Baked Brie with Kahlua Walnuts
I hope everyone had a great holiday weekend. Our holiday was filled with great food, family, and laughter. We kicked off the holiday season by going to see the Boston Ballet’s Nutcracker. Hubby and I had the entire week off, so today is all about getting back into the swing of our routine.
Since December is right around the corner, the holiday parties are starting to accumulate on our calendar. It’s always nice to have a simple dish that you can bring with you. The Kahlua walnuts are a sweet addition to melty gooey baked brie. I served this with sliced apples, but crackers or bread would have worked as well.
I used the trick I described when I made this Baked Brie with Grape Balsamic Compote to remove the casing from the top of the baked brie. Prior to baking your brie, use a sharp knife to cut around the top of the rind. You don’t want to cut it completely off, just cut about a 1/4 inch into the brie right under the top all the way around. While the brie is in the oven, the cheese will get all melty and gooey. Then when you take it out of the oven, you can just remove the top of the rind like so:
Two Years Ago: Pumpkin Cranberry Pecan Upside Down Cake
Three Years Ago: New York Times Chocolate Chip Cookies and Thanksgiving Two-Fer Bars
Four Years Ago: Ina Garten’s Outrageous Oreo Crunch Brownies and Peanut Butter Sandwich Cookies
Five Years Ago: Potato Pancakes with Cran-Apple-Sauce and Potato Bread
Baked Brie with Kahlua Walnuts
Yield: 8-10 servings
Ingredients:
13.2 oz wheel of Brie
2/3 cup pecans (2.5 ounces), toasted and chopped
1/4 cup brown sugar
2 1/2 Tbsp Kahlua
crackers
1-2 sweet apples (like Honeycrisp or Gala)
Directions:
Preheat oven to 350 F.
Place brie round in a small oven-safe dish. Using a sharp knife, cut into the rind about 1/4" all the way around, just under the top of the brie. You don't want to cut the top completely off.
Bake 8-10 minutes until the brie is softened, but not completely melted.
While the Brie is baking, in a small pan, mix the pecans, brown sugar, and Kahlua. Cook over medium heat until the mixture is bubbly and melted.
Remove Brie from oven and discard the top of the rind. Scoop walnut mixture over brie.
Serve with crackers and apple slices.
Recipe adapted from My Life as a Mrs
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a great idea to freeze the excess chipotle chiles! Much less waste, and perfectly portioned. I do freeze buttermilk in 1/2 cup increments because I never use up the whole carton when I buy it.
beantownbaker — November 8th, 2013 @ 2:07 pm
Oh I’ve never frozen dairy before. Does it defrost well?
It does get a little curdled looking but I only use it for baking cakes. I haven’t noticed any discernible difference in texture or flavor in the resulting cakes.
beantownbaker — November 10th, 2013 @ 2:03 pm
Good to know. I’ll have to keep that in mind because I never use the whole carton either. I tend to just make my own buttermilk with milk + vinegar but sometimes I buy it then struggle with how to use it all.
i like adding in a not traveling to the rotation! might have to employ that one here 🙂
beantownbaker — November 10th, 2013 @ 2:04 pm
It was seriously one of the best decisions I’ve ever made. We’ve done a variety of things on our holidays where we don’t travel.
Hey Jen! I JUST made these potatoes and posted them today. Alton Brown knows his stuff right? Then I saw your picture on pinterest and was like hm I wonder if that’s the same recipe…? Great minds think alike! I added green onions and bacon to mine, because, well, bacon makes everything better. Right? 🙂 Great post! http://thefoodcharlatan.com/2013/11/22/chipotle-sweet-potatoes-with-bacon/
beantownbaker — November 24th, 2013 @ 6:01 pm
Bacon definitely makes everything better. Great minds do think alike!
I am gonna try this on coming weekend and hope its looks at least nice in the texture and in color,because i am not so good in cooking:). Anyway Looking forward to more of your yummy dishes mate!!!