Brie

Bacon Jam & Brie-Filled Pretzel Rolls

by Shawnda on November 5, 2013

in Appetizers,Bread,Brie,Favorite bloggers,Tailgating Favorites

Bacon Jam & Brie-Filled Pretzel Rolls

I spent this past weekend pregaming for Part I of The Shawnda Super Bowl (not yet trademarked). Because nothing makes watching football more fun than a last-second-thriller between your two favorite teams and stuffing your face with bacon- and cheese-stuffed carbs.

The closer the game and the bigger the special teams implosion? The more you eat.

True story.

Bacon Jam & Brie-Filled Pretzel Rolls

The idea behind those beautifully delicious and incredibly addictive pretzel rolls came from my friend Tara. She’s the gal behind one of my all-time favorite blogs, Smells Like Home. In addition to enabling my Stuff-Yo’-Face-Sunday habit, she’s also the creator of one of our favorite dinners in rotation right now: Creamy Chicken Sausage and Spinach Pasta.

That 1/2 cup of white wine needed for the pasta recipe is the perfect excuse to crack open a bottle on a Monday night. You know, if your fantasy – or real – quarterback didn’t break his collarbone and you need an excuse.

And then the justification to go ahead and polish it off because WTH is “leftover wine” and why, Aaron Rodgers, WHY?!!

Bacon Jam & Brie-Filled Pretzel Rolls

I made just a few minor changes to the original recipe:
– I made smaller rolls, which actually worked out to a perfect 2-dozen because:
– I was forced to scale down the recipe after knocking the flour container off the countertop. And as a result:
– I used way more f-words than Tara had to (I don’t actually have any proof of this) but was thankful that:
– I didn’t get a letter from The Little’s teacher in her take-home folder yesterday, which means she didn’t repeat any “Mommy Words” at school.
– I filled the rolls with scrape-the-jar-and-lick-the-spoon bacon jam and brie. Which probably explains why:
– I’ve had to lay on the bed to zip up my jeans this week.

Hopefully those things zip a little easier by the time Part II of The Shawnda Super Bowl rolls around next month.

Bacon Jam & Brie-Filled Pretzel Rolls

If you’re not up for making your own, HEB currently has BOGO jars of “Better Than Good” Bacon Jam. It’s a bit more savory (hello, Worcestershire!) than the popular Martha Stewart recipe than was everywhere on the internet last year and, well, some days you just can’t beat the convenience of open-jar-insert-spoon.

Bacon Jam & Brie-Filled Pretzel Rolls

Bacon Jam & Brie-Filled Pretzel Rolls

The ultimate fancy tailgating food: soft pretzel rolls filled with bacon jam and brie.

Ingredients

  • 1 package dry active yeast
  • 1 cup warm water
  • 1 1/3 cups warm milk
  • 2 tsp oil (I used olive)
  • 1 1/3 tsp salt
  • 5 - 6 cups all-purpose flour
  • 8 oz wheel of brie, cut into ~1/2-inch x 1-inch blocks (you need 24)
  • 9 oz jar (or a generous 1 cup) of bacon jam
  • 6 cups water
  • 3 Tbsp baking soda
  • 2 tsp sugar
  • Coarse salt

Instructions

  1. Place the water in a large bowl or the bowl of your mixer and sprinkle the yeast over top. Let sit for 10 minutes.
  2. Add the warm milk, oil, salt, and 4 cups of the flour and mix on low until incorporated.
  3. Add the remaining flour, 1/2 cup at a time at first, until the dough is still tacky but firm enough to climb the dough hook (you may not use all the flour - the dough should be soft and will not completely come off the sides of the bowl).
  4. Let the dough rise covered in a lightly-oiled boil for 2 hours.
  5. Preheat the oven to 425 and lightly grease or line 2 baking sheets with parchment.
  6. Bring the water, sugar, and baking soda to a simmer in a large sauce pan.
  7. Divide the dough into ~24 pieces. A scale makes this easy - my dough balls weighed in at ~2 oz each.
  8. Flatten each dough ball out, top with a chunk of brie and a small spoon of bacon jam, and then bring the edges of the dough up and and crimp/pinch to seal. Set aside on the prepared baking pans while you finish the rest.
  9. Boil the pretzel rolls in batch of 3-4 for 45 seconds on each side, drain (a slotted spatula and a stack of paper towels or napkins are your best friends), and then transfer to the baking sheets.
  10. Use a sharp knife to score 2-3 slits into the top of each roll, taking care not to cut too deeply and creating a fabulously oozy, cheesy mess.
  11. Bake the rolls for 20-25 minutes, rotating the pans halfway through, until dark golden brown.
  12. Eat hot straight from the oven or warmed for a halftime snack.
  13. Or eat straight-from-the-fridge cold for breakfast.
  14. I don't judge.

Notes

Yields: 24 rolls

Adapted from Smells Like Home and Mel's Kitchen Cafe

Estimated time: 3 hours

FacebookTwitterTumblrShare

{ 12 comments }

Bacon, Brie, and Barbecue Pizza

by Shawnda on August 8, 2013

in Brie,Pizza

Bacon Brie and Barbecue Pizza

That’s what happens when the oppressive heat has sucked what little will you should have to put on pants to go to the store for a handful of things that would make dinner look less… scavenge-y.

But it’s seventh-circle-of-hell hot. And you’re the genius who bought the black car with the black leather interior in Houston.

So no will.

And no pants.

Just “garbage pizza,” as Jason refers to it. Although I object to the name – I dare him to find garbage that tastes this good.

Bacon Brie and Barbecue Pizza

Barbecue sauce, brie, and bacon - these random leftovers come together for a fantastic pizza.

Ingredients

  • 1 lb pizza dough
  • 3 slices of bacon, cooked to a crisp
  • The last bit of barbecue sauce you can shake out of the bottle
  • ~1/3 of a forgotten 8oz wheel of brie
  • 4 borderline-sketchy green onions, sliced (dark green parts set aside)
  • Olive oil, flour, and cornmeal as needed to cook your pizza like this

Instructions

  1. Preheat your oven to 550.
  2. Stretch your pizza dough into a large round on a lightly floured and cornmealed surface (you can read more about that here).
  3. Brush the edges of the dough with olive oil.
  4. Top with barbecue sauce, white and light green onions, small chunks of brie, and crumble the bacon over top.
  5. Switch your oven to broil and transfer the pizza to the oven to cook (on a pan or stone) until the crust is browned and the toppings are bubbly and starting to brown.
  6. Remove from the oven, top with the dark green onions, and serve.

Notes

Yields: 1 large or 3 individual pizzas

Source: Confections of a Foodie Bride

FacebookTwitterTumblrShare

{ 16 comments }

Sliders with Beer-Glazed Caramelized Onions and Brie

NOW is it warm enough to grill where you live? I have my fingers crossed for you, but surely The Endless Winter of 2012-13 has got to be over for everyone now.

Hopefully. Because celebrating National Burger Month with snow on the ground? It just ain’t right.

We love our fancy burgers around here and have a few more to add to the menu this month. First up? Sliders topped with beer-glazed caramelized onions and brie.

Sliders with Beer-Glazed Caramelized Onions and Brie

By definition, miniature anythings are fancy. Add brie? TOTALLY Food & Wine-worthy. But the real stars here are the caramelized onions. Right at the end of cooking, they’re simmered in beer until a nice, syrupy glaze forms. It’s not just an excuse to open a beer, but it is an excuse if you need one.

For the beer, go with an amber or brown ale. If you’re not a beer drinker, you can skip the glaze… but maybe you try it anyway!

Sliders with Beer-Glazed Caramelized Onions and Brie

Grilled beef sliders go fancy with craft brew-glazed caramelized onions, fruit preserves, and brie. (Amber or brown ale recommended.)

Ingredients

  • For the onions:
  • 2 tsp olive oil
  • 1 large white or yellow onion
  • 1/2 cup beer (I used an amber ale)
  • For the sliders
  • 6 slider buns
  • Apricot preserves
  • 6 grilled slider patties (~2 1/2 oz precooked)
  • Brie, sliced

Instructions

  1. Heat olive oil in a large pan over medium-high heat.
  2. Cut the onion pole-to-pole and then slice into 1/4-inch half-rounds.
  3. Add all at once to the pan, reduce heat to medium, and let cook, stirring occasionally.
  4. If the onions get too dry before completely browning, add a couple Tbsp water and reduce heat even more.
  5. When the onions have browned to your liking, add the beer and let simmer until the beer reduces to a nice, syrupy glaze for the onions.
  6. To build the sliders, spread preserves onto the buns and top with a burger patty, slices of brie (cut to fit the slider), and a spoon of the onions.
  7. Serve warm.

Notes

Yields: 6 sliders

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

FacebookTwitterTumblrShare

{ 27 comments }