Friday, April 4, 2008

Hawaiian Brie

This weekend is the first weekend...ever...that we don't have three million things to do. Best I can figure out as of now, other than a junior high dance tonight, we don't have to do anything anywhere. I am overjoyed.

So on my way out this afternoon I'll pick up goodies for the weekend, and for breakfast tomorrow, we'll have brie. The guy who taught me how to do this only used the bread and cheese; and he and his wife would open a bottle of wine and eat this and pears for supper, in front of the fireplace. I'm guessing he got lucky.

Tomorrow we'll have this for breakfast. I'm even thinking there's a cold bottle of champagne left over from something.

Hawaiian Brie
1 round loaf Hawaiian bread
1 round Brie
1/4 cup honey
1/2 cup slivered and toasted almonds
Turn the bread upside down and slice the bottom off. Hollow out a circle in the top half, the size of the cheese. Set the round of cheese into the indention, pour the honey over the cheese and sprinkle with the toasted almonds. Place the bottom half of the bread on top of the top half, and wrap the entire concoction in aluminum foil. Bake in a preheated 350 degree oven for 15 want to soften the cheese without totally melting it. To serve, unwrap and place on a round platter and slice into wedges. Serve with pears. And champagne. And good company.

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