posted
So, what do I do with it? I bought some yesterday because a friend had recommended it to me but so far I've only been putting it in water crackers with some summer sausage and brown mustard. Pretty good, but I'm not sure if I'm doing this right.
Posts: 3389 | Registered: Apr 2004
| IP: Logged |
posted
Try it with ripe fruit. Right now you might find some good grapes from Chile, or pearsfrom there in CA, skip the citrus stuff.
Peaches will work, but the cheese won't last that long, you will have to try again. I've never tried Mango. But, it sounds promising as I think about it.
Posts: 1167 | Registered: Oct 2005
| IP: Logged |
posted
That's the kind that I bought. Until now, I thought the rind was wax and therefore unedible. I read that it was actually a kind of mold and after trying it, I realized it tastes like mushrooms which I ADORE.
Posts: 3389 | Registered: Apr 2004
| IP: Logged |
posted
Heat it up (especially bake it!) Spread the meltiness with some apricot preserves on a whole-wheat cracker, like Wheat Thins or Kashi TLC. Heaven!
Posts: 21182 | Registered: Sep 2004
| IP: Logged |
posted
It's also pretty awesome on top of a burger.
From top to bottom:
Sesame seed bun lightly toasted with just a bit of mayo A good leaf lettuce Mushrooms sauteed in butter Brie Hamburger patty bun bottom
The brie should be placed on the hamburger patty while the patty is still in the frying pan/on the grill, but it shouldn't be melted until it's running all over the place --- just until it softens and spreads just a bit is fine.
Posts: 3423 | Registered: Aug 2001
| IP: Logged |
posted
I'm amazed that no-one's mentioned the thing that converted me to Brie! - the Brie and Bacon sandwich. Do it any way that you prefer your sandwiches - granary, bagguette, salad/no salad, whatever, they make a perfect combination every time.
posted
This is one of my favourite things to do with a wheel of brie.
1 brie wheel, at least 6" in diameter 1 Tbsp olive oil 1 Tbsp lemon juice 1 Tbsp Dijon mustard (I usually use Maille) 1-2 cloves garlic, crushed or diced 1/2 red pepper, finely chopped 1 tsp parsley (fresh) Ground pepper (to taste)
With a fork, pierce the top of the brie repeatedly (i.e. make it look like a piece of havarti from the top). Mix all above ingredients together into a dressing. Put the dressing on the pierced side of the brie. Wrap in tin foil. Marinade for at least two hours. Cook in oven at 350F (or on BBQ) until brie is fully melted (it will start to sizzle). Put the foil-wrapped brie onto a cookie tray in case it leaks. Serve with sliced baguette.
That's it. We're stopping by TJ's and picking up some brie (still have money on a gift card my dad gave us!)
Posts: 21182 | Registered: Sep 2004
| IP: Logged |
posted
I plan to try something similar to the recipe I posted earlier. A nice mellow red wine, dried cranberries, and possibly a few threads of saffron. I'll let y'all know if it works out. Posts: 2849 | Registered: Feb 2002
| IP: Logged |
posted
It's 5:45am and you all are making me quite hungry! All I have to eat right now is boring cold cereal. Perhaps Ishall go buy some Brie.
Posts: 65 | Registered: Oct 2006
| IP: Logged |
posted
My wife brought some Brie for our anniversary dinner. The following Monday night, there was still some left, and I had looked forward to some Brie and good crackers after work.
Babydot and I sat down for some cheese and crackers that night. I had cut some Cheddar for her and after she saw me eating the Brie she pointed and said, "Want some of dat."
"You want some Brie?"
"I want Bweee."
Okay, so I gave her some and a moment later, "I wan some more."
So I gave her a piece of the Cheddar.
"No. No. I don' like dat indymore. I wan Bweeee."
In the end, I pretty much just had Cheddar on crackers.
Now, Babydot is on Gouda (Goooooodaaahhhh in her speach). I may have created a monster... Twenty-one months old and a cheese snob already.
Posts: 45 | Registered: May 2006
| IP: Logged |
posted
Sopwith, I loved the little baby gouda rounds at that age. You know, they come in a mesh bag, covered in wax? (Hence they were "wax cheese", as opposed to "bag cheese", American singles, and "orange cheese", block cheddar, sharp only, thank you, "soft cheese", spreadable goat cheese, and "white cheese", monterey jack. I was a strange toddler.) Has she had those yet? Posts: 21182 | Registered: Sep 2004
| IP: Logged |
Printer-friendly view of this topic
![[Smile]](smile.gif)
![[Frown]](frown.gif)
![[Big Grin]](biggrin.gif)
