ChefJWarren
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kspry said:I like it better with Camembert. It has a rind, too, that needs to be left on.
I have got to try that one. Lately, I'm having a hard time finding regular brie. I've found lite brie, brie wedges, triple cream brie, extra large brie...But I just am not seeing the regular stuff. I don't really need it, yet, so it's not too big a problem. If I have to buy a three pack at Sam's I will.ChefJeniLobdell said:I have prepared it twice at shows. The first show it stayed all together. The next show it ran a little. It may have been in the oven to long. Both times I used brie with the rind and placed the bread around it. Everyone loves it. My fav is the Sundried Tomato Pesto Brie. YUMMM!!
kspry said:I like it better with Camembert. It has a rind, too, that needs to be left on.
quiverfull7 said:It's just a thought but did they place the top layer with the cut side of the Brie up or down? I think that it would run more if it was down. The recipe does say to put it up but I can see that it would be easy to miss that note too... just wondering. I've made this at 8 or 10 shows and have not had it run at all.
lockhartkitchen said:My favorite version is the apple cranberry brie. It is made with apple, cranberry, brown sugar and our karinje cinnamon. It was a hit at my show the other night. I didn't care for the combination of flavors with the jalepeno and jelly, so I found this one.
When selecting a brie for your open house, it's important to consider the level of ripeness and type of milk used. For a milder flavor, choose a younger brie made from cow's milk. If you prefer a stronger, more complex flavor, opt for a brie made from goat's milk. You can also choose between a triple cream brie for a richer taste or a double cream brie for a lighter option.
Brie should be stored in the refrigerator until about an hour before your open house. It's best to keep it in its original packaging or wrapped in plastic wrap to prevent it from drying out. Take it out of the fridge about an hour before serving to allow it to come to room temperature and fully develop its flavors.
Brie pairs well with a variety of accompaniments, such as fruits (grapes, apples, pears), crackers or bread, honey, nuts, and cured meats. You can also serve it with a variety of spreads, such as fig jam or cranberry sauce, for a sweet and savory combination.
To cut brie, use a sharp knife and cut it into wedges. You can also leave it whole and let guests scoop out portions with a knife or spreader. Serve it on a platter with your chosen accompaniments, or place individual portions on small plates with a knife for spreading.
Brie-making can be a fun and rewarding experience, but it can also be time-consuming and requires specific equipment and ingredients. If you're up for the challenge, there are plenty of recipes available online. However, if you're short on time, it's best to purchase a high-quality brie from a reputable cheese shop or grocery store for your open house.