Baked Brie with Cherries and Pecans

I was attracted to this idea (a recipe contest using Brie cheese) because of my paternal grandmother's maiden name, La Brie. I thought I could come up with some cute approach.

But the truth is, if someone along the St. Lawrence River, circa 1700, had not begun calling a guy named Migneault by the name LaBrie, she might have been Laura Migneault. I suppose the moniker was a reflection of the Migneault's roots in Melun, a cheesemaking city south of Paris - an ancient version of Cheesehead (as we Badgers are often called). "Dit" names, as they are known to every genealogist with a French Canadian heritage, can also reflect an occupation. Perhaps I am descended from cheesemakers.

I was running out of cute when I realized I had to turn in my recipe and photo by tomorrow.

My first couple of ideas flopped. I was desperate. But not out of ideas. A few years ago, my husband and I caught Emeril Lagasse's baked brie show on the Food Network. We've been enjoying that treat ever since, usually around the holidays.

What about baked dip? I scrounged around the cupboard and found dried cherries, a staple, and a bag of pecans. Here's what I came up with:

Baked Brie Dip with Dried Cherries and Pecans
  • 1 package Brie Cheese, trimmed and cubed
  • 1 tablespoon butter
  • 1 tablespoon brown sugar
  • dash fleur de sel
  • 1/3 cup chopped pecans
  • 2 teaspoons dried cherries

Pre-heat oven to 350 degrees. Melt butter in small saucepan over low heat. Add chunks of brie and stir until melted and blended. Stir in brown sugar and fleur de sel, gradually adding pecans and cherries. Place in a small ramekin and bake for 20-30 minutes. Remove from the oven and allow to cool for about 10 minutes.

The result is a slightly sweet cheesy spread for crackers with the merest hint of salt.

I'm tasting this on thin slices of whole wheat beer bread, slightly toasted.

Note: In the interests of transparency, I must disclose that I was invited to join this contest. The cheese was provided by Ile de France. I have no hopes of winning, but it was fun!

Comments

Judy said…
Your recipe and picture looks and sounds divine. I bet you had fun coming up with something to make. You did really well too!!
Thanks, Judy. I do not expect to win, but it was fun!

I love Brie and hope to come up with more ideas.
Barb said…
This looks so good, I love,love,love brie.I wish I could drop by and share this with you,I think this is a winner....Barb
Martha said…
Sounds good to me but I love anything brie!
Well, thanks, Barb! I sure liked it. I would love to share it, too!

Thanks, Martha. Clearly you have taste!
Mary said…
I absolutely love the title of this post.
Sara said…
Mmm, this sounds delicious. Good luck in the contest!
Penny said…
What a wonderful recipe! I would vote for it.
Thanks, Mary. The happiest place in the house is the kitchen.

Thanks,Sara and Penny. It was a bit gooey, but it's cheese, after all!

You all made my day!
Jann said…
There is no reason you should not win! This looks delicious!
Anonymous said…
製藥機械是什麼機器。
Thank you, Jann. It was good, but you should see the others! I pretty much did this on the fly, since my job keeps me on the run all the time.

I am so impressed with the other entries. Check them out at the Ilde de France Web site.
Christine said…
I think this is a very clever and delicious sounding recipe. I'm thinking that even if you don't win, you're going to be awfully close to the top!
During the last centuries, «Minot» (french word) become «Migneault». That's a measurement unit in construction. Maybe your first ancestar was a ... carpenter.
Interesting bit of information, Anne! I wonder if the name LaBrie was like "Cheesehead" today?

On the Laurin side of my family, I think one of our first ancestors was a carpenter. And so was his descendent, my Pepere.
«Brie» has another old name:«bakery».

And the latin name «Laurel» became «Laurin».

Anne

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