Whipped Brie De Meaux En Feuilletà With Tellicherry Pepper And Baby MÃche Recipes

WHIPPED BRIE DE MEAUX WITH TELLICHERRY PEPPER & FIG COMPOTE

Steps:

• Put the figs and wine in a small saucepan, bring to a boil and simmer, stirring constantly, until most of the Port has reduced (5 to 6 minutes). Remove from the heat and reserve.
• Remove the rind from the Brie; you should have about 8 ounces left. Put the cold cheese into a mixer with a paddle attachment and beat at medium speed, scraping down the sides from time to time, for about 10 minutes, until the cheese is very white and creamy. Beat in the pepper.
• Add 1 tablespoon oil to a large skillet and heat over medium heat. Drizzle about one-eighth teaspoon of balsamic vinegar over each slice of baguette in a thin line, brush lightly with oil on both sides and cook each side until golden brown, about 2 minutes. Brown the bread in batches. Remove from the heat and reserve. (The bread can be stored in a plastic bag or container until needed.).
• For each serving put a crouton on the plate, then angle a quenelle of Brie over the crouton. Top with a second crouton and another quenelle of Brie, then another crouton. Place about a tablespoon of the fig compote and a sprinkle of fleur de sel next to the stack and serve immediately. Repeat for six plates total.

WHIPPED BRIE APPETIZER WITH PEPPERED FIG COMPOTE

Steps:

• Put the figs and wine in a small saucepan, bring to a boil and simmer, stirring constantly, until most of the Port has reduced, 5 to 6 minutes.
• Remove from the heat and reserve.
• Remove the rind from the Brie; you should have about 8 ounces left.
• Put the cold cheese into a mixer with a paddle attachment and beat at medium speed, scraping down the sides from time to time, for about 10 minutes, until the cheese is very white and creamy; beat in the pepper; this can be refrigerated until you are ready to assemble the 'stack.'.
• Add 1 tablespoon oil to a large skillet and heat over medium heat.
• Drizzle about one-eighth teaspoon of balsamic vinegar over each slice of baguette in a thin line, brush lightly with oil on both sides and cook each side until golden brown, about 2 minutes.
• Brown the bread in batches.
• Remove from the heat and reserve (the bread can be stored in a plastic bag or container until needed).
• For each serving put a slice of toasted bread ('crouton') on the plate, then angle a quenelle (an oval of cheese shaped with two spoons) of Brie over the crouton.
• Top with a second crouton and another quenelle of Brie, then another crouton. Place about a tablespoon of the fig compote and a sprinkle of sea salt next to the stack and serve immediately.
• Serve the six 'stacks' immediately.

WHIPPED BRIE DE MEAUX EN FEUILLETé WITH TELLICHERRY PEPPER AND BABY MâCHE

Steps:

• Remove the rind from the Brie; you will have about 8 ounces of trimmed Brie. Put the cold cheese in a mixer with the paddle attachment and beat at medium speed, scraping down the sides from time to time, for about 10 minutes, until the cheese is very white and creamy. Place a film of oil in a large skillet and rub each slice of bread on both sides in the oil. Place over medium head and cook on each side until golden brown, 1 to 2 minutes. Remove from the heat. Squeeze the balsamic glace in an x or other design on one side of the plate. Form a quenelle (small oval scoop) of the Brie (about 1 tablespoon) and place it in the center of one plate. Sprinkle with pepper and angle a crouton on top. Angle another quenelle of Brie over the crouton, sprinkle with pepper, and top with a second crouton. Repeat on 5 more plates. Toss the mâche with a small amount of olive oil. Place a small pile of mâche at the side of each serving of cheese and sprinkle the greens with fleur de sel.