Tangy Pecan Brie W/ Homemade Peach Preserves

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Discussion Overview

This thread centers around participants sharing their experiences with a recipe for Tangy Pecan Brie paired with homemade peach preserves, along with discussions about related dishes like Jerk Chicken Nachos. Participants express varying opinions on the taste and preparation of the recipes.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, expressed enthusiasm for the Tangy Pecan Brie with homemade peach preserves, stating they loved it and shared it at a show.
  • Another participant mentioned they plan to serve Jerk Chicken Nachos at an upcoming show and inquired about their ease of preparation.
  • One participant shared that their experience with Jerk Chicken Nachos was positive, noting they were easy to make and well-received, even by a picky family member.
  • Several participants discussed the spiciness of jalapeno peppers in the recipe, with one noting that the heat can vary and sharing a tip on how to reduce spiciness.
  • One participant reported a negative experience with the brie recipe, stating they were not impressed and preferred a different preparation method.
  • Another participant noted mixed reactions at their show, with most guests enjoying the brie but a few not liking it.
  • One participant shared a variation of the brie recipe using dijon and brown sugar, which they found to be simple and well-liked by their guests.
  • Another participant mentioned that their jalapeno was mild and shared a personal adaptation of the recipe due to ingredient availability.

Areas of Agreement / Disagreement

Views differ regarding the overall reception of the Tangy Pecan Brie, with some participants enjoying it while others did not find it appealing. There is no clear consensus on the spiciness of the jalapeno peppers, as experiences vary.

Contextual Notes

Participants shared personal experiences and preferences related to the recipes discussed, reflecting a range of tastes and cooking styles.

Who May Find This Useful

Consultants looking for insights on recipe variations and audience reactions may find this discussion helpful.

jrstephens
jrstephens
Messages
7,085
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!
 
I am doing the Jerk Chicken Nachos at a September 22nd show - better try them before then!!!!!!!!!!!! Are they easy? Good?
 
  • Thread starter
  • #3
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.
 
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!! :p)
 
Thanks for the report, if people don't report then people arent so sure how good it is, thanks for the info!
 
One question...I've never used a jalapeno pepper (sheltered life, I know!). Is it really spicy/strong in this recipe?
 
Miguel said:
One question...I've never used a jalapeno pepper (sheltered life, I know!). Is it really spicy/strong in this recipe?
Click to expand...
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."
 
i MADE THIS LAST NIGHT WE WERE NOT IMPRESSED.
WE PREFER OUR BRIE WRAPPED IN CRESCENT ROLLS
 
  • Thread starter
  • #9
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.
 
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.
 
Teresa Lynn said:
i MADE THIS LAST NIGHT WE WERE NOT IMPRESSED.
WE PREFER OUR BRIE WRAPPED IN CRESCENT ROLLS
Click to expand...



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

Frequently Asked Questions

What ingredients do I need to make Tangy Pecan Brie with Homemade Peach Preserves?

To make Tangy Pecan Brie with Homemade Peach Preserves, you will need the following ingredients: a wheel of Brie cheese, pecans, brown sugar, butter, fresh peaches, lemon juice, and vanilla extract. Optional ingredients include fresh herbs for garnish.

How do I prepare the Homemade Peach Preserves?

To prepare the Homemade Peach Preserves, start by peeling and chopping fresh peaches. In a saucepan, combine the chopped peaches, lemon juice, and sugar. Cook over medium heat until the mixture thickens, stirring frequently. Once thickened, remove from heat and stir in vanilla extract. Allow to cool before serving.

Can I use a different type of cheese instead of Brie?

Yes, while Brie is traditional for this recipe, you can substitute it with other soft cheeses like Camembert or goat cheese. Keep in mind that the flavor and texture will vary slightly, but the dish will still be delicious.

How do I serve Tangy Pecan Brie with Homemade Peach Preserves?

To serve Tangy Pecan Brie, place the baked Brie on a serving platter and top it with the Homemade Peach Preserves. You can garnish with chopped pecans and fresh herbs if desired. Serve with crackers, bread, or sliced fruits for dipping.

Can I make this dish ahead of time?

Yes, you can prepare the Homemade Peach Preserves in advance and store them in the refrigerator for up to a week. However, it’s best to bake the Brie just before serving to ensure it is warm and gooey. You can also prepare the pecan topping ahead of time and assemble it just before baking.

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