Re: [CH] bread request

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Twas Writ:
>I really like the combination of brie and hot hot hot pepper jelly...I was
>initially thinking of doing brioche stuffed with brie, then glazed at the
>last minute with pepper jelly, but have recently been less excited about
>that idea. So then I was thinking of doing a moist, light, sweet pepper
>bread with bried rolled in (like it sould be in a filled french bread).  
>
>Any ideas, suggestions or recipes???

Put the pepper jelly on the brie (I liked to "smash" small indentation(s)
into it to hold the jelly) and wrap each brie (I've used indiv. brie before
and this is my line of thinking...not the big ones) with fillo dough which
can be picked up in most groceries.  Bake it off before serving to brown
the dough (egg washed) and make sure that puppy (da brie) is melted or
softened.  You could (maybe..thinking out loud) egg wash the brie-in-fillo
and then roll it in various things: butcher-crushed black peppercorns (?),
chile powder (maybe overkill), etc.

Anywho...good luck w/the party...

Peace, Hendrix, and Chiles.......

Rael
rael@ebicom.net
Redneck Sous Chef
Monk of the TCS
Order of Immaculate Twister
Keeper of the Faith
and a Towel...

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• In reply to: Megan Libbey: "[CH] bread request"