Hi everyone! I want to wish you all a very happy new year! Thank you for sharing your time with me and Take Back the Kitchen. I am so grateful to have you as readers, and flattered that you spend even a few moments reading the blog and commenting here when I am sure you have many other blogs and activities competing for your time. Thank you!
In the new year, I hope you will also take the time to invest in learning new skills in the kitchen for you and your family and friends’ pleasure and health. If it is your wish, may you practice old cooking traditions and create new ones like I did with the following baked brie. It requires boiling down apple cider for an hour and a half but you will probably be home preparing for new year’s eve, anyway, right? I hope you love it as much as we did when I was on Melody Kettle’s show in the folllowing video in the link below:
Happy New Year!
Alma’s Baked Brie:
1 four inch round brie
1/3 cup apple cider reduction (recipe below) or fig spread
1 1/2 tsp Dijon mustard (if using fig spread, use just one tsp mustard)
1/4 cup chopped nuts -pecans, hazelnuts, walnuts
For Apple Cider Reduction:
Boil 1/2 gallon of apple cider in a medium saucepan for about 1 1/2 to 1 hour 45 minutes until cider starts to froth and becomes gelatinous. Be watchful because it can burn easily. Let cool and then refrigerate. Can last indefinitely.
Mix together the cider reduction and the mustard until combined
Dig out a hole in the center of the brie, leaving about 2 cm. on the edges. Set dug out cheese on a plate
Fill the hole with the reduction mixture and then top the mixture with the dug out brie
Top the brie with chopped nuts
Cover brie with aluminum foil and bake in 350 degree oven for 25 minutes
Remove foil and bake for another 3-4 minutes
Serve warm with crackers