ingredients are simple. a brie wheel, 3 or 4 good sized cloves of garlic, salt, and honey. any kind will do. oh, and a good loaf of bread. the recipe tells you to grind the garlic into a paste (using the salt as an abrasive) by crushing the cloves on a cutting board using the side of your knife, but i just used a garlic press to smush it through. smear the garlic paste over the brie, and then pour on the honey. if you have enough, be liberal, bc most of it will drip down the sides and make a delicious dipping sauce for your bread dipped in the cheese. my mouth just watered a little.
this is what i imagined in my head when i pictured what the final result would look like. however, i learned a new bit of science today that they must not have thought to teach in neither home economics or chemistry: garlic, if picked before fully mature, will turn a bluish-green color in the presence of an acid (honey in this case)... who knew?! i panicked for a split second when i saw it. freaky, yes. ruined, no. you can click on the above photo to see what i actually saw.
so i might have freaked out when i first opened the oven to check on the brie, but felt much better after reading that the color change does not affect the taste or the edibility whatsoever... and affect it, it did not! it was so deliciously decadent and rich, i'd never had this flavor combination before but now i know why all those after dinner cheese courses at restaurants offer honey alongside. mmm...
with the fresh baguettes that i made with my mom, the baked brie was amazing. unfortunately, there is no way to tell if your garlic is mature or not (ours even had those little green stems coming out, i thought they were too old!) but i hope you'll try this recipe and good luck on yours not turning blue!
1 comments:
That picture is so funny! I've made baked brie with phyllo before and it's oh so delicious. Anything brie is awesome. BTW, love your writing. The last two recent ones are my favorite. I hope you go NATIONAL!
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