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Video: Make delicious roasted brie with jam appetizers

  1. Closed captioning of: Make delicious roasted brie with jam appetizers

    >> with the greatest name ever. the executive chef has recipes we can make in minutes.

    >> thanks for having me.

    >> all right. what we're doing here is going to make a little cranberry apple jam. something really simple. if you don't have time, get really great jam. we have am going on there. we have apple, some cranberry. a little bit of sugar. we can do a little bit of orange zest . super easy. make it well in advance. you're good with the herbs, al.

    >> okay.

    >> touch of orange juice .

    >> how long do you cook that down to?

    >> until it breaks down. the cranberries break down. we have a little sugar going on there. we'll do a little bit right here.

    >> yeah.

    >> and we're going to throw those on the grill.

    >> yeah.

    >> they brown up.

    >> we can put them in the oven also.

    >> what kind of bread?

    >> baguette. anything that's laying around. it doesn't matter if it's fresh because we're going to toast it back up.

    >> how big of a chunk of brie should you have?

    >> as big as you're in the mood for.

    >> we can top it with that. so that comes out nice and bubbly. and this one i love right here. this is our crab cake with tabasco caviar. what we do is we actually don't use any bread at all. this is a little egg and we bake it in the muffin tin .

    >> bigger tins there if you want to have it more as an entree. finger food here. a little bit of chive on top.

    >> talk to me about the tabasco caviar.

    >> you take oil and eat it up and drop it in and it forms balls. it is amazing. and if you guys ever make it out to san diego or los angeles , i have restaurants out there, al and i keep it real. my restaurants are named sere sucker.

    >> that's fantastic.

    >> that will wake you up in the morning.

    >> got to try this.

    >> super easy. super fun. try them. come visit me in january in california for the restaurant month and check out our new restaurant.

TODAY recipes
updated 12/19/2013 4:12:46 PM ET 2013-12-19T21:12:46

Recipe: Roasted brie with cranberry pear jam and charred bread

  • 1 small wheel of brie
  • 1/2 bag cranberries
  • 1/2 cup water
  • 2 tablespoons sugar
  • 1 orange, zest and juice
  • 1 apple, diced
  • 1 pinch salt
  • 1 teaspoon mint, chopped
  • 1 baguette or any other loaf, sliced
  • 1/4 cup olive oil

1. In a small sauce pot bring the cranberries, sugar and water to a boil until the cranberries start to break apart, add the remaining ingredients and cook for another minute.

2. Place bread on a sheet pan and drizzle olive oil over — cook in oven at 350 degrees until toasted — about 3 to 5 minutes. 

3. Bake in a cast iron pan or non stick pan at 350 degrees for 3 to 5 minutes or until it is soft to the touch. Serve in the cast iron or remove to plate — spoon over jam and serve with charred toast.

Recipe: Carb-free crab cakes and Tabasco ‘caviar’ and tarragon aioli

  • For the Tabasco caviar:
  • 1/2 cup water
  • 1/2 cup Tabasco sauce
  • 1 tablespoon agar agar
  • 7 sheets gelatin, bloomed or softened in ice water
  • 1 pint very cold canola oil (chill in the freezer for 3 hours)
  • For the tarragon aioli:
  • 1 cup mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 1/8 cup fresh tarragon, minced
  • Kosher salt and freshly ground black pepper, to taste
  • For the crab cakes:
  • 4 tablespoons mayonnaise
  • 4 eggs
  • 2 tablespoons freshly squeezed lemon juice
  • 4 teaspoons Worcestershire sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds whole fresh crab (whatever is in season and local, if you can get it), steamed or boiled and cooled
  • For finishing touches:
  • Fresh chives, roughly chopped
  • Lemon wedges, grilled

For the caviar:

Put the water and Tabasco into a pot with the agar agar and bring it to a boil. Take the pot off the heat and add the bloomed gelatin. Take an eyedropper and drop the Tabasco mix into the cold oil. When all the Tabasco is in the oil, strain away the remaining oil and you will have Tabasco caviar!

For the aioli:

In a small bowl, whisk together all the ingredients and refrigerate until ready to serve.

For the crab cakes:

Preheat oven to 350 degrees. In a medium bowl, combine the mayonnaise, eggs, lemon juice, Worcestershire sauce and salt and pepper. Open up the crabs, clean them out and fold the meat gently into the wet mix (you don't want to break up the crab too much). Form the mixture into four patties (or use a ring mold if you want to get fancy) and lay them out on an oiled sheet pan. Cook them in the oven for about 10 to 12 minutes, until they begin to get a light golden brown.

To serve:

Place a crab cake in the center of each plate and top with the aioli. Add a nice spoonful of caviar and garnish with fresh chives and grilled lemon wedges.


Chef's note: Agar is a type of Japanese gelatin. It is available at Asian markets, online at willpowder.net, or from specialty food sources.

Recipe: The Peter Rabbit

  • For the simple syrup:
  • 3 cups sugar
  • 3 cups water
  • Pinch of salt
  • For the basil-lemon:
  • 1 tablespoon fresh basil leaves
  • 1 cup freshly squeezed lemon juice
  • Finishing touches:
  • 2 ounces Pimm
  • Picked carrot
  • Fresh basil leaf

For the simple syrup:

In a pot on medium heat, whisk the ingredients until all the sugar is dissolved. Let cool.

For the basil-lemon:

Combine the ingredients in a blender and blend on high for 1 minute. Strain to remove any solids.

In a shaker, combine the Pimm's with 1 ounce of basil-lemon and 1 ounce of simple syrup over ice. Shake and strain into a rocks glass with ice. Garnish with a picked carrot and basil leaf.

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