September 23rd is the first day of Fall, can you believe it? This summer has been exhilarating for me: I went to Europe, performed in a dance show, changed jobs, and made new friends. You could say that I’m sad to see it go, so in the next few recipes that I post, I’m going to try and use some of my favorite summer ingredients ( I love zucchini, corn, eggplant, avocado, berries of all sorts, and cherry tomatoes). This isn’t to say that I’m not looking forward to those cozy and chilly nights and #psl’s 🙂 But before we get there, I’d like to give one last nod towards this beautiful summer starting with these lovely raspberry brie bites.
Brie is my favorite kind of cheese. I was hooked to its delicate flavor and texture in 7th grade, when there were pounds of it at our annual Mardi Gras celebration. I definitely don’t eat enough of it (because it is quite fattening) but man, these raspberry brie bites…I could eat 10 of.
Let’s talk about the jam I’m using for a minute….it’s homemade. And there’s a nice dry rose in it. Could it get any better? I found the recipe for this jam in my inbox a few months ago, sent to me by a friend. Unfortunately while making this jam, I did face some issues with its thickness: it did not thicken as indicated by the recipe, so I had to improvise a bit…HOWEVER. The taste of this jam. My goodness. So bright, so tart, and perfectly sweet.
Ingredients for the Raspberry Jam with Rosé (adapted almost in its entirety from Tasting Table; makes 3 cups*)
8 cups of raspberries
1 peeled and grated apple
Lime or lemon slice
1/4 cup Rosé (I used a 2011 Sofia Rosé)
2 cups of sugar
How to make the Raspberry Jam with Rosé Wine:
Place raspberries, rosé, and sugar in a large bowl. Using clean hands, mash everything together.
Pour this mixture into a large saucepan and bring to a boil (about 7 minutes). Then, add the grated apple and lime/lemon slice. The original recipe doesn’t call for grated apple; I found that I had to add it to help the jam thicken. Apple is high in pectin (while raspberries are not), which helps thicken jams. Simmer everything together for 45 minutes, stirring frequently, on medium heat. Transfer to an airtight container and place in the fridge until the jam is at room temperature. You may notice that the jam is not as thick as store bought jam. This is because there is no added pectin- it’s all natural.
*You will have a bunch of jam left over! Use the jam on toast, pancakes, or on some club crackers.
Ingredients for the Raspberry Brie Bites:
2 sheets of Pepperidge Farms Puff Pastry, thawed
32 pieces of brie cheese, cut about the size of your thumb
A small bowl of water
How to make the raspberry brie bites:
Preheat oven to 400 degrees F. Prepare a cookie sheet by spraying Pam and then place parchment paper on top so that it sticks.
Take your thawed puff pastry sheets and cut cut along the seems to divide into thirds. Then cut each panel into 4 quarters. In each square, place a piece of cheese and a little dollop of jam, about 1/2-3/4th of a teaspoon. Dip your fingers in water and take each corner of the puff pastry and make a pouch. Jam will ooze out, but that’s okay. Just stick the corners of the square together. Each sheet will give you 16 bites, so you will have a total of 32 bites from 1 packet of puff pastry.
Place the prepared pouches on the cookie sheet and bake for 15-17 minutes until golden brown. These raspberry brie bites taste best when they are warm, so serve right away! The best part is that they are not too sweet, so you could even serve these as appetizers during a cocktail hour 🙂