httpvhd://www.youtube.com/watch?v=dktYexwJwJc
Well, who said you cannot have an appetizer for dinner? [Was that you, evil editor? Evil editor categorically rejects the accusation because I share your unified grand theory of appetizers!] There are times while dining out when I’ve found the description of the appetizers to be more appealing than the main courses offered. So, in this episode, Helenka and I tried and reviewed Melted Brie with vegetables as our main meal. Of course, because we were cooking with Brie, we just had to show you another easy appetizer that I have been making for many years (and that Helenka has loved each time), namely Brie with Jelly (spicy red pepper jelly in this case). It’s so easy to create but the experience is out of this world. Well, don’t take our word for it – try it! I also bought a special serving dish for this episode to surprise Helenka (as I’m liking the simple white pieces which show off the food best – and also provide great photo ops!).
Here is how our long-time favourite appetizer (Brie with Jelly) was made:
Heat the oven to 350 degrees. Place your Brie wheel on a sheet pan (with optional cooking spray to help with the lift off) and bake for about 20 minutes. You may see it oozing out a bit which means it’s done. Remove the sheet pan from the oven and carefully place the Brie wheel on a nice serving tray or dish. Then take your favourite spicy jelly (I’m sure Helenka will provide some options) and spread generously over it. Serve this with some nice crackers (I found some Olive Oil/Herb and Roasted Garlic/Rosemary crackers – both were in the box at Costco).
Options for jelly from Helenka:
Brian used a spicy red pepper jelly with the Brie that he has offered often as an appetizer when entertaining. But melted Brie goes fabulously well with so many flavours that it doesn’t have to be isolated as a savoury appetizer (traditionally served before dinner or as a cocktail party snack).
Do you like tomato or onion relishes? Did you make ratatouille recently and would like to extend the leftovers? Those are some options. What about marmalade and crumpets, for a classier breakfast? Any other fruit jellies such as pear, with split English muffins? See what I mean: just about any tastes that you enjoy along with Brie can be paired with it. And the crackers can be substituted with other breads, buns, etc.
Enjoy!
B&H =:)
Recipe: Melted Brie with Vegetables From Cook This, Not That!: Kitchen Survival Guide
Notes from the Chef’s Sidekick (Helenka)
The recipe on Page 88 from The Book (as we shall refer to it until further notice) was Melted Brie over Sautéed Veggies (honey sweet onion, summer zucchini, pear, orange bell pepper, deglazed with white wine) and served on multi-grain baguette slices. The special salt, by royal – meaning my – command was the Bolivian Rose. This was the healthy and (in my opinion) exquisite alternative to eating deep-fried, breaded cheesesticks. And, even though the amount of brie was small when compared to how much cheese is usually served in such appetizers, there was enough of a taste of quality where it counted (rather than merely the often mind-numbing quantity of most snack foods). Ohhhhhhhhh. Yup … orgasmic noises. For a laugh, we kept the camera focus on the empty kitchen while we made moaning noises from the couch as we demolished the food (which also included Brian’s old and always yummy standard, Baked Brie with Red Pepper Jelly on melba rounds). And then we perverted the results (yup, we do that to food) by putting the pepper jelly on the recipe from The Book. But, really, we do have tons of fun with cooking (if you hadn’t already figured that out).
Variations
A variation I thought of to extend the flavour of the small amount of brie (deliberately intended to reduce calories, etc.) would be to use standard rye bread slices, spreading the veggie mixture on top before drizzling the melted brie and then eating with a fork and knife. But, really, no matter how it’s served, this was a superb dish. I especially liked how the heated pear (which is no stranger to cheese, especially blue) interacted with the veggies. And the verdict is yes, please!
Cooking time (duration): 45
Diet (other): Low calorie, Reduced fat
Meal type: hors d’oerves
Culinary tradition: USA (General)
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