Posts Tagged ‘brie’

Summertime is ice cream time

Tuesday, June 28th, 2011

pairings

If you’re like most people, you may have never thought about pairing ice cream with cheese. The combination sounds unusual – but is surprisingly delicious. Serving ice cream with cheese is a great way to get your guests talking and trying something new. Since the combination will be a first-time experience for most, it is sure to be a moment of gourmet delight!

Create a mild dessert by pairing brie or camembert with a vanilla or coffee ice cream. If you feel like having a more rich dessert, pair it with chocolate ice cream. The combination of the creaminess of brie or camembert and the cool, refreshing texture of ice cream is a delicious contrast.

You can even go one step further by making your own custom cheese ice cream like our St. André Gelato with plum Beaujolais compote.

If you are not in the mood to experiment, go back to the basics and make one of the more traditional recipes below.

Chocolate-Glazed St. André

Goat and Cream Cheesecake

Creamy Pumpkin Dream Pie

What do you have for lunchentach? For what?

Thursday, April 14th, 2011

bri-panini

That’s what people used to say in 1580. Nowadays it is commonly abbreviated to lunch!

If you need a new idea for lunchentach – here’s the perfect spring solution!

Even if you are not the most gifted cook, “Ham, Brie and Pear Panini” is so easy to prepare that you will feel like a first rate chef.

The “Ham, Brie and Pear Panini” will be ready in just a few minutes and can easily be taken on the go – and since it’s spring-time, why not enjoy your sandwich on the balcony, in the garden or in the park!

Our recipe features with multi-grain bread, but you can use your favorite bread as well. If it’s crunchy baguette, ciabatta, sour dough, pre-sliced rye, white or pumpernickel – it doesn’t matter – it’s delicious any way you make it!

Make this unforgettable sandwich for lunch. Check out the recipe!

Mini Brie Popovers

Friday, December 17th, 2010

Mini Brie Popovers make a delicious appetizer. This yummy recipe was created by Cory from Culinary Cory using Ile de France Camembert Cheese!

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The ingredients are:

2 eggs
1 cup flour
1 cup milk
1 tsp. sugar
½ tsp. salt
½ lb. Camembert or Brie cheese

It is that simple, and easy to make!!

Checkout the baking instructions from Cory by visiting his post.

Cherry preserves and Ile de France Brie

Friday, October 15th, 2010

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Simple and delicious, this EZ snack was featured on our guest blogger Monique Rodriguez’s blog I Are the Food Snob. The blog is filled with delish recipes!

I was in the mood for a sweet and tart combo with the brie. I toasted some whole grain bread and then broiled the bread with some brie to melt it. – Monique

PIZZA CUPS!

Friday, October 8th, 2010

Pizza Cups!

Pizza Cups!

The CLB must say – what a FANTASTIC way to use cheese. Just in time for the weekend, too! Perfect weekend snack to munch on, serve friends or enjoy on the couch with your fav team’s game on. MMMMMM. Take it away Gertrude!

Besides eating the cheeses with fresh fruits and crackers I used some of the Brie cheese to make these Pizza Cups. I just love the gooey and oozy brie when they just came out of the oven. They are simply divine. What a great alternative to the usual mozzarella cheese.

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1. Dissolve the yeast and sugar in the warm water. Let it stand about 10 minutes or until frothy.

2. In a large bowl combined the flour, olive oil and salt. Stir in the yeast mixture into the flour mixture. Knead it into smooth dough. (you might need to add another 2 tbsp of flour to it). Cover and let it rise to double in volume.

3. In the meantime, combined cooked chicken, olives, onions, cheddar, pepper and marinara sauce in a mixing bowl. Mix well.

4. Get ready a muffin pan. Greased with some melted butter. In a working table, dust with some flour. Roll out the pizza dough and cut out the dough to fit into your muffin pan.

5. Fill it up with the fillings, and top it with a slice of brie. Bake in a pre-heated 375 degree oven until the pizza cups are bubbly and brown. Garnish it with some basil. Let the pizza cups cool down a bit on the muffin pan before removing it. Serve warm or at room temperature.

Pizza dough ingredients:

Lunch Time!

Thursday, September 16th, 2010

Nothing says lunch like sandwiches and soup.

But be careful – These basic dishes are just as likely to be boring and bland as they are delicious. With a little tasty cheese, however, there won’t be any risk of blandness.

Here’s one example of a delicious sandwich and soup combo that features just enough gourmet flare to make lunch savory without making it too complicated to enjoy on the average Tuesday.


Ham, brie and pear panini

bri-panini

Chunky black bean soup with goat cheese
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$10 Off Coupons!!!

Friday, September 10th, 2010

We’re redesigning the look of our packaging and want your advice!

Tell us what you think of prospective new packages for Ile de France Brie and Goat Cheeses by taking our New Look Survey!

The first 400 survey participants receive a $10 OFF COUPON good for any gourmet Ile de France Cheese.

Click here to get started!

Brie Tuna Wantons

Thursday, September 2nd, 2010

Here’s Jane’s delicious-looking recipe for brie tuna wantons – perfect for parties!
Check out more of Jane’s recipes at her blog Little Corner of Mine!

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This recipe came about when I decided to create a recipe for brie. Usually brie is best to serve it with crackers or even toasted English muffin or bagel but I wanted to think outside of the box. I wanted it a be a healthier combination and also delicious. So, I created this appetizer or finger food for party or any occasion.

My idea came from cheese wanton but totally different in a sense that I used canned tuna and a slice of brie and some seasoning. I wrapped it differently too. After I done deep-frying, it was the taste test time. I gathered my girls and asked them to try it. We all loved it and Edda thought it was pork as a filling, LOL! It’s slightly sweet and savory at the same time and brie and tuna came out well together. It’s hard to believe I was actually eating a tuna wanton.

I was at a friend’s house during a Chinese New Year Party and she was serving some crackers with Brie as an appetizer. That was the first time I had brie because I don’t normally had cheese in my house or tried any sort of cheeses out there in the market. My hubby and I were blown away at how creamy and delicious it was but when asked, the host forgot which brand of brie she bought. I tried one brand in the market and it was not it and tasted horrible. Then, I think I finally found it, it was this Ile De France Le Brie that she was serving at that time. This cheese was mild and creamy and totally yummy. This brand is awesome!

Baked brie is EASY and delicious!

Thursday, August 26th, 2010

Monique’s baked brie with fruit preserves won’t take long but will be a big time crowd pleaser! Serve it up at a dinner party or as a snack at a casual get together and get ready for the compliments!

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Start out by letting your puff pastry sheet thaw out- don’t leave it out too long or you might have to roll it out like me because it was stuck together.

Cut the brie in half and then spread a generous amount of preserves.

Once you smear your fruit onto the cheese, sandwich it back together and wrap it with the brie. Trim off excess dough.

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Attempt to make a pretty design with it. : )

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Bake in the oven at 375 for 30 minutes or until golden brown. Let sit for a few minutes and serve with crackers, toasted bread and garnish with fresh fruit.

This is a definite crowd pleaser. Looks nice, tastes great and is easy easy easy to make! Please bookmark this and bring it to your next potluck or family gathering!

Rebecca’s Brie and Apple Panini

Wednesday, July 28th, 2010

This is a delicious and super simple panini made with thinly sliced apple and Ile de France Brie.

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Simply add the Brie and apple and grill till melted. Brie is a world famous French soft cheese with a creamy interior and edible rind. It becomes even more yummy when melted. Its great to add to BLT’s, salad, omelletes, the list goes on!

Check out more of Rebecca’s recipes at www.ChowandChatter.com