Half Baked Harvest with a Grate video, try this at home with our Battery Park Brie or pick up one of our pre-made baked bries (just defrost & bake)
Pastry Wrapped Baked Brie with Maple Butter Roasted Apples. Do you remember that apple butter I made on my stories yesterday? Well, now everyone is asking what you make with apple butter. MAKE THIS. It’s cheesy, flaky and really, what's better than melted brie, apple butter, and and pastry? Not much. Recipe below and linked in profile. Happy fall Sunday. PS. the apple butter recipe is highlighted in my stories. ...
2 honeycrisp apples, sliced
2 tbs salted butter
2 tablespoons real maple syrup
1 sheet frozen puff pastry, thawed
1 wheel of brie
2 tablespoons apple butter
Combine the apples, butter, and maple. Transfer to the oven and roast at 425 for 25-30 minutes.
Lay the puff pastry flat on a parchment lined baking sheet. Place the brie in the center of the pastry and remove a little of the rind from the top of the brie. Spread the apple butter over, then fold the corners of the pastry over the brie. Brush the pasty with beaten egg. Bake for 20-25 minutes .
Spoon the apples over the brie. Top with fresh thyme. Enjoy
Are you ready for this holiday season?
Be the best host or guest with one of our baked bries; Classic Cranberry & Pecan, Sun Dried Tomato & Pesto or Dark Chocolate & Blue Pearl Farms blueberry compote.
Cute baking crocks make both a great gift idea.
Pre-order for pick up at your farmers market 843-608-9118 this Saturday or Sunday Brunch Farmers market or at our shop in West Ashley on Monday 11/19 9am-5pm.
Gobble yours before they’re gone!
The Mount Pleasant Farmers Market will be open with many of us vendors in attendance.
Hope to see you there!!
Join us this week AMAZING opening day at the farmers markets and happenings!
Tuesday:
Mount Pleasant Farmers Market: Opening Day from 3:30 – 7pm
Location: We are right in front and center under the pavilion
Wednesday:
Wine Down Wednesday: Opening Day from 5:30 – 7:30pm
Join us for delicious cheesy hors d’oeuvres, wine and live music.
Location: 1400 Old Towne Road Charleston, SC 29407
Thursday:
Sullivan’s Island Farmers Market: Opening Day from 2:30 – 7pm
Location: 1921 I’On Avenue (in front of Poe Library)
Bluffton Farmers Market: 2- 7pm
Saturday:
Charleston Farmers Market: Opening Day from 8 – 2pm
Summerville Farmers Market: Opening Day from 8 – 1pm
Forsyth Farmers Market: from 9 – 1pm
Columbia “Soda City” Farmers Market: from 9 – 1 pm
Port Royal Farmers Market: from 9 – 12 pm
SPECIAL Saturday Event
Butcher & Bee Bazaar Night Market: 9pm – 1 am
RED ONION CHUTNEY
2 quarts of medium cut Julianne red onions
1/4-cup olive oil
2 teaspoons of salt
1/2 teaspoons of black pepper
1/2 teaspoons of Cayenne
1/2 teaspoon of crushed red pepper
4 oz. of sugar
1/4 cup of vinegar
STEP ONE:
In a skillet place the oil and heat on a medium flame, or about a six or seven on an electric stove. When oil is hot, add the onions and sauté slowly until they become soft and a little brown.
STEP TWO:
Turn to low heat.
Add all your seasonings and sauté for a few minutes.
STEP THREE:
Add sugar and stir in until it has completely dissolved.
STEP FOUR:
Add vinegar and stir in until it's completely incorporated. Continue to cook slowly until onions become sticky and liquid are syrup like consistency.
You should jar and age for a month for optimum flavor.
You may also chill and serve right away.
If you are unfamiliar with jarring food please visit this link. http://www.freshpreserving.com/getting-started
I love this chutney with crostini and my favorite cheese, Battery Park Brie.
Greg
Chef and Cheesemaker