Good Afternoon! I hope this finds you all well and that you are having a wonderful week. Did you celebrate Melbourne Cup yesterday? I celebrated by dressing up and having some friends over for lunch. It was such a wonderful day…..and I love any excuse to dress up and put heels on….so different to my everyday ‘Mum’ clothes! It was a ‘bring a plate’ event which is always great on the host….it means you don’t have to spend hours in the kitchen catering…. and friends don’t ever mind bringing something! For those that are not too confidant in the kitchen or are simply time poor, it is a great way to host a party or simply have friends over ‘just because’ without feeling too daunted. I supplied drinks and Bekah made this ‘naughty but nice’ baked brie recipe that I am about to share with you.
Me (right) with Bekah 
Instead of the standard Melbourne Cup ‘cash sweep’ – I planned for everyone to bring a ‘pantry’ item valued $5 and we all drew numbers out of a hat….the winner took the lot….it worked out well with 12 of us there….my friend that won got some great pantry goodies!
My twins all dressed up for the ‘horsie party’
This recipe I am sharing today with you is one of Bekah’s favourites that she makes for parties back in America….sadly it is no good for those with food allergies as it does have Gluten and Dairy in it, however with the right brands I was able to make it additive free. I hope you love it as much as my friends did!
baked brie bites with a pomegranate berry sauce
pomegranate berry sauce
470ml pomegranate juice
½ cup rice wine vinegar (or balsamic vinegar)
1 punnet blueberries
1 punnet strawberries – cut into quarters
1 cup rapadura (or brown sugar)
baked brie bites
2 x sheets butter puff pastry – thawed and each piece cut into 16 even squares
2 x 125g brie – each piece cut into 16 even pieces
In a small saucepan place the pomegranate juice, rice wine vinegar, blueberries (all of them except for 10) and strawberries. Bring to a simmer over a medium heat. Once simmering turn the heat to low and add the rapadura. Stir until the rapadura is dissolved then leave on this low heat for 45-50 minutes – stir occasionally. Be careful not to have the heat too high, as you don’t want it to burn. At the end of the 45-50 minutes the mixture will be thick and syrupy.
Remove from heat and strain mixture through a fine mesh colander. You will be left with the thick pulpy ‘mush’ that I put aside in a container in the fridge to put on pancakes for the kids!
Place the strained syrup back into the small saucepan on a low heat to simmer for 10 minutes.
Put the spare 10 blueberries into a serving bowl and pour the syrup over the top. Set aside until ready to serve.
Preheat oven to 180c and line a large tray with baking paper.
Wrap each piece of brie with one piece if puff pastry – make sure that each piece is sealed completely. Bake in preheated oven for 12-15 minutes or until golden.
To serve: Spoon a small amount of sauce onto individual brie bites or use the sauce as a ‘dip’.
Option: make one large serve – wrap an entire piece of puff pastry around a 125g round of brie and bake for the same time or until golden. Once cooked, pour syrup over the entire baked brie and share using individual forks!
How great does it look!!!!!?????
Enjoy the rest of the day and I look forward to chatting again soon!
Take Care of You,
Collette x
baked brie bites with a pomegranate berry sauce
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