One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible.
For this baked brie recipe we are making a sweet and sour caramelized honey sauce, and drizzling it over the brie with chopped toasted hazelnuts. The sweet tartness of the sauce helps cut through the richness of the brie. It’s really a perfect way to enjoy this cheese.
The caramelized honey sauce is a classic French glaze called a “gastrique”. It’s one of those simple tricks of the trade that chefs use to provide razzle dazzle to a dish.
Most references I found for gastrique would have you caramelize the honey first, then stir in some vinegar and reduce. I found that one can just as easily stir honey and vinegar together, bring it to a simmer, and reduce the sauce until it turns a warm shade of amber.
I’ve also made the sauce with brown sugar in place of honey. It works too! Though I think I prefer the flavor of honey with the brie.
You can use this sauce to swirl over other cheeses as well, melted or not.
Honey Hazelnut Baked Brie Recipe
If starting with raw hazelnuts, toast them by spreading them out on a sheet pan and roasting them in a 350°F for 15 minutes, or until the skins start to split. Remove from oven and place in a clean dish towel, rub to remove the outer skins.
Ingredients
- 1 (8-ounce, 225 g) round of brie (we recommend President brand, it melts well)
- 1/4 cup toasted hazelnuts (skins removed), lightly chopped
- 1/2 cup (120 ml) sherry vinegar or apple cider vinegar
- 5 Tbsp honey
- Pinch of salt
- 1 small sprig rosemary
Read More: Honey Hazelnut Baked Brie
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