One of my favorite things to eat is Brie Cheese. I love it any way you could possibly imagine, but I especially enjoy Baked Brie Cheese. Is there anything better than that warm, creamy smooth texture of Baked Brie Cheese? One of my favorite recipes is Apple and Almond Baked Brie Puff Pastry but I have made it time and time again and I was ready for some new inspiration for our Holiday Cocktails and Appetizers #SundaySupper.
I love the power of social media and today was a perfect example of how it works. I posted on facebook and tweeted that I needed some inspiration, I asked my followers for their favorite Brie Recipes. Immediately there were amazing suggestions in my stream. I want to try them all and I may just do that. I chose two that I just couldn’t wait to try because they sounded so amazing for this week’s #SundaySupper Holiday Party.
The first Baked Brie Cheese Recipe came from Scott who is @1educatedpalate on twitter and a regular #SundaySupper participant. Scott and I have been twitter friends for a while now and have shared many recipes. His recipes are always fabulous and this recipe for Baked Brie Cheese with Praline Sauce is exceptional!
Are you wondering where the second baked brie cheese recipe is? It will be posting soon and I promise, it is as good as this one!
- 1 (16-ounce) wheel of Brie
- ½ cup (1 stick) unsalted butter
- 2 tablespoons packed brown sugar
- ⅓ cup pure maple syrup
- 1 cup toasted and chopped pecans or walnuts will work too.
- 1 teaspoon coarsely ground black pepper
- Crackers, to serve
- Preheat oven to 350 degrees.
- Shave off the top rind of the Brie using a knife or a vegetable peeler (it is easiest to do this after it has been in the freezer for about 20 minutes). If the Brie came in a wooden box, return it to the original container. If not, create a makeshift “box” out of a few layers of aluminum foil, leaving the top of the Brie exposed.
- Place the cheese on a rimmed baking sheet. Bake until warm and gooey, 15 to 20 minutes. Remove from the oven and allow to cool for 20 minutes before serving. Carefully transfer to a serving platter; you do not want the rind to puncture, if possible.
- While the Brie is cooling, make the praline sauce.
- Praline Sauce Recipe:
- Melt the butter in a saucepan over medium heat. Add the brown sugar, maple syrup, and pecans. Cook, stirring constantly, until all of the ingredients are well combined, 3 to 5 minutes. Stir in coarsely ground black pepper and remove from heat. Allow the mixture to cool for 5 to 10 minutes, until it has thickened up just a bit. Dollop the warm sauce over the baked cheese. (There may be extra praline sauce.) Serve with assorted crackers.
- My Note: The praline sauce can be made the day before. To reheat, microwave in increments of 20 seconds, or heat in a small saucepan over medium-low heat until warm.
Kid Ratings: Ronnie 9.5, Reis 10, Riley 8
The Sunday Supper Team is having a Holiday Cocktails and Appetizers party and we would love to have you join us this week! We have an amazing assortment of recipes to put together a fabulous holiday party on any budget. We are honored to have Conni from The Foodie Army Wife hosting our Party. We hope to see you Around the Family Table Sunday at 7pm Eastern Time.
- Glühwein from Magnolia Days
- Cookies-n-Cream Cocktails from The Urban Mrs
- Cranberry Fizz from Dinners, Dishes and Desserts
- Rosemary Orange Punsch from Galactopdx
- Candy Cane Martini from Hezzi-D’s Books and Cooks
- Raspberry Hot Chocolate from Momma’s Meals
- Chocolate Peppermint Eggnog from The Daily Dish Recipes
- Jamaican Sorrel from The Lovely Pantry
- Chocolate Peanut Butter Hot Chocolate Spoons from Chocolate Moosey
- Homemade Eggnog from Flour on my Face
- Moroccan Mint Tea from MarocMama
- Cherry Bomb from Noshing with the Nolands
- Wassail from There And Back Again
- Cranberry Sparkler Mocktail from Cupcakes & Kale Chips
- Pomegranate Cosmo from Supper For A Steal
- Poinsettia Mimosas from Big Bear’s Wife
- Mulled Wine: Spiked and Steamy from Daddy Knows Less
- Poinsettia Cocktails from The Catholic Foodie
- The Red Carpet Diva from Cooking Underwriter
Holiday Appetizers or Hors d’oeuvres
- Cheese Ball Wreath from The Meltaways
- Caramelized Onion and Goat Cheese Tarts from My Catholic Kitchen
- Prosciutto Goat Cheese Rolls with Fig Preserves and Arugula from Shockingly Delicious
- Muenster and Spinach Pinwheels from That Skinny Chick Can Bake
- Drunk Moose Meatballs from The Foodie Army Wife
- Smoked Salmon Blinis with Cranberry-Spiced Feta from Chattering Kitchen
- Sticky Wholegrain Mustard & Ginger Cocktail Sausages from girlichef
- Potato Leek Soup from What Smells So Good
- Cheesy Mushroom Pull Apart Bread from Small Wallet Big Appetite
- 5 Quick & Easy Appetizers for Your Holiday Party from Webicurean
- Bacon Peanut Caramel Corn from Gotta Get Baked
- Crostini topped with Voodoo Chicken Cream Dip from Country Girl in the Village
- Mushroom Strudel from Vintage Kitchen
- Roxanne’s Shrimp & Andouille Sausage Queso Dip from The ROXX Box
- Herbed Holiday Party Mix from Curious Cuisiniere
- Old fashioned Swedish Meatballs from I Run For Wine
- Cheesy Chicken Broccoli Bites from Cindy’s Recipes and Writings
- Fried Green Beans with Wasabi Ranch from Juanita’s Cocina
- Salsa Baked Cheese from Home Cooking Memories
- Cookie Dough Dip from The Cookie-A-Day Challenge
- Parmesan Onion Rounds from Kudos Kitchen by Renee
- Lip-smacking Cranberry Cocktail Meatballs from In The Kitchen with KP
- Hot Spinach Parmesan Dip from Comfy Cuisine
- Indian Spiced Tuna Balls from Soni’s Food
- Onion marmalade with Bacon from Ruffles and Truffles
- Sweet Potato Dip from Mama’s Blissful Bites
- Festive Cucumber & Ginger Sushi Rolls from The Ninja Baker
- Baked Jalapeno Popper Ranch Dip from Weekend Gourmet
- Baked Brie from Family Foodie
- Hoisin Asisan Meatballs from Damn Delicious
In honor of the Sandy Hook victims and their families, we have cancelled our regularly scheduled #SundaySupper Chat this week.
Let this be a time when we renew our faith in the power of love and realize the importance of time with our families.