Tangy Pepper And Pecan Brie Recipes

TANGY PEPPER-PECAN BRIE

Steps:

• Preheat oven to 425°F. Coarsely chop pecans using Chef's Knife. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well using Skinny Scraper.Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone with Handles. Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.

TANGY PEPPER-PECAN BRIE, PAMPERED CHEF

Steps:

• Preheat oven to 425°F.
• In small bowl combine peppers, apricot preserves & garlic.
• Cut the brie in half horizontally.
• Place one half of brie cut side up onto center of a large round stone.
• Spread half the apricot mixture on top.
• Top w/ half the pecans.
• Place remaining brie on top (cut side up).
• Spread remaining apricot mixture on top & top off w/ remaining pecans.
• Arrange the baguette slices around the brie.
• spray/brush w/ vegetable oil.
• Bake 8-10 minutes or until baguette slices are golden brown & Brie begins to soften.
• Removed from oven; let stand 5 minutes before serving.
• YUMMY.

MAPLE PECAN BAKED BRIE

Steps:

• Preheat oven to 350 degrees.
• Shave off the top rind of the Brie (it is easiest to do this after it has been in the freezer for about 20 minutes). If the Brie came in a wooden box, return it to the original container. If not, create a makeshift "box" out of a few layers of aluminum foil, leaving the top of the Brie exposed.
• Place the cheese on a rimmed baking sheet. Bake until warm and gooey, 15 to 20 minutes. Remove from the oven and allow to cool for 20 minutes before serving. Carefully transfer to a serving platter; you do not want the rind to puncture, if possible.
• While the Brie is cooling, make the praline sauce. Melt the butter in a saucepan over medium heat. Add the brown sugar, maple syrup, and pecans. Cook, stirring constantly, until all of the ingredients are well combined, 3 to 5 minutes. Stir in coarsely ground black pepper and remove from heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a bit. Dollop the warm sauce over the baked cheese. (There may be extra praline sauce.) Serve with assorted crackers.

TANGY PEPPER-PECAN BRIE

Steps:

• Preheat oven to 425°F. Coarsely chop pecans. Chop jalapeño pepper. In a small bowl, combine jalapeño pepper and preserves and mix well. Cut brie in half horizontally.
• Place one half of brie, cut side up, into a large baking pan. Spread half of the apricot mixture evenly over bottom half of brie. Top with half of the pecans and remaining half of brie, cut side up. Spread remaining apricot mixture over brie. Sprinkle with remaining pecans. Cut the baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange the baguette slices around the brie. Spray with oil.
• Bake 8-10 minutes or until baguette slices are golden brown and brie begins to soften. Remove from oven. Let stand 5 minutes before serving.

TANGY PEPPER AND PECAN BRIE

Steps:

• Preheat oven to 425°F Coarsely chop pecans using Chef's Knife. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well using Skinny Scraper.
• Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone with Handles. Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
• Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.
• Yield: 12 servings.

PECAN BRIE BRûLéE

Steps:

• To make the chile-pecan paste, put the pecans into a food processor and blitz until totally ground. Gradually add the oil-the mixture should begin to come together. Now add the chile paste, garlic granules, and salt. Turn the broiler to high.
• Spread half the chile-pecan paste in an even layer over the bread slices and put them on a baking sheet. Cut the Brie into slices and put them on top of the pecan paste. Sprinkle with the sugar and place under the broiler until it has caramelized. This should only take 5 minutes, but it can vary depending on your broiler.
• Put the remainder of the chile-pecan paste into a jar. It will keep in the fridge for up to 1 month. You can use it on toast or cookies-I enjoy it spread on salty crackers when I'm peckish in the middle of the night.