Okay, so I’m a bad blogger. I forgot the pictures. Ugh! My brother, sister in law and nephews (minus 1) came in for a visit, and with all the excitement, taking pics for my food blog was not a priority. Eating, drinking and laughing was!
I will edit this post at a later date with pics. Baked Brie is my son’s favorite and I make it all the time. This new pumpkin appetizer I plan on making again for Thanksgiving when my mom and sister come in, so it won’t be long until I can update these.
Baked Brie
1 16 oz. wheel Brie
1 sheet of puff pastry dough (see note)*
1 beaten egg
Preheat oven to 350°. Remove pastry from packaging and wrap around brie. I try to fold everything on top, then work it with my hands to make sure it is sealed and tight. Place on parchment lined cookie sheet. Brush with beaten egg. Place in oven for 30 minutes. Remove when pastry is a nice golden brown.
Now the hard part. You have to wait a good 20 minutes before cutting into. Otherwise all the cheese just oozes out everywhere. Not a bad thing, but if you can wait the 20 minutes, it will still ooze, just way more contained.
*I have always used Frozen Puff Pastry sheets, but lately have been buying a new brand I found with the refrigerated premade rolls and biscuits. You only get one sheet, but it’s already pre-rolled out, I don’t have to wait for it to defrost, AND it comes with it’s own parchment paper. Much easier and less waste. If you can’t find this, frozen works just as well, but you will need to roll it out to soften some and fit around a decent sized wheel of brie.
Also if you want to add apricot jam, pumpkin butter, honey, nuts or whatever you like, I would put that on top of the wheel before the dough, carefully wrap the dough over your topping and bake just the same.
The next appetizer is one I got thanks to work. A customer came in trying to remember a recipe but knew she needed the pumpkin butter we sell. I helped her find the specific one she wanted and she told me about this dip and some of the ingredients. I immediately new it sounded amazing and made it. I was not disappointed. It’s a wonderful blend of sweet, salty and creamy. Perfect for any fall party.
Pecan Pumpkin Dip
6 slices bacon, cooked and crumbled
1/2 cup chopped pecans (nut allergy, see note)*
1/2 cup butter
1/4 cup brown sugar
1 8 oz. package cream cheese at room temperature
1/2 jar (13.5 oz) of Muirhead Pecan Pumpkin Butter (nut allergy, see note)*
1 box Flips pretzel crackers and sliced apples
On the stovetop, lightly toast the chopped pecans, butter and brown sugar until evenly toasted and combined. Reserve.
In a pie plate spread the package of cream cheese evenly. On top of that spread your pumpkin butter, top with reserved crumbled bacon and toasted candied pecans. Serve with pretzel crackers and sliced apples.
*For a nut allergy, use a plain pumpkin butter. Muirhead makes a Caramel Pumpkin Butter that is equally delicious. For the topping, omit the nuts and lessen the butter to about 2 tablespoons. Just lightly reheat the bacon with the brown sugar until sugar and butter melt and cover bacon.
Jersey Jules 