Fennel Infused Honey with Brie and Fruit

Fennel Infused Honey with Brie and Fruit

Fennel Infused Honey with Brie and Fruit

Fennel Infused Honey with Brie and Fruit

When I go out to eat, the majority of the time, I’m looking for delicious appetizers, cocktails and dessert.  Don’t get me wrong, I love an amazing main dish as much as the next person, but there’s something about small bites packed with flavor that just really appeals to me.  As I was reviewing the most recent Martha Stewart Living magazine, I saw a recipe for fennel infused honey that screamed to be made and eaten immediately.  It’s super easy and well worth it.  My Brie of choice is Saint Andre or Saint Angel if you can find it.  A nice slice of cheese on a wedge of fresh, soft bread and a drizzle of this honey served with some Fuji apples, dried cranberries and almonds and life is good.

Ingredients

  • 1/4 teaspoon fennel seeds
  • 1/3 cup clover honey
  • 8 ounces triple-creme cheese, such as La Tur
  • 8 ounces soft blue cheese, such as Fourme d’Ambert
  • 12 ounces late-summer fruit, such as figs or plums
  • 1 baguette

Directions

  1. Toast fennel seeds in a small saute pan until just fragrant. Remove from heat, and stir in honey. Let cool, and transfer to a 4-ounce glass jar. Let honey infuse at least 4 hours; honey can be stored up to 3 weeks (the longer the honey is allowed to infuse, the more intense the flavor will become).
  2. Arrange cheeses, fennel-infused honey, and fruit on a serving platter. Slice bread thinly, and serve immediately.
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Apple Brie Quesadillas

Apple Brie Quesadilla

Apple Brie Quesadillas

Apple Brie Quesadillas

I found this recipe over at Taste of Home while scouring the internets a few weeks ago and kept meaning to come back to it.  It’s definitely worth making.

I knew it would go together really quickly so I decided to pause ahead of making dinner and get the knives good and sharp.  Feeling proud of myself for having snuck in an accomplishment, I smugly began removing the rind from the Brie.  That’s when the knife slipped and my finger screamed out in pain (it was my finger — it wasn’t me).  Thankfully, the cheese was safe.  Whatever horrible kitchen disasters befall you, no matter how much personal peril you’re in, you must always, at all costs, protect the cheese.

The quesadillas are really light and tasty.  We served them with asparagus.  I blanched the asparagus (making sure to get it off the heat while it was still crunch) and then served it cold with a drizzle of olive oil and some crushed red pepper flakes.  It complimented the quesadilla very well.  Add Chardonnay and you’ve got a nice lunch or light dinner.

  • 2 medium onions, sliced
  • 1/4 cup balsamic vinegar
  • 1/8 teaspoon sugar
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary, crushed
  • 1 tablespoon canola oil
  • 4 flour tortillas (10 inches) – I used whole wheat tortillas
  • 2 medium tart apples, sliced
  • 1 round (8 ounces) Brie cheese, rind removed and quartered (watch your fingers!)
  • In a small skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden brown.
  • Spoon the mixture over half of each tortilla; top with apples and cheese. Fold over. Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted. Yield: 4 servings.