Monday, October 15, 2012

Wine and Baked Brie

We have heard time and again that wine pairs well with food from the
same region. To test this, Tina decided to make baked brie to pair with a bottle of French wine. The recipe is extremely simple but extraordinarily delicious.

· 1 sheet of pastry puff, defrosted and opened up
· 1 small brie
· ¼ C. marmalade or other tart jam
· 1/8 C. raisins or other dried fruit
· 1/8 C. nuts (optional)
You can purchase brie in your local grocery store, for baked brie the
quality is less important. Look for a small circle container or a
slice prepackaged, and remove the rind.

1. Place the brie in the center of the opened pastry puff.
2. Cover it with the marmalade (be generous) and then sprinkle on the dried fruit.
3. Sprinkle on nuts as you wish (almonds work well).
4. Seal the brie into the puff pastry by taking the corners of the pastry and bringing them together at the top. You want to make sure you get a good seal so that it doesn’t open
during baking.
5. Bake according to the instructions on the package of puff pastry.

The entire prep and bake time is about 30 minutes.

We enjoyed our baked brie with a glass of wine from Burgundy (which is almost always Chardonnay). The rich butteriness of the wine pairs well with the flaky crust. The acidic edge cuts through the richness of the cheese. While a single comparison doesn't make for a compelling study, this little experiment worked out well, and made for an excellent dinner.

No comments:

Post a Comment