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FOOD PAGE: Cedar planks dress up glazed brie, fresh fruit

by ELIZABETH KARMEL Associated Press on April 17, 2013 11:00 AM

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.

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.

You can use a slice of brie instead, but make sure that you don’t heat it too long or all of the cheese in the center will melt and puddle out. You want the cheese and toppings to be just warmed.

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. I also use these planks as serving trays for lots of my little dishes. In fact, we use them in my restaurant as trays for passed hors d’oeuvres when we host special events.

 

CEDAR-PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE

You shouldn’t have any trouble finding food grade cedar planks. Most grocers sell them near the seafood and meats. If you buy them from a hardware store, be certain that they are untreated.

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 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; 14 g fat; 40 mg cholesterol; 36 g carbohydrate; 3 g fiber; 31 g sugar; 9 g protein; 240 mg sodium.

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