The holiday season is in full swing. There are so many wonderful smells, good tasting food, and light displays. Parties are being planned and kids are excited to go on break.
This week I wanted to have one of my favorite appetizers growing up. At every Christmas party my parents would host there would always be a baked Brie. It would come out of the oven warm and gooey. Now to find the prefect drink to pair it with…
I decided on a seasonal Holiday Ale to start out my December pairings. Harpoon has the Winter Warmer that they’ve been brewing since 1988. How does the recipe measure up 28 years later?
Color: Dark Reddish Brown
Aroma: Hints of nutmeg and cinnamon.
Taste: Full body and the spices are nicely integrated into the beer’s flavor without overpowering the tastebuds.
Level of Recommendation: It’s a good beer for a casual holiday party.
Baked Brie is very easy to make and adjust for personal preference.
- Puff pastry dough or cressant roll dough
- 1 egg
- Choice of additional fillings such as fruits jellies, nuts and honey, or baked fruit.
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Roll out the dough. If you are using cressant roll dough, close up any holes so that the dough is a solid sheet.
Place the Brie on top of the dough and wrap it up so that the Brie is completely covered. If you would like to add any additional ingredients place them on top of the Brie before wrapping it in the dough. Beat the egg and lightly brush it over the wrapped Brie.
Let bake in the oven for 30 minutes or until golden brown. Allow to sit for 10 minutes before serving.
Baked Brie is rich and creamy, while the beer has a lot of spices to it. I think the Brie helps to bring out more of the spices and flavor in the beer. I recommend adding in some jam or fruit to give it just a touch of sweetness to balance it out.
Level of Recommendation: Prefect for the start of any holiday party.