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Happy Chef
08-21-2007, 03:13 PM
The new Brie recipe looks so pretty and sophisticated- but I really don't like Brie. Those of you that have made it for a meeting or other function can you clue me in? Did people like it that don't like Brie? Did only people who like Brie like it? Am I picky and most people like Brie?
Thanks!
ChefLisa
08-21-2007, 04:39 PM
I made it for my cluster meeting and I made it for a spa party my daughter and I hosted. In both cases the brie disappeared from the stone. Everyone loved it! Even 12 year old girls were eating it!

When I first saw the recipe I was not too excited about it because I did not like brie in the past. I LOVE IT! Also, it is incredibly quick and easy to make so it will be a wonderful show recipe! I want to make it with the Cranberry or Lemon Fizz drinks.

Lisa
pampmomof3
08-21-2007, 05:57 PM
Thanks Lisa! Like Deb, I have NO interest in Brie!! I'm not excited at all about this recipe. Maybe some of you will change my mind!!:)
ShanaSmith
08-21-2007, 06:10 PM
I LOVE brie, plan on doing this at shows and taking it to some of the businesses that I pamper from time to time
Happy Chef
08-21-2007, 09:01 PM
Thanks Lisa! I will give it a try.
georgiapeach
08-22-2007, 12:59 AM
Okay...this will sound really stupid :o but I have never had Brie so....how do you serve this? Do you cut it in little wedges or "scoop" some on your spreader? What's the proper etiquette?

It's times like this that I feel SO country-bumpkin :eek:
pckrissy
08-22-2007, 07:40 AM
MAKE THIS RECIPE!!! It is SO easy, SO delicious and an Awesome presentation! I have made it for several things I have hosted since conference and EVERYONE LOVES IT. I made it for our cluster meeting the other night, I made the variation with brown sugar and dejon mustard instead of preserved and jalepeno pepper, It was just as good. A few girls commented how they don't like Brie but Loved it when they tried it...it will sell the stone AND woven selection, It is so Easy....
I use the spreader to serve it....I recommend everyone try it....the hardest part of this recipe is cutting the bread! Have a great day :)
ChefLisa
08-22-2007, 09:07 AM
Okay...this will sound really stupid :o but I have never had Brie so....how do you serve this? Do you cut it in little wedges or "scoop" some on your spreader? What's the proper etiquette?

It's times like this that I feel SO country-bumpkin :eek:

When you heat the brie in the oven for 8-10 minutes, it will become soft, even though it holds its shape. Then as Krissy stated, a spreader will work great with it.