1 cup apricot nectar
3/4 cup dried apricots, quartered
2 cup diced, peeled papaya
1 tbsp honey
1 tbsp fresh lime juice
1 15-oz. round brie
8 cup 1-inch french bread cubes
1 vegetable cooking spray
2 tbsp brown sugar
12 oz evaporated skim milk
1/4 tsp salt
3 egg whites, lightly beaten
2 eggs, lightly beaten
Directions
Combine the nectar and apricots in a microwave-safe bowl. Microwave
at HIGH 2 minutes or until mixture boils; cover and let stand 30
mintues or until apricots soften. Drain apricots, reserving 2
Tablespoons nectar; discard remaining nectar. Combine apricots,
reserved nectar, papaya, honey, and lime juice; stir gently, and set
salsa aside.
Remove rind from Brie, and discard. Cut brie into small pieces.
Arrange half of bread cubes in the bottom of a 9-inch square baking
dish coated with cooking spray. Top with half of Brie, and sprinkle
with half of brown sugar. Repeat procedure with remaining bread, Brie
and brown sugar.
Preheat oven to 350 F.
Combine milk, salt, egg whites, and eggs; stir well. Pour over bread;
press firmly with back of spoon to moisten all bread cubes. Cover;
chill
30 minutes.
Bake at 350 F for 35 minutes or until a knife inserted near center
comes out clean. Serve warm with salsa.
Cal:297 (32% from fat); Fat 10.4 g; Protein 15.1g, Sodium 534 mg.
Reprinted from Cooking Light Magazine - May 1996.
Servings: 9 servings
Brie Strata With Apricot-Papaya Salsa Recipe brought to you by Recipe Ideas
Categories: Appetizer; Cheese; Dip; Fruit; Mexican
The History of Recipes
We can track the history of written recipes far back into history, in fact as far into history as the Egyptians, and maybe even further. However, sadly, these early cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe found, according to Professor Solomon Katz, is a series of clay tablets in the Sumerian language which recount 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 anyone who tried it feel `exhilarated, wonderful and blissful`. Later on, we find some interesting books from the 1300s ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are unconnected to the spicy food that is served today, but rather accounts of the types of meals on the menus of the nobility of the time. For the next few years, the powerful and wealthy strove to serve up the best banquets, and as a result chefs and their recipe collections were highly sought after. Nevertheless, it was during the 19th century the formal cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, testing, and writing down recipes common in their social group. By the advent of the twentieth century, cook books were greatly in demand due to increased literacy, leisure time and being a little richer. |
We hope you enjoy this Brie Strata With Apricot Papaya Salsa recipe.
