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Updated Sept 18th, 2008
 Cooking
with Kristine Clark
USC Baked Brie
 When I was growing up, my
mom always told me that it was not
proper to discuss politics, money or
religion in polite company. We
could have taken that one step further
in Newport Beach and added
UCLA football to that list.
My dad and my nephew are
UCLA grads and Scott also spent
some undergrad time there. My
brother and I are UCSB alums, so
we come by our allegiance to the
universities of California naturally.
In Newport Beach and, definitely, in
La Cañada, SC fans abound. So, as
with politics, money and religion, I
tend not to discuss my preference
too loudly when the Bruins and the
Trojans clash.
When SC is playing any other
team, I do always cheer for them
loudly. After all, they’re a SoCal
team and I have lots of friends who
are very proud alums whose enthusiasm
is contagious.
With the season in full swing,
this is a perfect time to make some
tasty appetizers to nosh on during
the games. Last weekend I came up
with one that should appeal to all
football fans but, particularly,
Trojans. I call it USC Baked Brie.
It’s actually a variation of a
recipe we enjoy because of the delicious
combination of flavors and
textures and its ease of preparation.
The original recipe called for only
red bell pepper. I used red and yellow
peppers, hence the USC
moniker.
The honey mustard, made
quickly with Creole mustard, provides
just the right amount of sweetness
and zing to complement the
crunch of the peppers, green onions and pecans. Spread over a round of
creamy Brie and baked until hot and
gooey, it is “to die for.”
It’s preferable to use a round of
Brie rather than a slice, as the rind
around the edge keeps the cheese
from oozing all over. Sometimes it
can be difficult to find the largersized
rounds. If so, just bake two of
the 8 oz. size. Worked for me.
When you serve USC Baked
Brie at your next football get together,
I’m pretty sure politics, money
and religion won’t even come up.
You’ll be too busy eating and cheering!
USC Baked Brie
Ingredients:
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1-16 oz. round of Brie cheese
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6 green onions, chopped
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½ cup finely diced red bell pepper
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½ cup finely diced yellow bell pepper
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1 cup honey mustard (recipe below)
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½ cup finely chopped pecans
 Directions:
1. To make the honey mustard, blend ½ cup Creole mustard with ½
cup honey and blend well.
2. Cut the top rind off the round of Brie, leaving sides and bottom rind
intact. Line a cookie sheet with aluminum foil and place the round in the
center. Spread the top with honey mustard and chopped onions. Top with
bell peppers. Sprinkle with pecans.
3. Bake at 350 degrees for 15 minutes or until hot and creamy.
4. Serve with baguette slices or crackers.
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Do you have a favorite recipe that you would like to
share with our readers?
If so, please write to Kristine at:
Outlook Newspaper, P.O. Box 578,
La Cañada Flintridge, CA 91012
or e-mail it to:
outlooknews@earthlink.net |
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