I found it! I truly did. THIS is the perfect starter ever. The flavor of a pear on creamy brie is to die for. You will not have enough. Serve with a toasted baguette or flatbread.
- 1 x 8 oz. round of double cream Brie
- 1 tbsp. chopped pistachios, toasted
Caramelizing the Pear
- 2 tsp. butter
- 1 shallot, thinly sliced (optional)
- 1 pear, thinly sliced
- pinch of salt and pepper
- 1/4 cup pear juice
- 1 tbsp. pear liqueur
- 2 tsp. chopped fresh thyme
- 1 tsp. brown sugar, packed
In a non-stick skillet, melt the butter of a medium heat, cooking the shallot, pear, salt and pepper until the shallot is cooked (about 5-6 minutes).
Add the pear juice, liqueur, thyme and sugar, bringing to a boil. Stir occasionally until no liquid remains and the pear has softened (again, about 5 minutes). Let cool.
Brie
Place on a foil lined pie plate, top with the pear mixture . Bake in a preheated 350 degree oven for 10 minutes. Let stand for 5 minutes. Sprinkle the toasted pistachios over the top.
Serve with toasted baguettes. OG this is sooooo good!
Brie Canapes With Cranberry Sauce
Here is another item to add to your evening of entertainment for the holiday season. It is easy, light and extremely yummy.
- 1 red delicious apple, cored and diced
- 1 granny smith apple, cored and diced
- 2 tbsp. finely chopped shallot
- 4 tbsp. sugar
- 2 tbsp. apple cider vinegar
- 1/2 tsp. freshly ground ginger
- 8 oz. fresh cranberries
- 1/2 pkg. frozen puff pastry
- 1 large egg, beaten
- 4 oz. Brie cheese, rind removed
To make the sauce, combine all the ingredients up to the puff pastry in a saucepan. Over high heat, bring to a boil and reduce the temperature, simmering until the cranberries have popped and it becomes thickened. Let cool completely and set aside.
Preheat oven to 400 degrees. Line a baking sheet with parchement paper. Roll the pastry out on a floured surface to approx. a 10 inch square. Cut into 2 inch squares. Brush with the beaten egg and refrigerate for about 10 minutes. Remove from the refrigerator and place in the oven, baking until it becomes golden in colour and risen (12-15 minutes).
Remove from the oven, top with a piece of cheese and place back in the oven for the cheeseto melt. Remove and top with a tsp. of the cranberry/apple sauce.
OMG It is so delicious. No one will want to leave your house. Oh yeah, have chilled white wine and decanted red wine available. We have found, with all the treats to eat, and setting out the wine for people to serve themselves..no one, not one person has ever over-indulged in the wine department…the food? That is another matter.
Veal and Brie with Asparagus
Now we are in to Spring, asparagus is so new and fresh, use it in the best possible way. Try this…..
Serves 4
- 2 tbsp. butter
- 3/4 cup whipping cream
- 1 small round Brie, skin removed
- 1 cup flour
- 1-2 tbsp. butter
- 16 spears fresh asparagus
- 8 ounces fresh crab
- 2 lbs. Veal cutlets
Melt two tbsp. butter in a small saucepan over low heat. Add the whipping cream and as bubbles start to form on the edges, whisk in the Brie cheese and stir until completely melted. Cover and set aside to keep warm (or put in warming drawer).
If the veal has not been pounded out, take a mallet and, after covering the meat with saran wrap, pound out until it is thin and unison in size. Dredge in the flour and make sure the excess is knocked off. Melt the butter in a large fry pan. Cook in the butter for two-three minutes until browned, set aside and keep warm.
Bring your asparagus pot (or pot with a steamer bowl) to the boil. Snap off the asparagus where is does so naturally, and drop in the water for only a couple of minutes (keeping the bright green colour). Place the crab meat over the asparagus to steam and get hot, if using a steamer pot.
To assemble, plate the veal, top with a little crabmeat, place four asparagus spears on top and drizzle the cheese sauce over the top. Serve extra sauce on the side. It will be all used up it is so tasty. This doesn’t really need anything else except a nice crusty roll and fresh butter (never margarine) and a perfect glass of wine..
“Damn” you’re good!
Asparagus and Brie Soup
This is a great tasting soup and your family and guests will really love this one.
- 1/3 cup butter
- 1/2 lb. asparagus, pared and blanched
- 1/4 cup flour
- 3 cups chicken broth
- 3/4 cups Piesporter white wine
- 1 1/2 cups whipping cream
- 3/4 cup Brie, rind removed.
In a saucepan heat the butter and add the asparagus, cooking just until tender. Stir in the flour and cook for a couple of minutes. Now add the broth, wine and cream. Bring to just boiling and immediately turn to simmer for 10 minutes.
Transfer to a food processor and puree until smooth. Return to the pot and reheat, but do NOT boil. Stir in the cheese and simmer for about 5 minutes. If this is not thick enough for your taste, just add more brie.
To bring this up a notch, add a square of puff pastry that would overhang the soup dish and bake until the pastry is golden. This is so classy and fun.