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Full Online Book HomeLearning KitchenDairy - Cheese - Baked Brie
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Dairy - Cheese -   Baked Brie Post by :digitalchaos Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1556

Click below to download : Dairy - Cheese - Baked Brie (Format : PDF)

Dairy - Cheese - Baked Brie

1 1 lb. wheel of Brie
1/2 pkg. Puff pastry sheets
1 egg
1/2 c. fig preserves (can substitute strawberry or any preserve)
1/4 c. toasted almonds, sliced
Assorted crackers
several bunches of red and green seedless grapes

Thaw puff pastry for 1/2 hour. Mix egg with water and put aside. Unfold pastry on lightly floured surface. Roll in 14" square. Cut off corners of pastry to make a circle.

Spread preserves in middle of pastry until an area about the size of the cheese is covered. Place cheese on top. Brush the pastry with egg mixture. Fold pastry over cheese and seal cheese inside. Invert cheese on to a cookie sheet. Brush with egg mixture.

Preheat oven to 400 degrees and bake for 20 minutes or until golden brown. Let cool for 1 hour.

Serves 4
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Dairy - Cheese -  Baked Brie With Crudites Dairy - Cheese - Baked Brie With Crudites

Dairy - Cheese -  Baked Brie With Crudites
2 tablespoons unsalted butter 1 large onion -- minced 2 tablespoons minced garlic 8 ounces brie -- trim rind 8 ounces cream cheese -- cut up 3/4 cup sour cream 2 teaspoons fresh lemon juice 2 teaspoons brown sugar 1 teaspoon Worcestershire sauce 18 oz round crusty bread paprika assorted crudites additional crusty bread Preheat oven to 400 Melt butter in heavy sauce pan over medium heat Add onion and garlic; saute until golden. Place brie and cream cheese in bowl and microwave on medium until melted (about 2 minutes). Whisk in onion mixture, sour cream, lemon juice, brown sugar and

Dairy - Buttermilk Dairy - Buttermilk

Dairy - Buttermilk
1 cup active cultured buttermilk 1 quart whole milk very clean 2 quart container whisk Pour the milk into the 2 quart container. Add the buttermilk. Whisk until thoroughly mixed. Pour inoculated milk back into the original containers. Let sit at room temperature over night. Refrigerate until needed. Because buttermilk is acid, it will keep well in the refrigerator for weeks (or longer if you are using it for baking). However, if it gets too old, the bacteria will die, and it cannot be used for inoculating fresh milk. You can make any volume of buttermilk you like, so long