Thursday, October 25, 2012

Some cheese with that whine

Holy hell, I need a vacation. From my job, from my kitchen, you name it. My body hurts. I have a deep cut on my left index finger thanks to a work box cutter (Medic! Worker's comp!), various burns on my right hand, and swollen feet. Also, I missed the bus and was unable to pick up fancy crackers before work tonight, and the fanciest crackers we have at the job are Triscuits. I wasn't about to eat brie with Triscuits.

Whoa. Brie?

Vegan Brie en Croute

Yes. There is brie up in this MoFo thanks to Miyoko Schinner and her awesome book: Artisan Vegan Cheese. I made a batch of rejuvelac two weeks ago, and have been making vegan cheeses ever since. I just started a second batch of rejuvelac just because I need it ready. Dry heaving when pouring it out is WORTH IT.

Vegan brie en croute with apple compote

Vegan Brie en Croute with Apple Compote
serves 5 as an appetizer

1/2 recipe air-dried brie from Artisan Vegan Cheese. When forming the cheese, spread in 8-ounce ramekins, so it comes out in wheels. You'll use one wheel for this. Slice it horizontally.
1 sheet puff pastry, rolled out and cut into a 10" circle
2 small apples, peeled, cored, and finely diced (most compotes call for Golden Delicious, but any juicy, flavorful apple will do).
1 tbsp margarine
1/4 cup sugar
pinch cardamom
1 tsp vanilla

Preheat oven to 375°

In a saucepan, heat the margarine until melted. Add apples and cook about 5 minutes, or until soft. Add the sugar, cardamom, and vanilla. Cook about ten minutes more, stirring frequently, over low heat. Pour into a bowl and cool to room temperature.

Place 1/2 a cheese wheel in the center of the puff pastry, on a sheet of parchment. Spoon half the apple compote over it. Place the other half wheel on top of that, and cover with the rest of the compote. Bring the pastry up and pleated it, so the top of the pastry looks like a drawstring bag and pinch to seal. Make sure it's sealed really well, so it doesn't explode like mine did. It's totally cool if the apple compote peeks out of the top. Brush with non-dairy milk.

Place cheese and parchment on a baking sheet. Bake 45 minutes or until golden brown. Let rest 5 minutes. Serve with fancy water crackers, baguette, or in my case, cheap french bread from Jimmy John's.

Vegan Brie en croute with apple compote


Genevieve said...

I was invited to a ladies night and am supposed to bring something that goes with wine. This is a good idea and good timing :)

Sarahjane said...

Incredibly impressed.