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Recipe of the Month: December 2009

Brie with Plum and Almonds en Crôute

We have been making this recipe for many years and it’s always a hit. It will become one of your favorites and a success among your guests.Tip: make two, one is never enough. If you don’t find plum jam, try blueberry, same great result.

With a Silestone Rosa Gray countertop, there is never the need to use a tablecloth.  Why cover something so beautiful?  Rosa Gray is one of our pioneer Silestone colors, and still making a statement.

Brie with Plum and Almonds en Crôute

Ingredients

1 cup flour
1/4 tsp salt
5 tablespoons butter
4 to 5 tablespoons cold water
1 round brie cheese
1/3 to ½ cup plum or blueberry jam
2 tablespoons honey
¼ cup sliced almonds

Preheat oven to 350°F.
In medium bowl, combine flour and salt. With pastry blender or fork, cut in butter until particles are size of small peas.  Sprinkle water over flour mixture and mix with fork until dough holds together.  Form dough into ball and place between two pieces of plastic wrap.  Flatten ball with rolling pin to an 8” or 9” circle and place on cookie sheet lined with aluminum foil.  Place brie in the middle of dough circle. Spoon jam mixed with honey over circle and top with almonds. Fold dough over jam and pinch ends to seal. Sprinkle a few almonds over dough.
Bake for 20-25 minutes or until dough is slightly brown. Remove from oven and let cool for 5 minutes.  Serve immediately with slices of crusty french bread. Makes one.
Tip: No time? Use store-bought pie crust dough instead of making it.

June 2010 - Mexican Ham Sandwich and Cucumber Agua Fresca

May 2010 - Catalan Bread with Tomato

March 2010 - Coconut Cake with Crispy Coconut Flakes

February 2010 - Trio of Flans

January 2010 - Nutella Panini

December 2009 - Brie with Plum and Almonds en Crôute

November 2009 - Alfajores de Dulce de Leche (Caramel Filled Cookies)

October 2009 - Shrimp Ceviche