Brie with nuts
Originally uploaded by jenianddean.
Brie was not one of my favorite cheeses until about three years ago. Now you would be hard-pressed not to find Brie in my cheese drawer. This is one of my all time favorite Brie recipes. A couple of years ago I started watching the Food Network. I never really watched it until we moved to South Carolina. I fell in love the Paula Deen. I’m sure it was the southern draw, a sort of comfort. Anyway, when she made this recipe I was in love with it.
When I’m having a party people ask “Are you making the Brie?” “The Brie” was the one appetizer that Rachel asked me to make for her going away party. And at the end of the night, there was nothing left on the tray but a few apple slices!
A few tips:
1. Put this in the oven right before people are to arrive. It’s best right out of the oven. The Brie is all gooey and perfect for the apple slices.
2. I try to let the brandy-sugar-nut mixture sit for at least two days. I have found the longer the better.
Sugar and Nut Glazed Brie
Recipe courtesy Paula Deen
1/4 cup packed brown sugar
1/4 cup chopped macadamia nuts or pecans
1 tablespoon brandy
1 (14-ounce) round Brie
Apple wedges, for serving
Pear wedges, for serving
2 to 3 tablespoons lemon juice
Crackers, for serving
In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.
Preheat oven to 500 degrees F.
Place the Brie on an oven-proof platter or pie plate. Bake for 4 or 5 minutes or until the Brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm Brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the Brie. Place crackers around the other side.