Chef’s Tidbits: December 2019

Here is a very similar preparation of the brie that is on our menu currently.

Hazelnut Baked Brie with Tart Apple, Roasted Garlic and Candied Pecans

2 T AP flour
2T Olive oil
1 garlic bulb
½ cup crushed Oregon hazelnuts
1/3 cup pecan pieces
1 ea. 3-4 ounce brie wedge or mini wheel
1 Granny Smith apple
2 eggs
1/3 cup water
1/3 cup sugar
Spring mix or salad greens of your choice for garnish
Your selection of gourmet crackers or sliced French bread

For the garlic-trim the top evenly, wrap with foil and roast in a preheated 350 degree oven for 45 minutes to one hour or until soft. (Note: this can be done the day before and then just re-heated in the foil just before service.)

For the simple syrup, mix the water and sugar and simmer on low until reduced by 1/3. Add the pecan pieces, coat well, strain and place on parchment paper in a preheated 350 degree oven for approx. 12-15 minutes or until roasted evenly. Remove from oven and set aside.

Next, dip the brie into the flour (coat evenly), then roll into the mixed egg, then into the crushed hazelnuts, making sure that the brie is coated evenly. Take the hazelnut-coated brie and gently sear in a pre-heated sauté pan with the olive oil, searing all sides (this seals the brie). Then place in the 350 degree oven for 12-15 minutes until the brie is warm in the center.

Lastly, use the decorative plate of your choice and place the brie on the plate and garnish with the candied pecans, sliced fresh apple, sliced strawberries with a hint of the baby greens. The crackers can be displayed on the plate itself or in a decorative small basket with the sliced French bread. Enjoy! Happy Holidays!

Darrin Hauser
Executive Chef

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