cooking: newbie style Hors d’ oeuvres Selection:
Serves 8 1 sheet puff pastry 1 tablespoon salted butter, melted 2 tablespoons pecan pieces 1 tablespoon white truffle oil 2 tablespoons honey 1 8-ounce wheel Brie 1 whole egg, beaten 1 piece kitchen twine
(1) Defrost puff pastry for approxi-
(4) Before sealing dough flaps,
mately 15 minutes and unfold onto
pour honey mixture over brie right
a baking sheet covered with parch-
before squeezing together excess
ment.
dough and tie together with a piece
(2) In a small bowl, combine butter,
of kitchen twine.
pecan pieces, white truffle oil, and
(5) Brush beaten egg over top and
honey; set aside.
side of pastry.
(3) Place brie in middle of pastry;
(6) Bake in 375° oven about 20
pull flaps of dough up around edges
minutes until pastry is golden.
to top of cheese, pressing dough
Serve warm with French baguette
against side of brie and gathering
slices.
together at the top.
12
“One day I sat down and looked at recipe after recipe for baked brie for the holidays. I saw the same standard theme over-and-over using brown sugar, cranberries, walnuts, and butter. I was determined to make something different. I used all of my favorite flavors—honey, pecans, and especially white truffle oil.”