I thought I had come up with the perfect solution. I would have a housewarming...outside of my house. Doesn't make sense? Here's my logic: I planned on having the usuals over for drinks and some hors d'oeuvres and then moving the party over to Prospect Park, picnic basket in tow. That way, no one would feel too crowded and could eat in peace, amidst the post-Michael Jackson birthday bash which took over the park on Saturday.
But everything worked out so well indoors...Or, my friends really just are the awesomely laid back guys and girls I take them for, and no one wanted to venture out to the Park. Munchies were had by one and all, and then we piquenique'ed buffet-style...and alas, my house was warmed!
Brie en Croute
An hors d'oeuvre is your chance to really show off as the curtains open. And this is your ticket to ooh's and ahhh's. You probably have gotten the gist by now that nothing makes me happier than do-it-ahead recipes, and you can add this one to the list. Plus, it's served communally, so your guests can dive in and fight over the ooziest and most buttery wedge of brie.
- 1 sheet of frozen, store-bought puffed pastry (I use Pepperidge Farms), defrosted overnight in the refrigerator
- tablespoon honey
- couple dashes of dried oregano
- 4 dried figs, roughly chopped
- 1 small, 4 or 5-inch diameter brie
- salt
- egg
Now's the time not to run over to Murray's cheese. The brie combines with multiple flavors here, and is not eaten at room temperature, so feel free to go for the $6 version at your local bodega or Gristedes. Often, brie en croute is made with tons of sugary nuts. I find this a bit cloying, and I feel like I'm eating dessert. This figs and oregano work nicely as a lighter, more meditteranean version.
Preheat oven to 375 degrees.
Spray a glass dish, large enough to hold your brie (a pie plate works well) with Pam. Lightly roll out your puff pastry that is still somewhat cold. Place brie atop pastry. Place chopped figs on top of brie, sprinkling on dried oregano and drizzling honey. Decoratively, work the pastry on top of the brie and twist into a knot.
Whisk egg and, using a pastry brush, paint onto the pastry. This will give the croute that lovely golden hue and crusty exterior. Sprinkle on a bit of sea salt, and it's ready for the oven. You'll know when the brie is done when it's golden brown, and darker on the pastry creases.
Remove from oven and serve with lots of bread/crackers. Let the fromage competition begin!
What a great recipe! I have made brie en croute about 50 times as a sweet dish (including this weekend), and until reading this did not realize that it could be done other ways besides with sweet nuts. Any other savoury ideas (if your husband does not like figs or dried fruit)?
ReplyDeleteHi Diana,
ReplyDeleteI'm so glad to hear that you've found something that you can apply to your home kitchen. There's plenty of other ways to make brie en croute savoury, so that your husband can enjoy alongside you. Try chopping up some sundried tomatoes and fresh herbs to top off the brie, or fry up some prosciutto so that you get nice, crispy crumbles, and stuff those in before wrapping in the pastry. Any add-ins, you can't go wrong! Just use your imagination, or as I do, think of what you'd like to eat! Enjoy!