Fall Recipes: John Brahm’s Burgundy Baked Brie

Arbor Hill Winery is a rarity nowadays. It is a family business that goes back generations. In the early 1900’s, on John Brahm’s side of the family, Anna Randall wed Elmer Standish and began a Naples grape-growing tradition. This tradition has lasted for four generations. Katie Brahm’s dad named John and Katie’s farm “Arbor Hill.”  John and Katie honor the family traditions as owners of Arbor Hill, which is an award-winning producer of gourmet food products and wine. John’s degree in Pomology (a branch of botany that studies and cultivates fruit) from Cornell and a bright 23-year career at Widmer Wine Cellars, gave him the know how to create Brahm’s Wine Syrups. Arbor Hill offers about 45-50 different gourmet foods, so make sure to stop by next time you’re in the area.

1x1.trans Fall Recipes: John Brahms Burgundy Baked BrieWe asked John to share a recipe that he felt captured the spirit of the Upstate New York in the fall. He offered his Burgundy Baked Brie and told us that “Our burgundy wine jelly is just one of many wonderful products that comes from the picturesque Finger Lakes Region of New York State. This region has beautiful lakes, mountains and valley areas where our grapes reach optimum ripeness with full flavor and the highest level of heart-healthy compounds. There are many simple and delicious uses for our wine jellies and other grape related products. Eating healthfully is fun. Enjoy taste after taste, time after time.” 

1x1.trans Fall Recipes: John Brahms Burgundy Baked Brie

Baked Brie in Puff Pastry

An eye-catching centerpiece for your next gathering of friends or family. This pastry creation will leave guests craving for just one more bite.

Ingredients

1 sheet of Pepperidge Farm Frozen Puff Pastry
1 Jar of Arbor Hill burgundy Wine Jelly
1 5″ wheel of brie (skin can be removed)
Optional 1 egg white

Method

Preheat oven to 350. Allow pastry to thaw and then flour a surface and roll out pastry until increased in size by 1/3.

Move dough to a lightly greased cookie sheet.

Place Brie in center of dough, form into a flat circle and indent the center of the top to allow a shallow dish for the chutney.

Pour the entire jar of Burgundy Wine Jelly into the top of the Brie (it is okay if it overflows).

Bring all side of the dough up to the center top, forming a bag shape.

Carefully gather the dough, pinching lightly above the Brie.

Be creative in forming your pastry. You may want to pre-cut a strip of dough from the rolled-out pastry to form a false ribbon around the nook of your bag.

Brush entire bag with egg whites, this will make the finished dough shine.

Place in oven and bake for 25-30 minutes or until dough is golden brown Remove and allow to cool for a few minutes.

Why the dish is perfect for the fall

1x1.trans Fall Recipes: John Brahms Burgundy Baked BrieArbor Hill Burgundy Baked Brie is a scrumptious way to savor the crisp smell of autumn while enjoying a pastry baked brie containing our burgundy wine jelly. This appetizer is an ideal delicacy to enjoy with friends or family on the deck or lounging by the fireplace.

Arbor Hill Winery and Grapery is located at 6461 Route 64 in Naples, New York 14512

Hours of Operation

Mon – Sun: 10:00 am – 5:00 pm

1x1.trans Fall Recipes: John Brahms Burgundy Baked Brie
I am one of the co-founders of FriendsEAT. Obviously, I love to eat. Other passions include A Song of Ice and Fire, Shakespeare, Dostoyevski, and Aldous Huxley.
1x1.trans Fall Recipes: John Brahms Burgundy Baked Brie

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