Try Brie for Your Next Affair

In need of something for a party, want to do something a bit different? Want something that adds a bit of elegance to the table? Want something that can be sweet? Want something that can be savory? Well the answer to all these questions is simply BRIE. Brie cheese is a food that is not only good on a cracker but can make a fine appetizer or a desert. Try these recipes for your next affair.

Brie with Raspberry Sauce recipe
1 (8 ounce) Brie cheese round
1/4 cup raspberry preserves
1 tablespoon sliced almonds
Place the Brie in a microwave-safe 9-inch pie plate. Spread the raspberry preserves over the top. Microwave at 50% power for 2 minutes, or until warmed through. Sprinkle with the almonds and serve warm.
Serve this with crackers and/or apple slices.
Yields 8 servings

Candied Brie with Apple Wedges recipe
One (4-inch) round brie cheese
1 tablespoon unsalted butter
2 tablespoons packed light brown sugar
Juice of 1/2 lemon
1 large tart apple, such as Granny Smith, cut into about 12 wedges
5 pecan halves
Preheat the oven to 275 degrees F.
Place the brie on a baking sheet. Bake for about 15 minutes, or until softened and warm.
Meanwhile, melt the butter in a small nonstick saucepan over medium heat. Reduce the heat to medium-low; add the brown sugar and stir occasionally until melted.
Make acidulated water by mixing the lemon juice into a small bowl of water. Dip the apple wedges into the water.
Place the warm cheese in a small serving bowl or on a small plate. Drizzle with the warm sauce. Garnish with the pecans in a pinwheel formation. Surround the cheese with the apple wedges.

Caramel Brie recipe
1/2 cup brown sugar
1/4 cup chopped pecans
1 tablespoon brandy
1 (6 ounce) round Brie
Mix sugar, nuts and brandy. Cover and chill.
Place cheese on pie plate at bake at 500 degrees F for 4 to 5 minutes.
Place sugar mixture on top of Brie. Bake an additional 2 to 3 minutes or until sugar melts.
Serve with apple slices, pear wedges or table water crackers.
Yield: 6 servings

Baked Brie and Roasted Garlic recipe
4 large heads garlic (at least 2 1/2-inch diameter)
1/3 cup olive oil
1 teaspoon coarse salt
4 (4 ounce) wheels brie cheese
Toasted baguette slices
Preheat oven to 350 degrees F.
Remove all but one layer of skin from garlic; do not expose flesh. Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil. Bake until garlic is very tender, 75 to 90 minutes.
Preheat broiler. Score a large X in top of each wheel of Brie cheese. Set each in small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.
Makes 8 servings.

Praline Kahlua Brie recipe
1 (13 to 15 ounce) brie cheese round (baby brie)
1/2 cup pecans, toasted and coarsely chopped
2 tablespoons Kahlua (coffee flavored liqueur)
2 tablespoons brown sugar
Remove packaging and then slice rind from top of cheese round and place on an oven or microwave-safe plate or dish.
Combine pecans, Kahlua, and brown sugar. Spread over the top of cheese. Bake at 350 degrees F for 3-5 minutes or just until soft or microwave on HIGH for 30-60 seconds, just until soft, but not melting.
Serve warm or at room temperature with gingersnaps and slices of red and green pears or apples.

Raspberry Brie Crescents recipe
1 (8-count) roll refrigerated crescent rolls
8 teaspoons raspberry jam
4 ounces Brie cheese, cut into 4-inch long strips
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Unwrap crescent rolls; separate into triangles. Lightly spread 1 teaspoon jam across wide end of each triangle. Place cheese strip on wide end of each triangle on top of jam.
Roll each from wide to narrow point into crescent shape. Place with open cheese side up on prepared baking sheet.
Bake 10 to 12 minutes or until crescents are golden brown. Serve immediately.
Serves 8.

Roasted Pepper and Pesto Stuffed Brie recipe
1 brie wheel
1/4 cup pesto
3 or 4 roasted red or yellow sweet peppers,
sliced in long slivers
1/4 cup pine nuts
1 teaspoon olive oil
Split the wheel of brie in half horizontally, creating 2 circles. Spread half of the pesto over the top of the bottom layer. Spread half of the peppers over the pesto on the bottom half of brie. Position the top layer of brie over the bottom half. Spread olive oil over the entire brie surface. Using your hand along the edge of the brie, sprinkle the pine nuts around the edge with your other hand, covering approximately 1 inch around the outside of the edge of the brie. Spread remaining pesto onto the center of the top brie. Arrange remaining peppers in the middle of the pesto surface.
Serve with your favorite crackers or sliced baguettes

Phyllo Wrapped Crab and Brie recipe
1 tablespoon butter
2 tablespoons shallots
1/2 pound crabmeat, picked over well
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced parsley
Tabasco to taste (optional)
1/2 pound brie, cut into thin slices
15 sheets phyllo (1/2 pound)
3/4 cup clarified butter (or ghee)
Melt butter; add shallots and sauté until golden. Add crab; heat through and season. Spread slices of Brie over crab. Keep over low heat without stirring until Brie softens enough to be stirred without breaking lumps of crab. When mixture is homogeneous, set aside to cool.
Preheat oven to 375 degrees F.
Remove 5 sheets of phyllo and cut in half lengthwise. For each packet, lay out 1 strip phyllo with the short end toward you, and brush with butter. Place about 1 1/2 teaspoons filling in corner of strip. Fold as you would a flag and brush with butter. Repeat until all ingredients are used. Refrigerate if not planning to use immediately. Bake 20 to 25 minutes until crisp and golden.
Serve hot.