It is really hard to not love your life when your best friend comes over for dinner dressed like this. Really, really hard.
Tuesday was pretty much a mess. Traffic getting to work was a disaster and I was late. Dinner at Shireen’s fell threw (don’t worry Shireen, we will make it happen). Work was a big fat messy mess. All in all, Tuesday was sucking. Tuesday’s aren’t allowed to suck!
You hear that Tuesday!? No more sucking!!!
It sucked, until Lindsey arrived with an amazing recipe and an even better Halloween costume.
I’m pretty great at remembering how I met people in my life. Examples here and here. But, I can't seem to remember how Lindsey and I met. I know it was in the fourth grade, but there is so much that pops out in my mind that I can't produce that ONE moment.
I can’t remember where I was or what I was doing when I first met Lindsey, but I’m so glad I did. Thanks fourth grade for helping me find my best friend. I owe you.
Linds, I have so much to thank you for, but I’ll start by saying thanks for this brie recipe. You can thank me for explaining to you the difference between a puff pasty and a pie crust.
Don’t worry folks, the baked brie was still good with a pie crust if you feel the urge to substitute it.
No cheese thread? Use some floss!
Eric's beautiful pumpkin.
Love and Beer Floats
*Lindsey did not buy this large of a cheese wheel. You can buy any size that fits your needs.
1 (7 to 8-inch) wheel brie cheese
1/4 cup dried cherries
1/4 cup sliced toasted almonds
3 tablespoons brown sugar
2 sheets (12 by 18-inch) puff pastry
2 eggs, beaten
Preheat the oven to 400 degrees F.
Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook's Note 2.
Cook's Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a pairing knife. Then, take a long piece of dental floss and wrap it around both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom.