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Holiday Recipe 3: Baked Brie with Apple Maple Syrup Nuts and Berry Slaw

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Cheese is such an integral part of my upbringing. Probably as essential as wine on a dinner or lunch table, always at the end of the meal with a lightly tossed green salad and some crusty warm out of the oven bread. In France, we don’t really serve it with anything else because the variety we have in our Fromagiers is absolutely mind numbing; in fact, after 4 years in Paris i probably only put a dent in the various choices of cheese available on the market. Each is considered artisanaly made and therefore needs no other accompaniments to enhance its falvours, all for the respect of the product. However in other countries such as the US or in the UK (not limited to those two), alot of people like eating it with dried fruits and nuts. The one occurence where this is somewhat similar in France, is when our cheese is almost at the end of its shelf life and we need to eat it right away. We usually will bake it with some select ingredients (more often than not, it’s potatoes) and wait for it to get all soft and luscious before we eat it with a well paired wine.

Here is my version of a baked Brie that’s a little French, a little not, but a whole lot of delicious.

PS: in the video i keep saying Camembert and sometimes Brie. My mind was elsewhere obviously. This is brie, however the recipe would also be great with Camembert. That’s probably what i was trying to convey. My mind apologizes.

3 COMMENTS

    1. jonathan December 3, 2013 at 12:14 am

      what brand of brie cheese would you recommend?

    Reply
    1. Gee December 13, 2013 at 10:56 pm

      What is the oven temp for this? Thanks’

    Reply
    1. Gee December 13, 2013 at 11:02 pm

      I have a query. Will it be the same if I use the sliced rectangular Brie? Does it have to be whole, unsliced? What’s the oven temp for this? Thank you.

    Reply
 

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