Join Noble Pig Vineyard on Facebook, we'd love to have you.
If the name of this recipe alone doesn't make you want to jump up and get it in the oven, I don't know what else could convince you.
I was lucky enough to get this recipe from my friend Jody, who got it from her friend Jody...you got that? I knew when I heard about it at Thanksgiving, I absolutely had to have it. However, I do not know the true origin of this recipe.
I cannot begin to tell you how good this is. It's almost borderline dessert. The creamy, warm Brie with the sweet sauce is really, really unbelievable. I don't think you can celebrate the holidays without it. I'm not kidding.
You will want to use a large wheel of Brie to accompany all the sauce, not to mention there will not be enough for everyone if you make a small one.
This also only takes 15 minutes to throw together, it's the perfect appetizer for this busy time of year.
Preheat oven to 350 degrees. Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely. Bake for 15 minutes.
When the Brie is done baking, the top can be easily removed to expose the creamy cheese.
While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made. Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.
Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie.
Serve with your favorite crackers. People will be begging you for the recipe.
Kahlua-Pecan-Brown Sugar Baked Brie
1 whole wheel of Brie (Costco sells a 19 ounce Brie wheel which is perfect for this recipe)
1 cup Kahlua
1 cup light brown sugar, packed
1 cup chopped pecans (I left mine whole because I like they way they look)
Accompaniment: crackers
Preheat oven to 350 degrees. Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely. Bake for 15 minutes. When the Brie is done baking, the top can be easily removed to expose the creamy cheese.
While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made. Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.
Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie.
Serve warm with crackers.
One Year Ago: Chocolate Soufflé Cookies
Thursday, July 21, 2011
Monday, July 18, 2011
Whole Wheat Carrot Cake- herfrozenwings.blogspot.com
Recipe ( from Cake Keeper by Laura Chattman)
Ingredients:
1/2 cup ( 1 stick) /113gms unsalted butter, melted and cooled
1 cup / 218gm firmly packed light brown sugar ( reduced to 150gms)
2 large eggs
1/4 cup milk
1 cup /125 unbleached all purpose flour ( sifted 115gms)
1/3cup/43gms wholewheat flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped walnuts ( i replaced that with pistachios)
1/2 cup dark raisins ( omitted )
2 cups (about 3-4 medium carrots) , peeled and grated
Method:
1. Preheat oven to 350F/177C. Coat the inside of an 8 inch square baking pan with cooking spray and dust with flour, knocking out any extra.
2.Whisk together the butter and brown sugar in a large mixing bowl. Whisk in the eggs and then the milk. Stir in the all purpose flour, whole wheat flour, baking powder, ground cinnamon and salt until combined. Stir in the nuts, raisins and carrots
3.Scrape the batter into the prepared pan and smooth the top with a rubber spatula.Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool cool in the pan for about 15 minutes. Invert it onto a wire rack and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.
4.Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.
Ingredients:
1/2 cup ( 1 stick) /113gms unsalted butter, melted and cooled
1 cup / 218gm firmly packed light brown sugar ( reduced to 150gms)
2 large eggs
1/4 cup milk
1 cup /125 unbleached all purpose flour ( sifted 115gms)
1/3cup/43gms wholewheat flour
1 tsp baking powder
1 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped walnuts ( i replaced that with pistachios)
1/2 cup dark raisins ( omitted )
2 cups (about 3-4 medium carrots) , peeled and grated
Method:
1. Preheat oven to 350F/177C. Coat the inside of an 8 inch square baking pan with cooking spray and dust with flour, knocking out any extra.
2.Whisk together the butter and brown sugar in a large mixing bowl. Whisk in the eggs and then the milk. Stir in the all purpose flour, whole wheat flour, baking powder, ground cinnamon and salt until combined. Stir in the nuts, raisins and carrots
3.Scrape the batter into the prepared pan and smooth the top with a rubber spatula.Bake the cake until it is golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool cool in the pan for about 15 minutes. Invert it onto a wire rack and then turn it right side up on a rack to cool completely. Cut into 9 squares and serve.
4.Store uneaten squares in a cake keeper or wrap in plastic and store at room temperature for up to 2 days.
Friday, July 15, 2011
Jamie Olivers Carrot Cake
method
This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. It’s delicious, it works and it’s better than any other carrot cake I’ve tried. I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.
ingredients
• 250g unsalted butter, softened
• 250g light brown soft sugar
• 5 large eggs, preferably free-range or organic, separated
• zest and juice of 1 orange
• 170g self-raising flour, sifted
• 1 slightly heaped teaspoon baking powder
• 100g ground almonds
• 100g shelled walnuts, chopped, plus a handful for serving
• 1 heaped teaspoon ground cinnamon
• a pinch of ground cloves
• a pinch of ground nutmeg
• ½ teaspoon ground ginger
• 250g carrots, peeled and coarsely grated
sea salt
for the lime mascarpone icing:
• 100g mascarpone cheese
• 200g full-fat cream cheese
• 85g icing sugar, sifted
• zest and juice of 2 limes
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.
Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.
This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. It’s delicious, it works and it’s better than any other carrot cake I’ve tried. I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.
ingredients
• 250g unsalted butter, softened
• 250g light brown soft sugar
• 5 large eggs, preferably free-range or organic, separated
• zest and juice of 1 orange
• 170g self-raising flour, sifted
• 1 slightly heaped teaspoon baking powder
• 100g ground almonds
• 100g shelled walnuts, chopped, plus a handful for serving
• 1 heaped teaspoon ground cinnamon
• a pinch of ground cloves
• a pinch of ground nutmeg
• ½ teaspoon ground ginger
• 250g carrots, peeled and coarsely grated
sea salt
for the lime mascarpone icing:
• 100g mascarpone cheese
• 200g full-fat cream cheese
• 85g icing sugar, sifted
• zest and juice of 2 limes
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.
In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.
Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.
Breakfast Muffins: Fruit and Oats by CAKE MISTRESS
Fruit & Oat Breakfast Muffins
Recipe by The Cake Mistress
Makes 12
300g Plain Flour
200g Caster Sugar
125ml Vegetable Oil
100ml Milk
1 Earl Grey Teabag
2 Large Eggs
1 teaspoon Baking Powder
20g Rolled Oats + more for the topping
1/2 teaspoon Cinnamon
1 apple, grated
1 banana, mashed
65g Dried Apricots, chopped
50g Dried Dates, chopped
Directions:
Preheat oven to 180 degrees Celsius. Grease a 12-hole muffin tin with non-stick spray.
Heat the milk in the microwave for 1 minute. Tear open the teabag and pour the contents into the hot milk. Allow to infuse for at least 5 minutes. Don’t strain the tea leaves from the milk.
In a medium bowl, hand whisk the oil, sugar and eggs. Add the mashed banana, cinnamon and milk, mixing well.
In a large bowl, add the flour, baking powder, oats, apple, dried apricots and dried dates, stirring well. Make a well in the middle and pour in the wet ingredients. Fold in the wet and dry ingredients with a wooden spoon, until just combined. Do not overmix.
Completely fill each muffin hole with batter. Sprinkle a few more oats on top to decorate. Bake for 20-25 minutes, or until golden brown and a skewer inserted in the middle comes out clean.
Serve warm or cold. Keep at room temperature in an airtight container for up to 3 days.
Recipe by The Cake Mistress
Makes 12
300g Plain Flour
200g Caster Sugar
125ml Vegetable Oil
100ml Milk
1 Earl Grey Teabag
2 Large Eggs
1 teaspoon Baking Powder
20g Rolled Oats + more for the topping
1/2 teaspoon Cinnamon
1 apple, grated
1 banana, mashed
65g Dried Apricots, chopped
50g Dried Dates, chopped
Directions:
Preheat oven to 180 degrees Celsius. Grease a 12-hole muffin tin with non-stick spray.
Heat the milk in the microwave for 1 minute. Tear open the teabag and pour the contents into the hot milk. Allow to infuse for at least 5 minutes. Don’t strain the tea leaves from the milk.
In a medium bowl, hand whisk the oil, sugar and eggs. Add the mashed banana, cinnamon and milk, mixing well.
In a large bowl, add the flour, baking powder, oats, apple, dried apricots and dried dates, stirring well. Make a well in the middle and pour in the wet ingredients. Fold in the wet and dry ingredients with a wooden spoon, until just combined. Do not overmix.
Completely fill each muffin hole with batter. Sprinkle a few more oats on top to decorate. Bake for 20-25 minutes, or until golden brown and a skewer inserted in the middle comes out clean.
Serve warm or cold. Keep at room temperature in an airtight container for up to 3 days.
Thursday, July 14, 2011
Angela Nielsen's Ultimate Carrot Cake
CARROT CAKE
Source: The Ultimate Recipe Book, Angela Nilsen
(Cuts into 16 pieces)
85 g Brazil nuts, toasted and fairly finely chopped
finely grated zest of 1 orange
2 tbsp orange juice
115 g raisins
225 g self-raising flour
1 tsp baking soda
1 rounded tsp ground cinnamon
175 g dark muscovado sugar
175 g sunflower oil
3 eggs
280 g finely grated carrot (2-3 carrots)
Icing
50 g icing sugar, sifted if very lumpy
50 g butter, at room temperature
100 g full-fat cream cheese, at room temperature
1 tsp lemon juice
Preheat oven to 160°C (325°F). Place rack in the middle of the oven. Oil and line a deep 20-cm square cake tin with parchment paper. Soak raisins with orange juice. Mix flour, baking soda and cinnamon.
Put sugar in a large bowl. Rub with fingers to break up lumps. Add oil and beat till smooth. Add eggs one at a time, beating well after each addition. Add flour mixture and gently stir till evenly mixed. Fold in carrots, nuts, raisins (and any liquid) and orange zest. Pour batter into cake tin. Bake for 1 hour until risen, firm on top, and an inserted skewer comes out clean. Let cake cool in the tin for 5 minutes. Turn out onto a wire rack, peel off the paper and let it cool down completely.
To make icing, beat butter with icing sugar till smooth. Add cheese, orange zest and lemon juice and beat till smooth again. Spread over completely cold cake. Chill to firm up icing. Serve.
Source: The Ultimate Recipe Book, Angela Nilsen
(Cuts into 16 pieces)
85 g Brazil nuts, toasted and fairly finely chopped
finely grated zest of 1 orange
2 tbsp orange juice
115 g raisins
225 g self-raising flour
1 tsp baking soda
1 rounded tsp ground cinnamon
175 g dark muscovado sugar
175 g sunflower oil
3 eggs
280 g finely grated carrot (2-3 carrots)
Icing
50 g icing sugar, sifted if very lumpy
50 g butter, at room temperature
100 g full-fat cream cheese, at room temperature
1 tsp lemon juice
Preheat oven to 160°C (325°F). Place rack in the middle of the oven. Oil and line a deep 20-cm square cake tin with parchment paper. Soak raisins with orange juice. Mix flour, baking soda and cinnamon.
Put sugar in a large bowl. Rub with fingers to break up lumps. Add oil and beat till smooth. Add eggs one at a time, beating well after each addition. Add flour mixture and gently stir till evenly mixed. Fold in carrots, nuts, raisins (and any liquid) and orange zest. Pour batter into cake tin. Bake for 1 hour until risen, firm on top, and an inserted skewer comes out clean. Let cake cool in the tin for 5 minutes. Turn out onto a wire rack, peel off the paper and let it cool down completely.
To make icing, beat butter with icing sugar till smooth. Add cheese, orange zest and lemon juice and beat till smooth again. Spread over completely cold cake. Chill to firm up icing. Serve.
Saturday, July 2, 2011
Raisin Bread French Toast with Maple Butter Apples
Raisin Bread French Toast with Maple Butter Apples
1/4 cup butter
1/4 cup maple syrup
1 apple, peeled, cored, and chopped into 1/2 inch cubes
2-8 slices old raisin bread*
1/4 cup milk
1 egg
A generous pat of butter for the pan
- Make the maple butter apples. In a skillet that will fit all the apples in one layer, melt the butter. Add the maple syrup and stir. Add the apples and simmer until the apples are soft and the sauce is sticky, stirring occasionally. This will take about 15-20 minutes. Set aside to cool.
- Whisk the egg and milk together until they are fully combined.
- Soak your bread slices in the milk/egg mixture for a half a minute on each side (I did mine in two batches).
- While your bread is soaking, melt a pat of butter in a non-stick skillet. When the bubbles subside, place your bread on the hot butter. Cook until golden brown and toasty then flip and repeat with the other side. Remove from pan.
- If your maple butter has separated just stir it vigorously until it becomes homogenous. Pour on top of your French toast with joy and abandon.
1/4 cup butter
1/4 cup maple syrup
1 apple, peeled, cored, and chopped into 1/2 inch cubes
2-8 slices old raisin bread*
1/4 cup milk
1 egg
A generous pat of butter for the pan
- Make the maple butter apples. In a skillet that will fit all the apples in one layer, melt the butter. Add the maple syrup and stir. Add the apples and simmer until the apples are soft and the sauce is sticky, stirring occasionally. This will take about 15-20 minutes. Set aside to cool.
- Whisk the egg and milk together until they are fully combined.
- Soak your bread slices in the milk/egg mixture for a half a minute on each side (I did mine in two batches).
- While your bread is soaking, melt a pat of butter in a non-stick skillet. When the bubbles subside, place your bread on the hot butter. Cook until golden brown and toasty then flip and repeat with the other side. Remove from pan.
- If your maple butter has separated just stir it vigorously until it becomes homogenous. Pour on top of your French toast with joy and abandon.
Friday, July 1, 2011
Kimchi stew (kimchi chigae) and soybean sprout side dish (kongnamool)
Kimchi stew is one of Koreans’ most favorite dishes all the year around. When you eat kimchi stew with rice, you won’t need any other side dishes. You can replace pork with a can of tuna or even 2 cans of tuna. : )
Ingredients:
200 grams of Pork belly (about 1/2 pound)
4 or 5 cups of chopped kimchi
1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste
onion, green onions
half a package of tofu
sesame oil and water
Ok, let’s start!
In a shallow pot, put some chopped kimchi and juice.
Add sliced onion, hot pepper paste, and hot pepper flakes, sugar, and green onions.
Pour water until all ingredients are submerged.
Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat)
Add some tofu and boil it 5 minutes more and put some sesame oil right before serving.
Soybean sprouts side dish (kongnamul muchim):
Check out my more detailed soybean sprout side dish recipe here
Ingredients:
a package of soybean sprouts (500 grams), soy sauce,
salt, sugar, hot pepper flakes
sesame oil, sesame seeds, green onions, garlic
Rinse and drain a package of soybean sprouts a few times over. Pick out any rotten sprouts.
Put the soybean sprouts into a pot.
Add 2 ts of salt and 1 cup of water. Close the lid.
Bring to a boil over high heat, and boil for 15 minutes.
Drain the cooked soybean sprouts and let them cool down.
Put the soybean sprouts in a large bowl with 2 cloves of minced garlic, 2 chopped green onions,1 tbs of soy sauce, 1 ts of salt, ½ ts of sugar, 1 tbs of sesame oil, and ½ -1 ts of hot pepper flakes (optional). Mix it by hand.
Transfer it onto a plate and sprinkle some roasted sesame seeds over top.
Enjoy it!
Posted Monday, November 26th, 2007 at 9:09 pm
Tagged: 무침, kimchi chigae, kimchi stew, kimchijjigae, kongnamul muchim, korean cooking, korean cuisine, korean food, korean recipe, Korean recipes, Maangchi, recipes, soybean sprouts, soybean sprouts side dish
Ingredients:
200 grams of Pork belly (about 1/2 pound)
4 or 5 cups of chopped kimchi
1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste
onion, green onions
half a package of tofu
sesame oil and water
Ok, let’s start!
In a shallow pot, put some chopped kimchi and juice.
Add sliced onion, hot pepper paste, and hot pepper flakes, sugar, and green onions.
Pour water until all ingredients are submerged.
Close the lid of the pot and boil it 25 or 30 minutes. (first 10 minutes will be high heat and then turn down the heat over medium heat)
Add some tofu and boil it 5 minutes more and put some sesame oil right before serving.
Soybean sprouts side dish (kongnamul muchim):
Check out my more detailed soybean sprout side dish recipe here
Ingredients:
a package of soybean sprouts (500 grams), soy sauce,
salt, sugar, hot pepper flakes
sesame oil, sesame seeds, green onions, garlic
Rinse and drain a package of soybean sprouts a few times over. Pick out any rotten sprouts.
Put the soybean sprouts into a pot.
Add 2 ts of salt and 1 cup of water. Close the lid.
Bring to a boil over high heat, and boil for 15 minutes.
Drain the cooked soybean sprouts and let them cool down.
Put the soybean sprouts in a large bowl with 2 cloves of minced garlic, 2 chopped green onions,1 tbs of soy sauce, 1 ts of salt, ½ ts of sugar, 1 tbs of sesame oil, and ½ -1 ts of hot pepper flakes (optional). Mix it by hand.
Transfer it onto a plate and sprinkle some roasted sesame seeds over top.
Enjoy it!
Posted Monday, November 26th, 2007 at 9:09 pm
Tagged: 무침, kimchi chigae, kimchi stew, kimchijjigae, kongnamul muchim, korean cooking, korean cuisine, korean food, korean recipe, Korean recipes, Maangchi, recipes, soybean sprouts, soybean sprouts side dish
Subscribe to:
Posts (Atom)