2010 Baked Brie recipe

This is the dish that I take every year to a good friend's holiday party. It is different every year by a little, depending on what I have and what mood I am in. This year I made a balsamic onion jam to top the brie in the crust. This recipe requires buying and planning ahead. I like making the onion jam the day before. I also keep the brie in the deep freeze until time to assemble and bake so that it can bake long enough to brown the crust without totally melting and exploding the cheese. This recipe will make what you see here: 2 large wheels of brie. This fed quite a large crowd of 50+. Halve the recipe for a smaller party. If you do not have the time to peel the pearl onions, just use red onion sliced in rings or half rings. 1 medium onion should do it, but the pearl onions are prettier.

1/2 pound red pearl onions, skinned by blanching and peeling
3 T olive oil
1/2 cup balsamic vinegar
1/3 cup orange marmalade
ground pepper and salt
1/2 teaspoon minced garlic
1 T frozen OJ concentrate
2 6-inch rounds of good brie, frozen until ready to use.
2 Pillsbury All Ready pie crusts, room temperature (or homemade if you have time)
3/4 cup sliced almonds, toasted

Using a medium saucepan with a lid, saute onion in olive oil until very soft over low heat, about 30 minutes. Add balsamic vinegar, marmalade, OJ concentrate, and garlic. Simmer for another 30 to 45 minutes until thick and reduced. Add salt & pepper to taste. Cool to room temperature.

Preheat oven to 425. Remove brie from freezer and unwrap. Unwrap one of the crusts and roll out a little with a rolling pin. Place 1/4 cup of sliced almonds in center of crust, about as big around as your brie and place the unwrapped brie on the top. Pile about 1/2 to 2/3 cup of onion jam on top of the brie and start bringing up the crust around, pleating and pinching as you go, sealing with a drop of water before you pinch. You should have an opening at the top about 1-1/2 inches in diameter or so. Drop in another T of jam if you have a lot, and sprinkle the top with 2 Tbsp toasted almonds. I like to cut natural parchment paper into a circle to fit in a pie plate with overlap (see picture) and usually give it a decorative edge. this will contain any oozing jam when it bakes. Set this aside and assemble the 2nd one in the same manner. You should use all almonds. Bake in the hot oven for about 20 minutes until nicely browned. Allow to sit at room temperature for at least half an hour and up to 1-1/2 hours before eating, as the brie can still be cold in the middle.

Variations I have made:
___ Add 1/2 teaspoon curry powder to jam
___ Use other nuts
___ Add cranberries to the jam

I hope you like this!

Great Pie Crust

This one is a winner!

2 cups all purpose flour, frozen
2/3 cup butter, cut into 1/2" dice, frozen
2 tblsp solid shortening, cut into 1/2" dice, frozen
1/2 tsp salt (I make mine slightly heaping)
1/4 cup ice water (make a large batch with ice cubes and pour the 1/4 cup just before using)
2 tbsp vodka, cold

Mix flour and salt in bowl. Add shortening and flour cubes a little at a time, stirring into flour to coat each piece. Using a pastry blender, cut into the fat cubes until mixture is crumbly. Mix water and vodka in another bowl and pour over a little at a time, pulling up dry mixture from the bottom with each little pour. Use a fork to mix just until there are no large areas of dry ingredients. Divide into 2 piles on waxed paper (I always make my top crust pile a little smaller than the bottom crust). Use the waxed paper to press the mixture into a disk, kneeding a few times if it is still crumbly. Refrigerate only for a few minutes to rest the dough while you prepare your rolling pin and surface. I use a stockinette cover for my rolling pin dusted with a little flour and roll on a pastry cloth also dusted with flour. I also always sprinkle a generous teaspoon of flour into my pie pan before placing the crust (I use flour from a shaker).

I'd like to hear if anyone tries this and what you think!

Grammy's Pecan Puffs

A friend asked about an eggless sugar cookie and, though this is not a sugar cookie, it came to mind. The kids love these!

1/2 cup butter, softened
1 cup ground pecans (not too fine)
2 Tbsp sugar
1 tsp vanilla
1 cup cake flour
powdered sugar for coating

Mix butter, sugar and vanilla. Add flour, then pecans. Chill dough at least an hour. Half an hour before baking, preheat oven to 300. Roll dough into 3/4" or 1" balls. Bake at 300 for 40 minutes. While hot from the oven, roll in powdered sugar. Cool completely, then roll in powdered sugar again. Store at room temp, but also freezes well. (1 recipe never makes enough, if you know what I mean... :o)