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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. For the brie:

  3. Flour for dredging

  4. 1 Large egg

  5. 1/2 Cup pecans -- toasted and finely

  6. ground 1/2 Cup unseasoned bread crumbs

  7. 12 Ounces Brie

  8. 1/4 Cup olive oil

  9. For the vinaigrette dressing:

  10. Juice and grated rind of 1 lemon

  11. 1 Pinch thyme

  12. 1 Cup salad oil

  13. 1/4 Cup white wine vinegar

  14. 1 Teaspoon minced garlic

  15. 1 Teaspoon minced shallots

  16. 1 Teaspoon Dijon mustard

  17. Salt and pepper to taste

  18. 4 Cups mixed lettuce leaves

  19. For the conserve:

  20. 1 Tablespoon butter

  21. 1 Granny Smith apple -- peeled, cored and diced 1 Bartlett or Bosc pear -- peeled, cored and diced 1 Tablespoon apple cider vinegar

  22. 1 Teaspoon brown sugar

  23. 1 Tablespoon dried cherries or cranberries

  24. Allspice -- cumin, nutmeg,*

  25. salt and pepper

Instructions Jump to Ingredients ↑

  1. Preparation:

  2. To prepare the brie: Spread flour in a shallow dish. Beat the egg inanother bowl. Combine nuts and bread crumbs in a third dish.

  3. Cut Brie in wedges. Heat olive oil over medium-high heat in a saute panlarge enough to hold the cheese. Dip brie in flour, then the egg andthen the nut mixture to coat each side. Saute cheese for about 1 minuteon each side in hot oil. Drain on paper towels.

  4. To make the vinaigrette: Mix lemon juice, rind, thyme, salad oil,vinegar, garlic, shallots, mustard, salt and pepper. Toss with lettuceleaves in a separate bowl.

  5. To make the apple-pear conserve: Heat the butter over medium heat in asaute pan until it foams. Add apples and pears, stirring for about 2minutes or until the fruit is just tender. Stir in the vinegar and brownsugar with the cherries and spices. Cook for 2 minutes. Let cool.

  6. To serve: Place a portion of greens on a plate. Place a wedge of brie onor next to the greens and spoon some conserve over the brie. Makes 4 to8 servings.

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