Baked Brie with Rhubarb Chutney(with 2nd option)

                       

Ingredients

• 1 package (2 sheets) frozen puff pastry
• 7 oz. round of Brie
• 1/3 cup Rhubarb Chutney
• 1 egg yolk
• 2 Tablespoons milk

Directions

 1Preheat oven to 400°F. Grease a baking sheet.

 2Let the puff pastry thaw for 30 minutes, according to package directions.

 3Use a knife to scrape the white layer off of one side of the Brie.

 4Open 1 sheet of puff pastry and lay on a work surface. Spoon the chutney into the center of the pastry.

 5Place the Brie, scraped side down, on top of the chutney, and wrap the sides of the pastry up and around the Brie.

 6If necessary, cut pieces from the second sheet of pastry to patch the wrapped Brie until it is fully encased.

 7In a cup or small bowl, whisk the egg yolk together with the milk. Using a pastry brush, brush the egg mixture over the entire Brie pastry.

 8Use a cookie cutter to cut decorative shapes from the remaining sheet of pastry. Apply the shapes to the egg-washed Brie pastry, then brush the egg wash over the decorative shapes.

 9Place on the prepared baking sheets and bake in the center of the preheated oven for 20 minutes, until puffed and brown.

 10Let cool for 15 minutes before serving with Martha at the Plantation's Rhubarb Chutney or more simply with sliced apples and pears.

Rhubarb Chutney

Ingredients

Ingredient Checklist

• 1 tablespoon extra-virgin olive oil 
•      1 small onion, finely chopped 
•       2 garlic cloves, minced 
• 1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece) 
• Coarse salt 
• 1/3 cup dry white wine, such as Sauvignon Blanc 
• 1/3 cup golden raisins, coarsely chopped 
• 1/2 cup sugar 
• 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick 

Directions

• Step 1

  Heat oil in a medium saucepan over medium heat. Cook onion, garlic, ginger, and 1/2 teaspoon salt until onion is translucent, about 5 minutes. Remove from heat, and add wine and raisins. Return to heat, and bring to a boil; cook for 1 minute. Add sugar, and stir until it dissolves. Stir in half the rhubarb. Bring to a boil.

• Step 2

  Reduce heat; simmer, partially covered, until rhubarb breaks down, about 5 minutes. Stir in remaining rhubarb. Raise heat; bring to a boil. Reduce heat; simmer until second batch of rhubarb just begins to soften, about 2 minutes. Let cool completely.

  
  

  • Cook's Notes

  Sample the finished chutney, and adjust the flavor. If it's too tart, add sugar. If it's too sweet, add a little white-wine vinegar. Chutney can be refrigerated for up to 1 week.

  
  

  2nd Option

  
  

  Wheel of Brie

  pear preserves

  sliced almonds

  Filo pastry dough

  
  

  Remove the plastic but not the rind. Cover the top with the preserves and then sliced almonds. The dough should be wrapped up and around the cheese and sealed so that it doesn't leak when it bakes. The pastry can also be used to make something decorative. Remember the pastry will rise and flake. Bake at 425 for about 10 minutes.

  
  

  This could be changed in any number of ways. Apples and walnuts may be good. Cut the cheese in half so that it can be layered. Chop the apples and nuts and mix. Put between the cheese layers and cover with pastry. Put chopped nuts on top of pastry and bake.

Egg & Cheese!

                        

He gives food to every creature. His love endures forever. Psalm 136:25
 

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Baked Brie with Rhubarb Chutney(with 2nd option)

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