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So there we were, two courses in and a few glasses of wine drunk, and I had timed the brie to bake while we had our main course, and it would cool while we ate our salads;  the timer on the oven rang as I toted the empty second course plates into the kitchen and I open the oven door to this:

bday2d

Let’s rewind to a bit earlier in the evening, when I was prepping this–I had forgotten that when I buy puff pastry, it comes in two sheets wrapped together, and had defrosted far more than I needed.  I decided to use the extra to cut out the decorations, and then some extras to egg wash and sprinkle with some vanilla sugar for the Kiddo to snack on.

What I forgot is the little rule of smaller things will cook faster.

I think when I opened the oven door, I may have yelped.

Then I laughed, and called people in to the kitchen to point and laugh.

The brie was still absolutely delicious, served with sliced Gala Apples, black seedless grapes,

Brie en Croûte with Caramelized Red Onion Compote

2 tablespoons butter

2 large red onions, sliced thinly

3 tablespoons red wine vinegar

2 tablespoons sugar

1 small wheel of brie, 6-8 ounces

1 sheet Peppridge Farm Puff Pastry, plus extra for decoration (optional)

1 egg

  1. In a heavy-bottomed pot, melt butter on low heat.  Add sliced onions and begin to cook on low heat to caramelize.  Slowly cook onions until soft and starting to brown–keep your heat low!  You’re coaxing the sugars out of the onions, and this will take time.  Expect to cook onions for a minimum of an hour.
  2. Add red wine vinegar, and deglaze pan, picking up all the browned bits.  Add sugar, and continue to cook until onions are fully caramelized and take on a soft, jam-like consistency.
  3. Remove from heat and cool;  can be made up to 3 days ahead and kept in an air-tight container until ready to prepare brie.
  4. Defrost puff pastry sheet as per box directions.  Dust workspace with a little flour to keep from sticking, and unfold sheet.
  5. Spoon onion compote in the center of the pastry sheet, approximately the size of the wheel of brie.  Place cheese on top of compote, then wrap the brie by first bringing in the four corners to the center and pinching together, then taking the loose ends and “pleating’ them, pinching any open spots shut so the cheese will not run out during the baking process.
  6. Turn brie over and put folded side down on a parchment-lined sheet pan.  Whisk the egg with a tablespoon of water, and brush egg wash over all the pastry.  If using any cut pieces for decoration, use egg wash to glue on to the surface.
  7. Place in a preheated 375° oven and bake for 20 minutes, until puffed and golden.  Let rest for about 10 minutes before serving.
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