Christmas has come and gone, but the season of celebration isn’t quite over yet. In less than a week, we’ll be ringing in 2015. Can you believe it?
My favorite part of the Christmas season is the many excuses to get together with good friends over delicious food. The week before Christmas, I cooked for a Christmas party of about 50 students here in France. I can’t take too much credit for it though because several of the students had traditional recipes they wanted to share with me and teach me to make, like Bûche de Noël (which means yule logs, a traditional French rolled cake) and potato Gratin Dauphinois (stay tuned for that recipe on the blog next week).
One original recipe I made was baked brie with apples and honey mustard in a pie crust. When it comes to food in France, the food that is being served matters less than what course it is being served in. I made this originally as an hors d’œuvre, but several students suggested serving it alongside the salad course instead. In any regard, this delicious combination makes an amazing addition to any holiday party!
Here’s how to make it.
Start with equal parts of creamy, raw honey and a quality smooth dijon mustard. Mix together until thoroughly combined. Set aside.
Lay out a pie crust (homemade or store-bought) and unwrap some brie or Camembert cheese. Set cheese on top of pie crust.
Wash and thinly slice a tart apple, such as a Granny Smith (which Will Maher of Wolff’s assured me is the best apple for this recipe with their current selection). Arrange apple slices on top of cheese.
Pour that delicious honey mustard liberally on top of your cheese and apples.
Wrap up your pie crust as tightly as possible. Carefully turn it upside down and place it on a greased pie pan. Separate out the egg white and brush on the surface of the pie crust.
While I was learning to make the Bûche de Noël, I was instructed to separate out the egg yolks and egg whites, and I asked where I could find the egg separator. Everyone looked at me strangely because they had never seen an egg separator! So this is my French egg separator. It actually works quite well, you just have to remember to wash the eggs before using them because they come unwashed and unrefrigerated.
Once you have finished this step, just slip it in the preheated 400 degree oven for 15-20 minutes until the crust becomes golden brown.
- 2 tablespoons raw honey
- 2 tablespoons smooth Dijon mustard
- ½ a Granny Smith apple
- 1 block of Brie cheese
- 1 pie crust (homemade or store bought)
- 1 egg white
- Preheat oven to 400 degrees.
- Mix together honey and mustard until thoroughly incorporated. Set aside.
- Wash and thinly slice apples.
- Roll out pie crust and place Brie in center of it.
- Arrange apple slices on top of the Brie.
- Drizzle honey mustard on top of cheese and apples.
- Wrap up Brie in pie crust and turn upside down on a greased pie pan.
- Separate out an egg white and brush on pie crust.
- Bake at 400 for 15-20 minutes until crust is golden brown.
- Serve with thin slices of French baguettes.