Eating Oxford
Cooking With Kimme: Baked Brie
Baked Brie is such an EASY way to make a crowd happy! You will be shocked at how quickly this simple appetizer will disappear. Please note, ANY marmalade can be used…I love them ALL! Serve on a beautiful cake pedestal with crackers of choice for the full effect! Perfect for a Memorial Day party pleaser! Enjoy your holiday weekend as we kick off SUMMER!
Baked Brie
1 8-ounce ‘wheel’ of brie cheese, brine removed
1 sheet puff pastry
1/3 cup marmalade flavor of choice
1 egg, beaten + 1 splash of water
2 tablespoons ‘Sugar in the Raw’ OR light brown sugar OR ‘Stevia in the Raw’
Heat oven 400 degrees.
Allow puff pastry to thaw.
Remove as much ‘hard’ brine from the brie (it’s okay if some is remaining…better to have more cheese!)
Place the puff pastry on large cutting board. Roll to spread and ‘thin’ just a bit further on all sides. Place pastry on a parchment paper-lined baking sheet. Place brie in the center of puff pastry. Pull one corner up and continue pulling pastry up in a clockwise direction until entire wheel of brie is enclosed. Seal any open/torn pastry areas. Trim top so that just enough pastry is covering the brie ‘package.’
Brush egg wash lightly over entire puff pastry, careful not to ‘puddle’ the egg wash. Sprinkle sugar over the top.
Bake for 30 minutes until golden brown.
A wife to James, and mother of 2 littles, Kimme Hargrove cooks for comfort and, well, to keep her sanity. She works part-time as an Account Executive for a marketing firm out of Greenwood and while cooking is just a hobby, her love for food (and sharing it) has translated in life to many things ‘culinary.’ She is a founder of Delta Supper Club and soon-to-be Coastal Supper Club, as her family recently relocated to Ocean Springs, MS. Kimme continues to write recipes for print and blog for Invitation Magazines (Oxford/Tupelo/MSU/Family). Her latest role as the Culinary Arts Coordinator at The Mary C. Cultural Arts Center in Ocean Springs, allows her to further her training as an instructor that began at Viking Cooking School in Greenwood, where her and her family used to reside.
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jeff the busy eater
May 25, 2018 at 7:13 pm
I am confused. What does
Remove as much ‘hard’ brine from the brie
mean? Do you mean pour off the liquid, like mozzerella balls?
please explain
Chris
March 4, 2020 at 12:29 am
Hi Kimmy! I tried Baked Brie at home. It was wonderful, My mother was surprised to see me cooking like a professional. Thanks for sharing the recipe for this wonderful dish.