be afraid to experiment in your cooking. That’s how you discover, and eventually create, the things you love most. If you’re a “more garlic” person (like myself) and a recipe calls for one clove; throw in three! You’re really not going to hurt anything as long as the other ingredients are delicate flavors that would be ruined by your excessive garlic habit! (Besides – garlic is good for you!) A great example of this is my dish for this month’s Dinner Club; the Mixed Berry Napoleons with Chocolate and Mascarpone Cream (see my earlier blog post for the recipe). I prepared all of the pastry cream and after a quick taste of each, decided that the chocolate one wasn’t quite sweet enough for my liking. I took it upon myself to blend in a bit of confectioner’s sugar. No harm done; and the group loved the result!
If it’s at all possible, don’t prepare a recipe without ever tasting it as you go. A tad more salt, a pinch more sugar, a hint of extra garlic sometimes is the missing key to the proverbial castle! But I digress – back to cheese appetizers! Below I’ve shown the recipe for Baked Brie with Caramelized Onions that was the belle of the ball at this month’s Dinner Club, as well as an additional cheese appetizer recipe that’s been a favorite starter in my family for years – Camembert with Blue Cheese, Fig and Port Sauce. Try one of these over the holiday season, and “Hail to the Cheese”!
From www.epicurious.com
Bon Appétit | December 1995
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty foods store.
Yield: Serves 8 to 10
Ingredients:
2 tablespoons (1/4 stick) butter
8 cups sliced onions (about 4 large)
1 tablespoon minced fresh thyme
4 garlic cloves, chopped
1/2 cup dry white wine
1 teaspoon sugar
1 8-inch-diameter 32- to 36-ounce French Brie, packed in wooden box (reserve box)
2 French bread baguettes, sliced
8 cups sliced onions (about 4 large)
1 tablespoon minced fresh thyme
4 garlic cloves, chopped
1/2 cup dry white wine
1 teaspoon sugar
1 8-inch-diameter 32- to 36-ounce French Brie, packed in wooden box (reserve box)
2 French bread baguettes, sliced
Preparation:
Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)
Preheat oven to 350°F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box to platter. Surround with baguette slices.
From: www.epicurious.com
Bon Appétit | December 1998, by Maria Watson,
Yield: Serves 4
Ingredients:
1 8-ounce (4 1/2-inch-diameter) firm Camembert cheese with rind
1 large egg, beaten to blend
1 cup fresh breadcrumbs made from crustless French bread
1 cup ruby Port
1 cup dried black Mission figs, halved lengthwise
1 tablespoon sugar
2 tablespoons (1/4 stick) butter
1/3 cup crumbled blue cheese
Chopped fresh chives
1 French bread baguette, sliced into rounds, lightly toasted
1 large egg, beaten to blend
1 cup fresh breadcrumbs made from crustless French bread
1 cup ruby Port
1 cup dried black Mission figs, halved lengthwise
1 tablespoon sugar
2 tablespoons (1/4 stick) butter
1/3 cup crumbled blue cheese
Chopped fresh chives
1 French bread baguette, sliced into rounds, lightly toasted
Preparation:
Brush Camembert on all sides with egg, then coat with breadcrumbs. Place on foil-lined plate and cover.
Bring Port to simmer in heavy small saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes. Using slotted spoon, transfer figs to small bowl. Add sugar to Port in pan; boil until reduced to thick syrup, stirring occasionally, about 5 minutes. Pour syrup over figs. (Cheese and figs can be prepared 3 hours ahead. Refrigerate cheese. Let figs stand at room temperature.)Melt butter in heavy skillet over medium-high heat. Add Camembert and cook until breadcrumbs are brown and cheese is warm, about 2 minutes per side. Transfer to platter. Top with blue cheese, figs and syrup. Sprinkle with chives and surround with toasts.
