SE7EN'S A BANQUET, 9INE'S A BRAWL.

Brie de Meaux with Haskap Berries

Posted On November 27th, 2013 Author Lia Rinaldo

Brie de Meaux with Haskap Berries

1 wheel or generous wedge of brie, a wheel would have worked better in hindsight but I don't care. Wedgie!
1/2 cup slivered almonds
1 sheet frozen puff pastry, thawed and rolled out thin
3 tablespoons whole milk or one egg white- both work
1 tablespoon butter
50g of dried Haskap berries
1 fresh vanilla bean
1 tablespoon honey, I used agave nectar, yeah I did
1/4 cup cognac
Pinch of salt
Juice of 1/2 fresh-squeezed lemon
Sliced baguette or crackers

1. Roast Almonds. Preheat oven to 350°F. Spread almond slivers evenly on a baking sheet and bake for 10-12 minutes until golden brown. Cool.

2. Turn the oven up to 400°F. Coat a baking pan lightly with vegetable oil. Carefully cut the wheel of Brie in half horizontally, gently pry the two pieces of Brie apart and open it up like a sandwich. Sprinkle the almonds on the cut side of one layer of cheese. Place the top circle of Brie on top of the almonds, cut side down, and press down gently. Like a sandwich.

3. On a lightly floured surface, roll the pastry thin. Put the Brie in the center of the pastry and gather up the sides to make a parcel. Decoratively twist and pinch the ends together to seal the pastry. Brush with milk or egg white. Carefully transfer the Brie to the baking pan. Bake for 20 minutes, or until the pastry is evenly puffed and browned. Mine exploded as expected, but who cares? They're still going to eat it.

4. Meanwhile, prepare the Haskap berry sauce. Melt the butter in a pot over medium-low heat. When the butter is foamy, add the dried berries and gently toss them to coat in the butter. Add in the vanilla bean, honey and cognac. Raise the heat to medium and cook for 15 to 20 minutes, or until the berries are soft but remain intact and the liquid thickens slightly. Remove the pot from the heat and sprinkle with a pinch of salt and a squeeze of lemon juice to balance out the sweetness of the sauce. Remove the vanilla pod and discard. Set the Haskap sauce aside to cool slightly and thicken. 

5. The finish. Carefully transfer the baked Brie to a platter. Allow it to cool for a minute or two. Spoon the Haskap sauce on top of the Brie. Serve it warm or at room temperature with sliced baguette or crackers.

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