Evening Edge
What’s For Dinner?
DEL.ICIO.USBrie in Brioche
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Cuisine: French
In the Kitchen With . . . Vicki Ferebee, Atlanta
Nominated by Terry Mock:
"What sets Vicki apart from the legions of people who prepare great food is her passion. You're familiar with Joseph Campbell's edict, 'Follow your bliss.' Well, that's what Vicki does each time she crosses the threshold into her kitchen. I swear the woman is in an altered state of being, and it's not because of the wine! She may be preparing a coffeecake for her office staff, a simple dinner for friends or an elaborate dinner party for a special celebration, but it's as though she has been transported. She becomes 'one with the food, ' and this symbiosis continues until the oven is cold, the last dish is washed and the lights are switched off.”
Hands on time: 35 minutes Total time: 20 minutes Serves: 7
Ingredients:
-
1 package yeast
1/3 cup plus 1/4 teaspoon granulated sugar
1/4 cup warm water
3 cups flour (more if necessary for dough)
1 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, cut into cubes and frozen
3 medium eggs
1 (7-ounce) wedge French brie
1/3 cup chopped dried apricots
1/3 cup chopped pecans
Instructions:
In a small bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Allow to sit about 10 minutes until yeast is bubbly. Place flour, 1/3 cup sugar, salt and frozen butter into food precessor. Pulse until it looks like cornmeal. Add yeast mixture and pulse 2 to 3 times. Add eggs to top of mixture. Run processor until the dough is mixed, about 20 to 30 seconds. If dough is sticky, add a few tablespoons flour.
Scrape dough from processor bowl and, using floured hands, form into ball and place in lightly buttered bowl. Cover with lightly buttered plastic wrap and let rise in a warm place for 1 1/2 to 2 hours, until doubled in size.
Punch the dough down and knead by hand several times --- about 2 minutes --- on a lightly floured surface. Return to bowl, cover and refrigerate the dough overnight or for several hours.
Slice brie horizontally and stuff with chopped apricots and pecans (like a brie sandwich with the apricots and pecans as filling). Roll dough to about 3/8 inch thick. Place the brie "sandwich" in the center of the brioche and fold dough over to completely encase the brie. Trim dough so you do not have a double thickness. Pinch and seal all edges with water until the brioche is smooth and seamless. You'll use about 1/2 to 2/3 of the dough.
Place brie on lightly greased cookie sheet and bake at 350 degrees for 20 minutes.
Scrape dough from processor bowl and, using floured hands, form into ball and place in lightly buttered bowl. Cover with lightly buttered plastic wrap and let rise in a warm place for 1 1/2 to 2 hours, until doubled in size.
Punch the dough down and knead by hand several times --- about 2 minutes --- on a lightly floured surface. Return to bowl, cover and refrigerate the dough overnight or for several hours.
Slice brie horizontally and stuff with chopped apricots and pecans (like a brie sandwich with the apricots and pecans as filling). Roll dough to about 3/8 inch thick. Place the brie "sandwich" in the center of the brioche and fold dough over to completely encase the brie. Trim dough so you do not have a double thickness. Pinch and seal all edges with water until the brioche is smooth and seamless. You'll use about 1/2 to 2/3 of the dough.
Place brie on lightly greased cookie sheet and bake at 350 degrees for 20 minutes.
Notes:
Rising time 2hrs
NOTE
Just like Vicki Ferebee, once you bring this beautiful, rich treat to a party, you'll be making it for friends for years to come. The dough, tossed together in a food processor, is no more difficult to make than a pie crust. And the leftover dough makes great cinnamon rolls: Just sprinkle the rolled-out surface generously with cinnamon sugar (granulated sugar flavored with ground cinnamon), roll into a cylinder, seal the seam with water, then slice crosswise into spirals and bake on a lightly greased baking sheet for 12 minutes in a 350-degree oven. For a glossy surface, brush dough with a beaten egg white.
NOTE
Just like Vicki Ferebee, once you bring this beautiful, rich treat to a party, you'll be making it for friends for years to come. The dough, tossed together in a food processor, is no more difficult to make than a pie crust. And the leftover dough makes great cinnamon rolls: Just sprinkle the rolled-out surface generously with cinnamon sugar (granulated sugar flavored with ground cinnamon), roll into a cylinder, seal the seam with water, then slice crosswise into spirals and bake on a lightly greased baking sheet for 12 minutes in a 350-degree oven. For a glossy surface, brush dough with a beaten egg white.
Nutrition:
Per serving: 586 calories (percent of calories from fat, 52), 15 grams protein, 56 grams carbohydrates, 3 grams fiber, 34 grams fat, 162 milligrams cholesterol, 710 milligrams sodium.
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