baked brie en croute – In Good Taste http://ingoodtaste.kitchen Making Every Day an Occasion... Simply Sat, 28 Dec 2019 18:11:36 +0000 en-US hourly 1 http://ingoodtaste.kitchen/wp-content/uploads/2015/09/cropped-peonies-32x32.jpg baked brie en croute – In Good Taste http://ingoodtaste.kitchen 32 32 Baked Brie en Croute http://ingoodtaste.kitchen/from-the-archives-baked-brie-en-croute/ http://ingoodtaste.kitchen/from-the-archives-baked-brie-en-croute/#comments Tue, 07 Jul 2009 05:00:00 +0000 http://ingoodtasteblog.net/?p=252 I’ve never been to Wisconsin before, but since it is to cheese what Kansas City is said to be to barbecue or as Brooklyn is rumored to be to pizza, I think I’d feel very at home there. If I had the opportunity to rewrite the food pyramid I think I could make a fairly good case for why cheese should have its own food group. Cheese, like wine and coffee, is an element with so many complexities that it is difficult to adequately illustrate how many varieties exist.  Varieties aside, different types of cheese bear different qualities. The Kraft singles on your grilled cheese sandwich do not taste the same as the hunk of Stilton on display at Murray’s Cheese Shop. I make this recipe often for parties because, well, everyone likes it. I’ve never come across anyone who hasn’t eaten a healthy chunk, gone back for seconds and then asked, “what’s in this?” The answer: gooey, melted brie cheese stuffed with crunchy almonds, tart dried cherries caramelized by brown sugar, all enveloped in a sheet of flaky puff pastry. Save Print Baked Brie en Croute Author: Maris Callahan Recipe type: Small Plates & Snacks, Cooking for a Crowd Prep time:  10 […]

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