Friday, January 7, 2011

Honey Pecan Baked Brie


I enjoy most sports, but when it comes to big sporting events I have to admit, it is all about the game food. Our game food has stepped up a notch in recent years. Sure, we still have nachos, and we can even find chicken wings and drummies from local farms which I can coat with buffalo sauce. However, after that I start to become a bit of a snob.

If I have my way there will also be some gourmet cheeses, maybe some bruschetta or pesto. This baked brie is a perfect example.



I’ve had baked brie at parties and restaurants, but have never made it myself. On New Year’s Eve I decided to give it a try and now (regardless of whether or not we care about the teams) I’ll be making it for Super Bowl too!

There are lots of baked Brie recipes out there. I originally wanted to make one with a jam on top, but couldn’t find the jam I wanted in an HFCS-free version. Instead, I combined pecans, mascavo sugar and honey. It formed a praline-type topping that was delicious with the cheese.

Honey Pecan Baked Brie

1 round Brie cheese
¾ cup pecans, chopped
¼ cup mascavo (or brown) sugar
2 tbsp local honey

Preheat the oven to 350 degrees. Place the unwrapped wheel of brie in a shallow baking dish. In a small bowl mix together the chopped pecans, sugar and honey. It will form a thick, sticky paste.



Spoon the pecan mixture over the cheese and spread evenly. Bake the cheese for 10 to 15 minutes, until the pecans and sugar begin to caramelize. Let sit 3 to 5 minutes before serving.


13 comments:

Chow and Chatter said...

wow looks great why not watch the game and eat in style :-)

MelindaRD said...

Looks awesome. I love brie. My mom used to bake one in the center of a round braided challah bread and it was so good.

Lauren said...

I adore brie... add on these toppings and I'm in bliss :).

Jessica said...

Warm baked cheese is the best on a cold winter night!

Reeni said...

I never made brie myself either - I keep meaning to. I love the sound of this - the topping is just delectable!

sweet-komal said...

yum yum I've never seen round brie though, maybe you can't get it over here in england..think i could substitute pi d' angloys which has a honey flavour to it anyway mmm thanks for sharing!

Lori said...

Chow and Chatter - Absolutely!

Melinda - Oh that sounds incredible!

Lauren - Something a little sweet with it just sets it over the top. :)

Jessica - Definitely perfect for this time of year.

Reeni - I know, it took before to finally get it and make it myself too.

sweet-komal - Interesting, I've only seen brie in a round. Camembert is usually a good sub for brie.

OysterCulture said...

Now that's a classy dish. Baked brie is one of those simple dishes that just look like you put way more effort into it. I love it with fig jam too, but you just cannot go wrong with honey and pecans.

Fresh Local and Best said...

Oh I love baked brie! The combination of sweet, nutty and salty is so luxurious and at the same time down to earth. I'll definitely be trying this when I get a chance!

kat said...

Isn't it crazy how hard it is to find jam without HFCS, that's why we started making our own.

Lori said...

OysterCulture - That's such a great point. It really does look like a dish you'd spend hours on. Oh, I'd love to try a version with fig jam!

FLB - Brie has the best flavor that goes well with just about anything sweet or savory. So versatile!

kat - I know! Sometimes I buy the simply fruit for Dan and I have some peach I made this summer, but I really wanted to use orange marmalade. No luck finding that without it.

Marianne (frenchfriestoflaxseeds) said...

Totally in love with the photo that has the cheese oozing out of the brie wheel. I want to dive in with a spoon.

Anna said...

Brie Cheese is one of my favorite cheeses, and with all those yummy things on top, is just fantastic.