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Author Topic: Baked Brie  (Read 152 times)

Offline Shifty

  • Trad Bowhunter
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  • Posts: 3
Baked Brie
« on: September 23, 2006, 07:41:00 AM »
I use this as a warm up for the Backstraps.

Warm a 5 or 6 inch wheel of brie in the center of an earthen pie plate around 300 for a few minutes.  Just until the brie begins to soften.  I usually leave it in while I make the topping.  

Slice one apple up into 3/8 inch slices.  Cook hot and quick with butter in a skillet add two to three spoonfuls of jam, I try to vary from the meat marinade a little. (bosenberry or rasberry are good)  Throw in a few almonds, or walnuts when its all melted, pour two shots of brandy, slowly sip one while you are adding the second to the skillet.  Let simmer until Brie is soft.  Take both off the heat, pour the apple berry sauce right on the brie and serve with crakers, use a knife to cut the brie.
    This looks and taste good!
Shifty

Offline Steve in Canton

  • Trad Bowhunter
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  • Posts: 241
Re: Baked Brie
« Reply #1 on: September 23, 2006, 11:11:00 AM »
Be careful adding brandy to your skillet if it is over a flame.  The brandy will catch on fire.  To add the brandy you should remove the skillet from the flame first, when you put the skillet back on the stove you will get a fire in the skillet but it should not flame up to high like it would if you just threw the brandy in directly.

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