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
It is possible to read the history of `recipes` back into the distant past, in truth as far back into recorded history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, generally, these ancient records were just primitive hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are a few stone tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, there are two interesting books dating from the 1300s - a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Surprisingly, these are unconnected to the indian curry that appears on menues today, but instead accounts of the types of food prepared by the chefs of the upper classes of that period. Over the succeeding few hundred years, the wealthy families of Europe competed with each other to serve the most exotic banquets, and because of this chefs and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century that cookery and recipe publications became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and recording the recipes that were being prepared for the better households. When we get to the twentieth century, recipe publications are in high demand, due to higher levels of literacy, more spare time and having more disposable income. |
We hope you enjoy this Caramelized Apple & Toasted Walnut Brie recipe.
