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New Meal Monday: Maple Baked Brie

April 03, 2017

Maple Sugaring Season is in full swing here in Vermont! If you don't know what that means, it's the time of year when the sap starts to run and most of the maple syrup production gets done. 
If you didn't already know we take our maple syrup very seriously here.  This little state produced nearly 2 million gallons of syrup in 2016; that's about 47% of the syrup in the US.
Now, everyone knows the most common uses for syrup are around the breakfast table; waffles, pancakes, I even like to put a little over my oatmeal, but why stop at breakfast? Vince Vaughn has some interesting uses...
 

While I haven't tried it in my hair, I have had it on some different pizzas and its delicious.  That's because syrup actually blends really well with certain cheeses, which brings us to this idea for an appetizer: Maple Baked Brie w/ Walnuts.
There's a few a options for how to serve this dish, we recommend with fresh bread, or even crackers, but honestly its so delicious you may just want to grab a spoon and start shoveling it in your mouth. Enjoy!

Here’s what you’ll need:

  • 1 (8oz) round Brie cheese
  • ½ cup maple syrup
  • ½ cup chopped walnut
  • 1 teaspoon brown sugar
  • French baguette or crackers of choice 

Here’s what you do:

  1. Pre-heat over to 300F.
  2. Remove wrapping on brie and place in a baking dish (for best results find a dish that is slightly bigger than the brie, but you don’t want too much extra space around it. A small cast iron skillet is a nice option.)
  3. Top with chopped walnuts and brown sugar, then pour maple syrup on top
  4. Bake in oven for 10-15 minutes, on until cheese is softened.
  5. Serve with sliced baguette, crackers, or sliced granny smith apples for dipping!
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New Meal Monday: Maple Baked Brie

New Meal Monday: Maple Baked Brie

Apr 03, 2017
Maple Sugaring Season is in full swing here in Vermont! This little state produced nearly 2 million gallons of syrup in 2016; that's about 47% of the syrup in the US. Everyone knows the most common uses for syrup are around the breakfast table; waffles, pancakes, etc...but why stop at breakfast?!?