This is a killer recipe from my friend Lisa. We serve it at with our Granny Smith Apple Wine at the winery in October.
BAKED BRIE WITH APPLES, BROWN SUGAR AND PECANS
1 small round whole Brie cheese
Spray the bottom of an 8×8 baking dish with cooking spray. Melt the butter and brown sugar together. Thinly slice the apples into a bowl and mix the pecans and the butter with brown sugar. Take the apple mixture and place 2/3 in the bottom of the baking dish. Place the Brie on top of the mixture. Take the rest of the apple mixture and pour over the Brie. Bake in oven at 400 degrees until Brie oozes.
Serve with sliced apples, a baguette and Chouinard’s Granny Smith Apple Wine !
Here we have a recipe for something to make with wine, and something to serve with wine. This combination won the first place judge’s award at La Grand Finale, a dessert and wine pairing competition at the California Culinary Academy. Thanks to Academy student Marie Blancas and, of course, Chouinard’s Granny Smith Apple Wine!
6 Granny Smith apples, peeled and cored
2/3 cup lemon or lime juice (or mixture of both)
1/3 cup sugar
1/3 cup Chouinard Granny Smith Apple Wine
Slice five of the apples fine and puree them in a blender or food processor. Combine that with the juice, in a non-reactive bowl. Finely chop the remaining apple, and add it to the pureed apple/juice mixture. Add the sugar and wine, stirring until the sugar is dissolved.
Pour the mixture into an electric ice cream maker. Process it until it is firm, following the manufacturer’s instructions. Serve immediately, or freeze for later use. Serve with oatmeal cookies.
1 cup vegetable shortening
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon baking soda
3/4 cup brown sugar
1 teaspoon nutmeg
2 eggs 3 cups uncooked oatmeal
1 teaspoon vanilla (NOT instant oatmeal)
3 tablespoons water
1/2 cup chopped pecans
1-1/2 cups flour
1/2 cup golden raisins
Preheat oven to 350 degrees F. Combine the shortening and sugars, beating until thoroughly blended. Add the eggs, vanilla, and water, beating until fluffy. Stir the flour, salt, baking soda, and nutmeg. Add the oatmeal, walnuts, and raisins, stirring until well blended. Arrange by rounded teaspoonful on greased cookie sheets, placing cookies about 2 inches apart. Bake for 10 to 12 minutes until golden brown. Makes about 5 dozen.