I love cheese.
To those of you who’ve been reading this blog for a while, this comes as no surprise. Cheese regularly makes an appearance here on the Table – in anything from hot dips like Chile Con Queso to a Savory Goat Cheese Panna Cotta. So when Ille de France cheese contacted me to see if I was interested in reviewing their Brie cheese, well, I couldn’t say “yes please!!” fast enough!!
Not only did I get to
devour review the cheese, but I also have a fabulous giveaway to one lucky A Communal Table reader!!
A cheese board, glass dome, cheese knife and selection of Ille de France cheeses…. I love this… presents in October!!
But, before I get to those details, let’s talk about cheese… specifically Ille de France Brie Cheese!!
To be honest, I really didn’t know what to expect… and I was more than a little surprised. It is, hands down, the best brie I’ve had here in the U.S…and I have tried more than my fair share. I’ve always been a bit disappointed, always hoping to find one that was as good as the brie I’d had in France, but never finding it. Until I tried this brie.
Recently we had a little neighborhood get together and, since I’d been sent such a generous portion of cheese, I sliced a piece and brought it to the get together with some crackers and grapes…. and so did my neighbor. By the end of the party, the brie I had brought was GONE.. my neighbor’s? Still sitting on the plate, barely touched.
I rest my case.
Now, I could say that after having waxed poetic on Ille de France’s brie, “my work here is done”… but of course, it isn’t. I do have a recipe for you… and of course the details of the giveaway!!
Ok, the recipe. Here’s the deal. I’ve been making this appetizer for years – a wheel of brie, topped with a homemade chutney, wrapped in phyllo dough and baked. It’s an amazing dish and an amazing recipe.
You’ve got to have a whole wheel of brie … and it’s a bit complicated, you’ve got to wrap the brie and not tear the phyllo, etc., etc. And much as I love brie, even I can’t eat a whole wheel of brie! Then it hit me.. I was going to try a Bruleed Brie!! With a little tweaking here and there I managed to capture everything I loved about my brie appetizer.. but on a much more manageable scale and a much smaller time commitment. Perfect!
And now… the giveaway!!
It’s easy… there are a number of ways to enter!
1. Leave me a comment about your favorite cheese!
2. Follow me on Twitter (or let me know that you already do!)
3. Sign up for my feed (or leave me a comment that you already do!)
The compote can be made up to 4 days in advance. Since it has no sugar in it, it will be a bit tart. If you have leftover compote, you can stir a little honey, agave nectar or maple syrup into it and serve it with roast pork or chicken. The brie can be assembled 1 day ahead - remove from the refrigerator 30- 45 minutes before you plan to serve it.
- 3/4 cup chopped dried apricots
- 1/2 cup water
- 1/3 cup cider vinegar
- 6 Tbsp. dried tart cherries
- 1/4 cup red onion, cut into 1/4 inch dice
- 1 tsp. fresh rosemary, minced
- 1 garlic clove, minced
- 1 tsp. lemon zest
- large pinch cayenne pepper
- large pinch salt
- 6 - 8 oz. Ille de France Brie Cheese, rind removed and cut into 1/2 pieces
- 2 - 3 Tbsp. demerara or brown sugar
- Combine the first 10 ingredients (the apricots through the salt) in a medium sized saucepan. Over medium high heat, bring the mixture to a boil and reduce to a simmer. Simmer for approximately 25 minutes or until mixture is thick and fruit is very tender.
- Pre heat the oven to 350 degrees. In a small brulee dish or small quiche dish, place the cheese. Top with a layer of the compote and place in the oven for 5 - 8 minutes until cheese is melted.
- Remove dish from the oven and sprinkle with sugar. Brulee the sugar either with a torch or by placing the dish under to broiler for 1 - 2 minutes until the sugar caramelizes. Wait a few minutes to serve until the sugar hardens.
- Serve with crackers or baguette slices.