Who Knew Cooking Could Be So Much Fun!: Bleeding Heart Brie

Welcome to my Blog!

I am so glad you stopped by. A couple of months ago I saw the movie Julie & Julia, where a young woman decides to take a year and make every recipe in Julia Child's French Cookbook. I enjoyed the movie very much and became intrigued. Maybe I could do something like that, so, I got out my barely used, 13 year old, Better Homes Cookbook and started flipping through. Thus began my cooking experiment.

Cooking is something I have always hated to do, it was a chore for me, not a pleasure. I am not a professional cook, and never will be, but the movie ignited a spark in me and revealed a new discovery, cooking can be fun!

I am learning that with patience, motivation, and good recipes anyone can be a good cook. Believe me, if I can do it, so can you! I hope you will experiment along with me and let me know what you think of the recipes I share.

I will post each new recipe I try along with a picture (I can't stand cookbooks that don't include pictures!) so you can see the final product. I will also share tips that I have learned along the way. For you seasoned chefs, the tips may seem like common sense, but for those of us who are dummies in the kitchen, they are epiphanies.

Happy Cooking!
Nancy

Monday, October 5, 2009

Bleeding Heart Brie

I had Brie at a friend's house a few years ago and really enjoyed it, so I decided to try this recipe as one of the appetizers at my Birthday party. Some guests loved it, others didn't like it at all. I could have eaten the whole thing, but Scott and Hannah didn't like it, so it is obviously something to serve with caution.

Ingredients:

1 tube (8 ounces) refrigerated crescent rolls

1 round (8 ounce) Brie or Camembert cheese (You will have to go to the specialty cheese section of the supermarket.)

1/3 cup cherry preserves (I used cherry pie filling.)

1 egg lightly beaten

Assorted crackers

Directions:

Unroll crescent dough; divide into two squares. Seal seams and perforations. Cut off corners from each square, forming two circles; discard scraps. Place one circle on a greased baking sheet; top with cheese. Spoon preserves over top. Bring edges of dough up around sides of cheese. Top with second dough circle, pressing to seal edges. Brush top and sides with egg.

Bake at 350* for 20-30 minutes or until golden brown. Cool for 5 minutes before serving with crackers.

Servings: 10

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