Test Kitchen

I mentioned a while back that I was helping our executive chef test some recipes he was submitting to one of the local papers.  This months column is a pumpkin stuffed brie.  You slice the brie in half and add a layer of pumpkin spice goodness and then coat it and bake it.  It was autumn on a plate!  The leftovers make an amazing grilled cheese sandwich also...

Below is the article.  I highly recommend it!

Q:�  I am planning a housewarming party and want to serve traditional fall foods. Much of it is being catered by my favorite restaurant, but here is my problem: I love to bake, but I’m not very good at cooking. What can I make that won’t look bad next to all the great food from the restaurant?

A:�  Fall is a wonderful time of year when the ‘three sisters’ come together: corn, squash and beans. In native culture these are portrayed as three sisters who support each other. The oldest is corn, standing tall and giving the bean a place to climb. The bean provides food in the soil to feed her sisters, while the squash provides a blanket to cover the soil and keep it warm and protected.

I have a warm fall recipe for you, inspired by the three sisters.

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Crispy Pumpkin Brie with Vegetable Chips� � � � � � 

Serve with assorted vegetable and potato chips

2 Small Brie wheel (8oz)

8T Pumpkin spread/Puree pumpkin

2T Minced onion

2T Olive oil

1t Fresh thyme

1t Fresh oregano

2t Fresh sage

2t Honey

1/4t Granulated garlic

1/8t Nutmeg

1/8t Allspice

1/16t Ground ginger

Salt / pepper to taste

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Crispy Breading

Bowl 1

Flour 4 c

Corn meal ½ c

Roasted peanuts �  ½ c

Bowl 2

Eggs 6 ea

Water ¼ c

Salt / pepper tt

Bowl 3

Panko bread crumbs 6 oz

Fresh thyme 1t

Fresh oregano 1t

Fresh sage 2t

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Step 1: Remove brie from wrap and place in freezer for 30 minutes. This will allow the cheese to set so it will be easier to cut. Meanwhile, mince the onion and cut all your herbs. Heat a saut�© pan and add the olive oil. When oil is hot, add the onions and cook until translucent. Add remainder of ingredients and reduce heat. Keep stirring until pumpkin mix is thick and dry. Remove from heat and let cool.

Step 2: Remove cheese from freezer and cut wheel in half horizontally so you have two thin wheels. Set aside until cheese comes to room temperature. This will allow the pumpkin spread to infuse more flavor. Place pumpkin spread on one side of cheese and put together like an Oreo cookie. Make sure spread fills evenly to the edge of the cheese. Place back in freezer to set.

Step 3: Remove from freezer and score both sides of the cheese with a fork. This will allow the crust to stay on the cheese better. Place the cheese in the flour mix until coated. Remove excess. Place in egg mixture until thoroughly coated. Remove and let excess drain off before placing in bread crumb mixture. As you place it in the bowl shake the bowl back and forth so cheese will get an even coat. Remove from bowl and place in freezer to set for 15 minutes. Repeat egg and breading steps.

Step 4: Preheat oven to 350 degrees and bake until brown. Serve with some vegetable chips and you’ll have the chef asking for your recipe!