Baked Brie with Assorted Toppings

Baked Brie cheese with a fruit compote and crackers

Baked Brie cheese with a fruit compote and crackers

The holidays are upon us and there is always a holiday party to attend to.  What should you bring?  Brie cheese is a great and easy dish to serve up at a party, whether it be your own or another’s.  Serve it with crackers or toasted French bread.  We guarantee it’ll be a big hit!

Featured in the picture is a fruit compote consisting of raspberries and blueberries and served with “Everything” flavored, all natural multi-grain crackers from Milton’s Craft Bakers.

Prep Time: Cook   Time: Level: Serves:
15 min. 30-40 min Easy 8

INGREDIENTS:

2 (8 oz.) wheels of Brie Cheese

Fruit Compote

  • 1 pkg. raspberries (half pint)
  • 1 pkg. blueberries (half pint)
  • 1/2 C sugar
  • 1 C Cran-Raspberry juice

Roasted Garlic

  • 1 TBS extra virgin olive oil
  • 3 bulbs of garlic

Bourbon Poached Pears

  • 4 fresh pears (I used Bosc)
  • 1 cup bourbon
  • ¼ cup honey
  • 1 cup water
  • 1 tbsp vanilla
  • 1 tbsp ground cinnamon

DIRECTIONS:

Brie Cheese:

  1. Preheat oven at 350°F. (If you are going to bake while roasting the garlic, leave it in for less time than stated in step 3)
  2. On one side, thinly slice off rind to expose the center. (The rind is edible, but for serving purposes we cut off one side)
  3. Bake in a 9×9 inch pan in the oven for 10-15 minutes or until cheese starts to melt over the its sides.
  4. Using a spatula, scoop the cheese onto a serving platter.  Surround with crackers and served toppings in several different dishes as you please.

For Fruit Compote:

  1. Combine fruit, sugar and juice in a saucepan over low heat.  Let it simmer for 10-15 minutes or until mixture thickens.

Roasted Garlic

  1. Preheat oven for 400°F.
  2. Lightly drizzle olive oil on cookie sheet.  Spread garlic cloves on cookie sheet and lightly drizzle the rest of the olive oil on cloves.
  3. Bake until cloves have softened.

Bourbon Poached Pears

  1. Peel the pears and quarter them.
  2. Combine all other ingredients in a pot and mix, then place pears in the pot.
  3. Simmer until pears are soft but not falling apart–roughly 25 minutes.

Gift of Giving (Experience Series Part 2)

Gift of Nostalgia

Create your own memory calendar.  Collect favorite or unforgettable memories from family, friends, neighbors and/or co-workers for a specific family member.  This would be great for elderly family members.  Write on one card, one memory and who its from.  Try to have each person be descriptive as possible.  You can create a box to hold the cards or fold them and put them in an artistically decorated jar.  Each day the person pulls out a card and reads a memory that they shared with someone they love.  This can be a time-consuming project as you’ll need 365 memories to record, however we’re sure the pay off will be well rewarded.

For pre-teens and teens alike, you can create a book with with 365 cards, each dated for one day of the year.  Each card will have years listed starting with 2013.  Every day for every year, your teen records one major event that happened that day that was important to them.  It is a great reflection piece for them to review back on years later.  To create this project, you could use large index cards (5×8), a 5 1/2 in x 8 1/2 in binder and you could create your own template on Microsoft word.  Have fun and customize the binder to the interests of the child.

Mango Salsa

Photo By Tina MarieFruit based salsas are a great alternative to the standard tomato based salsas. During the summer months especially, this salsa is wonderfully refreshing. The peanuts add a great texture plus the all the salt you will need. If you are not partial to mangoes, this salsa is also good with cantaloupe. I really like to put this on top of grilled fish, particularly on salmon or swordfish. Enjoy!

Ingredients:

3 Mangoes

1 Red Onion

3 Jalapeños

1 Lime

½ cup Roasted Peanuts

Tortilla Chips

Instructions:

  1. Seed and dice jalapeños, and dice red onion and set aside.
  2. Peel and dice mangoes and mix with onion and jalapeños
  3. Juice lime over salsa and mix well, then chill
  4. Add peanuts right before serving with tortilla chips!

(Note: Salsa will keep well overnight if in an airtight container. Do not add peanuts until last minute because the salt will draw all the moisture out of the mangoes. For a spicier salsa, leave the jalapeño seeds in.)

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