Dinner Party: Part V (Baked Brie with Preserves and Spiced-Honey Nuts)

Buttery cheese in a buttery crust.  What more could you want?  You will not see me cooking with too much cheese, but this is the one form of cheese that melts my willpower like Justin Bieber melts young girls' hearts.  It is embarrassingly easy, and even though everyone knows that, it always seems to impresses guests. So next time you are in a pinch for an easy appetizer, give this one a shot.

I hate using pre-purchased items in cooking, because I like the experience/attempt of making it myself and knowing how it is made, but I do not have the arm-strength, the patience, or the time to make puff pastry.  But hey, if you're feeling ambitious and have 36 hours to kill, have at it.

The nuts that go on top of the baked brie are schizophrenic; they don't know if they want to be sweet or spicy, and that is what makes them irresistible.  They greet you with an unassuming honey flavor, and then you get a little kick of pepper in the back of your throat--not too much, but just enough to let you know it's there.  They are great by themselves for snacking, atop a salad, or atop a hunk of cheese that has been baking in a buttery, flaky crust.



First, make the spiced-honey nuts.
1 1/2 cups chopped pecans (I had an opened bag of halves, so I broke them into pieces)
2 T + 1 t honey
1 T brown sugar (I used white, but brown would be even better)
1 t salt
1/2 t freshly cracked black pepper
1/4 t cayenne pepper
1/4 t cinnamon


Pre-heat the oven to 375.  Microwave the honey for 20 seconds; this makes it easier to stir in the nuts.  Add everything but the pecans and mix well.  Now, add the pecans and coat well.  Pour on cookie sheet lined with parchment or a silpat (if you put the mixture directly on the cookie sheet, you will regret this decision).  Bake for a few minutes, and stir the nuts around to ensure they are completely coated.

Once the sugar coating begins to bubble, remove the pan from the oven and spread out as best you can using two forks.  If not, they will cool in one large lump (i.e. you now have yourself spiced-honey-pecan brittle, which isn't such a bad thing).  Cool completely, and break into individual pieces; they will stick a little bit no matter what you do.  These may be stored in an air-tight container for a few days.

 


 Now assemble:
1 sheet store-bought puff pastry, thawed
1 wheel of brie
1/4 cup preserves or fruit spread of your choice
1 egg
1 T water

On a greased cookie sheet, place the wheel of brie on the opened puff pastry and spoon the preserves on the brie.  Channel your inner Christmas present wrapper, and bring opposite corners together to wrap the pastry.  You want to seal really well, so that when the jam and cheese molten-ize (you haven't met molten until you try my molten chocolate cakes.  Those will come later; have a little patience), they will not ooze all over the tray; the oozing is inevitable, but you don't want it to happen now.  Scramble the egg with 1 tablespoon of water.  Brush the egg wash onto the pastry; this creates the glossy look once baked.  The brie is finished when the pastry is, well, puffed, and golden brown.  Remove from the oven.  If you have managed not to eat the nuts before this point (a huge feat, you should be proud of yourself), place them on top of the brie, and let the brie set for 5 - 10 minutes, because 1) it is scalding and 2) it will ooze all over the plate.  Once the time passes, cut the cheese (ha, sorry) and enjoy on crackers, toasted honey wheat french bread, apple and pear slices, or by itself.  Oozing at this point is okay.