BAKED BRIE WITH CRANBERRY, APRICOT & HONEY

Serves 8

1/3 C    Dried cranberries, chopped
1/3 C    Dried apricots, chopped
1/4 C    Sliced almonds
1/4 C    Honey
1 1/2 tsp    Fresh thyme, chopped
1     Sheet, puff pastry
1    Wheel, brie
1    Egg white
1/8 tsp    Salt
Salt & Pepper to taste

Preheat oven to 400˚F.  Combine cranberries, apricots, almonds, honey, and thyme in a medium bowl. Set aside. Roll out puff pastry gently to obtain a 12” square. Trim the top rind off brie and center the wheel atop puff pastry. Top with fruit mixture.

Beat egg white 1/8 tsp salt together in a small bowl. Brush pastry edges with egg wash. Gather excess dough, folding corners inside towards center. Place on a parchment paper lined baking dish. Chill in freezer for 15 minutes.

Remove from freezer and lightly brush pastry with egg wash.  Bake 35 minutes or until golden brown.

RACLETTE

YIELDS: 4-6 servings

PREP TIME: 30 min.

COOK TIME: Less than 10 minutes

REFRIGERATE: 24 hours

INGREDIENTS:

½ C     white vinegar
¼ C      sugar
1 T        kosher salt
1 T        Urban Herbs pickling spice
¾ lb.   The Cheese Shop Raclette cheese
3            cucumber, peeled & sliced
1            medium onion, sliced
1            large red pepper, diced

 *You can substitute/use mushrooms, zucchini, yellow squash, cauliflower, broccoli, yellow beans, carrots, celery & radishes.  Blanch firmer vegetables first. 

PICKLING

1.      In a non-aluminum pan, heat white vinegar, sugar & salt until dissolved. 
2.      Bring to room temperature & add pickling spice.  
3.      Place prepared vegetables in a non-aluminum bowl.  Pour vinegar mixture over & stir to blend. 
4.      Cover & refrigerate for 24 hours.  Store up to 2 weeks, stirring daily. 

RACLETTE 

1.      Place Raclette on an oven-safe, table-friendly platter or skillet (Pyrex®, cast iron, enamel). 
2.      Heat gently in the oven or use a Raclette grill (do not microwave) until soft & slightly melted. 
3.      Serve immediately with pickled sides. 

OTHER ACCOMPANIMENTS:
Pickled herring, smoked trout, sliced ham, prosciutto, crusty bread, boiled red-skinned potatoes, apples, cooked asparagus & mushrooms, black olives.

 TO POUR:
 Green tea, ice wine, pinot gris, Riesling, Beaujolais wine.