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At a Wedding Reception where a full meal is to be served, hors d'oeuvres may be offered to guests during the first hour of the reception. However, at a tea or cocktail reception, hors d'oeuvres will be the "main course".
There are may options for hors d'oeuvres, depending on the formality of your reception and the type of food to be served at the meal. Popular food that can easily be picked up and eaten with one hand are best.
Here are some delicious hors d'ouevre ideas you may want to consider
* Chinese Won Tons with a plum Sauce
* Chicken and Shrimp Egg Rolls with a plum sauce
* Pot Stickers with a Sesame Sauce
* Glazed Chicken Drumettes
* Swedish Meatballs
* Italian Meatballs
* Seafood Salad Mould with assorted crackers
* Petite Cocktail Quiches
* Stuffed Deviled Eggs with choice of: coconut and chutney, traditional or topped with caviar
* Imported and Domestic Cheese Display with assorted crackers
* Fresh Fruit Fantasy with Strawberry Chiffon Dip or Chocolate Fondue
* Warmed Spree of Brie Cheese topped with brown sugar and nuts, served with French bread
* Teriyaki Ribbon Chicken or Beef
* Italian Sausage Marinara
* Salmon Mousse on toast rounds
* Cascading Vegetable Display with a fresh dill dip
* London Tea Sandwiches
* California Baja Rolls
* Taquitos
* Tomato, Cucumber and Green bean Salad
* Tomato, Mozzarella and Bermuda Onion Salad
* Rumaki
* Bacon Wrapped Dates Stuffed with Sun Dried Apricots
* Fresh Melon Wrapped in Honey Baked Ham
* Mushrooms Stuffed with Spiced Cream Cheese
* Sautéed Mushrooms in a pastry shells
Hors d' oeuvres may be set out on tables "buffet style" for guests to help themselves, or they may be passed around on trays by waiters and waitresses.
When selecting hors d' oeuvres for your reception, consider whether heating or refrigeration will be available and choose your food accordingly. When planning your menu, consider the time of day. You should select lighter hors d' oeuvres for midday receptions and heavier ones for an evening reception.
Tips to Save Money:
Tray pass hors d'oeuvres during cocktail hour and serve a lighter meal.
Avoid serving hors d 'oeuvres that are labor intensive or that require expensive ingredients. Compare two or three caters; there is a wide price range between caterers for the same foods.
Consider serving hors d'oeuvres "buffet style". Your guests will eat less this way than if waiters and waitresses are constantly serving them.
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If you are a true blue cheese-lover through and through, then just saying 'brie' would excite your taste buds. Perhaps you would even salivate. Brie cheese, with its rich history to back it up and a truly impeccable taste that matches meat, vegetables, fruits or sauces, deserves more than a minute of attention.
According to some legends, Emperor Charlemagne of France had his first bite of the creamy cheese and instantly fell in love with it. Who wouldn't, anyway? Brie cheese tastes fruity and is also soft and creamy. Perhaps your interest towards this type of cheese would be doubled if you would learn that Charlemagne's dying wish was to have a 'last bite' of his favorite brie! But all of that was way back in the eighth century and until now, the cheese's popularity has not waned.
In addition to the famous Charlemagne legend, a certain Frenchman named Talleyrand suggested a worldwide competition where judges would decide which cheese was the best. Naturally, brie cheese ran away with the title: "King of All Cheeses".
The 'original' French Brie is manufactured in Seine-et-Marne in Paris. It got its name from La Brie which is one of the provinces of Northern France. Modern day French, call it, well...French Brie.
And no one could contest the way brie has withstood the test of time because it still is the number one cheese in France (with about 400+ different types all over the country).
It is actually illegal to import this type of cheese in the United States because milk products that are used for cheese processes should be aged 60 days, at least. So for those who could not afford to go to Paris and buy the 'real thing', they can buy from those who manufacture this cheese locally.
French Brie is made of cow's milk (unpasteurized). Its commercial counterparts, on the other hand, are made of whole or skim milk (pasteurized). True Brie is a mixture of the following flavors: hazelnut, herbs and fruits. It is not cooked. It is only heated to just below 37 degrees Celsius during the stage of renneting. After heating, it is placed in mold and sprinkled with dry salt.
The process of maturation, which is about four weeks (or more), takes place in a cellar. These cellars are specially built for the purpose of creating brie cheese. These cellars should maintain a certain temperature to ensure that the fragile cheese is not destroyed. Since this is so, brie cheese manufacturers are not assured that maturation would really take place. Much risk is involved in this type of business.
The 'real Brie' naturally develops molds around its exterior while the commercial ones have to be sprayed with spores (artificial ones) around the edges to develop the same result. The moldy exterior is actually edible and should be served together with whatever food goes with the cheese or when it is served, alone, as an appetizer.
Now let's get down to the most interesting part: eating Brie. The best way to consume brie is to have it at room temperature. As an appetizer, brie cheese is delectable and very versatile. It is usually paired with crackers, fruits, nuts and even breads.
There are so many ways of cooking and presenting brie. And the best wines to go with this mouth-watering cheese? 'Cote-du-Rhone' (a type of red wine), Chardonnay, Beaujolais Nouveau, Burgundy or Bordeaux (still red) and, of course, champagne. The keywords are: any sparkling wine.
For cooking, brie is best used as a topping for certain foods. If one is interested in knowing some recipes that use brie cheese, there are several of them that are offered on some websites. Examples of brie recipes that you could research are:
1. Baked Brie (with Amaretto)
2. Baked Potatoes with Brie
3. Spicy Roast Beef and Brie Panini
4. Rose-glazed Brie
5. Four Cheese Pate
6. Brie-stuffed Chicken Breasts
7. Savory Cheesecake
8. Walnut-glazed Brie
9. Upscale Cuban Panini Sandwiches
10. Black Olive Pate
Being able to know the history and the qualities that made Brie 'King' is as important as enjoying the meals this cheese improves. After all, you just don't just crown something for no reason. Brie IS king and will remain so for many years more. We can bet on that!
Milk Tart or Melktert is one of those classic South African dishes, that show up in infinite shades of cream at every social event where people bring a sweet contribution. At school fundraisers and tea and cake sales you will find several different versions interspersed with the odd tipsy tart, vetkoek, koeksisters or crunchies for variety.
A pastry case filled with a pale custard filling and speckled with cinnamon, it has a dense creamy texture that is sweet but not sickly, the comfort factor of creamy rice pudding without the bulk. Even my children, who don't go for rich, creamy things, like it and it's a great way of using up that extra pint of milk that is about to go past its sell by date and at the same time getting the kids to up their dairy and calcium intake without overdosing on cream and fat. It uses half-fat milk not cream so is also a good choice for those who have to avoid cream but are missing the indulgence of it.
The joy of this particular recipe for a Crustless Milk Tart is that it by-passes the need for pastry, the filling going straight into a buttered pie dish and into the oven, so it can be assembled in five minutes, baked for 45 minutes and produce a tea time treat with almost no effort. Also all the ingredients are mixed up in one bowl, leaving very little washing up. I've seen many other traditional recipes that demand that you whisk egg yolks and whites separately then fold in, but this way is already so delicious that there seems to be no need, unless you are looking for entertainment! This version is perfect for afternoons when you have a thousand other things to do and unexpected visitors show up for tea, or when you just feel the need for comfort food on a cold winter's afternoon.
Crustless Milk Tart Recipe
¾ cup / 185ml self-raising flour
2 cups / 500ml milk
2 eggs
¾ cup / 185 ml sugar
1 tsp vanilla essence
1 oz / 25g melted butter
pinch salt
½ tsp cinnamon
Put all the ingredients together into a bowl or food processor and beat to a smooth batter. Pour into a buttered pie dish (approximately 23cm/9" in diameter, but it doesn't matter if it's not exact,the finished tart will just be either a bit deeper or shallower). Sprinkle the cinnamon over the top. Bake for 45 minutes at 175C / 350F. Serve warm or cold. It sinks and becomes denser as it cools. If you eat it hot you'll need a spoon to scoop up the soft custardy tart but cold you can pick up the slices in your hand, if it hasn't vanished long before then.
If you feel like it you can always use a pastry base with this recipe as the filling. Use either puff pastry or a sweet shortcrust pastry and line the dish with it before pouring in the filling.
Copyright 2007 Kit Heathcock
This is the 6th edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to develop the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.
Gosh, winter is still blowing strong here in Atlanta! The menus this week are planned for keeping everyone at your table warm on the inside with smiles on the outside. Even though the Tilapia Bundles (Thursday) sound fancy, they are quite easy to prep so they make a great week-night supper for busy families.
Sunday is Super Bowl Party time! I am serving 'Cincinnati Chili for a Crowd' for the main course; it has all the fixings that any guest will want plus it is quick and fun to prepare. For the appetizer course, I will serve a 'Tex-Mex' appetizer course: Sharp Cheddar Wedge with Farmhouse Chutney; Buffalo Wings and Celery, Carrots, Ripe Olives, Sliced Apples with Blue Cheese Dressing; Tortilla Chips and Simple Water Crackers; plus Smokehouse Almonds to top off the spread.
You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.
I hope you have a great week!
Sunday: Super Bowl Party!
Cincinnati Chili for a Crowd (Cinci chili 5 ways with noodles, shredded cheese, onions, beans, or plain; save any leftover chili for Wednesday)
Condiment Bar (jarred salsas and relishes with sour cream)
Citrus and Avocado Salad (jarred citrus; save any leftover citrus for Wednesday)
Stacked Brownies (purchased brownies and chocolate syrup)
Monday:
Mushroom Fritters with Vindaloo Sauce (vegetarian; sliced mushrooms, jarred Vindaloo sauce)
French Bread
Fresh Fruit Salad
Toasted Pound Cake with Ice Cream (purchased ice cream; buy extra ice cream for Thursday and Saturday)
Tuesday:
Bistro Chicken (canned tomatoes, jarred salad dressing, shredded mozzarella cheese)
Rice or Pasta (purchased rice or pasta)
Fresh Green Beans
Caramelized Peaches and Cream
Wednesday:
Corn Bread and Chili Strata (purchased corn bread, canned chili or leftovers from Sunday, jarred salsa)
Citrus Salad (bagged greens, jarred citrus)
Chocolate Cupcakes (purchased cupcakes)
Thursday:
Baked Tilapia Bundles with Dill (puff pastry)
Asian Stir-Fry (frozen stir-fry veggie mix)
Cranberry-Apple Salad
Tuilles with Ice Cream (purchased tortillas and ice cream)
Friday:
Tuscan Pasta (boxed pasta, canned cannelloni beans, shredded cheeses)
Sliced Tomato Salad
Baguette
Peach Macaroon Cups (canned peaches, purchased macaroon cookies)
Saturday:
Kung Pao Chicken (chicken tenders)
Fried Rice
Melon Salad with Apricot Dressing (apricot jam, yogurt, shredded coconut)
Ginger Ice Cream and Fortune Cookies (purchased ice cream and cookies)
I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family
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From time to time the one thing that home pizza makers want to accomplish when baking pizza is a nice crispy, crunchy pizza crust.
It's quite difficult for a pizza lover to resist the crispy texture of flavorful pizza crust layered with a blend of savory toppings.
A common question asked by newbies and veteran home pizza makers alike, is simply this, "How can I make my pizza crust crispy"? Today is your lucky day because I'm going to give you a couple of ways to achieve crispier pizza crust.
One of the most important aspects of making good pizza at home relates to oven temperatures. Oven temperatures vary when using typical home ovens. Though some home pizza makers have access to brick ovens or more elaborate forms of home ovens, many pizza lovers do not. These types of ovens are fantastic for pizza baking but the typical conventional oven found in most home kitchens require a slightly different approach.
Generally, typical conventional ovens do not compare, in terms of temperature generation with commercial ovens found in professional pizza parlors. Don't worry pizza lovers, there's still hope for home pizza makers.
Due to the "temperature factor", there are a number of things you must consider when preparing your pizza dough and baking your pizza pies at home, especially if you want a pie that's delightfully crispy, crunchy and irresistible.
The first consideration is water content when mixing the pizza dough. If you use olive oil as a fundamental ingredient for your pizza dough, consider using slightly less olive oil and replace this with a little more warm water. Adding a little more water to your mix of pizza dough will contribute to a crispier and flaky crust.
In addition, it's a good idea to roll your dough to a "paper thin" thickness. You can do this by "rolling out" your pizza dough directly onto the pizza peel. Of course before doing this, sprinkle cornmeal on the pizza peel to insure an easy transfer to the baking surface you plan to use.
Next, you'll want to use one of two techniques for baking your pizza to make sure your completed pizza boasts that delicious crispy pizza crust that we all crave. You'll want to choose a suitable "baking platform" or "baking surface".
Try one of the two techniques below for baking your pizza pies:
1- Use a "pizza stone"
or
2 - Use a "pizza screen"
If you decide to use a pizza stone, make sure you give the stone plenty of time to heat before transferring the pizza from the pizza peel to the stone. You'll want to follow the instructions provided with the pizza stone very accurately.
The transfer from pizza peel to pizza stone will be much easier if you lightly cover your pizza peel with cornmeal. This makes the transfer process from pizza peel to pizza stone a breeze.
When using a pizza stone, the goal is to have the ingredients of the pizza complete the cooking process about the same time the crust "completely" browns. Depending on your specific oven, temperatures, 425 to 450 should suffice. Of course you'll have to experiment with cooking times for your specific oven.
Be careful not to remove the pizza to early, as this is a common mistake. Allow plenty of time for the crust to brown, without burning the cheese. If need be, CAREFULLY take a peak underneath the pie to check your crust if you like. Remember, ovens are extremely hot!
The second way to achieve a nice crispy crust is to use a pizza screen. Though this can be a bit messy, this baking platform produces wonderful crispy pizza crust. The porous nature of a pizza screen allows heat to pass through the screen directly to the bottom of the pizza.
This helps with the moisture absorption process. Direct heat helps reduce the moisture content within the pizza dough and adds to the crispy nature and texture of pizza crust. Mmmm...I'm getting hungry just thinking about it...
Pizza screens are fairly cheap, and that's great because they get a bit "clogged" with toasted cheese and ingredients after several uses. Clean them thoroughly after each use to extend the life of your screen. Besides, you'll forget about the mess when you slide that first slice of crispy pizza into your mouth, I promise.
Try these techniques to improve your pizza making adventures and remember to save me a slice!
With produce, meats, flowers, and spirits under one roof, bulk-store markets make food party planning for last-minute holiday party planning a cinch!
Shopping at warehouse stores like Costco, Sam's, and BJs make holiday party planning easy, affordable, and fun. Buy a few yummy foods in larger quantities. Plan for about 8-12 different items. Grab some beautiful blooms from the floral display, and a case of good wine from the liquor section and you are on your way to a real celebration! This can be a great strategy whether you have lots of time to plan your party or if it's a spur of the moment gathering.
This kind of food party planning is great for large groups in particular. A buffet party for 70 people doesn't have to be a chore if you break it down into groups and make an allowance for at least four trips to the table for the men and three for the ladies. The object is to have plenty for all these trips, and bulk food stores are a blessing for buffet food party planning.
What to Buy?
Look for variety in ingredients, food textures, hot and cold items, and flavors. You don't want to have a table full of dips or have every food item have dill or eggs in it. A good "formula" for a buffet is 1-2 seafood items, 1-2 meats, one meat or seafood salad, a cheese and cracker assortment - one soft cheese, one hard cheese, and one blue cheese, one fruit - whole or cut goes will with the cheese assortment, one dip or spread with crackers, one dip with chips, one dip with cold crudités, bread that goes with the meat and meat or seafood salad, devilled eggs, 2-3 heat and serve type puff canapés, and an assortment of sweets - cookies, mini-brownies, candy, and dried fruit. Choose your items so about ½ are hot foods and ½ are cold foods. Choose items that don't require more than bake and serve for the greatest ease. If you plan to make some of the items yourself, choose recipes with few ingredients - hot dips, grilled lamb chops, mini sausages in a sauce, meatballs in a special sauce, chicken tenders marinated and skewered can all be simple items to prepare. Just be sure you buy enough. Plan an average of 12-14 canapés or "bites" per guest if your buffet party is taking the place of dinner.
Dress Up Your Buffet and Make it Look Inviting
Make the presentation of the food special - don't use the containers the foods come packaged in - even if they are already plated for service. Re-plate all of your purchased items on holiday service ware or just some of your own nice buffet sized service ware. Stay away from plastic, unless it's really nice. To make your buffet look professional and interesting spend a little on garnishes for the buffet plates and create levels with stacks of books or sturdy boxes under the buffet tablecloth. Footed cake plates can come in handy for buffet food party planning also. Put some fresh flowers or foliage that fits with your holiday in a large pitcher or vase and place it on the buffet to add to the color and beauty. Pick up some colorful cocktail napkins, nice holiday canapé plates, and glassware to reduce the clean-up process to a toss in a garbage bag.
Serve Up Some Cheer!
To keep things simple and affordable, choose one regular beer, one lite beer, one red wine, and one white wine. To make it even simpler, make a signature holiday punch or drink with no more than 3 ingredients. Be sure to have an assortment of soft drinks for the designated drivers also. Sparkling cider can be kind of special for those who have offered to abstain from alcohol for the evening.
Plan for an average of three 6-8 ounce beverages per guest.
Whip Up Something Elegant But Easy
Here are a couple of different and tasty recipe ideas that take little to no effort.
Lamb Chop Appetizer
Purchase mini lamb chops in bulk to make a savory, plate-free appetizer for guests. Season chops with salt and pepper and chopped rosemary, then grill or broil. Serve with small napkins.
Brie Bites
Purchase mini quiche cups. Put a small chunk of Brie cheese in each cup and top it with a dollop of your favorite preserve - cherry or pear are my favorites. Top the preserves with a few chopped almond pieces and bake at 350 F. until the cheese is soft, warm, and melted - about 8-10 minutes. Serve hot - and delicious!
Buffet food party planning is a breeze when you rely on the convenience and variety you can find at the bulk warehouse stores. There's nothing like a huge table, laden with plenty of food to make guests feel like there is a serious holiday party underway!
As many of us may be aware, Vanilla is the fruit of an orchid plant that commonly grows to reach the shape of a bean pod. Vanilla orchids are widely grown in tropic climates. The dark brown vanilla bean is usually 7 to 9 inches long, weighs about 5 grams, and yields about 1/2 teaspoon of seeds. It is said that one-quarter teaspoon should be enough to flavor a recipe for 4 to 5 people. Vanilla is used not in pastries, desserts, and baked goods and sea foods. It is also a popular ingredient for coffees, perfumes, cigars and pipe tobaccos.
Vanilla extract has been widely in use for more than a hundred years and they were originally strong and sweet and were primarily used to cure stomach upsets. Now Vanilla extracts are commercially available in convenience stores, supermarkets, fancy gourmet shops, and even online. Along with Vanilla extracts, additional products are also available - natural vanilla flavor, cookie vanilla, imitation vanilla, vanilla blend, double-fold vanilla, vanilla paste, vanilla powder, etc.
You will obviously be confused which product to buy and your preference may have to be what your family traditionally used for vanilla flavoring, the taste to which all your family members are accustomed.
It is interesting to know there are about 150 varieties of vanilla, though only two are most widely in demand--Bourbon and Tahitian. Vanilla extract is made by percolating chopped vanilla beans with ethyl alcohol and water. The process is usually kept cool to avoid excessive flavor loss. The extraction process takes about 48 hours after which the extracts will mellow in the tanks with the beans for a few weeks before being filtered into a holding tank where the amber-colored liquid extract remains till bottled.
The extract may also contain sugar, corn syrup, caramel, colors, or stabilizers. All additives must be specified on the bottle label when marketing commercially. As vanilla is naturally sweet, it isn't necessary to use additional sweeteners, though some companies use a small percentage of sugar as a stabilizer.
Vanilla extracts made with premium beans and little or no sugar offer a fresh clean flavor. Though these extracts may be expensive, the flavor is truly pleasant. Vanilla naturally ages by the time it goes from factory to your shelf. Some companies hold the extracts in their manufacturing area for up to a year to make certain the extract is well aged before they ship it out.
Vanilla extracts can be kept indefinitely as long as they are stored in a cool dark place such as a pantry or cupboard that is far removed from the stove or bright sun. Refrigeration is however not recommended.
People who prefer not to use an alcohol-based extract can substitute natural vanilla flavor available in specialty food stores and some supermarkets. Vanilla flavor is a mixture of pure vanilla extract and synthetic substances, most commonly, synthetic vanillin. There are a couple of common brands that contain a blend of natural and synthetic vanillas. If you are accustomed to a natural/synthetic blend, then this may taste very familiar to you and you will like it more than a pure extract.
You also have imitation vanilla that is a mixture made from synthetic substances, which imitate part of natural vanilla smell and flavor. The imitation vanilla is less expensive and affordable to many.
There are several varieties of vanilla powders commercially available in the market. Some are made from sucrose that has been ribbon-sprayed with vanilla extract, and others are a dextrose-vanilla extract mix. They are ideal for mixing with beverages if you want a slightly sweet addition that dissolves quickly. Please be careful because many of the vanilla powders from Europe are actually synthetic. You have to check the ingredients list to satisfy it is natural and not artificial.
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So, Guests are coming and you want to bake some cheese. This is a good choice because most of your guests will like cheese. Serving baked Brie as an Appetizer is more about learning the simple technique than providing a standard recipe, although I will. If you learn how to simply bake brie, then you can take that skill, add to it a little love and imagination, and you could write a cookbook just on the variations of this modern classic.
Baking Brie involves:
Wrapping the Brie in a dough Baking at about 350 degrees for 20 - 30 minutes, depending on the type of dough you use. Cooling for about ten minutes Serve with slices of toasted bread, slices of french bread or baguette,or crackers.
And you thought this would be tough. Now, on to variations.
The first variation and probably the most often served is BAKED BRIE WITH FRUIT AND NUTS. Here is how to make it.
First roll out your dough. Puff pastry is a good choice, as is a canned crescent roll product. You don't need to be too concerned with the shape of your dough at this point, only that it is large enough to completely cover the round of Brie that you will be baking in it.
Place your round of Brie, skin on, in the center of the pastry dough. You can now top the round with almost any fresh, frozen, canned,or jellied fruit. My mom loved apricot jam with the addition of a few dried apricots. I like raspberries so when available I use them fresh, or I use a raspberry whole berry jam. Be generous.
Now bring up the sides of your dough to cover your cheese and topping. You can fold the edges over and make a neat little package, but I like to gather the corners, pinching them together at the center, and letting the tails stick up. This will brown nicely if brushed with an egg wash and makes a delightful presentation if further garnished with a little of the fruit and some slivered almonds or other nut.
I like to use Filo dough because of the tender flaky crust it makes. Follow the same procedure except you must first prepare the crust. Be sure to keep the sheets of cough you aren't actually working with covered with a moist cloth when working. It will dry out within minutes. Lay out a sheet of Filo dough on a parchment covered cookie sheet. Brush it with melted butter. Lay another sheet on top and brush it with butter. Repeat this until you have built up several layers of dough. The more layers, the flakier it will be. When you have enough layers to suit you, you are ready to fill the dough with your brie and what-ever options you choose. Here are some more ideas for optional toppings. I have made all of these and they are all delicious.
APPLE PIE BRIE
Sprinkle every other sheet of Filo dough with about 1/2 teaspoon cinnamon and sugar mix. Cut the round of brie in 1/2, like you would a cake layer. Lay half on the prepared dough. Spoon a couple of teaspoons of apple pie filling over the cheese. Place the other half of the cheese on top and add more pie filling. Pull the dough up and gather around the wheel of cheeses. You want the corners to flair out at the top, sort of like a gift basket wrapper. Usually a gentle twist will hold it together, but you could always tie it loosely with kitchen twine, removing it just before serving. Bake at 350 degrees 15 - 20 minutes or until filo crust is golden brown. Cool ten minutes. sprinkle cinnamon and sugar mix over the top just before serving.
BRANDIED CHERRY BRIE - My mom's all time favorite. (Must be the brandy)
One hour before you are ready to bake your brie, place 1/2 cup of dried cherries in a small pot. Add 1 cup brandy. Heat slowly until the liquid just begins to boil. You do not want a hard boil, just a low simmering boil. Cook for 5 minutes then remove from heat and let cool. Drain, reserving the liquid.
Now prepare your dough. Crescent roll pastry is a good choice for this one as it is a little thicker and will hold more of the juices in. Layer your cheese with the drained cherries. Wrap as normal. Bake at 350 degrees until the crust is golden brown, about 20 minutes. While it is cooking, return the liquid from the cherries to the pot, adding water to make 1/2 cup. Using a whisk, stir in 1/2 teaspoon corn starch. Bring to a boil stirring constantly. Turn off the heat. Let cool slightly but it should be served warm. I put it in a small bowl on the platter with the brie and sliced baguette. Include a small spoon and your guests can dribble the warm, cherry gravy,over the brie.
You can use almost any dried fruit with this method, but you may want to change your liquor preferences.
MEAT AND CHEESE
You can also choose to serve your brie with a meat rather than fruit. Try wrapping the wheel with prosciutto.
You can also use slices of pepperoni, honey ham, salami, roast beef. Whichever meat you choose usually will be a nice mix. I use a little horseradish with the roast beef. I just spread the top of the cheese and then put the meat on. Try layering a couple of thin slices of smoked salmon a teaspoon of capers, and a few rings of raw onion for an unusual twist.
Hope you try some of these. They are sure to be the hit of your next gathering.
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