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
Written cooking instructions as a concept can be observed back into the distant past, in truth as far back as pharonic Egypt, and maybe even further. Interesting though that is, mostly, these ancient cook books were just basic pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to food historians are some 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 wonderful. As we move into The time of the roman empire around 25BC a man called Apicius assembled a number of documents which described recipes cooked by his fellow Romans. In his works, he recounts how the meals were separated into starters, entrees and dessert, a very modern way of dining. Aspicius describes how the chefs of Roman times made use of a wide range of spices, including a few that are still present in modern kitchens like basil, rue and parsley. Moving our culinary historical trip onwards, there are two books which were published in the 1300s - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the indian food that we all know today, but instead accounts of the types of food prepared by the cooks of the rich and powerful of the time. In the 15th century, the Crusaders brought back many new foods and spices from Arab cuisine, including spices such as coriander, parsley, and basil. These new foods and tastes was responsible for an outbreak in recipe manuscripts, the majority of which are kept safe in private cookery archives. Over the next few hundred years, the powerful families of Wesstern Europe tried to offer the most extravagent meals, and because of this chefs and their recipes could command a high salary. However, it was during the 1800s that haute cuisine and cookery books became popular. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording recipes to help cooks of their time. When we get to the 1900s, recipe publications were starting to become popular as a result of higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Brie Strata With Apricot Papaya Salsa recipe.
