A Dashing Brie
Twin Tastes here. For those of you who enjoyed our Cyprus-inspired melty cheese, here is another sweet and savory appetizer with a major KICK.
We first created the oozing brie after touring the Ryan & Wood Distilleries in historic Gloucester, MA. After sampling the copper-colored rum, our minds churned with ideas for how we could incorporate the dark, robust flavor in cooking. To tie in our New England routes, we incorporated Vermont maple syrup. Cooking down the rum with the maple syrup subdues the intense, robust flavor and creates a subtle, sweet, caramel-like topping for the buttery wedge of cheese. To add a little texture, we stirred in some toasted pecans. The firm spicy ginger snaps and tangy apple slices hold up to the incredible mess of the luscious wedge.
Rum, Maple and Pecan Topped Brie
8 oz wedge of Brie cheese
3 T dark rum
3 T brown sugar
3 T pure maple syrup
1/2 c toasted chopped pecans
1 box ginger snap cookies and 2 thinly sliced apples
Preheat oven to 350 degrees Fahrenheit.
In a small saucepan over medium heat, combine the rum, brown sugar and maple syrup. Simmer until sugar is dissolved, about 3-5 minutes. Add the pecans.
Pour atop the Brie in an ovenproof dish and bake for 5-7 minutes until the Brie is soft.
Serve with ginger snaps and apples.