Tangy Pecan Brie W/ Homemade Peach Preserves

[jrstephens]

Tried it this weekend with my homemade peach preserves and LOVED IT!! My friend is having a show tonight and I let her taste it and we are now doing it at her show along with the Jerk Chicken Nachos.

Just letting everyone know I loved it with the peach preserves. I know we talked about it on another thread and some wanted me to report back once I tried it.

YUM-O!

 

[janetupnorth]

I am doing the Jerk Chicken Nachos at a September 22nd show - better try them before then!!!!!!!!!!!! Are they easy? Good?

 

[jrstephens]

They are really easy and they taste great. My DH even likes them and he is way picky. Of course he likes them AFTER he picks the peppers off.

I did them at home with canned chicken and they were good. Last night at my show I made them with boneless skinless breast and they were better - I could taste the jerk seasoning more that way.

 

[Miguel]

Great to hear the brie is yummy - I'm making it tonight for a ladies night with some friends (and bringing along some new catalogues too!! )

 

[Carissidy]

Thanks for the report, if people don't report then people arent so sure how good it is, thanks for the info!

 

[Miguel]

One question...I've never used a jalapeno pepper (sheltered life, I know!). Is it really spicy/strong in this recipe?

 

[KellyTheChef]

One question...I've never used a jalapeno pepper (sheltered life, I know!). Is it really spicy/strong in this recipe?

Some jalapenos are hotter than others...your best bet is to taste a SMALL bite (at NC the test kitchens said to cut off the stem end and take a small nibble of the pepper from the end you would be throwing away anyhow)....sometimes they are very mild and you would want to use the entire thing, other times they are very hot and you would want to cut back on the amount that you use. I do not like HOT foods, and I loved this recipe...it wasn't too hot, but had a nice kick to it! BTW, taking out the seeds and the membrane (white fleshy part inside) helps to "cool it down."

 

[Teresa Lynn]

i MADE THIS LAST NIGHT WE WERE NOT IMPRESSED.
WE PREFER OUR BRIE WRAPPED IN CRESCENT ROLLS

 

[jrstephens]

I made this at my show Tuesday night. Most people likes it but there were a few that did not.

I agree with using a small jalopeno. When I made it at home mine was small but the one for the show was knd of big and it was strong in it.

 

[JAE]

I made the brie with dijon and brown sugar and almonds. It was very good. I chose it because it seemed to have simple ingredients compared to the other recipes. I always have dijon mustard and brown sugar. My guests liked it too. I haven't tried the other brie recipes.

 

[Smashie]

i MADE THIS LAST NIGHT WE WERE NOT IMPRESSED.
WE PREFER OUR BRIE WRAPPED IN CRESCENT ROLLS

I LOVE IT that way. Especially with brown sugar and pecans!! YUM!!!

 

[PC_CPR]

When I made it, the pepper was mild. I really liked it--and so did DH and a guest. FYI, not that it matters, but my grocery store doesn't carry round brie. I just split the wedge in half and made it work.