The Herald of Everett, Washington
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up | Manage  Green editions icon Green editions

Calendar

Splash! Summer guide

Weekend to-do list
HeraldNet Newsletter Delivered to your inbox each week.
Published: Sunday, April 14, 2013, 12:01 a.m.

Glazed brie is easy -- and irresistible

  • Cedar-planked pecan, bourbon and brown sugar glazed brie.

    Matthew mead / associated press

    Cedar-planked pecan, bourbon and brown sugar glazed brie.

My trick to throwing a great party -- and I love throwing a great party -- is to keep my stress level as low as possible. Because an at-ease host makes for at-ease guests.
For me, keeping party stress to a minimum means prepping as much food as possible in advance. That way when people are arriving, all I need to do is heat, plate and eat. This also lets you focus more energy on how the food is presented, which -- especially for a party -- can be nearly as important as taste.
One of my favorite party tricks is to use cedar planks for both cooking and serving. I love the look of the rough-hewn wood plank piled with food. And if the edges are a little charred, so much the better!
One of my tried and true party appetizers that works with this technique is a grilled glazed brie with fresh fruit.
This recipe is a streamlined version of the baked brie I used to make. Back in the day, I would cut open the wheel of cheese, stuff it with fruit and nuts, then close it back up and bake it.
But I like this glazed version better. It's simpler to prepare and looks more appetizing with the delicious hot "filling" toppling over the side. I serve it with assorted fruit and water crackers, but slices of baguette or your favorite crackers would be just as good.
I make the fruit and nut mixture in advance and keep it in a jar in my refrigerator so I can throw it together when friends drop by unexpectedly, or just when I am feeling like a treat.
It works best on a small 8-ounce wheel of brie because the rind will contain the oozing cheese as it heats up.
You can use a slice of brie instead, but make sure that you don't heat it too long or all of the cheese in the center will melt and puddle out. You want the cheese and toppings to be just warmed.
You shouldn't have any trouble finding food-grade cedar planks. Most grocers sell them near the seafood and meats. If you buy them from a hardware store, be certain that they are untreated.
Cedar-planked pecan, bourbon and brown sugar glazed brie
  • Cedar grilling plank (about 6 by 8 inches)
  • 1/2 cup packed dark brown sugar
  • 1/4 cup chopped pecans
  • 2 tablespoons dried cherries and/or chopped dried apricots
  • 1 tablespoon bourbon
  • 1 8-ounce round brie
  • 1 tablespoon no-sugar raspberry jam
  • 1 Granny Smith apple, cored and thinly sliced
  • 1 pear, cored and thinly sliced
  • 2 tablespoons lemon juice
  • Small bunch of grapes
  • Water crackers, to serve
Soak the cedar plank in water for at least 30 minutes. If necessary, weigh it down to keep it submerged.
Meanwhile, in a small bowl stir together the brown sugar, pecans, dried cherries and bourbon. This step can be done up to a week ahead. If so, cover and refrigerate until needed.
Heat the grill to indirect medium heat. The cheese also can be prepared in the oven. For the latter, heat it to 400 F.
Place the Brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam. You may not need all of the nut mixture.
Place the plank with the brie either on the grill grates or on a cookie sheet in the oven. Either way, cook for 10 minutes, or until the brie is slightly softened and the sugar melts.
Meanwhile, in a medium bowl, toss the apple and pear slices with the lemon juice. Arrange the slices and grapes around the side of the brie. Serve on the plank with a cheese knife.
Makes 6 servings. Per serving: 300 calories; 130 calories from fat (43 percent of total calories); 14 g fat (7 g saturated; 0 g trans fats); 40 mg cholesterol; 36 g carbohydrate; 3 g fiber; 31 g sugar; 9 g protein; 240 mg sodium.
Story tags » FoodCooking

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus
digital subscription promo

Subscribe now

Unlimited digital access starting at 99 cents, or included with any print subscription.

HeraldNet highlights

All business
All business: A competitive fire burns inside Seahawks' Earl Thomas
12 rules for the 12th Man
12 rules for the 12th Man: How to be an unbeatable Seahawks fan
How do they do it?
How do they do it?: Seahawks have a knack for developing quality cornerbacks
The wait is over
The wait is over: Seahawks are ready to finally unleash Percy Harvin