In my quest to shoot pretty pictures AND eat yummy stuff, I made another version of
brie en croute last night.
This time I used a small circle of
brie instead of a wedge.
And my topping mixture consisted of half a cup of almonds, chopped and toasted a bit to release the flavor, a third of a cup of orange marmalade, a sprinkling of cinnamon, and about half a tablespoon of butter. I combined those ingredients in a small saucepan and cooked for a couple of minutes to thicken t (...)
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Tags: Brie, Revisited
