Appetizers, starters, hors d’oeuvers or whatever you want to call them, are such an important part of any gathering. They provide the ‘welcome’ and set the stage for what comes next.
A comfort food and party food all in one, Christmas and New years celebrations would not be complete without cheese. Brie, one of the world’s best known soft cheeses, originated in northeast France, but is now produced all over the world. A decadent cheese that evokes thoughts of sophistication and elegance.
Brie, a soft, creamy, off-white or yellow cheese with an edible rind is produced from whole or semi-skimmed cow’s milk. Typically described as tasting earthy, nutty, fruity, grassy and even mushroomy.
In France, Brie is very different from the cheese that is exported. ‘Real’ French Brie is unstabilized and the flavor is complex when the surface turns slightly brown. When the cheese is still pure-white, it is not matured. If the cheese is cut before the maturing process, it will never develop properly.
Possibly, the most incredible way to serve brie, is to bake it, but of course that’s just a personal opinion. However, it can be difficult to find the perfect balance between under and over baking. If you remove brie from the oven too soon, it will only stay melted for a few minutes. On the other hand, if it is left in the oven to long it will lose it’s shape and be difficult to handle.
There are a variety of brie options on the market and any of them technically work. ‘Double Cream’ (227 gm) is an excellent choice, whereas ‘Triple Cream’ will become too runny when melted.
After all these years, our memories of France, it’s food, culture, beauty and not to be forgotten — the wine (and Brion’s favorite goat cheese) have not lessened. My sister, Loretta joined us on that first trip any of us had ever made to Europe, which added to those memories of a lifetime.
I wanted to share a few BAKED BRIE recipes today that have been favorites of mine to use at this time of the year. Hope you will enjoy.