Saturday, February 12, 2011

Baked Brie

It seemed like a good idea at the time.

After the holidays, DiBruno Brothers was having an awesome sale on Brie --- they'd ordered more than people bought for their Christmas soirées, so we took advantage and bought an entire wheel. And, as everyone knows, there's only one thing to do with an entire wheel of Brie: slather it with hot pepper jelly, wrap it in puff pastry, and bake it.

Unfortunately, we hadn't counted on the fact that the Brie itself was fairly good quality, and hence leaked a good bit of oil when cooked. I think that most baked Brie recipes assume the use of crappy supermarket Brie, which probably holds together better, due no doubt to its inclusion of non-Brie like substances (stabilizers, fake rind, etc.). But our version was surely more delicious, if not more nutritious.

Still, it's not a stunt I intend to repeat on a regular basis, despite the ease of making it. For one thing, my arteries just couldn't deal. For another, we're unfortunately out of habeñero jelly. Summer can't come soon enough.