Notes:
This is a versatile dish, great for an appetizer or dessert when you’re entertaining friends or looking for a real knock out hit for the next potluck. There is an array of flavour with the mixed berries combining perfectly with the warmth of baked brie topped by the sticky sweetness of the candied pecans. Put them all together on a slice of warm baguette with a glass of Zinfandel or blush wine.
Phyllo is a very delicate, fragile pastry, so be slow and steady when handling and cutting. About 30 minutes before cooking, take the phyllo pastry from the fridge and leave it on the counter until it reaches room temperature. Leave it wrapped or it will dry out.
Ingredients:
¼ lb Unsalted butter
1 pckg (397g) Phyllo pastry
2 pckg (125g each) Brie cheese rounds
Procedure:
• Preheat oven to 350 degrees
• Melt the unsalted butter
• Lay out one sheet of phyllo and lightly brush the entire surface of the pastry with butter. Add another sheet on top of the first and brush with the butter.
• Slice the phyllo sheet in half, then place one brie round in the centre of each pastry square.
• Carefully wrap the brie with the phyllo like a Christmas present (cut away any excess). Pinch pastry together from peak down both sides. Make sure it is sealed well by brushing with butter; fold the corners under the brie packet.
• Place bundles on a greased cookie sheet, leaving lots of space between them to puff up.
• Bake for 12 minutes or until they are deep golden brown.
Mixed Berry Compote Ingredients:
2 lb Mixed berries, blackberries, strawberries, cranberries and raspberries in juice
1 Vanilla bean, pulp only
¼ cup Brown sugar (less if berries are extremely ripe)
2 tbsp Red currant jam
1 tbsp Honey
1 Orange, juice only
Mixed Berry Compote Procedure:
• Place the berries in a large saucepan. Add vanilla bean, sugar, jam, honey and orange juice.
• Bring just to a simmer on medium/low heat.
• Remove from heat and continue to stir, allow to cool before serving or serve warm.
Honey Glazed Pecans Ingredients:
¼ cup Butter, salted
3 tbsp Honey
1 cup Pecan halves
A dash Salt
¼ Orange, juice only
2 tbsp Cinnamon
Honey Glazed Pecans Procedure:
• Preheat your sauté pan to a medium/high heat.
• Place butter into pan and melt.
• Place the honey into pan and melt.
• When honey is bubbling, add butter and reduce heat so you won’t burn the mixture.
• Toss nuts with honey mixture.
• Add salt, orange juice and cinnamon and mix well; stirring once or twice to ensure all the nuts are coated.
• Once the reduced liquid is down about 50% and the nuts are a rich brown, remove and let cool.
Recipe Type: Authentic
Recipe Author: Executive Chef Derek Mayes
Photo By: Amanda Comission
Restaurant: Top of the Cove Restaurant
Source: http://www.boatsandplaces.com/features/galley-works/5504-phyllo-wrapped-baked-brie-with-berry-compote-and-glazed-pecans.html