Wintertime Brie

Up until today, it had been quite wintry around here. Winter Blast, Snowmaggedon, every local news channel had their own way of over dramatizing the situation.

Simply put – Seattle and snow just don’t mix. People have been nothing short of freaking out.

Oh AND wearing all their great winter get-ups bought for the rare chance it snows. You know those hats that hang off the back of people’s heads and have the perfect strands of hair framing the face without covering the ears… or the furry snow boots that have a wedge heel and scream ‘I’m really not ready for this but I look cute.’ That’s the kind of stuff I’m talking about here folks.

Well that’s not me, I find it’s the best time to just let go a little. Working from home or at a nearly vacant office means few human encounters, well besides the bus and I’m not sure I’m going to meet the man of my dreams on the bus. (except now that I said that God is going to make it happen…). So I leave my hair unwashed an extra day, take one or two extra days off from the gym, and lounge around in my oversized flannel shirt and leggings. So much easier than a floppy hat.

Cold wintry weather is the perfect time to make a nice hot pastry enveloped brie. [Admittedly, I didn’t make this during the last few days but made this recipe over Christmas (while cold and snowy) it’s kind of a new Christmas Eve tradition but can make any winter day feel a little warmer.]

No better background than some puffed pastry,(it’s the part of the recipe we added and it completely transforms the dish).

“Eat me”…. says the Pac-Man Brie Sandwich.

You think it looks good now. Just wait until it cooks and gets all….

Melty.

No crackers required. We just slice this up and go after it with a fork… or your fingers.

Wintertime Brie

Adapted from Portland’s Palate.

3/4 C. Pitted Dates, chopped

1 Small apple, peeled, cored, and diced (any variety)

1 Small firm, ripe pear, peeled, cored, and diced (any variety)

1/2 C. Currants (substitute Craisins, if needed or desired)

1/2 C. Pecans, chopped

1/3 cup rose wine, apple juice or applejack (I always just use apple juice)

1 (2 lb.) wheel Brie, well-chilled (Costco has the best deal)

1 sheet pre-made Puff Pastry, at room-temp (Pepperidge Farms makes a good one)

Preheat oven to 350.

Combine first 6 ingredients. Set mixture aside and refrigerate to soften for 2 hours.

Cut brie wheel in half horizontally to make 2 layers. Place one layer brine side down on the puff pastry, spread half of the fruit mixture on top. Place second 1/2 of brie brine side up on top of the fruit. Fold up the puff pastry over the top, sealing it all together. Squeeze the pastry together to seal. You may have to tug a little to get it all together. Pour remaining fruit mixture on the top of the pastry covered brie.

Bake 25-30 minutes until pastry is golden brown.

Serve with sliced baguette or nothing at all.

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