Let's Start Fall Off Right

Baked Brie and Sangria

I love fall. There is no way around it. So many good things come with fall, crisp air, flannel, warm blanket, crackling fires, and pumpkin everything. This year I am feeling extra festive and want to do all the things. Also. Lets talk about how the food that comes with fall is nothing short of a blessing from the Lord. Too far? On the weekends we revolve around food. Here are a few of our fall favorites!

Baked Brie. Baked brie is warm and gooey cheese with a flakey pie crust exterior. Eat it with a sturdy cracker or slices of pink lady apple. If you aren’t sure about Brie start with a mild version, such as, President Brie Soft Ripened. It is mild but still flavorful. If you want something a little more robust go for Camembert.

Fall Sangria. This drink is slightly sweet yet not overbearingly so. It is crisp, so perfect for those in-between fall days where the sun is still warming us up more than it probably should be. This is not necessarily the fanciest of cocktails, enter boxed wine, but is delicious nonetheless.

Baked Brie

1 pie crust (recipe below) or 1 thawed sheet of puff pastry in a pinch

12 oz wheel of brie

Jam of your choice (fig, apple cinnamon, raspberry, jalapeño)

1/4 cup walnuts (optional)

1 large egg white + 1 tablespoon (15ml) water

Pie Crust:

1 1/4 cup flour

1/4 tsp salt

1/2 cup butter (1 stick), cold and diced

1/4 cup ice water

Preheat the oven to 350F.

Whisk the egg white and water together in a small bowl and set aside.

If you have never made your own pie crust let me tell you how simple it is. Do you see the short ingredient list up there? Simple. I am going to tell you the easiest way, in my option, to throw this together. Grab your food processor and put the blade attachment on it. Toss in the flour, salt and butter. Place the lid on and pulse until the butter appears like small sand like particles. Turn the food processor on and SLOWLY stream the ice water in. When the dough comes together and becomes a ball stop streaming the water, even if you haven’t used all the water. Heavily flour a clean surface. Turn the ball of dough out onto the floured surface. Using a rolling pin roll the dough into a flat circle. This does not have to be a perfect circle.



If you skipped the pie crust and grabbed puff pastry roll the puff pastry out.

Place the brie in the center of the dough. Place a couple spoonfuls of jam (optional) on top of the brie. If you want to add the walnuts place them on top of the jam. Now tuck the brie in with the dough blanket like you would your child. I suggest using a large spatula to transfer it to a dish with enough of a lip to catch any cheese or jam that might find its way out during baking. Brush the top of the dough with the egg wash and pop it in the oven. If you don’t have a brush in your culinary arsenal just use your fingers. I promise it will be just fine ;)

Bake for 25-30 minutes. Let rest for 5 minutes before serving with crackers, sliced apples and pears.

Sangria

This recipe is 6 servings. If you are hosting a larger group feel free to double or triple this recipe. I went ahead and doubled it for a small group of four. It is so simple to throw together and is definitely a crowd pleaser. If you spring for the Bota Box you can even quadruple this recipe and have left over wine. It took about 5 whole minutes to chop and throw all these items into a container and then “set it and forget it”!

2 cups pears

a few orange slices

2 cinnamon sticks

2 Tablespoons apricot jam

3 oz orange liquor, such as, Cointreau

1 750ml bottle of Chardonnay or Sauv Blanc

Place all items in a container. Cover and place in fridge over night. Serve over ice. Garnish with a cinnamon stick and a few extra slices of pear in the glass and enjoy.

Both recipes are easy and crowd pleasers. Try them out and see what you think! Happy Fall!