How to make Baked Brie with Pepper Jelly
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- เผยแพร่เมื่อ 29 ก.ย. 2024
- Quick, easy, and delicious baked brie with pepper jelly. Perfect for your next evening of entertaining!
Buy my delicious pepper jelly on my website:
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~Sandra
Owner and Cook
Grey Goose Gourmet
536 Main St.
Wayne, Maine, 04284
Phone: (207) 557-2384 or (207) 685-3252
Email: greygoosegourmet@gmail.com
I have made this for years. Good served on apple wedges!
I love it
May I use a string to cut the brie across into two circles and then place the filling?
You make me miss my aunties in Maine. Had one in Old Orchard and 1 in Biddeford and another one up north somewhere…I don’t remember because now I am older than they were at the time…..I am making this at our next gathering.
I love Bree and I love the top and so analysts but I will do I'll get a fresh pineapple and slice it and was vanilla and just a little bit of sugar I will cook it down to its like a jam consistency and spread it over the top of my Brie and everyone has a fit over it and I have to have my recipe that was some good crackers it is just delicious and you have to watch it because by the time your main course you will already be full from eating the brie cheese when the pineapple topping
What was added after the sugared almonds? I could not understand what you were saying.
Whoever has the camera should focus on what you are doing and not on you.
So it’s not really warm then if it’s been sitting for an hour
I enjoyed that video ,thank you.👏😋❤️
Gorgeous and bet it's delicious
Thank you
Beautiful kitchen. Nice and easy recipe. Thank you. Mount Vernon WA
Looks awesome
I miss the accent! My mom is from Maine!
lol When I first read your comment, I was thinking “what accent is she referring to?” Then I finished reading and I understood.
I am from Boston and spent summers in Maine with family while growing up, so I did not really notice any accent. 😉
I love all your recipes, I wish you would upload some more :) I think all your Jelly's sound so delicious too !
There are just so many dishes out there I'm from the deep south and I'm 75 and I have never gone by recipe unless it's just really something that I have wanted to prepare and that I don't think I've ever owned a cookbook and a person wouldn't have to unwanted a all they have to do is just pull anything up on the internet and it's right at your fingertips the food the recipes are endless I am from the Deep South but I will try anything once I will not say oh no I don't like that I will try and even if someone serves me something that I don't care for I will eat a little bit of it and I will say that was delicious I'm so full I can't eat another bite you never rude that is not something a southerner would ever do that someone's dinner table that just would not go down that way
You are a very good teacher and I enjoy your teaching style. Thank you for the great video
This was an excellent video. You are a wonderful teacher
Oops the crunch was deadly awesome, great for fall weekends. Thank you.
Wicked
Looks delicious
Looks delicious got to try this
Very nicely done, your videos are so informative. That you Darlin' for sharing
I'm so happy I found your channel! This baked brie looks delicious and pepper jelly is one of my favorites. Thank you for sharing with us. I'm excited to make this!
That looks so good , and delicious. I love the way you used all of the puffed pastry to decorate . You are a very good teacher Thank you Susan.
So easy thank you will be making this for Christmas.
Nicely done... both the presentation and the recipe. Thank you!
A friend made this recipe and shared with me after Thanksgiving. I made it for a Christmas Eve party and it was great.
I'm definitely trying this! The egg wash almost makes the pastries look fake😂
Haha, yes but so delish! 😋
@@greygoosegourmet7366 I can't figure out how to send a picture. I baked some apple pies earlier this year, and the egg wash made such a gloss, that they looked fake... But yes, absolutely yummy 😋!
Love it I will try your recipe thx for sharing
It seems as if there was more than one egg used.
Just one bit our chickens lay XLs much of the time. 😊
This looks really good. I'm gonna make one.
Thanks for the great and easy guide!
Lovely. It looks like a little pumpkin!!
Looks Very Good! TYFS!
You never showed us what it looked like finished.
I enjoy watching you. I am going to make your jelly
Thank you .. Nice job!
Great instructions, thank you!
Excited I found this site!
Great recipe! Your back looks strained working over that short table!
Thank you! No, l guess l'm used to it. 😊
Thank you for your help.
I'll be making this for my daughter's birthday, today, and we shall appreciate your effort.
Great tips.
I love this Sandra
that looks so yummy thanks for sharing
Found your videos today ...binge watching ..I need more😍
Yay! Thank you!
Where did you get your board to work on your dough from?
I honestly don't remember but most likely from a antique shop for on eBay. Good luck!
Thanks Sandra
Can’t wait to make this today! Merry Christmas!❤️
Wonderful! Merry Christmas to you!
Merry Christmas!! What are you serving it with ?? I got Ritz crackers
wow! tasty!!!!!!! LOVE It
Thank you so much!❣
Are you supposed to eat that paper the brie is wrapped in?
Alta Daniel no but u can shave off some of the white rind the Brie is in
The white rind you are referring to is edible.
That looks amazing!
Looks like a great recipe. The camera person needs to keep filming the chef’s hands while she was creating her recipe. The camera person spent too much time filming the torso of the chef. It was very distracting.
I've watched many baked Brie videos, made several myself and here is my time-saving input.
- Chop roasted walnuts/pecans or smoked almonds with a chef's knife to achieve even-sized bits. Food processors produce small and coarse bits and powder.
- No need to flour your cutting board. Unwrap the pastry dough and leave it wrap side down on a cutting board. The dough is rectangular and the Brie is circular so place it towards one side evenly and cut squarely away the extra dough to make accents on top. Some doughs come with a parchment paper to bake on.
- Cut the Brie cheese wheel along the side with a long knife so you have two thinner discs - Spread half of the chopped nuts on the dough and then place the first Brie disc on it, rind side down
- Sauté diced onions or shallots with butter and towards the end as they brown add a pinch of sugar until caramelized. Then sauté chopped mushrooms separately (as they give off moisture) and mix together. You can go further and add wine once the mushrooms have cooked and then reduce it. Even further - roast some garlic cloves with olive oil, chop it up and add to the mixture (for the garlic lovers). Spread all of the mixture on the Brie disc. You can go even further and add some grated Parmesan or Asiago cheese and also strips of Prosciutto. Then place the second Brie disc on top, rind side up (sandwiched)
- Add the rest of the nuts on top of the Brie - Beat one egg and brush it on the dough edges to make a "glue"
- Fold up the dough on all sides and pinch to seal areas
- Place parchment paper on top, then place a baking sheet or pan over it (baking surface downward) - Hold the cutting board and baking sheet/pan and flip over. Now you have an evenly flat surface on top.
- You can use a strip of dough to make a border crust along the entire outside of the wheel. Get creative! Use cookie cutters of maple leaves or Yoda heads for the extra dough accents. You can flatten out the dough and cut "linguine" strips to make a braid to put along the wheel's edge.
- Brush all the dough with egg and you're ready to bake
- Some say to put it in the freezer for an hour before baking, but for me it resulted in cold/unmelted cheese in the center. Regardless of oven temperatures and baking times, the pastry will eventually brown and then burn to a char.
- Make sure you cut it with a VERY sharp knife otherwise it will smoosh down with pastry bits falling away, while becoming a sorry-looking mess - Keep it simple as the onions/shallots and mushrooms will give great flavor. Skip the salty-versus-sweet argument
- Don't use ingredients like fruit jams/compotes, because it will taste disgustingly sweet and you'll just have leftovers. It's supposed to be a pre-dining hors-d'oeuvre, not a dessert-like apple/blueberry pie. If really needed use dried fruit. DON'T become a sell-out and use bacon!
Yoda heads.
Okay. Sold.
And may the Force be with you, fam.
Oh my gosh this looks amazing I need to make this!!!