Recipes

Marin French Baked Brie en CrouteBaked Brie en Croute_crop2

This is the ultimate, can’t-miss party-pleasing baked Brie recipe! Chef Jacquelyn makes it simple, Marin French Brie or Camembert guarantee success. For those who want to skip the crust, use the topping idea and warm the Brie in a ceramic baker with lid.

Ingredients

  • 8 ounce wheel Marin French Traditional Brie, Camembert or Triple Crème Brie
  • ¼ cup dried cherries
  • ¼ cup sliced almonds, lightly toasted
  • 1 sheet puff pastry, thawed and cut into a 12 inch circle
  • 1 egg, beaten with 1 tablespoon water

Instructions

Preheat oven to 400°F.

  • Place brie in the center of the pastry circle and sprinkle the top with the cherries and almonds.
  • Pull the pastry gently up around the brie towards the center of the cheese making regular folds until a neat bundle is formed.Tuck the last fold under itself and press lightly to secure.
  • Using a small pastry brush, brush the top and sides of the pastry with egg wash.
  • Place on a parchment-lined sheet pan and bake for 25 minutes or until pastry begins to brown (The pastry can be covered with aluminum foil to slow down browning). Reduce the temperature to 325°F and bake for another 20 minutes.
  • Remove from oven and rest for 5 minutes before serving.Serve with sliced baguette, apples, pears or your favorite salumi.
Recipe by Chef Jacquelyn Buchanan. Marin French Cheese and Laura Chenel’s Chevre, 2014

Camembert, Sausage & Onion Polenta “Lasagna” Camembert Polenta Lasagna_crop3

Camembert is robust and aromatic, melting into creamy goodness in this hearty polenta casserole. We call it “lasagna” for the beautiful, colorful layers.

Serves 6 to 8

Ingredients

  • 16 ounces Marin French Camembert with the rind, cut into ½ inch pieces
  • 2 pounds uncooked spicy (or mild) Italian sausage, without casings
  • 3 cups yellow onion, cut into ½ inch chunks
  • 2 tablespoons olive oil, divided
  • 6 cups chicken stock
  • 2 cups milk
  • 2 cups polenta
  • ½ cup prepared basil pesto
  • 3 cups prepared marinara Sauce
  • Kosher salt and freshly ground black pepper to taste

Instructions

Preheat oven to 350° F

  • In a medium skillet over medium heat, cook the sausage with 1 tablespoon olive oil until browned, breaking up any large pieces, about 5-7 minutes. Remove sausage from the skillet and set aside.
  • Add the onion to the skillet, adding 1 tablespoon olive oil if needed. Add salt and pepper to taste and cook on medium heat, stirring frequently until onion is transparent, about 2-3 minutes. Remove from heat and set aside.
  • In a large saucepan over medium heat, bring the stock and 1 cup of milk to a boil. Stir in the polenta and cook, stirring frequently, until the polenta is cooked through, about 30 minutes.  The polenta should be of a pourable porridge consistency. Use the remaining cup of milk to thin the polenta if it becomes too thick.
  • Stir 12 ounces of the Camembert cubes into the polenta and pour ½ of the mixture into a 9 x 13 inch baking dish. Crumble ½ of the sausage on top of the poured polenta and sprinkle ½ of the onions on top of the sausage. Spoon the pesto evenly over the sausage and onions.
  • Pour the remaining polenta on top of the mixture in the baking dish and repeat the sausage and onion layer.
  • Pour the marinara sauce over the sausage/onion layer and top with the remaining cubes of Camembert. Place the baking dish in the preheated oven until lasagna is warmed through and the cheese has melted.

This dish can be assembled in advanced, refrigerated, and baked when ready to serve.

Recipe by Chef Jacquelyn Buchanan. Marin French Cheese and Laura Chenel’s Chevre, 2014

Mélange Flatbread with Pancetta & Roasted Butternut Squashflatbread_image_crop-2

Mélange means “a mixture” and in this recipe our unique cow & goat milk cheese, “Mélange “is joined by a mixture of comforting winter foods – mushrooms and butternut squash.  Buy sliced mushrooms, pre-cut squash and prebaked flatbread, then pile on the topping for a football party or easy family supper.

Makes 4 flatbreads

Ingredients

  • 8 ounce wheel Marin French Mélange
  • 4 ounces butternut squash, peeled and cut into ½ inch cubes
  • 3 tablespoons olive oil, divided
  • 6 ounces pancetta, cooked and crumbled
  • ½ pound mushrooms, sliced
  • 4 prebaked flatbread shells
  • 1 bunch chives, finely sliced
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

Preheat oven to 350°F.

  • Toss butternut squash with 1 tablespoon olive oil, salt and pepper.
  • Roast until squash is barely tender, about 15 minutes.
  • Set aside to cool. Increase oven temperature to 400°F.
  • In a medium skillet over medium heat, heat 1 tablespoon olive oil. Add the mushrooms, salt and pepper to taste.  Sauté until the mushrooms are browned.
  • Brush the flatbreads lightly with the remaining olive oil. Divide the cooked squash, pancetta and mushrooms evenly between the four flatbreads.
  • Slice the Mélange into triangles and arrange on top of flatbreads. Bake until the cheese just starts to melt, 12 to 15 minutes. Remove from the oven and sprinkle with chives.

Serve warm.

Recipe by Chef Jacquelyn Buchanan. Marin French Cheese and Laura Chenel’s Chèvre, 2014

Truffle Brie Panini with Roasted Turkey and Arugula

turkey_panini_crop-2

This is a melty-luscious sandwich. Triple Crème Brie studded with Italian truffles – Who can resist?!Chef Jacquelyn includes a bonus recipe for sweet-tart roasted Balsamic onions.

Makes 6 Paninis

Ingredients

  • 8 ounces Marin French Truffle Brie
  • 6 Panini buns or 12 thick bread slices
  • 6 tablespoons sweet butter
  • 6 tablespoons apple butter
  • 6 tablespoons whole grain or Dijon mustard
  • 1 pound sliced roasted turkey
  • 4 ounces Arugula
  • Balsamic onions**

Instructions

  • Slice each bun in half horizontally or lay out the bread slices. Spread butter onto the both cut sides. On one half spread the apple butter over the butter, on the other half, spread mustard over the butter.
  • Portion the roasted turkey in layers on one half of the prepared buns or bread. Layer the cheese slices over the turkey.
  • Portion the arugula on the sandwiches and place the balsamic onions on top of the arugula.
  • Place the remaining half of the bun or bread on top. Place a heavy object on top of the sandwiches to weight them. Paninis may be made in advance to this point.
  • Preheat the Panini Press to high or sear. Place 1-2 sandwiches into the press and close the lid. Cook until the cheese is melted.

**Balsamic Onions Recipe: Toss 3 cups red onion slices with 1½ tablespoons olive oil, ¼ cup balsamic vinegar, 1 teaspoon salt and ¼ teaspoon pepper. Roast covered in a 350°F oven for 15 minutes. Uncover and continue to roast for 10 minutes.

Recipe by Chef Jacquelyn Buchanan. Marin French Cheese and Laura Chenel’s Chèvre, 2014

Warm Brie and Laura Chenel’s Cabecou

Warm Brie & Cabecou_crop2

An appetizer for the indecisive! Creamy Brie and tangy goat cheese – warm and ready for dunking. Cabecou comes already marinated in oil & herbs to use as an instant seasoning.

Ingredients

  • ½ wheel Marin French Triple Crème Brie
  • 1 jar (6.2 ounces) Laura Chenel’s Chèvre Cabecou
  • 4 tablespoons of the Cabecou oil or extra virgin olive oil
  • 1 small jar (12-15 ounces) roasted red peppers, seeded and thinly sliced
  • 2 tablespoons of freshly chopped herbs of your choice*
  • Freshly ground black pepper or red pepper flakes
  • Sliced plain or toasted baguette

Instructions

Preheat oven to 400°F.

  • Pour Cabecou oil into a heat-proof ceramic dish to cover the bottom. Arrange cheese in the oil and sprinkle the red peppers slices over the cheeses.  Drizzle with a little more oil. Scatter the herbs and pepper over the top and bake until the cheese is warmed through, about 10 minutes.

Serve immediately with warm bread or the toasted baguette slices.

* Mix & match: parsley, thyme, tarragon, oregano and rosemary are good choices.

Recipe by Chef Jacquelyn Buchanan. Marin French Cheese and Laura Chenel’s Chevre, 2014