We’re off for another wonderful day with our friends at Eagles Nest Winery in Ramona to celebrate Valentine’s Day. Leave it to Julie to think of a fun twist for our wine tasting pleasure.
She has combined wine tasting with the sharing of appetizers and desserts in their newly re-decorated tasting room. Each taster is invited to bring their favorite recipe for a dessert or appetizer to share with everyone. There will even be prizes of their Viognier Port given for the top 3 in each category. Wonder who will tempt us most?
Here is my offering for the day. Do try this at home with your favorite wine until you can get up to Eagles Nest to pair it with one of theirs!
Brie en Croute with Mushroom Port Wine Jam Directions:
In a medium skillet over medium heat, melt butter and caramelize onions. In a separate skillet brown and caramelize the mushrooms. Add port and thyme and simmer for 2 minutes. Add dates and cook until warmed through.
Slice the cold Brie wheel in half horizontally so that there is a top and a bottom; fill with the onion/mushroom mixture. Replace the top of the Brie. Make sure brie is very cold so it will slice easier.
Lay the puff pastry out on a baking sheet. Place the brie in the center of the pastry. Gather up the edges of the pastry, pressing around the brie and gather at the top, gently pressing to seal. Brush the beaten egg over top and sides of Brie.
Place Brie in the refrigerator for at least 10 minutes so dough and cheese will be cold when you bake it. Bake at 375 degrees for 15-20 minutes until pastry is golden brown. Serve with crackers. To give a special look, cut extra pastry into heart or flower shapes, brush with egg wash and bake until golden.
- 3 tbs butter
- 3 tbs port 1 tbs olive oil
- 2/3 cup dates, pitted and chopped
- 1 medium onion, medium dice
- 1 (8 ounce) wheel Brie cheese, very cold
- 2 cups fresh cremini mushrooms, medium dice
- 1 sheet frozen puff pastry 1/8 tsp thyme
- 1 egg, beaten for egg wash
- In a medium skillet over medium heat, melt butter and caramelize onions. In a separate skillet brown and caramelize the mushrooms. Add port and thyme and simmer for 2 minutes. Add dates and cook until warmed through.
- Slice the cold Brie wheel in half horizontally so that there is a top and a bottom; fill with the onion/mushroom mixture. Replace the top of the Brie. Make sure brie is very cold so it will slice easier.
- Lay the puff pastry out on a baking sheet. Place the brie in the center of the pastry. Gather up the edges of the pastry, pressing around the brie and gather at the top, gently pressing to seal. Brush the beaten egg over top and sides of Brie. Place Brie in the refrigerator for at least 10 minutes so dough and cheese will be cold when you bake it. Bake at 375 degrees for 15-20 minutes until pastry is golden brown.
- Serve with crackers. To give a special look, cut extra pastry into heart or flower shapes, brush with egg wash and bake until golden.
