Friday, September 21, 2012
Baked Goat Brie with Bourbon Peach Jam and Pecans
Now that the weather is finally cooling off, it no longer seems unreasonable to consider indulging in cooking something that requires turning on the oven. I've had something in mind ever since my friend Peggy sent me her fabulous Bourbon Peach Jam. Spectacular on its own (yeah, I confess to having eaten some just straight from the jar) and on pancakes, I had a hunch it would also work well with brie.
Time and excess mental capacity are in short supply at the moment but this dish is so ridiculously easy that I went for it. I grabbed a round of brie--any brie will do but my go-to brie if I'm going to doctor it up is a small round of goat brie from Trader Joe's--and a sheet of puff pastry. For some reason, there always seems to be an orphan sheet of puff pastry in the freezer. So, short story shorter....plop the brie onto the puff pastry (put some parchment paper in the bottom of a baking dish for easier extraction/clean-up later), cut the pastry down to size, slather on the jam, top with toasted pecans, and fold the ends of the pastry over the top, sealing in all the jammy, cheesy goodness.
Brush the top with a bit of beaten egg, sprinkle on a bit of brown sugar, and top with more pecans. Stick this in the oven at 350 degrees for 20-30 minutes (longer if using a full-sized round of brie). If you are patient, you will get a nicely browned pastry with super gooey cheese inside. I'm not. I couldn't wait. Still wonderful if not quite as photogenic.
Grab your crackers and get on it. But be quick if you're sharing this with me. It won't last long.