BRIE AND ARTICHOKE CUSTARD PIE
Provided by Craig Claiborne
Categories dinner, appetizer, main course
Time 1h35m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Prepare the artichoke bottoms, and let them stand in their cooking liquid until ready to use. Drain and scoop away the fuzzy choke from each. Cut the artichoke bottoms into 1/4-inch-thick slices. There should be about 1 cup. Set aside.
- Preheat the oven to 375 degrees.
- Use a springform pan, 10 by 2 inches, with a removable bottom. Line the bottom and sides of the pan with wide aluminum foil, and brush all over with melted butter. Set aside.
- Rinse the spinach well. Pull or cut off and discard any tough stems; discard blemished leaves. Drain the spinach well. There should be about 3 cups loosely packed.
- In a saucepan, bring to a boil enough water to cover the spinach when it is added. Add the spinach, stirring it into the water. Cook about 1 minute or until wilted. Drain well. Squeeze to extract excess liquid. There should be about 1/2 cup. Chop the spinach, and set aside.
- Heat the oil in a skillet, and add the onion and garlic. Add the spinach and toss to blend.
- Break the eggs into a mixing bowl, and beat well. Beat in the cream and milk. Add the nutmeg, salt and pepper. Add the spinach mixture and blend.
- If a whole cooked potato is used, peel it and put it through a food mill or potato ricer. There should be about 1/2 cup. Add the mashed potato to the custard, and blend evenly. Pour the custard into the prepared pan, and place it in the oven. Bake 8 minutes.
- Meanwhile, trim off and discard the tough outer coating from the Brie. Cut the cheese lengthwise into 1/4-inch-thick wedges.
- Remove the pan from the oven, and sprinkle the artichoke pieces evenly over the top. Lay the strips of Brie flat in a circle like the spokes of a wheel around the top of the custard. Sprinkle the top with parsley, and return the pan to the oven. Bake 45 minutes or until a cake tester or thin skewer inserted into the center comes out clean. Let the pie stand for 10 minutes before unmolding.
- To unmold, remove the circle of metal from around the pie. Pull down the foil. You may cut the pie into 8 wedges and serve it on plates directly from the kitchen. Or if you wish to display it, place a round plate over the top of the pie. Invert the pie onto this plate, remove the foil, and then place a serving plate over the bottom of the pie. Repeat the procedure, turning the pie right-side-up. Serve cut into 8 wedges with the tomato sauce on the side.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 17 grams, Sodium 535 milligrams, Sugar 3 grams, TransFat 0 grams
TOMATO SAUCE FOR CUSTARD PIE
Provided by Craig Claiborne
Categories condiments
Time 30m
Yield about 3 cups
Number Of Ingredients 11
Steps:
- Peel the tomatoes, and cut away and discard the core. Cut each tomato crosswise in half, and remove the seeds. Cut the tomatoes into small cubes. There should be about 1 cup.
- Heat the butter in a saucepan, and add the onion and garlic. Cook briefly, stirring, and add the tomato cubes and celery. Cook about 2 minutes or until most of the tomato liquid has evaporated. Add the broth, and bring to a boil. Stir in the tomato paste, wine, salt and pepper, and let simmer about 5 minutes.
- Pour the sauce into the container of an electric blender or food processor, and blend thoroughly. Return the sauce to a saucepan, and bring to a simmer. Stir in the thyme, and serve.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 6 grams, TransFat 0 grams
BAKED BRIE PASTRIES WITH ARTICHOKE AND PROSCIUTTO
I needed an appetizer for a dinner last night, and had all these ingredients at home. These came out wonderfully well! Very tasty. :)
Provided by Julesong
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- If you have frozen puff pastry, allow it to thaw.
- Cut the sheet into 9 squares.
- Push the squares into 9 of the spaces a lightly sprayed muffin tin.
- In the food processor, whir enough artichoke hearts to make 1 cup of them when they are very finely chopped.
- In a bowl, combine the artichoke, basil, vinegar, salt, and pepper.
- Place about 3/4 to 1 teaspoon brie in the bottom of each puff pastry in the muffin tin (note: brie is much easier to cut when it is very cold).
- Add about 1 1/2 teaspoon of the artichoke mixture on top of the brie (use up all of the mixture).
- Top each with the chopped prosciutto and sprinkle with Parmesan.
- Bake at 350 degrees F for about 15 minutes, or until the puff pastry is golden.
- Let sit for about 5 minutes before serving (the brie will be *very* hot).
- Makes 9 appetizers, about 6 servings since some people will have two.
BRIE AND APPLE CUSTARD TART
Steps:
- Preheat oven to 400°F. On a lightly floured surface, roll out dough to an 11-inch round. Fit into a 9-inch springform pan or tart ring set on a parchment-lined baking sheet, with dough extending up slightly over sides. Pierce the bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
- Line shell with parchment, extending above sides by about 1 inch. Fill with pie weights or dried beans. Bake 20 minutes. Carefully remove parchment and weights. Bake until crust is golden all over, 10 to 12 minutes more. Transfer to a wire rack to cool slightly before filling. Reduce heat to 325°F.
- Heat oil in a medium saucepan over medium-high. Add apples; cook until browned on all sides, 2 to 3 minutes total. Remove from heat.
- In a food processor fitted with plastic blade, process Brie 15 seconds. Add whole egg and the yolks one at a time; process after each until well combined. Add heavy cream, and process until smooth. Transfer mixture to a large mixing bowl; slowly stir in milk until smooth. Stir in thyme, and season with salt and pepper.
- Arrange sauteéd apples around bottom of crust. Pour custard around apples. Bake until custard is just set when gently touched with your finger, about 35 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.
ARTICHOKE-BRIE DIP
This dip is total decadence for artichoke or brie lovers! Served warm with party rye, sourdough bread or crackers, it is sure to be a hit! You can use marinated or water pack artichokes depending on your personal preference. I remove the rind from the Brie prior to use.
Provided by GrammaJeanne
Categories Lunch/Snacks
Time 40m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Combine artichokes, cream cheese, mayonnaise, green onion, oregano, salt, pepper & garlic until well blended.
- Add Brie and mix well.
- Put in 9" greased pie plate or baking dish and bake at 375 degrees for 15-20 minutes.
- Serve warm. Great with party rye, sourdough bread, or crackers.
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