Contributed to Savoring
Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth,
Peshastin and Cashmere by Stemilt Creek Winery.
Prep time: 40 minutes
Cook time: 30 minutes
Serves: 6-8
5 oz. wedge Brie (skin on)
3 tablespoons unsalted butter
1-1/2 tablespoons shallots, minced
1/3 cup brown sugar, firmly packed
1 teaspoon fresh orange zest
1 Fuji apple, cored and finely diced
1 cup fresh Stemilt sweet cherries, halved and pitted
2 tablespoons dried apricots, minced
3 tablespoons golden raisins
1/8 teaspoon ground allspice
1 teaspoon apple cider vinegar
1/8 teaspoon white pepper
2 tablespoons fresh lemon juice (Meyer lemon recommended)
1 cup walnuts, very finely chopped or ground
1 egg
1/8 teaspoon salt
1 teaspoon 2 percent milk (or heavy cream, as preferred)
Baguette bread, sliced and toasted
Preheat oven to 350°F. Place Brie wedge in freezer for 15
minutes.
Meanwhile, melt butter in a large saucepan over medium-high
heat. Add shallots; cook until softened, about 2 minutes. Add brown sugar and
orange zest. Cook until sugar is completely dissolved. Add apples, cherries,
apricots, raisins, allspice, apple cider vinegar, and white pepper.
Bring mixture to a low boil and simmer, stirring
occasionally, until liquid has reduced by about half and sauce has thickened,
about 15 minutes. Remove from heat, stir in lemon juice, cover and set aside.
Place chopped nuts in a shallow dish. Crack egg into a separate
shallow dish. Add salt and milk to the egg and whisk until well combined.
Remove Brie from freezer and dip in egg wash, coating cheese on all surfaces.
Transfer to walnut mix and turn to coat with nuts, gently pressing to ensure
coverage. Bake on a pan with sides for 15 minutes.
Toast baguette slices and arrange on tray with baked Brie.
Spoon apple cherry chutney into a bowl and serve immediately with cheese and
toast.
Wine Pairing Suggestions:
Cascadia Winery Apple Wine
Stemilt Creek Winery Sweet Adelaide White Blend
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