I missed yesterday on the Stephanie Odea post for Crockpot goodness. She will be our guest on Saturday at 1:15 on Mytalk 107.1 FM on the Weekly Dish with myself and Stephanie March. Make these recipes and curl up to your radio.
You can find her other favorites here on her blog: http://crockpot365.blogspot.com
Baked Brie CrockPot Recipe
I was reminded about baked brie in a pastry crust last week when I was thumbing through and old cookbook put out by Pillsbury. I had a wheel of brie in the fridge, and thought I might as well try to do it in the crockpot.
The Ingredients.
The super easy way:
--a wheel of brie
--refrigerated crescent rolls
The Gluten Free Way (or a home-made way of making crescent rolls):
from the best crescent roll recipe ever, thanks to Delightfully Gluten Free
--1 /4 cup butter
--3/4 cup small curd cottage cheese or sour cream
--1 cup Gluten Free Flour mix (I used Pamela's) or All-Purpose Flour
--1 t xanthum gum (omit if using AP flour)
--1/8 t salt
--1/4 t cream of tartar
--1/2 t baking soda
--1 T sugar
--wheel of brie
The Directions.
If making the dough at home, follow the tutorial from the Delightfully Gluten Free site. I used sour cream the first time I made this dough, but used the cottage cheese this time. Both types of dough were delicious.
Roll out the chilled dough or crescent rolls on a cutting board. Don't tear apart the little crescent roll triangles, keep them together. I didn't bother to use an actual rolling pin, I just squished the dough down with a piece of plastic wrap. Place the wheel of brie in the center and fold the dough around the edges. If you have enough dough to cover the top, go for it. I did not, and left a peek-hole.
Cover and cook on high for 3-4 hours, with a toothpick wedged in the cover for just a bit of a vent hole. I usually use a chopstick, but tried a toothpick this time. I did get some condensation on the lid, but was pleased with the results. Your brie will be done when the dough has browned on top, and begun to pull away from the sides of the crockpot, or dish.
I put the brie and the dough directly into my 4qt crockpot and baked it like that. In retrospect, I should have put the brie into an oven-safe round dish, and then put it into the crockpot for easier removal. I was able to get it out, but it wasn't very pretty. There may have been some bad words said.
The Verdict.
Oh Em Gee. Delicious, and very fun to make and present. I am overjoyed to have found this gluten free dough, and was so happy to give a nice big slice of this to my kids. They hated the cheese but liked the dough.
Recipe number two with brie:
Brie With Pecans and Cranberries Slow Cooker Recipe
Mmmmmm, brie. My favorite Friday-night plans involve putting the kids to bed early and curling up with a yummy snack, a glass of wine and DVRed The Office reruns.
This slow-cooked brie definitely counts as a yummy snack.
If only the kids would stay in bed rather than pop up every few minutes and force me to hide my snack under a couch cushion.
The Ingredients:
--brie (a round would fit in the crock much better than the triangle. I realized that a bit too late.)
-- 1/3 cup candied pecans
-- 1/4 cup dried cranberries
The Directions:
I used my little 1.5 quart slow cooker. If you don't have one, you can insert a corning ware or other high-heat resistant dish into your large stoneware. It will take longer to heat through and melt, but will work just fine.
--Place brie in bottom of stoneware (or in my case with the triangle, squish to fit)
--chop up candied pecans and cranberries
--dump on top of brie
--cover and cook on low for 4 hours or high for 2.
Serve with sliced apples and/or your favorite crackers.
seriously good. We need to get invited to something so I can bring this along.
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