"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
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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