What a fast week! Time for Friday-Food-Frenzy. Today you get two recipes that will tingle your taste buds. Judy’s Baked Brie is a deliciously sweet appetizer to compliment any dinner party (note, it’s a bit heavy for lunchtime, especially in the summer). Believe me, no one expects the “kick” that comes with the cheese. It’s so unique tasting with the brie/mustard/ginger combination and, it’s incredibly easy to make! I guarantee you’ll be grinning like the Cheshire Cat with all the compliments you’ll receive. The Bean Salad should be a nice, basic staple side to any lunch spread– light, refreshing and crunchy! Remember, send me feedback and pictures of your creations. Enjoy!
Judy’s Baked Brie-with-a-kick
- 1 tube of refrigerated Pillsbury crescent dinner rolls
- 1 round or wedge of Brie cheese (size of wheel your choice)
- Honey cup mustard or sweet jam
- Brown sugar (optional)
- Preheat oven to 350 degrees.
- Sprinkle a non-stick cookie sheet with flour. On the sheet, combine and roll out the crescent dough with rolling pin.
- If desired, shave off some of the rind before you spread the jam or honey cup mustard all along the outside of the brie. If you choose to use brown sugar, coat the top of the brie wheel. Place the brie wheel in the center of the dough.
- Carefully fold the dough over top the brie making sure the entire wheel is covered and that there are no holes. If there’s any excess dough, cut it off.
- Bake at 350º for 25-30 minutes but be mindful and check on the baking cheese every 10 minutes. The pastry shell should turn a very light golden brown. Be careful not to overcook.
Let cool at least 10 minutes before serving.
Note, the longer the brie is cooked, the runnier it will be after it is cut. Make sure the cheese is placed on a plate with excess room along the sides of the wheel to catch the gushing cheese.
Other yummy toppings for the brie: drizzle outside pastry with honey and slivered almonds prior to baking.
Cheese may be served with crackers or French bread rounds but, for Judy’s special “kick,” serve the cheese on top of Gingersnaps. Yes, you heard it right. Judy always used Anna’s Ginger thins, the cookie with that extra gingery bite.
Judy’s Bean Salad
- 2 lbs fresh (organic) green beans- washed, trimmed and cut into 2” pieces
- 1 cup garbonzo beans
- ½ cup fresh green peppers
- ½ cup leeks
- ½ cup green onions (chopped)
- ½ cup parsley
- ½ cup vidalia onions
- ½ cup celery
- Fill a large pot with water and bring to a boil.
- Add green beans and cook 6-8 minutes.
- After 8 minutes drain green beans, wash in cold water.
- Place green beans in large bowl and add the following ingredients:
For dressing, combine the following in a separate small bowl:
- ¼ t ground black pepper
- ½ cup white wine vinegar
- 1T Dijon mustard
- 1/2 C olive oil
- fresh lemon juice from 1-2 lemons
Toss bean mixture with dressing and marinate as long as possible in the refrigerator (up to 2 days).
Line bowl with lettuce leaves and serve with a smile!