Brie
So tomorrow night is my fiance's birthday party and I've got the menu set up. It's an after dinner small gathering and we're just having cheese and cracker hors d oeuvres, and a few bottles of wine. One of the items I want to make is brie with crackers/apples. Now I found a recipe for Walnut-Glazed Brie and I tried it out yesterday. Please note that I've never cooked Brie before, at all. This was my first time. Anyway... it came out fine, but I'd never call it a favorite. Thomas said that his favorite kind of Brie is when it's pastry wrapped. I can find recipes for that... but I'm unsure of things like the rind, and how to serve Brie at a party (since it's a circle of cheese, do I cut it up? Let people scoop it out?).
If you guys have any suggestions, please let me know. I did do a search here on Brie and I found a thread that listed whether or not people enjoyed the rind and what fruit/preservative they liked it with. I'm more interested in details regarding actually cooking the Brie, and best way to actually serve it. Any shortcuts for pastry types to wrap around it?
Thanks so much in advance. Ya know, also... the Walnut-Glazed Brie I made yesterday... I cooked everything exactly per the recipe and the Brie was not melted/heated through. I had to nuke it for like 45 seconds. Any way to get past that? Higher oven temp or longer? Probably a silly question... but I just don't want to ruin the cheese by assuming the wrong direction.
If you guys have any suggestions, please let me know. I did do a search here on Brie and I found a thread that listed whether or not people enjoyed the rind and what fruit/preservative they liked it with. I'm more interested in details regarding actually cooking the Brie, and best way to actually serve it. Any shortcuts for pastry types to wrap around it?
Thanks so much in advance. Ya know, also... the Walnut-Glazed Brie I made yesterday... I cooked everything exactly per the recipe and the Brie was not melted/heated through. I had to nuke it for like 45 seconds. Any way to get past that? Higher oven temp or longer? Probably a silly question... but I just don't want to ruin the cheese by assuming the wrong direction.