| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Appetizers, Seattle tim |
6 |
Servings |
INGREDIENTS
| 1 |
|
8-oz wheel Brie, cut in 6 wedges |
|
|
Flour, as needed |
| 1 |
|
Egg |
| 1 |
tb |
Water |
| 1 |
c |
Sliced almonds, very finely chopped |
|
|
Spicy Apple Onion Compote: |
| 1 |
lg |
Green apple, with peel, cored, cut in chunks |
| 1/4 |
md |
White onions, cut in chunks |
| 1 |
tb |
Butter |
| 3/4 |
ts |
Fresh ginger root, finely minced |
| 1/2 |
ts |
Lemon zest, finely minced |
| 1 1/2 |
ts |
Cider vinegar (or white wine vinegar) |
| 1/3 |
c |
Red pepper jelly, (medium spiciness) |
| 1 |
tb |
Dried currants |
|
|
French bread, thinly sliced |
|
|
Granny Smith or other green apples, cut in wedges (opt) |
INSTRUCTIONS
1. To prepare the Brie: Place flour in a small bowl. Whisk egg and water in
a small bowl. Place chopped almonds in a flat dish.
2. Dust Brie wedges in flour, dip in egg wash, then coat well with almonds,
pressing them in firmly to totally coat the cheese.
3. Place prepared cheese wedges, not touching, on a baking sheet, cover
with plastic wrap and chill thoroughly, at least 4 hours before serving
time.
4. To make the Apple Onion Compote: In a food processor pulse the apple and
onion until they are chopped into 1/4- to 1/3-inch pieces.
5. In a medium skillet, melt the butter over medium-high heat. Add the
apples, onions and ginger. Saut. for bout 5 minutes until apples and onions
are just tender.
6. Add the lemon zest, vinegar, pepper jelly and currants; bring to a boil.
Let boil about 2 minutes until loose and chutney-like. If compote gets too
dry while cooking, add a tablespoon of water. Remove from the heat and
cool.
7. To bake and serve Brie: Preheat oven to 450 degrees. Arrange Brie on
baking sheets, 2 inches apart. Bake Brie until crust is golden and interior
is just hot all the way through, 6 to 8 minutes. Serve immediately with
Apple Onion Compote, slices of French bread and apple slices if desired.
Copyright 1997 by Kathy Casey.
Recipe by: Seattle Times 4/2/97 (Kathy Casey) Posted to MC-Recipe Digest V1
#558 by Rooby <MsRooby@sprintmail.com> on Apr 08, 1997
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