kickin’ it old school … Baked Brie with Savory Fig Jam

Retro old school appetizers, for the most part, are perfect. Rumaki, that delicious little bite of salty brown sugar glazed bacon wrapped around a bit of water chestnut and chicken liver? They were a requirement at my parents’ parties when I was a kid and I ate as many as I could steal. Green olives wrapped in a cheddar dough and baked until crispy? Delightful. How about meatballs or little Vienna sausages swimming in a sea of those ‘70’s classics, chili sauce and grape jelly? Sounds hideous, I know, but I’m also certain you were the one boxing out the crockpot, fishing around with a toothpick hoping to score that last delectable, caramelized piece. And then there’s baked Brie. Does anything epitomize the ‘80’s more than a golden pastry encased round of gooey cheese? I think not. I also don’t think it should stay stuck in the ’80’s. Holiday party season is here, let’s bring that baby back

As for holiday entertaining delicacies, this is a great one to have in your back pocket. The ingredients are easily procured and don’t have to be expensive or crazy top quality. Purchased puff pastry is more than fine and an inexpensive Brie is ideal. This is not the time to use that exquisite wedge of cheese procured from your cheesemonger. Please enjoy that as unadulterated as possible. You’re looking for that round box in your grocery store’s cheese cooler for this one.

Even better, the pastry encased wheel can be assembled a day or two ahead and baked when needed. Who doesn’t want things made ahead at this crazy time of year. Most importantly, it’s a crowd pleaser – warm runny cheese with crisp shards of pastry that your guests will swoon over. Who doesn’t love that? The oohs and aahs will rain down upon you.

I’ve snazzed this one up a bit, adding a savory, herb-flecked layer of jam. Fig jam is rather good here but anything with savory tendencies – apricot, some plum jams, even a mango chutney or tomato jam – would be nice too. Kicked up with a little horseradish and a smattering of fresh thyme leaves, you’re well on your way to something fancy and delicious.

Wrapping the round is the toughest part; it must be fully encased or you’ll lose your cheese to the ooze. Not ideal. Something else to note – do not think those wheels of grocery store Brie and Camembert are interchangeable. They are not. Camembert turns into molten lava in the oven and in a matter of minutes you’ll have a tray of bubbling cheese and a floating jetsam of jam and pastry. It’s edible but it ain’t pretty.

the corner tuck is very important

Your inclination will be to have the seams on the bottom side but I’ve found that sometimes these seams break and cheese runs everywhere. So I just wrap it with the pastry flaps on top and make it look pretty, sometimes with little cutouts. I’ll be honest, and as someone who likes to decorate everything this pains me to admit, but too much detail or too small cutouts are unrecognizable after baking. Exhibit A : see my photos. Keep it simple. One or two big leaves, a turkey or a few trees is your best bet. Just don’t skip the egg wash. That’s what makes it pretty.

STRESS BAKING THERAPY FACTOR: STUNNER. A golden brown, crispy little parcel that oozes warm, runny cheese is a winner on all counts. In fact, you might want to make two. Puff pastry comes two sheets to a package anyway so see that as a clear indication that you should double down. They’ll be devoured in no time.

Other great entertaining appetizer type ideas from this blog: Cheese Straws, Sherry Candied Walnuts, Seeded Crackers, Pumpkin Hummus, Buckwheat Blini with Smoked Salmon, Pimento Cheese, Prosciutto Stuffed Figs, Homemade Herbed Fresh Goat Cheese, Baked Cheddar Olives, Fresh Tomato Tart – works with any vegetable!, Puff Pastry Asparagus Spears, Spiced Pecans, Bacon Cheddar Gougeres, Parmesan Black Pepper Icebox Crackers, Bacon Wrapped Dates
On this blog five years ago: Chicken Salad, Lamb & Ale Stew, Cider Donuts!
On this blog four years ago: Wedge Salad with Homemade Blue Cheese Dressing (I ate this salad four times last week. True story.)
On this blog three years ago: Maple Buttermilk Spoonbread with Glazed Pears, Salted Caramel Apple Pie
On this blog two years ago: Kale & Roasted Squash Salad
On this blog one year ago: Apple Cider Compote, Sunday Lunch – The Ramen Addition, Maple Bourbon Roasted Carrots

BAKED BRIE WITH SAVORY FIG JAM
Serves 8 or so
½ pound wheel of Brie (about 4” diameter)
1 sheet frozen puff pastry, thawed in the fridge
¼ cup fig jam, or other savory jam such as apricot or plum
1 ½ teaspoons prepared horseradish
1 teaspoon fresh thyme leaves
1/8 teaspoon ground black pepper
1 egg, beaten, for egg wash
crackers or toasted baguette slices for serving.

1. Position a rack in the center of the oven and heat the oven to 425°F.
2. In a small bowl, combine the jam, horseradish, thyme leaves and black pepper. Set aside.
3. Slice off the top rind of the Brie and discard. Don’t go too deep, you just want to lose the thin white coating and expose the cheese.
4. On a sheet of parchment paper, gently roll out the creases in the pastry to a 12” square.
5. Cut 2” squares from each corner, creating a cross shape.
6. Set the Brie, rind side down, centered in the middle of the “cross”.
7. Spoon jam mixture on top of exposed cheese.
8. Fold one edge of the pastry up and over the brie, without stretching too much. Brush the top with the egg wash.
9. Fold the opposite pastry edge up and over, pressing lightly to seal.
10. This part is important – tuck in and gently press the bottom corners of the folded pastry to create a nice tight, round shape around the brie. This will not only look pretty but will seal in any cheese ooze that might happen during baking.
11. Brush the top with egg wash and continue with the two other pastry flaps, tucking in those corners. If you like, cut decorative shapes from the cold pastry scraps and place on top.
12. Transfer to a parchment lined sheet pan. At this point, the pastry encased cheese can be refrigerated up to two days, tightly wrapped.
13. Before baking egg wash the entire pastry round.
14. Bake until the pastry is golden brown, about 20-25 minutes.
15. Let cool for 10 minutes and then serve immediately with crackers or toasted baguette slices.

 

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