It’s a TV marathon night tonight! The lineup includes Survivor, Criminal Minds and CSI, three of my favorite shows.
To add to my TV-watching enjoyment, I baked a wheel of Brie (minus the puff pastry wrapping) topped with store-bought Pineapple Habanero sauce.
To make this at home, you’ll need:
- 1 wheel of good quality brie cheese
- 1 cup of your favorite jelly or fruit compote
- Optional: 1 sheet frozen puff pastry, thawed plus 1 egg, beaten
1. Bake the entire wheel of Brie at 400 degrees for 20 minutes.
Optional: wrap the Brie in a sheet of puff pastry. Place the wrapped Brie on a pie plate, seam side down, then brush the entire surface with a beaten egg. Bake as stated above.
2. After baking, top with your favorite jelly or compote–pepper jelly is delicious too. I bought the pineapple habanero sauce at COSTCO.
3. Serve with crackers or toasted bagel chips.
Depending on the brand of brie you buy, you can actually eat the rind (the white outer “crust” surrounding the brie). The brand I buy actually has a very thin rind that is perfectly fine to eat. Depending on the brand, the rind can taste quite bitter, however. If you prefer not to eat the rind, use a sharp knife to cut the rind off before wrapping in puff pastry and baking.
I made the Ahu,.but t didnt mix the tapioca starch and coconut juice so I didn’t get the lumps that I liked when my made it.
Mary, when you make ahu again, make sure you mix the tapioca starch with the manha (meat only) — that’s what gives you the lumps (or dumplings) you remember.
Where did you buy puff pastry on Guam????
JB, look in the frozen dessert section of the grocery store. It’s usually by the frozen cakes or pie crusts.
As Rachel Ray would say: “Yummo”! Thank you so much! Can’t wait! Cheers!
My dear: I’m sure your brie wheel is sumptuous! I’ve collected many, and absolutely delicious recipes during my travels over the past 28 years to most of Europe and Mexico! Recipes from wonderful British and Scottish folks, Irish and Dutch to and most especially, my beloved Italy and Spain! Also, the most delicious and deeply authentic Mexican recipes clear down to the wonderful villages of Jalisco Mexico from truly Humble Mexican families! However, quite frankly what I honestly do miss most are the authentic foods from the Island of Guam! Perhaps you can share a recipe for Bunelos Dago and Ahu? Did I spell that correctly? Cheers!!!
You did spell them correctly! 🙂
I have recipes for both Bunelos Dagu and Ahu. I’ll post the Bunelos Dagu recipe shortly–be looking out for it under Chamorro Desserts. I’ll add my Ahu recipe as soon as I make some (and take photos to share). 🙂