"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Kahlua Pecan Brie, by Gerry Sigmund, is from Feeding The Flock,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1-15 oz. mini Brie 1 c. finely chopped pecans, toasted 2 T. Kahlua 1 1/2 T. brown sugar
Remove rind from top of Brie, cutting to within 1/2" of outside. Combine pecans, Kahlua and brown sugar. Spread over top of Brie. Bake 350º 3-5 minutes or until soft. Serve with apple slices or ginger snaps.
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