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Cedar planks dress up glazed brie with fruit

Published: Wednesday, May 15, 2013 5:30 a.m. CDT
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(AP photo)
A recipe for cedar-planked pecan, bourbon and brown sugar glazed brie.

My trick to throwing a great party – and I love throwing a great party – is to keep my stress level as low as possible. Because an at-ease host makes for at-ease guests.

For me, keeping party stress to a minimum means prepping as much food as possible in advance. That way, when people are arriving, all I need to do is heat, plate and eat. This also lets you focus more energy on how the food is presented, which – especially for a party – can be nearly as important as taste.

One of my favorite party tricks is to use cedar wood planks for both cooking and serving. I love the look of the ruff hewn wood plank piled with food. And if the edges are a little charred, so much the better. One of my tried and true party appetizers that works with this technique is a grilled glazed brie with fresh fruit.

It’s simple to prepare and looks more appetizing with all the delicious hot “filling” toppling over the side. I serve it with assorted fruit and water crackers, but baguette or your favorite crackers would be just as good.

I make the fruit and nut mixture in advance and keep it in a jar in my refrigerator so I can throw it together when friends drop by unexpectedly, or just when I am feeling like a treat. It works best on a small 8-ounce wheel of brie because the rind will contain the oozing cheese as it heats up.

The cedar plank adds a kiss of flavor, makes it easy to bake in the oven or pop onto the grill, and becomes your serving platter, as well. Even a simple cheese platter is dressed up by the rustic slab of wood and makes an impromptu wine and cheese party feel more special.

Cedar-Planked Pecan, Bourbon and Brown Sugar Glazed Brie

Start to finish: 30 minutes (plus soaking time for the cedar plank)

Servings: 6

Cedar grilling plank (about 6-by-8 inches)

1/2 cup packed dark brown sugar

1/4 cup chopped pecans

2 tablespoons dried cherries and/or chopped dried apricots

1 tablespoon bourbon

8-ounce round brie

1 tablespoon no-sugar raspberry jam

1 Granny Smith apple, cored and thinly sliced

1 pear, cored and thinly sliced

2 tablespoons lemon juice

Small bunch of grapes

Water crackers, to serve

Soak the cedar plank in water for at least 30 minutes. If necessary, weigh it down to keep it submerged.

Meanwhile, in a small bowl stir together the brown sugar, pecans, dried cherries and bourbon. This step can be done up to a week ahead. If so, cover and refrigerate until needed.

Heat the grill to indirect medium heat. The cheese also can be prepared in the oven. For the latter, heat it to 400 degrees F.

Place the Brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam. You may not need all of the nut mixture.

Place the plank with the brie either on the grill grates or on a cookie sheet in the oven. Either way, cook for 10 minutes, or until the brie is slightly softened and the sugar melts.

Meanwhile, in a medium bowl, toss the apple and pear slices with the lemon juice. Arrange the slices and grapes around the side of the brie. Serve on the plank with a cheese knife.

Nutrition information per serving: 300 calories; 130 calories from fat (43 percent of total calories); 14 g fat (7 g saturated; 0 g trans fats); 40 mg cholesterol; 36 g carbohydrate; 3 g fiber; 31 g sugar; 9 g protein; 240 mg sodium.

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