What's the Secret to a Successful Holiday Party? Tangy Pepper Brie Recipe!

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Discussion Overview

The thread centers around experiences and opinions related to the Tangy Pepper Brie recipe, particularly in the context of holiday parties and shows. Participants share their personal experiences with the recipe, including successes, challenges, and variations they have tried.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shared that the Tangy Pepper Brie recipe was easy to make and well-received at their show, leading to sales of related products.
  • Another participant noted that while the recipe is a hit, it can be easy to overheat, making it difficult to serve.
  • Several users mentioned their excitement to try the recipe, with one participant planning to serve it to their children as a test.
  • One participant expressed a negative experience with brie cheese in the past but found the Tangy Pepper version enjoyable, although they still struggled with the rind.
  • Another participant shared that they had a successful show where the brie was popular, and they expressed interest in trying variations of the recipe.
  • Some participants discussed the use of different types of cheese as substitutes, including cream cheese and Camembert, while others shared their preferences for specific recipes.
  • One participant highlighted the practicality of the large round stone with handles, noting its ease of use and storage.
  • Several users expressed their love for brie and shared their experiences of serving it at gatherings, with many noting that it was a crowd-pleaser.

Areas of Agreement / Disagreement

While many participants expressed positive experiences with the Tangy Pepper Brie recipe, there were differing opinions on the rind of the cheese and its impact on taste. Some participants enjoyed the recipe, while others had mixed feelings about the flavor and texture.

Contextual Notes

Participants shared their experiences in the context of holiday entertaining and cooking shows, with some discussing the challenges of ingredient selection and preparation. The conversation reflects a variety of personal tastes and cooking experiences.

Who May Find This Useful

Consultants and community members interested in holiday recipes, entertaining ideas, and personal experiences with brie cheese may find this discussion relevant.

B
bethsbiz
Gold Member
Messages
284
I had my first show where I made the Tangy Pepper Brie recipe. Totally easy and yummy. Majorly going to be one I personally make this holiday season for my own entertaining.

The guests loved it and I sold 3 large round stones with handles!

A tip I would offer: if you are having the host purchase the ingredients, make certain they know to purchase a ROUND of brie. Although this was on my instructions, the host purchased just the more standard wedge. Fortunately she bought 2 so there was at least a reasonable amount of the brie to go around. But, because it was not in the nice round shape, I think it melted a bit more than it was suppoose to.

Still yummy though, not a smidgen left!
 
This has been a huge hit! I have also found that it is easy to heat past where it needs to be and even tho it still tastes great... it's much harder to serve so I am watching that very closely now.
 
I have been meaning to try this... I've never tried brie cheese before so I was leary but I will definitely give this a shot this weekend. I'll try it on my 3 little ginuea pigs!
 
I had one show where there was just a little bit left and the hosts two teens came in and cleaned it out! Nearly everyone loves it. I want to try the brown sugar version too.
 
quiverfull7 said:
I had one show where there was just a little bit left and the hosts two teens came in and cleaned it out! Nearly everyone loves it. I want to try the brown sugar version too.
Click to expand...

That is what I did at home - I liked it!
 
I'm making it tonight for a sip and dip or bites and bevs party- can't wait to try it and hear the reviews for it!?
 
I'm looking forward to trying the additional recipes of this. I'm pregnant & not supposed to eat soft cheeses right now, but I should be having the baby in the next week or two, so those are on my list!
 
Glad to hear people like it.
I love brie, but didn't know if the majority of guests would...I'll have to make it for friends, they are guinea pigs for me!! LOL And if it goes well, i'll do it too! Sounds TOO easy!

I earned the Lg.Stone w/handles, but I thought i'd leave it in the box, in case some day my other lg.r.stone broke. ...or if someone wanted to buy it!...???
Are you all liking it better than the other round stone? Is it just as storable?
--- is that a word?? LOL
 
For me, the brie recipes have also been a big hit. Cooked it too long on Tuesday and it "collapsed". Still tasted good. Everyone really liked it.
I love the large round stone with handles. It fits in my skinny stone cupboard just fine. I didn't even have to take anything out to get it to fit. The handles don't really stick up that far. I love not dealing with the rack. I think PC will make all the flat stones with handles. At least I hope they do.
 
Attached is the recipe I prefer... it looks really festive for the holidays and demos cookware and the stone... It's from the old Celebrate! cookbook. Enjoy!
 

Attachments

THis sounds WONDERFUL! I can't wait to try this! Thanks for sharing!
 
finley1991 said:
Attached is the recipe I prefer... it looks really festive for the holidays and demos cookware and the stone... It's from the old Celebrate! cookbook. Enjoy!
Click to expand...

Can you say: YUM!!! Can't wait to try it...
 
pamperedgirl3 said:
I'm looking forward to trying the additional recipes of this. I'm pregnant & not supposed to eat soft cheeses right now, but I should be having the baby in the next week or two, so those are on my list!
Click to expand...


As long as it's pasteurized, it's okay. :)
 
Ok...last year I tried the brie recipe and about gagged. I just couldn't handle the rind on the cheese!

Now, this year I tried this recipe at my Director's house and it was YUMMY! So, last night I made it here...and again, it TASTES LIKE FEET! I even cut off the rind (I know I wasn't supposed to...) but the small pieces of the rind that were left just ruined it for me...Did I get a nasty brand? Or is it all just nasty?

Sorry...I hate to be a downer...but I don't think I can promote something that I just can't stand to taste! Any suggestions? I know that our crescent wrapped recipe you could substitute cream cheese, but with this new recipe I think it would melt all over the stone!
 
I seem to remember seeing a substitute in a recipe for brie, but I don't remember where. Sorry, I'm not going to go look right now, either. :)
 
Someone in my cluster said that she thought you could use cream cheese in place of the Brie...only thing is you would need to put it in something...maybe sm oval baker...I would like to try it I just haven't yet.
 
  • Thread starter
  • #17
On the question of the use of the large round stone with handles...one thing I noticed -- and granted it was the first time I used it -- was that the handles cooled more quickly than the actual stone...making it easier to handle without potholders.

Can anyone else confirm this??? I am using the stone again on Sunday for the same recipe so can double check this "feature".

I would NOT leave the stone in the box....this thing will sell to stoneware lovers when you show it.
 
Oh all my friends and relatives love the brie recipes. I make them twice a week. They are great. SOOOO YUMMY. Fattening..but yummy
 
OMG! How ymmy is that recipe! I got to try 1 piece and I LOVE IT! People were scraping the stone clean to get every last drop! LOL I am definitely going to make it again at our next put luck function!
 
Last edited:
Hey JillyeSue How are ya? Long time no see around here! :)
 
I LOVE LOVE LOVE Brie, and it is awesome if you serve it with grapes on the side, but yes the rind does taste horrible if you get a big chunk of it. I made both recipes, and the Tangy Pepper one was a HUGE hit, the Brown Sugar one is normally my favorite ( when i make it with MY recipe), but I absolutely HATED the one in the Seasons Best. It calls for Dijon Mustard, and I think it was waaaaaaaaay too much. I am even wondering if it was a typo because in one of the other cookbooks it has a brie recipe in it, kind of similar, and it only calls for one TEASPOON of dijon. In the Seasons Best it calls for one TABLESPOON. It was gross. I think it overpowered it and ruined it for me.
 
JAE said:
I seem to remember seeing a substitute in a recipe for brie, but I don't remember where. Sorry, I'm not going to go look right now, either. :)
Click to expand...

I think the SB cookbook says you can use Camembert cheese instead of Brie, if you want. It supposedly has a milder flavor.
 
The Camembert is milder, although it still has the rind on it--so if it's the rind that you don't like, I don't know of another substitute.

I made the Brown Sugar-Dijon recipe for a party last week & it went fast!!! Somehow, I left home w/out my almonds, but the host had peanuts & decided--what the heck. It was delicious! Now I'm not sure I'd make it w/almonds, because the peanuts were such a great complement. And I'm not a huge roasted peanut fan (I'm from the south, so I prefer them boiled!).

Oh, & I used the full T. of Dijon.
 
I make the Tangy Pepper Brie recipe last night at my show and I forgot the apricot jelly:o My host had raspberry jelly, well everyone LOVED it!! Not even a drop was left! I told everyone that I changed the recipe. I even had someone book a show in December and she wants me to make it with the raspberry jelly;)


PS I had a $1,655.00 show!!
 

Frequently Asked Questions

What ingredients do I need for the Tangy Pepper Brie recipe?

To make the Tangy Pepper Brie, you will need a wheel of Brie cheese, a jar of tangy pepper jelly, and some crackers or sliced baguette for serving. Optional garnishes include fresh herbs like parsley or chives.

How do I prepare the Tangy Pepper Brie for my holiday party?

Start by preheating your oven to 350°F (175°C). Place the Brie on a baking dish and pour the tangy pepper jelly over the top. Bake for about 10-15 minutes, or until the cheese is warm and gooey. Serve it immediately with crackers or bread.

Can I make the Tangy Pepper Brie ahead of time?

While it's best served fresh out of the oven, you can prepare the Brie by placing it in the baking dish and topping it with the pepper jelly ahead of time. Just cover it and refrigerate until you're ready to bake it. Bake it just before serving for the best texture and flavor.

What are some tips for hosting a successful holiday party?

To host a successful holiday party, plan your menu in advance, including a mix of appetizers, drinks, and desserts. Create a festive atmosphere with decorations and music. Encourage guests to mingle by setting up different areas for conversation and activities. Lastly, be sure to have fun and enjoy the moment!

How can I incorporate Pampered Chef products into my holiday party?

Pampered Chef offers a variety of kitchen tools and serving dishes that can enhance your holiday party. Use their baking stones for even cooking, serving platters for an elegant presentation, and tools like the cheese knife for easy slicing. You can also showcase products during the party by demonstrating how to use them while preparing the Tangy Pepper Brie.

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