RE: Need help with a GF dough to wrap around Brie appetizer

October 16, 2005

I have a friend who used to wrap hers in Pillsbury Crescent Rolls dough...so I

wonder if Chebe would work?

________________________________

From: SillyYaks on behalf of Melonie Katz

Sent: Sat 10/15/2005 3:17 PM

To: sillyyaks ; NorthernVirginia ROCK

Subject: Need help with a GF dough to wrap around Brie appetizer

Hello SY!

I was wondering if any of you still serve heated brie cheese as an appetizer?

I'm talking about the brie cheese that you would typically top with a little bit

of something (such as garlic & butter or jam or almonds or cranberries or

whatever) and then would normally wrap it in a gluten containing pastry sheet

(such as those frozen Pepperidge Farms things). In the past, I used a lot of

recipes that called for those Pepperidge Farms pastry sheets... and have tried

to find GF substitutes of each of the recipes. I am now trying to figure out if

I can still create this brie appetizer with some sort of GF " wrap " around it.

Any ideas? Any " tried and true " recipes out there?

Thanks in advance,

Melonie

~Melonie (R.O.C.K. leader for NoVa/Metro DC Chapter) & Owner of SillyYaks

(www.groups.yahoo.com/group/SillyYaks

<http://www.groups.yahoo.com/group/SillyYaks> )

" Do not follow where the path may lead. Go instead where there is no path and

leave a trail. " quote from Ralph Waldo Emerson

________________________________

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October 17, 2005

Mel-

I do a brie occasionally, but I don't ever wrap mine. I just bake & top w/the topping - apricot preserves & toasted almonds are a favorite. When the brie is hot the preserves, etc. melt on top for good coverage. If you want to do a brown sugar & pecan/walnut, you could bake the brie with the topping already in place.

Let it all set a few minutes before serving.

Good luck-

in TN

Need help with a GF dough to wrap around Brie appetizer

Hello SY!

I was wondering if any of you still serve heated brie cheese as an appetizer? I'm talking about the brie cheese that you would typically top with a little bit of something (such as garlic & butter or jam or almonds or cranberries or whatever) and then would normally wrap it in a gluten containing pastry sheet (such as those frozen Pepperidge Farms things). In the past, I used a lot of recipes that called for those Pepperidge Farms pastry sheets... and have tried to find GF substitutes of each of the recipes. I am now trying to figure out if I can still create this brie appetizer with some sort of GF "wrap" around it. Any ideas? Any "tried and true" recipes out there?

Thanks in advance,

Melonie

~Melonie (R.O.C.K. leader for NoVa/Metro DC Chapter) & Owner of SillyYaks (www.groups.yahoo.com/group/SillyYaks)

"Do not follow where the path may lead. Go instead where there is no path and leave a trail." quote from Ralph Waldo Emerson

Yahoo! Music Unlimited - Access over 1 million songs. Try it free.

October 17, 2005

Mel-

I do a brie occasionally, but I don't ever wrap mine. I just bake & top w/the topping - apricot preserves & toasted almonds are a favorite. When the brie is hot the preserves, etc. melt on top for good coverage. If you want to do a brown sugar & pecan/walnut, you could bake the brie with the topping already in place.

Let it all set a few minutes before serving.

Good luck-

in TN

Need help with a GF dough to wrap around Brie appetizer

Hello SY!

I was wondering if any of you still serve heated brie cheese as an appetizer? I'm talking about the brie cheese that you would typically top with a little bit of something (such as garlic & butter or jam or almonds or cranberries or whatever) and then would normally wrap it in a gluten containing pastry sheet (such as those frozen Pepperidge Farms things). In the past, I used a lot of recipes that called for those Pepperidge Farms pastry sheets... and have tried to find GF substitutes of each of the recipes. I am now trying to figure out if I can still create this brie appetizer with some sort of GF "wrap" around it. Any ideas? Any "tried and true" recipes out there?

Thanks in advance,

Melonie

~Melonie (R.O.C.K. leader for NoVa/Metro DC Chapter) & Owner of SillyYaks (www.groups.yahoo.com/group/SillyYaks)

"Do not follow where the path may lead. Go instead where there is no path and leave a trail." quote from Ralph Waldo Emerson

Yahoo! Music Unlimited - Access over 1 million songs. Try it free.

October 17, 2005

Mel-

I do a brie occasionally, but I don't ever wrap mine. I just bake & top w/the topping - apricot preserves & toasted almonds are a favorite. When the brie is hot the preserves, etc. melt on top for good coverage. If you want to do a brown sugar & pecan/walnut, you could bake the brie with the topping already in place.

Let it all set a few minutes before serving.

Good luck-

in TN

Need help with a GF dough to wrap around Brie appetizer

Hello SY!

I was wondering if any of you still serve heated brie cheese as an appetizer? I'm talking about the brie cheese that you would typically top with a little bit of something (such as garlic & butter or jam or almonds or cranberries or whatever) and then would normally wrap it in a gluten containing pastry sheet (such as those frozen Pepperidge Farms things). In the past, I used a lot of recipes that called for those Pepperidge Farms pastry sheets... and have tried to find GF substitutes of each of the recipes. I am now trying to figure out if I can still create this brie appetizer with some sort of GF "wrap" around it. Any ideas? Any "tried and true" recipes out there?

Thanks in advance,

Melonie

~Melonie (R.O.C.K. leader for NoVa/Metro DC Chapter) & Owner of SillyYaks (www.groups.yahoo.com/group/SillyYaks)

"Do not follow where the path may lead. Go instead where there is no path and leave a trail." quote from Ralph Waldo Emerson

Yahoo! Music Unlimited - Access over 1 million songs. Try it free.

October 17, 2005

,

Thanks! That's how I've been doing it (since the GF lifestyle)...

I don't really think that adding the pastry dough really does

anything for the brie (except for adding more calories and

increasing the carb count)... but I used to cut out some cute shapes

(specifically autumn leaves) out of the extra dough and place them

on top of the wrapped brie so it would look a little special. I

have also done that for military functions and placed a cut out of a

big huge anchor on top of the wrapped brie. I suppose I'll probably

stick to making the brie without a dough wrapping.

I also buy a praline mustard sauce that I pour over a cold block of

cream cheese, or pour it over brie and then heat. I am still in the

process of checking to see if this is safe for a GF diet, so please

be sure to check before you may order/buy any of this particular

product. Their website is:

http://www.dr-petes.com/index.htm

Dr. Pete's SAUCES

Dr. Pete's Sauces and Glazes turn your creativity loose!

Praline Mustard Glaze

Yes, Praline Mustard! A successful mingling

of brown sugar, mustard, pecans, and spices

that delivers a crowning touch to ham, chicken,

or fish. When served over cream cheese

or Brie, it receives rave reviews!

Melonie

>

> Mel-

>

> I do a brie occasionally, but I don't ever wrap mine. I just bake

& top w/the topping - apricot preserves & toasted almonds are a

favorite. When the brie is hot the preserves, etc. melt on top for

good coverage. If you want to do a brown sugar & pecan/walnut, you

could bake the brie with the topping already in place.

> Let it all set a few minutes before serving.

>

> Good luck-

> in TN

>

> Need help with a GF dough to wrap around

Brie appetizer

>

> Hello SY!

>

> I was wondering if any of you still serve heated brie cheese as

an appetizer? I'm talking about the brie cheese that you would

typically top with a little bit of something (such as garlic &

butter or jam or almonds or cranberries or whatever) and then would

normally wrap it in a gluten containing pastry sheet (such as those

frozen Pepperidge Farms things). In the past, I used a lot of

recipes that called for those Pepperidge Farms pastry sheets... and

have tried to find GF substitutes of each of the recipes. I am now

trying to figure out if I can still create this brie appetizer with

some sort of GF " wrap " around it. Any ideas? Any " tried and true "

recipes out there?

>

> Thanks in advance,

> Melonie

>

> ~Melonie (R.O.C.K. leader for NoVa/Metro DC Chapter) & Owner of

SillyYaks (www.groups.yahoo.com/group/SillyYaks)

> " Do not follow where the path may lead. Go instead where there

is no path and leave a trail. " quote from Ralph Waldo Emerson

>

> -------------------------------------------------------------------

-----------

> Yahoo! Music Unlimited - Access over 1 million songs. Try it

free.

>

October 17, 2005