2 tbsp unsalted butter
1 medium red apple (fuji or braeburn) cored,, sliced or chopped
1 tbsp granulated sugar
15 oz ripe,round brie,room temp.
1/4 cup walnuts, toasted, and coarsely cho, pped
Directions
Melt butter in a 10-inch nonstick skillet over medium heat. Add apple
slices or chunks and sugar. Saute, tossing occasionally, until apples
are soft and golden brown in color, approximately 10-12 minutes.
Allow apples to cool slightly. Carefully place chopped apple or fan
apple slices over the Brie. Sprinkle with toasted walnuts.
May be served right away, or can be prepared several hours in advance
and be brought to room temperature for serving. Accompany the cheese
with assorted crackers and/or bread slices.
From the recipe files of suzy@gannett.infi.net
Servings: 8 servings
Caramelized Apple & Toasted Walnut Brie Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Candy; Cheese
The History of Recipes
Experts have proved the existence of recipes way back into history, in fact as far into history as pharonic Egypt, and maybe further still. Having said that, in the main part, these old cook books were just very basic hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are a few clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. As our culinary historical trip moves on a few more years there were some interesting books which were published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that we all know today, but rather descriptions of the types of meals enjoyed by the nobility of the time. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the holy land, including basil and rosemary. The introduction of these new foods and spices created an increase in recipe manuscripts, the majority of which are now in private collections. Over the following few hundred years, the rich and powerful families of Europe strove to offer the most extravagent banquests, and consequentially the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, testing, and recording the recipes that were being prepared for the better households. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Caramelized Apple & Toasted Walnut Brie recipe.
