Joanne Fluke's Razzle Dazzle Baked Brie Recipe
In an RT-exclusive short story Joanne Fluke's series heroine Hannah Swensen bakes several dishes for a small Thanksgiving party with friends. Here is the recipe for her Razzle Dazzle Baked Brie.
Razzle Dazzle Baked Brie
Preheat oven to 350 degrees, rack in the middle position.
1 cup salted cashews, finely chopped (measure after chopping) (I've also used pistachios.)
2 large eggs
2 Tablespoons heavy cream (that's 1/8 cup)
1 small wheel of Brie with rind all over it (I used a 13-ounce baby Brie that was approximately 5 inches in diameter.)
1/4 to 1/3 cup seedless raspberry jam (I used Knott's Berry Farm)
a basket of assorted crackers
small appetizer knives and spoons for serving
Chop the salted cashews in a food processor or by hand. The pieces should be no larger than coarse grains of sand.
Place the finely chopped cashews in a glass pie plate sprayed with Pam or another nonstick cooking spray. (A flat-bottomed, oven-safe dish with sides will also work just as long as it's several inches larger than your wheel of Brie.)
Whisk the eggs and the heavy cream (that's whipping cream) together in a small bowl until they're thoroughly blended. Pour the resulting mixture into a second shallow dish or bowl (or pie plate).
Unwrap your wheel of Brie. Leave the rind on. You need the rind intact so that the cheese will hold its shape.
Dip the bottom of the Brie into the egg and cream mixture. Then pick it up by its sides and set it in the finely chopped cashews. Move it around a little so that the nuts will adhere to the egg and cream mixture.
Lift the Brie and take it back to the dish with the egg and cream mixture. Tip the cheese on its side and roll it in the mixture until the sides are coated with egg and cream.
Carry the Brie to the dish with the finely chopped nuts and roll it around in there so that the nuts adhere to the sides. You can press the nuts on with your hands to make them stick even better. When you're through, position your brie in the center of the dish with the chopped cashews, the bottom side down and the top side (without any nuts) up.
Heat the raspberry jam for 5 to 10 seconds in the microwave on HIGH until it's easily spreadable. Then spoon it on top of the Brie, right in the middle. Use a rubber spatula or a frosting knife to spread it out to the edges.
Use a small spoon or your impeccably clean fingers to scoop up some chopped cashews and sprinkle them on top of the raspberry jam. Put on as many as you like as long as a bit of the red raspberry color shows through.
Leave the rest of the chopped cashews right there in the pie plate or ovenware dish.
Bake your Razzle Dazzle Baked Brie at 350 degrees for 15 to 20 minutes or until the cheese is beginning to melt inside.
Hannah's Note: I've also made this with other double and triple cream cheeses and with other flavors of jam. Mother loves it with apricot jam and Andrea is crazy about Brie with peach jam.