It’s time to get ready for 2016! In just a couple days we’ll be counting down the seconds until that ball drops and another year starts. It’s crazy how much faster time flies the older you get, wouldn’t you agree? Obviously the best part of New Years Eve is the food…I mean after the family and friends of course. That is pretty much true of any holiday isn’t it? New Years food is fantastic. For us it means lots of little bites, little appetizers, lots of dips and lots of flavors. One of our favorites that we make year after year is this super easy baked brie appetizer.
This year for New Years Eve we are just spending it with our family. I am pulling out the old photo albums and we are going to go through the old scrapbooks I did of the kids when they were babies. I also will be decorating my living room for the new year. I just need some new artwork for my walls, and have been looking at photos.com for some inspiration. January is always the hardest month for me to decorate for. I want it to look clean and crisp, I’m done with winter and not quite ready to decorate for Valentine’s Day. How do you decorate in January? I’m curious. I’m thinking just a big print on my mantel would be perfect. Then we can all sit around the table in the living room and eat some delicious food, look at photos and watch the ball drop…probably on Eastern time even though we are in Oregon, like I said…we’re getting older! 🙂
The ingredients are readily available at most grocery stores. You just need your brie, some puff pastry sheets and a jar of pepper jelly. I LOVE pepper jelly, my favorite is the habanero pineapple from Costco, but this Reese hot pepper jelly does the job nicely when the other is not in season. I actually took these pictures last year at our Super Bowl party and never posted them. Bad blogger!
I also didn’t take step by step photos, but it’s super self explanatory. You can take the rind off if you choose, sometimes I do, sometimes I don’t-that is totally a judgment and taste call for you and who you will be sharing this with. Then you spread the jelly on top. I like to do a semi thick layer, about an 1/8″ high.
Keep your puff pastry in one large sheet. Set the brie on top and fold the corners over, patching any pieces that are not covering the brie. Then take a pastry brush and a beaten egg and do a quick egg wash over the tops and sides.
You can put it in the fridge at this point and wait until about an hour before you are ready to serve.
At that point, preheat oven to 400 and bake for approx. 30 minutes, until puff pastry is puffed. Then you’ll want to lower the temp to 350 and bake for another 20-30 minutes until the pastry is a nice darker golden brown.
Serve immediately with crackers, apple slices or chips…or go really crazy and use a good crusty bread. After all the diet doesn’t start till the next day right? 😉
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