Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 bag frozen mixed berries 1/4 cup raw sugar 8 ounces balsamic vinegar, boiled on medium heat about 45 minutes, until reduced by half 1/2 cup pecans, toasted and chopped 1 Granny Smith apple, thinly sliced 1 sheet puff pastry, thawed 8 ounce wheel of brie, ripe and soft, hard rind removed DIRECTIONS Combine berries and sugar in a heavy saucepan and cook over medium-high heat about 30 minutes, until berries thaw and juice thickens to form a jam. Set aside to cool. Preheat oven to 400 degrees. Completely wrap brie in thawed puff pastry, folding and pinching edges to seal completely. Decorate as desired with pastry scraps. Place on cookie sheet and bake 15 minutes, until golden brown. Serve hot with breads, crackers and fruit. Cover and refrigerate leftovers. PRESENTATION Spoon a dollop of jam on plate and place warm brie on top of jam. Scatter apple slices and pecans over the top and around the brie. Finish with a generous drizzle of reduced balsamic vinegar. Serve hot. About the recipe and the restaurant: Jenny Byrnes, owner of Third Place Pub and Grille in Haile Village, was kind enough to share her recipe after her restaurant closed in 2008. The unusual name was based on a idea from Ray Oldenburg’s The Great Good Place. Home is the first place, work is the second place and the third place is where people gather to socialize. Here’s what she had to say about her recipe: “The Baked Brie Appetizer is probably my favorite recipe I've ever come up with. The ooey gooey goodness of the brie with the butteryness of the puff pastry, the crunch of the pecans, the tartness of the granny smith apples and the tang of the balsamic syrup is a party in your mouth. There just is no wrong way to serve this dish.” Copyright © 2016 Stefanie Samara Hamblen |
