Apple and Brie Brûlée
Apple and Brie Brûlée
By John Scroggins |
November 19, 2017 1:13 pm
If you’re looking for a Thanksgiving appetizer with a twist, consider this Apple & Brie Brûlée with carmelized sugar, created by New York City’s Chef Michael Ferraro of Delicatessen.
This is one of three recipes for Thanksgiving, designed by some of America’s favorite chefs, that offer the unique twist of using a Bernzomatic blowtorch to create some real flair. Always follow manufacturer instructions for use and safety.
Find a recipe for Potato and Cauliflower Au Gratin here .
Find a recipe for Sweet Potato Crumbles with Torched Marshmallows here .
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1 Wedge
Brie
1
Honey Crisp Apple
To Taste
Raw sugar
As needed
Baquette or crackers
1
Set a wedge of Brie out and bring to room temperature.
2
Thinly slice apple wedges on mandolin and shingle on a piece of plastic wrap.
3
Place Brie over apples and cut to size.
4
Flip plastic and cheese over so that apples are shingled atop cheese.
5
Sprinkle a good amount of raw sugar over apples and brûlée with torch.
6
Serve with baquette or crackers.
John Scroggins
As VP/Editor-In-Chief, John sets the overall tone and quality standards for the site's content. He's passionate about storytelling and loves exploring the history, cultural influences, and people behind the story of food. John has more than 25 years of food-industry experience, having worked in public relations, media, event production and philanthropy. He is a member of the International Association of Culinary Professionals and The International Foodservice Editorial Council. His passions beyond food are rescue dogs, ending childhood hunger and poverty, and veteran's causes.
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