Finding the Right Brie for a Big Crowd

Click For Summary

Discussion Overview

This thread discusses various approaches to serving Brie cheese for a gathering of 10-15 people, focusing on the choice of baking dishes and presentation. Participants share their experiences and preferences regarding different stoneware options and bread arrangements.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant mentions wanting a larger Brie for a gathering but ended up with two smaller ones, seeking advice on how to serve them.
  • Another participant suggests that both the Small Baker and the small bar pan would work, noting the ease of eating from the bar pan due to its low sides.
  • Several users mention the possibility of using the large bar pan, with one participant expressing a preference for the round stone for aesthetic reasons.
  • One participant shares their experience of successfully using two smaller rounds on the round stone, indicating that the amount of bread typically suffices for gatherings.
  • Another participant emphasizes the visual appeal of the small baker while questioning its practicality for serving.
  • One participant recounts a successful "double brie" show using the large bar pan, highlighting the creative arrangement of bread around the Brie.

Areas of Agreement / Disagreement

Views differ on the best baking dish to use, with some participants favoring the Small Baker for its appearance and others advocating for the large bar pan for practicality. No clear consensus emerges on a single preferred method.

Contextual Notes

Participants share personal experiences from various gatherings and shows, reflecting on the presentation and serving of Brie cheese in different stoneware options.

Who May Find This Useful

This discussion may be of interest to Pampered Chef consultants looking for ideas on serving Brie at events or gatherings, as well as those considering product options for presentation.

emmabelle47
emmabelle47
Messages
136
I wanted to get a bigger Brie, because my host will be having about 10-15 people. I unfortunately couldn't find the bigger size, so I got 2 of the 8 oz ones. I still want to do one on the round stone with handles so I can put the bread around it, but want should I do with the other one? Should I put the other one in the Small Baker, or should I borrow my MIL's small bar pan?
 
Either of those stones would work. I'd find the small bar pan easier to eat it from because of the low sides, but the mini baker is prettier. Don't forget to have extra bread toasted or some crackers, too.
 
They also recommended that it could be done in the large bar pan too which comes in the new consultant kit.
 
  • Thread starter
  • #4
Yeah, I figured it could go in the large bar pan, but I just got the round stone and wanted to use it. :-) I thought it'd look prettier....
 
I'd use the small baker - like Ann said, it's prettier, and it will save you a trip, while also showing off the glazed stoneware.
The small oval baker would be cute, too, if you have it.
 
  • Thread starter
  • #6
I thought the small baker would look nice, I was just wondering about being able to eat from it too.... I have actually never done this recipe before so I didn't know if the small baker would be practical, but if you guys recommend doing it, I'm going to do it! :-) Thanks!
 
emmabelle47 said:
Yeah, I figured it could go in the large bar pan, but I just got the round stone and wanted to use it. :-) I thought it'd look prettier....
Click to expand...

I think it looks better on the round stone too...just figured if you are making 2 batches, you'd want the space of the large bar pan for more bread.

However, with 10-15 people, you may still have plenty.

Remember, this is a sample, not a meal. Have your host provide another snack or something.

I brought the brie (1 batch) to a Christmas party Saturday night and there were 13 in attendance and everyone tried it and there was still plenty left over.
 
I've doubled this recipe a few times for shows and, yes, two smaller 4 inch rounds do fit in the middle of the round stone with the bread slices still spread around them. For whatever reason, I've never doubled the amount of bread on the stone and it's always been enough. The host did usually have a 2nd baguette, but we've never used it. Yum!
 
pamperedbecky said:
I've doubled this recipe a few times for shows and, yes, two smaller 4 inch rounds do fit in the middle of the round stone with the bread slices still spread around them. For whatever reason, I've never doubled the amount of bread on the stone and it's always been enough. The host did usually have a 2nd baguette, but we've never used it. Yum!
Click to expand...

Good to know too Becky! It is nice to make slices a little thicker and spread a lot on each piece - yummo!
 
AND the Brie is also shown served in the Small Oval Baker in the Holiday Mini Caalog (pg 7) so that is a good way to cross sell product.
 
I did a "double brie" show in November and did both of them on the large bar pan. Worked great, had the bread all arrange around them. I was very "creative" with the bread placement and it looked great. Do it on the bar pan, and then talk about versatility and how you could just do 1 on the round stone.
 

Frequently Asked Questions

What type of brie is best for serving a large crowd?

When serving a large crowd, it's best to choose a mild, creamy brie that appeals to a wide range of tastes. Look for a high-quality French brie or a domestic option that has a rich flavor without being overly pungent. Consider purchasing a larger wheel to ensure there’s enough for everyone.

How much brie should I buy for a big crowd?

A good rule of thumb is to plan for about 2 to 3 ounces of brie per person. For a crowd of 20 people, you would need approximately 40 to 60 ounces of brie, which translates to about 2.5 to 4 pounds. Adjust the amount based on the overall menu and whether brie is the main cheese or part of a cheese platter.

What accompaniments pair well with brie for a large gathering?

Brie pairs wonderfully with a variety of accompaniments. Consider serving it with crusty bread, crackers, fresh fruits like apples and grapes, nuts, and a selection of jams or honey. These additions not only enhance the flavor but also provide a colorful and appealing presentation.

How should I serve brie to a large group?

For a large group, it’s best to serve brie at room temperature to enhance its creamy texture and flavor. Cut the brie into wedges or slices and arrange it on a large platter. You can also offer a few different types of brie to provide variety. Make sure to provide utensils for easy serving.

Can I bake brie for a crowd, and how do I do it?

Yes, baking brie is a fantastic option for a crowd! To bake brie, preheat your oven to 350°F (175°C). Place the brie on a baking sheet, optionally topping it with nuts, honey, or fruit preserves. Bake for about 10-15 minutes until it’s soft and gooey. Serve it warm with bread or crackers for a delicious appetizer.

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