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Old 07-14-2006, 06:04 PM   #11
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Originally Posted by mudbug
I believe all you have to do is wrap it in a piece of puff pastry. Extremely simple and yet I have never done it myself. Not sure how long you need to cook it - probably just enough to get the pastry right.
most likely til the pastry is golden and puffed. I'll give it a try soon,my daughter is having a party and I'll be helping with the appys and salads, her DH is going to do the grilling, sooo, maybe one of the appys will be brie in puff pastry

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Old 07-15-2006, 10:41 PM   #12
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I like to trim away the rind on the top of the wheel of brie, leaving a small edge; the sides keep the melty cheese in reasonably well and it's much easier to dip into. Put alum. foil under in case of leaks during cooking, then transfer to serving piece and trim away the foil. I've posted my favorite way to do brie (topped with cranberry chutney) in another thread. Also did you see -- Brie with Blueberry Chutney ?

I've had the pastry wrapped brie, too. It's nice to sprinkle some brown sugar and nuts on before wrapping in the pastry.
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Old 07-15-2006, 10:47 PM   #13
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Here it is... jkath found it for me on another topic when I was wondering what to do with a nice gift of fresh blueberries. hope I do this right...
Brie With Blueberry Chutney
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Old 07-15-2006, 11:56 PM   #14
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I've nevr had brie but now I might have to buy some just to try it this way. Sounds really good.
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Old 07-16-2006, 12:06 AM   #15
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Originally Posted by middie
I've nevr had brie but now I might have to buy some just to try it this way. Sounds really good.
thanks Middie,
I love cheese of all kinds, I hope you get a chance to try brie, I bet you'll really enjoy it,

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Old 07-16-2006, 12:08 AM   #16
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Quote:
Originally Posted by SharonT
I like to trim away the rind on the top of the wheel of brie, leaving a small edge; the sides keep the melty cheese in reasonably well and it's much easier to dip into. Put alum. foil under in case of leaks during cooking, then transfer to serving piece and trim away the foil. I've posted my favorite way to do brie (topped with cranberry chutney) in another thread. Also did you see -- Brie with Blueberry Chutney ?

I've had the pastry wrapped brie, too. It's nice to sprinkle some brown sugar and nuts on before wrapping in the pastry.
Thanks for the tip Sharon, I'll do that next time. I'm going to try your cranberry brie it sounds wonderful..Haven't seen the bluberry one but will go take a look, thank you.

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Old 07-16-2006, 08:50 AM   #17
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For those of you who like Brie, here's another way to enjoy it - this soup is just wonderful to begin a dinner party!

THE ABBEY'S CREAM OF BRIE SOUP

Recipe By :The Abbey Restaurant, Atlanta, Georgia
Serving Size : 6

1/4 cup butter
2 large onions -- diced
1/4 tsp. minced garlic
1/2 lb. mushrooms (about 10-12 medium sized)
1 cup dry white wine
1/2 cup all-purpose Flour
3 1/2 cups chicken stock or broth
1 bay leaf
1 Pinch fresh thyme
2 1/2 cups heavy whipping cream
10 oz. French brie -- sliced, divided
Salt & pepper to taste
1/4 cup sherry
Toasted croutons
In a heavy 2-qt. saucepan, melt butter, sauté onions, garlic & mushrooms. Add wine, reduce till almost dry. Add flour, reduce heat, & work into paste. Add chicken stock & bay leaf, bring to moderate boil, and cook till thickened & smooth.

Add thyme & whipping cream, strain & replace on heat. Slowly with a whisk, blend in 6 oz. of the brie, whisking until of smooth consistency. Add salt, pepper & sherry.
Pour into oven-proof bowls, place croutons on top. Lay remaining slices of brie carefully on croutons. Brown lightly under broiler & serve.

The Abbey Restaurant, Atlanta, GA
Description:
"This soup is so rich, but oh, so good!!"
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Old 07-16-2006, 01:49 PM   #18
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Thank you CJS,
this looks as if it will be a wonderful addition to any meal.

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Old 07-16-2006, 03:10 PM   #19
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Did I hear Pistachios?! What a nice combo, kads, cheese, apples and stachios -- honey & balsamic -- gotta try that. Mmmm, as long as we have the balsamic (& honey) out, can I have some strawberrys too? LOL Thank you!
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Old 07-16-2006, 03:19 PM   #20
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That sounds good, and all I'd have to buy is brie.
Except I'm not allowed to use the oven right now as it is a sauna outside, which would also make going to the store to buy the brie a problem.
But I will have to try that sometime, it sounds delicious.
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