Chef Vincent "Valentino" Derosa's Port Wine Baked Brie en Croute |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | |||||||||||
| INGREDIENTS: | ||
| 1 8-ounce Triple cream French brie | 2 sheets puff pastry | FILLING: 2 ounces dried cranberries (about 1/4 cup) |
| 2 ounces dried cherries (about 1/4 cup) | 2 ounces golden raisins (about 1/4 cup) | 2 ounces raisins (about 1/4 cup) |
| 2 ounces black currants (about 1/4 cup) | 2 tablespoons fresh chopped garlic (about 1/4 cup) | 1 tablespoon fresh chopped rosemary |
| 1 teaspoon salt | 1/2 teaspoon black pepper | 1 cup port wine |
| EGG WASH: 1 egg yolk | 2 tablespoons water | |
| 1 | Mix filling and marinate in refrigerator for 24 hours. Then top the brie with filling and wrap in puff pastry. Wrap wtih plastic and freeze overnight. |
| 2 | Pre-heat oven to 400 degrees. Remove brie from freezer. Combine egg and water and beat. Egg wash. Place brie on a baking sheet covered with parchment paper. |
| 3 | Bake brie for 30-40 minutes at 350 degrees until golden brown. Let stand for 10 minutes and serve warm. |