Baked Brie w/ Raspberry-Marsala Reduction

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Submitted by Sam_I_Am.

Baked Brie w/ Raspberry-Marsala Reduction

I used a goat brie for this one. I hadn't tried it before, and honestly didn't notice that much difference from cow milk. Still, the dish turned out pretty well; 7 people were able to almost finish 2+ lbs of cheese as an appetizer. :)

Ingredients[edit]

  • 2 T Butter
  • 4 Onions
  • 1 T Thyme
  • 1/2 C White Wine
  • 20oz Frozen Raspberries
  • 1C Marsala
  • 1 2lb Brie Wheel
  • Puff Pastry
  • 2 Baguettes

Sauce[edit]

Thaw the raspberries and move through a food mill. Adding the marsala helps them thaw.

BBrie-3.jpg

I LOVE my food mill. Just think: there's probably a billion seeds in that staining mess of raspberries. It would probably take me a couple seconds each to pick them out, so my food mill just saved me A HUNDRED YEARS. In other words, it saved my life!

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Reduce the wine & raspberries to about 1/4, to a thick sauce. It'll splatter a bit, so stir periodically.

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Cheese[edit]

Melt the butter and then caramelize the onions with the minced thyme and wine.

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Make sure to use the very best wine.

Franzia.jpg

Cut the brie in half. It helps to freeze it first, so it's stiff, and then use dental floss to cut a straight line. Spread onions on one half and reassemble.

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Wrap in pastry. I didn't have quite enough for the big wheel, so I just cut a circle (using a pizza-wheel, so it puffs evenly) and topped with that and baked in a cake-pan.

Bake at 350 for 30 minutes. I had ideas of turning it out onto a cutting board, but I think I'd have to en croute entirely for that. :)

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Final[edit]

Top with raspberry-marsala reduction.

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