Whether it’s a random Wednesday, Valentine’s Day or your next dinner party, it’s always the right time to whip out a baked brie. Chef Darnell Banman from Thermea Spa Village in Winnipeg shares the Resto’s recipe with us. Simple but oh-so effective, it’s the perfect dish to enjoy together this winter.
How to Make Thermëa’s Baked Brie
The Brown Butter Apricot Jam
If you’re in a bit of a jam and need to skip this step, a store-bought apricot jam will still taste lovely.
The Ingredients
• 1 cup dried apricots (about 165 g)
• 3 tbsp unsalted butter (about 40 g)
• ½ cup orange juice (125 ml)
• ¼ cup white sugar (about 40 g)
• ⅓ tsp ground cinnamon (a generous pinch)
• ⅓ tsp vanilla extract
• ¾ cup water (180 ml)
The Steps
1. Brown your butter.
a. Browning butter is quick, so don’t step away from the stove, and have a heatproof bowl ready.
b. Place the butter in a small pan over medium heat.
c. Stir the butter continuously. (It will foam and sizzle, keep stirring!)
d. In a few minutes the butter will turn golden brown and will smell nutty.
e. Immediately remove the pan from the heat and pour the butter into the heatproof bowl.
2. Add all your ingredients (except the brown butter) to a large saucepan over medium-high heat.
3. Simmer for 15 minutes.
4. Turn off the heat and add the brown butter.
5. Blend using a hand blender (or food processor) until you achieve a smooth and even consistency.
The Main Event: Baking the Brie
The Ingredients
• 1 wheel of brie
• 1 baguette
• ½ cup canola oil
• Fresh sage leaves
• ¼ cup pumpkin seeds
• ½ cup apricot jam
• Olive oil
• Salt and pepper
The Steps
1. Preheat the oven to 350 °F (175 °C).
2. Spread the pumpkin seeds evenly on a baking sheet. Toast in the oven for 5–7 minutes, or until they’re golden brown and fragrant. Set them aside to cool.
3. In a small pot, heat the canola oil over medium heat until it shimmers (about 3–4 minutes). To test if it’s hot enough, drop in a small sage leaf—if it sizzles, the oil is ready. Carefully add a small handful of sage leaves in small batches. They’ll crisp up quickly, in about 10–15 seconds. Remove them with a slotted spoon and place them on a paper towel. Sprinkle with a pinch of salt while they’re still hot.
4. Slice the baguette into ¼-inch thick pieces. Arrange them on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 5–7 minutes, or until golden and crisp. Set aside.
5. Remove the brie from its packaging. Using a sharp knife, score a shallow “X” on the top of the brie (cutting less than ¼ inch deep). Lightly oil an oven-safe dish or pan, place the brie in it, and bake for 12 minutes.
6. Remove the brie from the oven and generously spread the apricot jam over the top. Return it to the oven for another 4 minutes until the jam is warm and slightly bubbly.
7. Carefully transfer the warm brie to a serving plate. Sprinkle with the toasted pumpkin seeds and crispy sage leaves. Arrange the crostini around the brie for easy dipping.
Chef’s note: this dish also pairs great with pickled onions or dried cranberries!
Don’t feel like cooking? Head to the spa and indulge in our burrata with caramelized pears and arugula at Le Resto.
