Baked Brie Two Ways

by Jaimie Jusczyk, Marketing Specialist

At the December Cheesy Wine Down Wednesday tasting class at the Co-op, Heidi suggested that our Executive Pastry Chef Elaine Speer come up with a cheesy treat for us to enjoy and Elaine did not disappoint!


Heidi pouring the Amaretto over the bake brie.

Elaine decided on two different kinds of baked brie that she prepared in advance for us and all we needed to do was bake them! Baked brie is the perfect holiday appetizer to warm your guests and pairs well with so many different flavors and textures. Elaine prepared for us a Henri Hutin Brie Couronne topped with raspberry jam and wrapped in puff pastry and a Blythdale Farm Vermont Brie that she suggested pouring a shot of amaretto over once baked.
These baked brie suggestions are so easy to prepare yourself and wow your audience, I was lucky enough to get the inside scoop from Elaine on how to create the perfectly gooey brie without it turning into a big melted mess. Let me share with you her tips for the brie with raspberry jam.
She first cut the rind off the top of the brie before topping with raspberry jam. Then very carefully she lay the puff pastry over the top trying to centre it as best as possible. Then even more carefully she flipped the brie, so now the raspberry jam top is the bottom with the puff pastry underneath, so she can now wrap the pastry completely around the brie taking care to pinch the dough together completely to seal it in. Once the brie is completely sealed in the dough flip back over so the jam will be back on the top of the brie and you have a nice smooth top. You can use any left over dough to create a decorative topping, like Elaine's grape design.

Elaine created a grape design on the top with the left over dough.

Elaine suggested preparing this a few hours in advance and freezing before baking. This will help the cheese melt slower so the pastry has more time to bake to a golden crust and the cheese will be less likely to leak through.
Once frozen and about 25 minutes before you are ready to serve, place your pastry wrapped brie on an oven safe tray and paint with an egg wash. Bake for 20 minutes or until the pastry is golden brown at 400 F. Once baked you can carefully place on a serving dish to sit for five minutes before presenting your masterpiece to your guests. Don't forget to place a cheese knife on the platter to help your guests break into your treat. Serve with some crusty French bread or crackers, sweetened almonds and a glass of Predator Old Vine Zinfandel. Elaine tells me this is a nice hearty wine that goes well with the creamy brie.
If you were present and need a refresher for the rest of the cheeses we tried on the platter here is the list:

• Brillat Savarin Cranberry (this is the one that we thought tasted like a cheesecake, yum!)
• Mimolette (the bright orange cheese)
• Petite Basque (he light colored, firm cheese)
• Fresh goat cheese from Vermont Creamery covered in herbs or cranberry

And let me also give a shout out to Derek who came in especially to sample the Co-op Wines of the Month from Charles Smith Wines. I think everyone left the tasting class with a new favorite wine too, I know I left happily with a bottle of Boom Boom! Syrah in my bag. If you are looking for the list of Co-op Wines of the Month: 

• Eve Chardonnay
• The Velvet Devil Merlot
• Boom Boom! Syrah
• Chateau Smith Cabernet Sauvignon
• King Fu Girl Riesling

Derek educating us on the Charles Smith wines while we enjoy samples.

And of course if you ever have any questions or suggestions, either leave a message in the comments or come in store to chat. Elaine and her team of bakers love to help you out, especially with holiday baking!