Best 3 Whipped Brie De Meaux En Feuilletà With Tellicherry Pepper And Baby MÃche Recipes
**Savory and Indulgent: Whipped Brie de Meaux en Feuillet with Tellicherry Pepper and Baby Mache**
Prepare to tantalize your taste buds with the delectable Whipped Brie de Meaux en Feuillet, a culinary masterpiece that combines the richness of creamy brie, the delicate crunch of puff pastry, and the piquant flavors of Tellicherry pepper and baby mache. This exceptional dish is an explosion of textures and flavors, perfect for any special occasion or intimate gathering. Experience the perfect balance of creamy, sharp, and subtly sweet notes as you indulge in this delightful creation. Discover the art of crafting this exquisite dish with our comprehensive recipe, complete with step-by-step instructions and helpful tips.
Alongside the main recipe, explore a delightful array of complementary dishes that will elevate your dining experience. Learn how to make a simple yet elegant Frisee Salad with Warm Bacon Dressing, featuring the subtle bitterness of frisee lettuce complemented by crispy bacon and a tangy dressing. For a sweet and refreshing finish, indulge in the luscious Honey-Roasted Apricots, where the natural sweetness of apricots is enhanced by a hint of honey and a touch of aromatic spices.
Embark on a culinary journey with our comprehensive guide to Whipped Brie de Meaux en Feuillet and its accompanying dishes. Impress your guests with this stunning appetizer or light main course, and create a memorable dining experience that will leave them craving for more.
WHIPPED BRIE APPETIZER WITH PEPPERED FIG COMPOTE
This is adapted from a Thomas Keller recipe which uses Brie de Meaux and Tellicherry peppercorns. It is, for those of us mortals who have neither item at our fingertips, quite delicious with plain old good quality brie and freshly ground black pepper. Another recipe which looks long and complicated, but it is really pretty simple and can be done in bits, and then assembled at the last moment before serving.
Provided by Chef Kate
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
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 WITH TELLICHERRY PEPPER & FIG COMPOTE
The whipped Brie is adapted from a recipe in "The French Laundry Cookbook" by Thomas Keller. Brie de Meaux, which is creamier and nuttier than regular Brie, is available at Bristol Farms Markets, the Beverly Hills Cheese Store, Say Cheese in Los Angeles, and the Cheesestore of Silverlake.
Provided by Karen in MA
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 791.1, Fat 28.2, SaturatedFat 12, Cholesterol 56.7, Sodium 1527, Carbohydrate 101.3, Fiber 5.8, Sugar 1.5, Protein 28.7
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.
Tips:
- To ensure the best flavor, start with high-quality Brie de Meaux. Look for a cheese that is creamy and slightly runny in the center.
- If you don't have a pastry brush, you can use a spoon to spread the egg wash.
- Be careful not to overcook the Brie. It should be melted and bubbly, but not browned.
- Serve the Brie immediately with crackers, bread, or fruit.
Conclusion:
Whipped Brie de Meaux en Feuillet with Tellicherry Pepper and Baby Mache is a delicious and elegant appetizer that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a dish that will impress your guests. Whether you are serving it at a party or enjoying it at home with your family, this recipe is sure to be a hit.
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