Conference turris::cooks

    
    The first Silver Palate has an easier recipe for Baked Brie -
    
    1 round of brie
    1 lb. phyllo dough
    1/2 c. butter
    parsley
    french bread or small toasts
    
    Simply butter each layer of phyllo (5 for bottom, 5 for top)
    and wrap brie pressing down layers hard.  Butter complete 
    round and bake for 20 minutes at 350.  Brie needs to sit
    for 1/2 hour before serving, to semi-harden.
    

    I have made Baked Brie several times with phyllo dough...didn't know
    the recipe came from Silver Palate. I originallly had it at a party and
    just asked how to make it. I don't brush melted butter on each layer of
    phyllo. I take about 7 layers of phyllo and wrap it around a large
    wedge of Brie. I then brush melted butter on the sides and top of the
    wrapped Brie. Then place in oven as specified in previous note. It's
    always a hit. I usually don't let it sit. I usually just cut right into
    it...it is a little runny but I have never heard any complaint.
    
    You can use crackers, fruit or bread to eat it. I've used sliced sliced
    apples and grapes which are always good. 
    
    Rachelle �
    
    
    Rachelle 

    I wonder if this is what .0 is looking for?
    
    1 wheel of Brie (60 percent butterfat), about 2.8 pounds
    2 cups granulated sugar
    1/2 cup water
    12 to 16 walnut or pecan halves (optional)
    
    Put the Brie on a rack over a large sheet of parchment paper or
    aluminum foil.
    
    Combine sugar and water in a heavy saucepan and melt the suga, swirling
    the pan from time to time.  Do not stir.  When the mixture begins to
    boil, cover the pan to allow condensation to drip back down and melt
    the crystallized sugar on the side of the pan.  Uncover the pan after 3
    to 5 minutes and continue cooking over high heat until the sugar
    becomes a deep golden color.  The temperature of the caramel should be
    hard crack, 300 deg.
    
    Immediately pour the caramel over the cheese to cover the top evenly,
    allowing the excess to drip down the sides.  You may have to tilt the
    cheese a little to spread the caramel evenly.  Be very careful not to
    touch the hot caramel.  Press nuts around the perimeter, if desired. 
    The caramel will harden quickly.  Serve within an hour.
    
    Present the cheese with small cheese knives.  The guests will have to
    crack through the caramel coating but this is part of the fun of eating
    such an unusual treat.
    
    Note: when working with melted sugar or caramel, always keep a bowl of
    ice water nearby.  If you should burn yourself, plunge the burned area
    into the water.
    
    From the Hors d'Oeuvres book by Martha Stewart
    

    
    I've not tried *baked* brie, but have served *fried* brie many times,
    and thoroughly enjoy serving it to French friends here, since it
    appears to be unknown in France (it's quite common in the UK)!
    
    BTW, brie and camembert are interchangeable for this recipe, but
    I prefer camembert as the pieces are of a more manageable size.
    
    Cut your brie or camembert into portions and put into the freezer
    for 30 minutes.
    
    Remove from freezer and coat portions in beaten egg and then 
    breadcrumbs.
    
    Fry in sufficient oil to cover, for about 5 minutes, over medium
    heat.
    
    Drain on absorbent paper.
    
    Serve hot with cranberry or greengage sauce.
    
    Jacquie
    

    Just slice off the top and bake it until it is soft.  We like to put
    apricot jam on top and then pecans on top of the jam before baking.

    Hi -
    
    I remember a recipe for baked brie from this file (I think)
    that is similar to .5 but is wrapped in phyllo, topped with
    a caramel/nut sauce and baked. I think it was entered fairly
    recently.
    
    I can't find it under any of the baked brie notes. Does anyone
    else remember it? I seem to remember the noter saying she'd
    had it at a party and wondered how to make it.
    
    THanks,
    
    Kate (who's hoping she didn't imagine all of this)
    

    Baked Brie for dipping - excellent
    
    
    1 Loaf Shepard's bread
    1 or 2 wheels of Brie
    4-5 cloves garlic
    1-2 T. Vermouth
    Fresh Basil
    
    Scoop out middle of shepards bread.  Break the bread that is scooped
    out into small pieces.  Bake these pieces in oven at 375 until lightly
    browned.
    
    While that is baking, cut rind off Brie, and cut Brie into pie shaped
    pieces.  Mince 2-3 cloves garlic and place in hole that was made in
    loaf of shepards bread.  Chop up some fresh basil and put in with garlic. 
    Then place Brie pieces on top of garlic.  Mince 2 more cloves of garlic 
    over Brie.  Chop up some more fresh basil and put over Brie.  Bake in 
    oven until cheese reaches a soft, smooth consistency.  Pull out of oven 
    and add 1-2 T. of Vermouth to cheese mixture (just pour over cheese -
    no need to mix it in.) Put back in oven until almost bubbly.
    
    Remove from oven and serve with broken pieces of bread for dipping.
    
    (If you don't like garlic much, you might want to cut the garlic in
    half.)
    
    Renee
    

    About how much time does this take to bake?

    RE: .9
    
    Is there a reason to remove the rind from the cheese?  Seems a shame
    since a lot of the flavor is there.
    
    Judy

    Sorry it has taken me a while to reply on this one, but I don't get
    much time for reading Notes.
    
    I baked it for about 25 minutes.  You kind of have to keep an eye on it
    to make sure it is done just right.
    
    I just cut the rind off the Brie because I don't like the moldy flavor
    that strong.  I found that when I cut the rind off, I get a milder 
    Brie flavor.
    
    Merry Christmas!
    Renee

    BRIE AND HERB CHEESE IN PASTRY     	    (from Retta Dykstra)      
          
    1  10x9-inch sheet of frozen puff pastry
    1  14 oz wheel of Brie cheese
    2  4 oz packages of garlic and herb semisoft cheese
    1  egg, beaten to blend
    1  T water
    
    Lightly flour baking sheet. Place puff pastry on prepared sheet and 
    roll out gently to remove fold lines.  Place Brie in center of pastry.  
    Spread 1 pkg. semisoft cheese on Brie.  Turn Brie over.  Spread 
    remaining pkg. on second side of Brie.  Bring pastry up around sides 
    and over cheese, wrapping completely and trimming excess pastry.  Turn 
    over and place seam side down.  Gather pastry scraps; reroll and cut 
    out decorations to place on top of pastry if desired.  (Can be prepared 
    1 day ahead.  Cover and refrigerate.  Bring to room temp. before 
    baking.)  Combine egg and water.  Brush over top of pastry.  
    
    Preheat oven to 375.  Bake pastry until golden brown, 30-35 minutes.  
    Let stand 10 minutes.  Serve warm with crackers.