COGNAC & RAISIN BUTTER DRIZZLE
Ingredients
1 pound unsalted Butter, softened to room temperature
1 cup light brown sugar
1/2 cup golden raisins
4 fluid ounces Cognac
1 fluid ounce apple cider vinegar
1 tablespoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon vanilla extract
Method
In a medium sauce pot, simmer brown sugar and golden raisins in cognac and apple cider vinegar until sugar is dissolved and raisins are plump. Blend in Vitamix or blender until smooth. Set aside and let cool to room temperature.
Mix cinnamon, vanilla and salt into the softened butter. Slowly stream in the raisin mixture until the sauce is emulsified. Chill.
BAKED BRIE & PUFF PASTRY
Ingredients
1 small format 8oz Brie wheel
12″x12″ square of puff pastry
1 large egg, beaten
Method
Preheat your oven to 425°F, low fan if using a convection oven. Line a baking sheet with parchment paper. Roll puff pastry until it’s about 1/8″ thick.
With a knife, gently slice the brie wheel in half (hamburger style) so that there are two discs. On one disc, gently press the chilled Cognac & Raisin Butter Drizzle into the exposed rindless side of the cheese, leaving about 1/2″ of space around the diameter. Close it with the remaining half of the brie wheel and press down lightly.
Place the cheese into the center of the puff pastry. Brush the surrounding pastry surfaces with egg wash and wrap the puff pastry around the cheese. Score the top of the puff pastry to allow for expansion. Freeze for 1 hour.
Remove the brie from the freezer and brush the egg wash all over the visible surfaces of the brie. Bake for 20 minutes, or until puff pastry is browned and brie is soft.
Once removed from the oven, top the brie with more of the Cognac & Raisin Butter Drizzle. Serve with fresh fruit and crostini and a glass of Cuvee Noir or Blanc de Blanc!
