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Old 01-02-2008, 05:06 PM   #11
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Brie

This recipe just came to me in my Canadian Living e mail...thought you'd be interested.
Brie with Cranberry Mandarin Topping By The Canadian Living Test Kitchen


Try this perfect-match combination or one of the five easy, delectable variations below. The rind on Brie, which is formed from mould as the cheese ripens, is edible.
Servings: 10 to 15
Ingredients:
  • 1 round (8 oz/250 g) Brie
    Cranberry Mandarin Topping:
    1/4 cup (50 mL) cranberry sauce
    1/4 cup (50 mL) canned mandarins, chopped
    Pinch cinnamon
Preparation:

Cranberry Mandarin Topping: In bowl, combine cranberry sauce, mandarins and cinnamon.
Cut off top rind of Brie, if desired. Place Brie on baking sheet; spread with topping. Bake in 350F (180C) oven for 5 to 10 minutes or until cheese is softened.
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Old 01-03-2008, 09:12 AM   #12
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I cannot believe the brie did not melt - strange. I like mine at room temp too - one time I zapped it quickly in the micro for someone who preferred it warm - just a few seconds though. Wish I could help more!
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Old 01-03-2008, 11:54 AM   #13
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I love Brie but if it has the slightest hint of Ammonia smell I cant eat it. It has to be really fresh. I had an argument with my forner boss once as she insisted the Ammonia smell was normal. Normal? Who wants to taste Ammonia in their food?
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Old 01-03-2008, 12:33 PM   #14
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Quote:
Originally Posted by Alix View Post
Was the cheese near the element? (Broiler?)
nope, right in the middle rack of the oven
the brie was about a 5 " round.
I have a ton of brie at home in my freezer and have used it a hundred times.
yes the oven was on.
no the wrapper wasn't still in tact.
they were granny smith apples and around here anyway, they are not a very wet apple.
our dd thought the same thing asking her brother if he drizzled the baquette with a little olive oil first. he hadn't but still the brie not melting is what puzzled me.
plus, just no flavor. I like intense flavors. not overpowering like the garlic infused olive oil I got for a gift that is wayyyyy over board in garlic flavor, takes me face off. but I bought regular olive oil for this as the kids had none and it never got used on appetizer. brie was not hard or a brick. I felt it before buying and it was soft and perfect.
son has a viking stove/oven and maybe it was on the convection setting instead of the regular oven setting or vice versa, that may have made a difference, seeing as I didn't do it, I don't know which setting our ds #2 used.
I won't make the mistake of doing this again unless I use another type of apple, a favorite of mine is gala or fuji, but having said that, the galas I bought for the apple pie I made did not exude much juice to the pie as it was dry toorats and dangit anyway
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Old 01-03-2008, 12:42 PM   #15
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Are you sure it was brie cheese? What did it look like?
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Old 01-03-2008, 10:52 PM   #16
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jpm.........
it was a round of brie the brand was something french like le laisse or something like that. I took it to the deli section where I showed it to the lady working there. The supermarket had two on sale each for around $10 and I wanted to make sure I was getting one on sale since it was Christmas and I'd already spent a truckload of cash on everything else. it was, I assure everyone, Brie cheese. just not melting Brie I guess
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