Brie-Making for Your Open House: What to Buy & Taste

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Discussion Overview

This thread centers around experiences and opinions related to making brie for open houses and parties, including discussions about types of brie, preparation tips, and variations of the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shares that their brie ran during a previous event, prompting questions about the type of brie to use.
  • Several participants mention the importance of leaving the rind on the brie, with one noting that it is edible.
  • Another participant expresses a preference for Camembert over brie, citing differences in taste.
  • One participant discusses their experience making brie at parties, suggesting that it can be prepared ahead of time to serve warm.
  • Several users recount their experiences with brie running during cooking, attributing it to cooking time and placement of the cheese.
  • One participant notes that using thicker fillings, like apricot preserves, may help prevent the brie from running.
  • Another participant shares a favorite version of brie made with apple and cranberry, which was well-received at their show.

Areas of Agreement / Disagreement

Views differ on the best type of cheese to use, with some preferring brie and others favoring Camembert. There is general agreement on the necessity of leaving the rind on, but experiences with the cheese running vary among participants.

Contextual Notes

Participants share personal experiences from various events, including cluster meetings and shows, highlighting the informal nature of the discussions.

Who May Find This Useful

Consultants looking for insights on preparing brie for events may find the shared experiences and tips relevant.

ChefJWarren
ChefJWarren
Gold Member
Messages
705
They made the brie at my cluster meeting and the brie "ran" all over the stove and floor. I'm making this for my open house tomorrow! Is there a certain type of brie I should buy? What does the other cheese they recommend -Camembert- taste like?
 
I just buy the regular brie. Make sure you leave the rind on!! Not sure what else to tell you!!
 
I agree with Stacie. I bet the brie didn't have the rind on it. You have to leave it on (it's edible). I've never tried Camembert..
 
I am making this at a party soon, along with the jerk chicken nachos. Should i make it and have it ready when guests arrive? We are demo-ing the jerk chicken nachos so i didn't want to demo two recipes... any suggestions?
 
You have to get the Brie with the rind. The most popular brand I've seen around here is President and it comes in a round box in the fancy cheese section of the store.

You can easily make the brie ahead of time and have it ready when guests arrive. You want to serve it warm. It cooks for just 8 mins, so you may want to put it in when the first guest arrives. If it cools too much it gets kinda gummy.

ETA: If you have an Aldi store near you, they have Brie and Camebert for 2.99 right now!!!!! Plus they have Almond Bark if you're doing any of the Homeade for the HOlidays stuff.
 
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I like it better with Camembert. It has a rind, too, that needs to be left on.
 
kspry said:
I like it better with Camembert. It has a rind, too, that needs to be left on.
Click to expand...

This is what I have made mine with too. Walmart has not had Brie when I have made it.

I agree that the rind must not have been on b/c I do not see how it could run if the rind was on from the way mine was when I made it.

I love this recipe! I think my host Sat is making it to go with what I am demo'ing.
 
I've make it 2x and the first time it ran really bad. We did leave the rind on; HOWEVER, it stayed in the oven a few too many minutes. I think that's what happened with ours. The heat really releases the oil. The second time I made it it didn't run. There was oil on the stone, but it didn't get everywhere. It pretty much just stayed under the cheese.
 
Just thought of something:

For those that it has run, did you cook the bread around it? Did it help it not run off the stone? Just wondering in case mine ever runs if the bread helped.
 
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!!
 
I have made it at several shows and at the last show we did all 3 versions, I put the bread around it and leave the rind on, I haven't had any run yet, lol, bu I am doing it at a show for family, and so if its going to run, that will be the time...lol.
 
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!!
Click to expand...
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.
 
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.
 
kspry said:
I like it better with Camembert. It has a rind, too, that needs to be left on.
Click to expand...

Is it the flavor or texture or what that you prefer?
 
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.
Click to expand...

I bet you're exactly right! That makes sense. I was thinking it was just in a little too long (as others have said), but I bet the top was put on upside down. I have left one in a little long and it ran a little, but only after we cut into it.

I didn't know that Sam's sold a 3 pack. That's a great tip (if it's cheaper :rolleyes: ).
 
The flavor - brie has a moldy/bitter taste, to me, and camembert doesn't.
I've read they are the exact same thing, but I don't believe it....

Mmm, tried the Sundried Tomato Pesto version Friday night with friends. Awesome! It's more expensive for the ingredients, so I probably wouldn't suggest it for a show, esp if I'm buying the ingredients.
 
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.
 
I have a brie recipe that calls for parchment paper under it. Wonder if this is why ? could be for transferring too. Can't hurt to try
 
I've made this recipe for the last 13 shows. Make sure the rind is down on both the top and bottom layers. Also- with the filling- try to get apricot preserves instead of jelly or jam. If it is thicker it is less runny. I've only had it run once and that was when the top was on with the rind down.

I do the recipe at the beginning of my demo and then put it in the oven, talk about pots and pans and SA and then serve it. This keeps my show short and sweet. You are using the knives, stoneware and chopper during your recipe prep.
 
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.
Click to expand...

Can you give us more detail about this recipe? Sounds yummy! :chef:
 
Here is the recipe for the Apple/Cranberry Brie
 

Attachments

Frequently Asked Questions

What ingredients do I need to make Brie for my open house?

To make Brie for your open house, you'll need a wheel of Brie cheese, toppings such as honey, nuts, or fruit preserves, and optional herbs or spices for added flavor. You may also want to have crackers or sliced baguette on hand for serving.

How do I prepare the Brie for tasting?

To prepare the Brie, preheat your oven to 350°F (175°C). Place the Brie on a baking sheet lined with parchment paper. Score the top of the cheese in a crisscross pattern to allow the toppings to seep in. Add your chosen toppings, then bake for about 10-15 minutes until it’s gooey and warm. Serve immediately with crackers or bread.

What are some popular toppings for baked Brie?

Popular toppings for baked Brie include honey, caramelized onions, fig jam, cranberry sauce, and chopped nuts like walnuts or pecans. You can also experiment with fresh herbs like rosemary or thyme for a savory twist.

How can I make my Brie-Making open house more interactive?

To make your open house more interactive, consider setting up a Brie-tasting station where guests can choose their own toppings. You could also provide recipe cards or a demonstration on how to bake the Brie, allowing guests to participate in the process.

What drinks pair well with Brie cheese?

Brie pairs well with a variety of drinks. For wine lovers, a light white wine like Chardonnay or a sparkling wine complements the cheese nicely. If you prefer non-alcoholic options, consider serving sparkling water with fruit slices or a light herbal tea.

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