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
It is quite feasible to prove the history of recipes back into ancient history, in truth as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, generally, these ancient cook books were just very basic hieroglyphic recipes for preparing food.
Interestingly, the most ancient recipe in existence, according to academics are some clay tablets in the Sumerian language which describe 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 blissful and exhilarated. During Roman times 25BC a man called Apicius created a number of scripts which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main course and afters, a very modern way of dining. He also recounts how the Roman chefs were skilled in the use of many different spices and herbs, including many that are still in use today like basil, fennel and dill. Later, in the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab countries, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas led to an increase in cookery books, the majority of which are kept safe in private cookery archives. During the succeeding few centuries, the rich families of the West tried to serve the most exotic meals, and as a consequence, the best chefs and their recipes were much in demand. However, it was during the nineteenth century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cooking publications were increasing in popularity mostly due to more people being able to read, people having increased free time and having more disposable income. |
We hope you enjoy this Brie Strata With Apricot Papaya Salsa recipe.
