Briekisses Recipes
BRIE KISSES
Make and share this Brie Kisses recipe from Food.com.
Provided by lisar
Categories Cheese
Time 1h
Yield 32 appetizers
Number Of Ingredients 3
Steps:
- Cut brie into one-half inch squares.
- Place on a dinner plate in the freezer while thawing pastry at room temperature for 30 minutes.
- When pastry is thawed, unfold and roll lightly with a rolling pin to remove creases.
- Cut each sheet in fourths, then cut each forth in half.
- Cut each piece in half again to produce 16 even squares of dough per pastry sheet.
- Lightly spray mini muffin cups with vegetable oil.
- Fit a square of dough into each cup.
- The pointed edges of the dough should extend straight up.
- Place a piece of cheese in each dough lined cups.
- Top with ¼ t.hot pepper jelly.
- Bake at 400 for 10 to 15 minutes or until golden.
CEDAR PLANK-GRILLED BRIE WITH BERRIES
This recipe takes baked brie to a whole new level by replacing jam with fresh fruit, herbs and nuts and infusing it all with a touch of smokey flavor from a cedar plank. Keep a close eye on it when grilling - the bottom rind will fully melt if cooked too long, causing the brie to lose its shape and release all the warm gooey cheese!
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put a cedar grilling plank in a large baking dish or on a rimmed baking sheet and cover with water; let soak at least 1 hour. Preheat a grill to medium to medium high.
- Put the blackberries in a medium bowl and lightly crush with a fork. Add the strawberries, vinegar, sugar, thyme, a big pinch of salt and a few grinds of pepper. Stir, then let stand at least 5 minutes.
- Drain the cedar plank. Trim just the top rind off the brie. Place the brie on the plank and top with the berry mixture, reserving some of the juices for serving. Sprinkle with the almonds.
- Place the plank on the grill and cover. Cook until the brie is softened and warmed through, 9 to 11 minutes (keep an eye out during the last few minutes in case the brie starts to melt out of the rind). Gently press the side of the brie to see if it's ready; it should yield to pressure. Drizzle with the reserved berry juices and sprinkle with a few thyme leaves. Serve warm with crackers.
BRIE KISSES
Number Of Ingredients 3
Steps:
- Cut Brie into 1/2-inch cubes arrange on a plate and place in the freezer. Let pastry thaw at room temperature for 30 minutes unfold each pastry and roll with a rolling pin to remove creases. Slice each sheet into quarters slice each quarter in half. Cut each piece in half one more time for a total of 32 squares. Place one square into a greased mini muffin cup arrange so corners of dough point upwards. Repeat with remaining dough. Put one Brie cube in center of each cup top each with 1/4 teaspoon hot pepper jelly. Bake at 400 degrees for 10 to 15 minutes. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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- Mussels. Moules-frites, in French, Mosselen-Friet, in Flemish, or mussels with fries, is a classic Belgian dish you can find at just about any café or brasserie in Brussels.
- Fries. Fries (frites in French or frieten in Flemish) are somewhat the national dish of Belgium. You'll never hear a Belgian call them “french fries”, not even when speaking in English.
- Meatballs. Meatballs are a Belgian favorite, on both sides of the language divide, and are usually a mixture of beef and pork. In Flanders, balletjes or “balls” are often served smothered in tomato sauce, or, sometimes, Frikadellen-style; fried in butter with Belgian cherry sauce.
- Flemish Stew. If Alison had to pick one favourite Belgian dish, it would be Carbonnade à la flamande (French) or Stoofvlees (Flemish). This Flemish stew literally translates to “stew meat” and that’s a pretty accurate description.
- Grey Shrimp Croquettes. The tiny North Sea grey shrimps are ubiquitous in Belgium. If you dine at one of the many seafood restaurants in the Sainte-Catherine neighborhood in Brussels, chances are you’ll be presented with a small bowl of these crunchy crustaceans to snack on.
- Waffles. Are you ready for something sweet? I thought so! When you think “Belgium” and “sweet”, Belgian waffles are one of two things (chocolate!) that immediately come to mind.
- Eel in the green. Eel in the green is exactly what it sounds like: eel prepared in a highly green sauce which is colored that way because of the many green herbs that go into it, such as parsley, watercress, and basil.
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- Sausage and mash. Granted, it's nothing special, but sausage and mashed potatoes is a classic Belgian combination that's now mainly served by grandparents or restaurants known for serving Belgian cuisine.
- Steak tartare and martino sandwich. Not everyone's a fan of steak tartare. This typical Belgian food consists of raw beef mixed with onions, mayonnaise, Tabasco, egg yolk, capers, salt and a bunch of other things.
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