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Friday, June 24, 2011

Friday Food Feature

I came across this recipe online recently from Maine Food and Lifestyle and thought I would share it with you. Looks delicious!!
Pastry-Wrapped Brie with Sage and Blueberry Vinegar

1 Brie cheese (15-16 ounces, about 6 inches in diameter), chilled
¼ cup fresh sage leaves, plus sprigs for garnish
1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
1 large egg, beaten with 2 teaspoons water
⅓ cup blueberry vinegar

Using a large knife, cut the rind off the top of the cheese and discard. Arrange the sage leaves over the rindless top.
On a lightly floured board, roll the pastry out to a 12-inch square. Place the cheese in the center of pastry, rindless side up. Fold two opposite corners of the pastry diagonally over the cheese. Brush the remaining two sides of the pastry all over with the beaten egg mixture, reserving some for the next step, and fold over the cheese, pressing the seams to seal and forming a rough rosette with the excess pastry on top.
Brush the top with the remaining egg mixture, place on a baking sheet seam-side up, and freeze for at least 30 minutes. (This can be made up to 2 days ahead, wrapped, and frozen.)
Preheat oven to 400˚.
Bake until the pastry is deep golden brown, about 30 minutes. The seam on the top may split open somewhat, but that’s fine. Cool for at least 20 minutes.
Pour the vinegar into a small serving ramekin for dipping. Garnish with sage sprigs, cut into small wedges, and serve hot, warm, or at room temperature.
Note: If blueberry vinegar is unavailable, use white vinegar and add a few small sage leaves and/or blueberries to the ramekin.
Makes about 35 slices (about 8 servings).

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