Pink Brie Food
PINK BRIE
A fun dip/spread that's savoury, sweet and spicy. I invented this while playing mad scientist in the kitchen. It goes well with crackers and fresh fruit (pears, apples, etc.).
Provided by Marla Swoffer
Categories Spreads
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Discard rind from brie.
- Cube brie and cream cheese, and place in medium-sized microwave-safe bowl.
- Microwave on high until cheese melts (about 1 minute).
- Whisk in butter until it melts and mixture is smooth.
- Whisk in hot pepper jelly and watch the color transformation!
- Add the rest of the ingredients and whisk until well combined.
- Chill for at least two hours.
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- Preheat the oven to 350 degrees. Cover the bottom of a baking sheet (one with sides; not completely flat) with parchment paper.
- Slice the rind off one of the circular flat ends. Place the brie on the prepared baking sheet with the cut side facing up.
- Spoon the Pink Champagne Jelly onto the top of the brie. It will melt during cooking so does not need to be perfect just covering the top of the cheese.
- Place the sliced grapes next to each other on top of the jelly to cover the entire brie in small grape circles.
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- Preheat the broiler and position a rack 8 inches from the heat. In a medium skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and shallot, season with salt and pepper and cook over high heat, stirring occasionally, until browned, about 8 minutes. Add the stock and simmer until reduced by half, about 5 minutes. Stir in the vinegar and 1 tablespoon of the butter and keep warm.
- In a medium bowl, whisk the eggs with the milk and a pinch of salt and pepper. In a large nonstick skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of oil. Add the eggs and cook over moderate heat, stirring gently, until the bottom is set but the eggs are still soft in the center, 3 to 4 minutes. Using a rubber spatula, fold the omelet into thirds and slide onto a heatproof platter.
- Pour the mushrooms over the omelet and top with the cheese slices. Broil for about 30 seconds, until the cheese is melted and bubbling. Sprinkle with the parsley and serve right away.
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