Appetizers

Recipes for dishes that can be served as appetizers, first courses, or snacks, including salads and soups. There is nothing better to whet the appetite, accompany drinks, or spark entertaining thatn the taste of a perfect cheese.



Entrees

Recipes for satisfying snacks, hearty first courses, main courses, or one-dish dining.



Desserts

Recipes for the meal's end cheese course and luscious desserts made with cheese. Meal's end cheese can be just about anything you wish, but blues, double-or triple cremes, flavored cremes, thin rind creamy Bries, and fresh young cheeses seem most appropriate.


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Appetizers

Recipes for dishes that can be served as appetizers, first courses, or snacks, including salads and soups. There is nothing better to whet the appetite, accompany drinks, or spark entertaining thatn the taste of a perfect cheese.

BRIE EN CROATE

  • 1 Blue Heron Brie, 8oz.
  • 1 Pastry dough
  • 1 Egg
  • 2 Tbsp Milk
  • Additional Ingredients of your Choice such as pesto, sun-dried tomatoes, fruit marmalades,etc.


Lay puff pastry or rolled pie pastry on a cookie sheet and place Blue Heron Brie in the center. Top with the flavorings you choose. Gently gather pastry around the Brie and pinch together to seal and enclose. Make egg wash of egg and milk and brush with egg wash.

Place in a preheated 400F oven and bake for 20 minutes or until golden brown. Let cool at least 15-20 minutes before placing on a serving plate and serving.

Alternately, hollow out cannonball bread to fit Brie and seasonings. Replace top and cover with tinfoil. Save center bread to cube and toast then use for dunking.

The baked cannonball style can be placed in a slow oven (300) and allowed to warm slowly as you get ready for your party. By the time you are ready, it will be also.

Be Creative! Flavors are only limited by your own sense of imagination and adventure.

BAKED BRIE

Baked Brie is fabulous. If you want to get fancy with the brie, saute some mushrooms with tarragon, garlic and a bit of wine until the mixture is almost dry (the mushrooms should be sliced or chopped, by the by), take a wheel of Blue Heron brie, slice it in half, put the mushroom mix in the middle, and wrap it in phyllo or puff pastry (the frozen puff pastry works fine). Put in the freezer for 20 minutes to firm everything up.

At this point, it can be moved to the fridge and kept until needed. Bake it in a moderate oven until the puff pastry browns. Let sit for 15-20 minutes before cutting.

You can also use puff pasty scraps to cut out little leaves and stuff to put on top of the whole thing for decoration. This is best with the small wheels, about 5 inches in diameter.

BAKED BRIE WITH CARAMELIZED ONIONS

Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty foods store.

  • 2 Tbsp (1/4 stick) butter
  • 8 cups sliced onions (about 4 large)
  • 1 Tbsp minced fresh thyme
  • 4 garlic cloves, chopped
  • 1/2 cup dry white wine
  • 1 tsp sugar
  • 2 Blue Heron Brie, 15 oz. (32- to 36-ounces)
  • French Brie, packed in wooden box (reserve box)
  • 2 French bread baguettes, sliced


Melt butter in heavy very large skillet over medium-high heat. Add onions; sauté until just tender, about 6 minutes. Add minced thyme, reduce heat to medium and cook until onions are golden, stirring often, about 25 minutes. Add garlic and sauté 2 minutes. Add 1/4 cup wine; stir until almost all liquid evaporates, about 2 minutes. Sprinkle sugar over onions and sauté until soft and brown, about 10 minutes. Add remaining 1/4 cup wine; stir just until liquid evaporates, about 2 minutes. Season to taste with salt and pepper. Cool. (Can be prepare 2 days ahead. Cover and refrigerate.)

Preheat oven to 350¡F. Unwrap Brie, reserving bottom of wooden box. Cut away only top rind of cheese, leaving rind on sides and bottom intact. Return Brie to box, rind side down. Place box on baking sheet. Top Brie evenly with onion mixture. Bake until cheese just melts, about 30 minutes. Transfer Brie in box in platter. Surround with baguette slices.

Serves 8 to 10.

From Bon Appetit December 1995

BRIE WITH ROASTED GARLIC

Ingredients for 1 serving:

  • 2 whole garlic bulbs
  • 1/4 cup olive oil
  • 2 pounds Brie wheel, chill well (four 4 1/2 oz tiny wheels)
  • 1/2 cup Olives (Greek, or ripe) pitted and quartered
  • 4 tsp finely chopped fresh parsley
  • Apple wedges
  • Baguette slices


Place whole heads of garlic in a heavy saucepan with olive or cooking oil. Cook and stir over medium heat for 5 minutes. Cover and reduce heat to medium low for 15 minutes or till garlic is soft. Remove heads of garlic from oil; drain on paper towels; cool.

To assemble Brie, carefully slice the thin rind off one of the flat sides of the Brie wheel(s). Place on a baking sheet, cut side up. Divide heads of garlic into cloves and peel. With a small, sharp knife, slice cloves diagonally, being careful not to completely sever each slice. Gently press garlic cloves into fans. Arrange garlic fans and olives atop Brie wheel(s).

Bake uncovered, in a 400F oven for 10 to 12 minutes or till Brie is warm and slightly softened. Sprinkle warm Brie with parsley. Carefully transfer to a plate and serve with apple wedges or bread.

Makes 16 servings.

To make ahead: At this point, you can wrap the Brie wheel(s) in plastic wrap and chill for up to 3 days. Before serving, heat through as directed.

BRANDY BAKED BRIE

  • 1 1/2 cup brown sugar
  • 1/2 cup brandy
  • 2 cups chopped walnuts
  • 2 pound wheel of Blue Heron Brie or Camembert


In a small mixing bowl, combine brown sugar and brandy. Stir in walnuts. Place brie on top of oven proof serving platter and spoon walnut mixture over top, covering completely. Wrap platter in plastic and refrigerate for at least two hours.

Preheat oven to 400 degrees. Remove brie from refrigerator, unwrap and bake for 10 to 15 minutes or until cheese begins to melt. Cool slightly and serve with graham crackers or alone.

BRIE WITH ALMONDS AND HONEY

  • 1 wedge of Blue Heron Brie, about 12 ounces
  • 1/4 cup of honey
  • 1/4 cup toasted sliced almonds
  • 1 large French baguette


Preheat oven to 350 degrees. Place brie in a baking dish. Drizzle with honey and sprinkle With toasted almonds. Bake for 10 minutes. Serve with thick slices of French bread

Recipe Courtesy of Cathy Lowe

BRIE TOPPED WITH BLUEBERRY CHUTNEY

  • 1 8-12 oz Piece of Blue Heron Brie Cheese
    Blueberry Chutney
  • 1 cup Blueberries
  • 2 Tbsp Onions chopped
  • 1 Tbsp Fresh Ginger Root grated
  • 1/4 cup Brown Sugar, Packed
  • 2 Tbsp Cider Vinegar
  • 1 Tbsp Corn Starch
  • 1/8 Tbsp Salt
  • 1 3-Inch Cinnamon Stick


Combine all ingredients in a large sauce pan. Bring to a boil over medium heat. Boil 1 minute. Remove cinnamon stick. Cover and refrigerate 30 to 45 minutes.

Preheat oven to 350 degrees. Bake brie on an ungreased cookie sheet for 10 to 12 minutes, or until soft. Place brie on a serving plate, and top with the cold chutney. Serve with a very mild flavored cracker.

Servings for 4 people.

FESTIVE RIBBON BRIE

Guaranteed to win raves at your next party

  • 1 ripe, round Blue Heron Brie cheese (8 ounces)
  • 1/4 cup butter, softened
  • 1/3 cup Sonoma Dried Tomato Halves, reconstituted as package directs, drained and chopped
  • 1 small clove garlic, pressed
  • 1/4 cup chopped, toasted walnuts
  • 2 tsp chopped parsley


Place wrapped cheese in freezer. Chill until firm but not frozen, about 1 hour. With sharp knife, halve cheese horizontally; set aside. Beat butter, then beat in tomatoes and garlic. Mix in walnuts. Spread tomato mixture evenly on cut side of one cheese half. Cover with remaining cheese, cut side down; press gently. Roll cheese on its side in parsley to coat tomato layer. Cover and chill until firm. Serve cut into thin wedges. Accompany with crackers and baguette slices.

Makes 8 to 10 appetizer servings.

NOTE: Completely assembled Brie can be wrapped and frozen up to 1 week.

BRIE BASIL CROQUETTES

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup All purpose flour
  • 1 cup Milk
  • 9 oz Chilled Blue Heron Brie or Blue Heron Camembert cheese, rind removed and cut into 1 inch chunks
  • 1/4 cup Finely chopped fresh basil
  • 2 Large eggs
  • All purpose flour for coating
  • 2 cup Dry bread crumbs
  • 2 Tbsp Olive oil


Melt butter in heavy medium saucepan over medium heat. Add 1/4 cup flour and stir until light golden, about 2 minutes. Remove from heat. Gradually whisk in milk. Return pan to heat. Simmer gently until very thick but still pourable, about 4 minutes. Add cheese and basil and stir until cheese melts, about 2 minutes. Remove from heat. Season with salt and pepper. Stir in 1 egg. Pour into 10 inch diameter pie plate. Press plastic wrap onto surface of cheese mixture to prevent skin from forming. Chill overnight.

With floured hands, form cheese mixture into walnut size balls. Dust cheese balls with flour. Chill until firm, about 1 hour. Press each cheese ball into 3/4 inch thick round. Place remaining egg in small bowl and beat to blend. Place crumbs in medium bowl. Dip cheese rounds into egg, then into crumbs, coating thoroughly. Heat oil in heavy large skillet over medium high heat. Working in batches, fry cheese rounds just until brown, about 1 minute per side; do not overcook. Drain on paper towels. Serve warm.

Servings for two people.

 

Entrees

Recipes for satisfying snacks, hearty first courses, main courses, or one-dish dining.

FETTUCCINE WITH BRIE AND BACON SAUCE

  • 1/2 pound bacon, chopped
  • 1/2 cup half and half
  • 1/2 cup canned low-salt chicken broth
  • 1 cup (about 4 ounces) freshly grated Parmesan cheese
  • 1 teaspoon cracked black pepper
  • 3 ounces Blue Heron Brie cheese, rind removed, thinly sliced
  • 16 ounces fettuccine

Cook bacon in heavy large skillet over medium heat until fat is rendered and bacon begins to brown, about 6 minutes. Using slotted spoon, transfer bacon to plate. Discard fat from skillet. Add half and half and chicken broth to same skillet and bring to boil over medium heat. Gradually add Parmesan and stir until cheese melts. Add pepper and bacon. Reduce heat to low and gradually add Brie, stirring until cheese melts.

Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Add fettuccine to sauce in skillet. Toss until coated with sauce. Divide fettuccine among plates and serve.

Serves 6 people.

From Bon Appétit
July 1992

BRIE AND CANADIAN BACON QUICHE

  • 10 slices Canadian bacon (1 ounce each)
  • cooking spray
  • 8 eggs, beaten
  • 1/2 cup mayonnaise
  • 1/2 teaspoon ground white pepper
  • 1/2 cup grated Parmesan cheese
  • 4-1/2 ounces Blue Heron Brie, cubed
  • 1/2 teaspoon dried Italian herb seasoning

Place Canadian bacon slices, slightly overlapping, around the side and the bottom of a 9 inch deep-dish pie plate coated with cooking spray. Set aside. Combine eggs, mayonnaise, pepper, Parmesan cheese, Brie, and Italian herb seasonings. Pour into pie plate and bake at 375 degrees for 30 minutes. After 15 minutes of baking, place foil over bacon to protect from overcooking.

Serves 6 to 8 people.

From Ant Street Inn
Brenham, Texas

PANINI AMERICANO

  • 1 loaf Ciabatta bread sliced into 4 (3-inch) thick slices (can be substituted with crusty Italian bread)
  • 1/2 pound fresh mozzarella, sliced into 8 slices
  • 4 ounces Blue Heron Brie, sliced into 4 pieces
  • 1/2 cup fresh corn, blanched
  • 2 tomatoes, sliced
  • Salt
  • Freshly ground black pepper
  • 1 cup chopped arugula
  • Extra virgin olive oil

Slice each 3-inch slice of Ciabatta in half horizontally to make a top and a bottom piece. In a toaster oven, toast the bread for 2 minutes, or until lightly toasted. On one side of the bread, place 2 slices of the mozzarella. On the other piece of Ciabatta, place a slice of Brie. Place 1/4 of the corn on top of the Brie. Place 2 slices of tomato on top of the mozzarella. Season both sides of the panini with salt and pepper. Place the panini in the toaster oven and toast for 4 minutes, or until tomato is warm and cheese is beginning to melt. Remove from the toaster oven and top the tomatoes with some of the arugula. Drizzle with a little extra virgin olive oil. Press the 2 halves together. Slice in half. Repeat process for the other 3 sandwiches.

Yield: 4 sandwiches

Recipe courtesy Via Quadronno

BRIE CHEESE SOUP

  • 6 cups homemade chicken stock
  • 2 ounces whole butter
  • 2 ounces flour, a.p.
  • 12 ounces Blue Heron Brie cheese, at room temperature with rind removed
  • 3 ounces white wine
  • 2 ounces carrots, sliced julienne
  • 2 ounces celery, sliced julienne
  • 2 ounces mushrooms, sliced thin
  • 2 ounces heavy cream
  • salt and pepper

Melt butter in sauce pan over low heat. Add flour and mix well, cooking until it just starts to turn golden. Add stock and whip vigorously, bring to boil and reduce to simmer. Skin the butter and flour and other impurities that rise to the top and continue to simmer until the veloute is reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream.

Strain through fine sieve. Return veloute to sauce pan over low heat and add brie cheese, cook slowly, stirring occasionally, until the cheese has melted. Add wine and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup with salt and pepper. Garnish with fresh chives or scallion.

The flavor of this soup can vary depending on the degree of ripeness of the brie cheese. Brie can be ripened by sitting out at room temperature for 3 to 9 hours, depending on personal preference.

Serves 6 to 8 people.

From Traveler's Choice Internet Cookbook

TURKEY BURGERS WITH BRIE AND GRILLED APPLES

  • 2 pounds freshly ground turkey
  • Four 1-inch cubes of Blue Heron Brie cheese, 1/2-inch thick
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper
  • 1 large granny smith apple, cored and sliced 1/2-inch thick crosswise
  • 1 tablespoon vegetable oil
  • Four rolls

Shape the meat firmly into 4 round uniform patties about 1 1/2inches thick. Make a small indentation in the center of each patty and place 1 cube of the cheese in each. Knead the meat slightly to cover the hole. Brush both sides of the burgers lightly with the olive oil and season with salt and pepper to taste. Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers to your liking. Brush the apples on both sides with the vegetable oil. Grill (in a grill pan) until golden on both sides. Place a burger on the bottom of each roll, top with 1 or 2 apple slices and a dollop of ketchup.

Yield: 4 servings

Recipe courtesy of Bobby Flay

 

Desserts

Recipes for the meal's end cheese course and luscious desserts made with cheese. Meal's end cheese can be just about anything you wish, but blues, double-or triple cremes, flavored cremes, thin rind creamy Bries, and fresh young cheeses seem most appropriate.

APPLE BRIE

Caramelized Apple and Toasted Walnut Brie will easily command center stage at a party or buffet. For this recipe, creamy brie is topped with glazed apples and crunchy walnuts. This appetizer is elegant and easy. It can also be served as the finale to a special meal.

  • 2 tablespoons butter
  • 1 small red apple (such as Fuji or Braeburn), cored and sliced or chopped
  • 1 tablespoon granulated sugar
  • 1 Blue Heron Brie, 15 oz. ripe, round brie, at room temperature
  • 1/4 cup toasted, coarsely chopped walnuts

Melt butter in 10-inch nonstick skillet over medium heat. Add apple slices and sugar. Saute, tossing occasionally, until apples are soft and golden brown, about 12 minutes.

Let apple slices cool slightly. Carefully place chopped apple or fan apple slices over cheese; sprinkle with walnuts. May be served right away, or chill if it is to be served later. May be prepared several hours in advance. Serve at room temperature, accompany with assorted crackers and bread slices.

Makes 8 appetizer servings.

From California Milk Advisory Board

BRIE CHEESECAKE

The difference between this cake and a New York style cheesecake is the brie cheese. A lighter and fluffier texture, as well as a lusciously rich flavor, make this cake a winner in any cheesecake lover's eyes.

To properly blend the two cheeses, they need to be at room temperature. But be sure to trim the rind from the brie while it is still cold. Blend the ingredients until a satiny finish appears. Lumpy batter will result in a lumpy cake.

The cake is best after 24 hours of refrigeration. But if you are like me and can't wait that long, let it chill at least 4 hours.

Crust:

  • 1 cup graham cracker crumbs
  • 1/2 cup finely chopped hazelnuts
  • 6 tablespoons butter, melted
  • 1/4 cup sugar

Filling:

  • 3/4 pound Blue Heron Brie, rind removed and at room temperature
  • 3/4 pound cream cheese at room temperature
  • 3/4 cup sugar
  • 4 whole eggs
  • 1 egg yolk
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest
  • 1/2 teaspoon vanilla extract

Place crust ingredients in a medium bowl and stir well. Press into a 9-inch springform pan. Refrigerate for 30 minutes. Meanwhile, prepare filling. Combine brie, cream cheese and sugar. Cream well using an electric mixer. Add eggs, one at a time, and yolk until thoroughly blended. Add heavy cream, sour cream, lemon juice and zest. Process until smooth and satiny. Add vanilla, mixing in well.

Pour into crust and bake at 350 degrees for 45 to 50 minutes or until center is set. Turn off oven and crack open oven door. Let cake cool in open oven. Remove to refrigerator for at least 4 hours. Cake is best after 24 hours. And, for a great topping add a Winter Fruit Compote.

Makes 1 (9-inch) cheesecake.

Winter Fruit Compote

  • 15 dried apricots, quartered
  • 8 dried figs, chopped
  • 2 ounces dried cherries or cranberries
  • 4 apples, peeled and chopped
  • 4 pears, peeled and chopped
  • Juice of 2 oranges
  • Juice of 2 lemons
  • 1/2 teaspoon cinnamon
  • Dash of ginger
  • 1/8 to1/4 cup sugar

Place fruit in a medium saucepan and coat well with juices. Add cinnamon, ginger and sugar just to coat fruit, tossing gently. Simmer over medium low heat until fragrant and warm.

Makes about 4 cups.

Note: If you want to begin preparing the compote ahead of time, be sure the juices cover the fresh fruit adequately, then store mixture covered in the refrigerator for up to 2 1/2 hours before simmering and serving.