Walnut Crusted Brie with Apple Cherry Chutney

This recipe is a fantastic way to impress your guests...or to reward yourself! It's also a great one for the fresh cherries starting to fill the stores!
 

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

Savoring Leavenworth Sneak Peek: Salsa Verde

Photo by Richard Uhlhorn

I have a good reason for not posting the last couple weeks: I've been completing the final touches for Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere. Regardless of what anyone might tell you, it's a lot of work to finish a recipe book; I barely noticed that the sun rose and set for about three weeks.

BUT I have a peace offering for you: a recipe. From Savoring Leavenworth. Before it's even published! And it's from South, one of Leavenworth's most well-known and popular restaurants.
I figured it was the perfect recipe for football season. It's great with tortilla chips and you'll impress your friends without much work at all.

Note: Savoring Leavenworth will be available for purchase in November 2011. Stay tuned for more information.


South's Salsa Verde

Prep time: 10 minutes
Cook time: 10 minutes
Chill time: 1 hour
Serves: 10

12 tomatillos, peeled and cut in half
1 whole onion, cut in half
4 cloves garlic
1/2 head romaine lettuce, roughly chopped
3 Serrano peppers, seeds removed
1/2 cup cilantro (1 bunch)
1/8 teaspoon salt

Heat a fry pan or griddle on the stove to medium heat. You do not need oil. Place the tomatillos, and onion, cut side down, on the pan and let cook until they turn brown and the tomatillos begin to soften.
Once the tomatillos and onion are browned, put them in a blender or food processor with the garlic, lettuce, peppers, cilantro and salt. Blend until smooth, but be careful – the salsa will be HOT!
For best results, chill and serve with chips, over enchiladas or with quesadillas.

Recipe Tip
Tomatillos are a tart green tomato with a papery covering that are used in many Mexican salsas. They are available at most grocery stores in the produce section.

Try this recipe with these local wines:
Cascadia Winery Roussanne
Stemilt Creek Winery Sweet Adelaide White Blend