Eye of newt, and toe of frog, Wool of bat, and tongue of dog
October 10, 2024 11:52 PM Subscribe
hmm, tongue of dog you sa..., ahem. Brie and Pear, yeah, that's it. "Brie and pear" delivery mechanisms please.
I volunteered "something with brie and pears" for (Canadian) Thanksgiving appetizer with family, being observed by my slice thereof this Saturday. Please suggest ingredient delivery mechanisms!
Was thinking non-crusty baguette slices, brie, pear slice - broil for a couple of minutes in oven. Looking for something a little bit more creative. Garlic-bread treat the bread slices first? Any other level ups?
Does fresh European basil go well with brie and pear? I've got a denissimo vinegar that might pair well.
Bonus points: incorporation of headcheese
Challenge round: a 5 yo human
I volunteered "something with brie and pears" for (Canadian) Thanksgiving appetizer with family, being observed by my slice thereof this Saturday. Please suggest ingredient delivery mechanisms!
Was thinking non-crusty baguette slices, brie, pear slice - broil for a couple of minutes in oven. Looking for something a little bit more creative. Garlic-bread treat the bread slices first? Any other level ups?
Does fresh European basil go well with brie and pear? I've got a denissimo vinegar that might pair well.
Bonus points: incorporation of headcheese
Challenge round: a 5 yo human
Best answer: Pear and Walnut Baked Brie -- you can skip the walnut, change it for pecan or almond, add dried cranberries or blueberries.
Add pears to the fig jam layer on phyllo-dough wrapped baked brie
Basalmic vinegar and Basil Triscuits topped with brie and pear
Roast pear slices on brie on crusty bread, sprinkled with thyme
posted by erst at 1:30 AM on October 11
Add pears to the fig jam layer on phyllo-dough wrapped baked brie
Basalmic vinegar and Basil Triscuits topped with brie and pear
Roast pear slices on brie on crusty bread, sprinkled with thyme
posted by erst at 1:30 AM on October 11
Best answer: Brie and pear puff pastry tarts.
posted by warriorqueen at 3:36 AM on October 11 [1 favorite]
posted by warriorqueen at 3:36 AM on October 11 [1 favorite]
Checkout the Signature Bruschetta Boards in this menu. Although they may not have an offering a brie and pears specifically, they do have interesting combinations that could give inspiration.
Having a supreme quality of bread makes a huge difference. Can you get a baguette from a good bakery? Or have a couple of different kinds of bread, I’m thinking a sourdough, black bread, German or grainy type as well as a French baguette.
posted by waving at 5:36 AM on October 11
Having a supreme quality of bread makes a huge difference. Can you get a baguette from a good bakery? Or have a couple of different kinds of bread, I’m thinking a sourdough, black bread, German or grainy type as well as a French baguette.
posted by waving at 5:36 AM on October 11
Dark rye or pumpernickel bread is my favorite with brie and pears. Also, whole grain Maille mustard. The mustard adds a little caviar-like pop that bridges the texture between toasty bread to pears and the flavor adds brightness to contrast and bring out the best of the brie. If you can find them ripe, persimmons also go wonderfully with this.
Unless you are super confident, keep your preparation simple. The ingredients are delicious all on their own and are a tried and true combination. I would rather enjoy a cheese and fruit on mini toasts than a thing baked elsewhere and transported or a big pre-seasoned cheeseball or elaborate crumbly pastries with a dinner that hopefully ends with other pastries.
posted by Mizu at 6:27 AM on October 11 [1 favorite]
Unless you are super confident, keep your preparation simple. The ingredients are delicious all on their own and are a tried and true combination. I would rather enjoy a cheese and fruit on mini toasts than a thing baked elsewhere and transported or a big pre-seasoned cheeseball or elaborate crumbly pastries with a dinner that hopefully ends with other pastries.
posted by Mizu at 6:27 AM on October 11 [1 favorite]
For ease of use I would probably make whatever the final concoction is on pizza dough, or focaccia, or pizza bianco, or farinata (which I've just wanted an excuse to make since I saw this recipe) so you can cut it into appetizer bites all in one go.
I've never worked with head cheese - would it brown if it was across the top of the rest of the ingredients in little slices or dollops? Alternately you could use it as the base "sauce", and I would top it with caramelized onions, pear slices, and brie bits.
posted by Lyn Never at 8:29 AM on October 11 [1 favorite]
I've never worked with head cheese - would it brown if it was across the top of the rest of the ingredients in little slices or dollops? Alternately you could use it as the base "sauce", and I would top it with caramelized onions, pear slices, and brie bits.
posted by Lyn Never at 8:29 AM on October 11 [1 favorite]
As head chef, I highly recommend you skip any recipe that requires oven time at your destination. Go with puff pastry tarts or galettes. You could add ham, fig jam, onion jam, walnuts (not all at once!)
posted by shock muppet at 8:52 AM on October 11 [3 favorites]
posted by shock muppet at 8:52 AM on October 11 [3 favorites]
Get a pizza crust and make flatbreads?
posted by Grandysaur at 8:04 PM on October 11
posted by Grandysaur at 8:04 PM on October 11
Response by poster: Thank you everyone!
I ended up being a lazy-ass and got a half dozen mini croissants, a small round of brie, and a couple of Bartlett pears cut into wedges - halved mini croissants, topped with brie first, pushed a slice of pear into the thing, repeat; broiled on a sheet from cold for about 30-40 minutes minutes.
Met expectations =) and the softened fruit was extra sugary.
posted by porpoise at 11:46 PM on October 16
I ended up being a lazy-ass and got a half dozen mini croissants, a small round of brie, and a couple of Bartlett pears cut into wedges - halved mini croissants, topped with brie first, pushed a slice of pear into the thing, repeat; broiled on a sheet from cold for about 30-40 minutes minutes.
Met expectations =) and the softened fruit was extra sugary.
posted by porpoise at 11:46 PM on October 16
Response by poster: That is, starting the oven from cold would be 30-40 minutes. Will depend on your oven and preference.
posted by porpoise at 12:02 AM on October 17
posted by porpoise at 12:02 AM on October 17
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posted by HearHere at 1:26 AM on October 11