360west feature: Brie with Cherry Compote Recipe
by June Naylor | photo by Ralph Lauer | December 2017 | 360westmagazine.com
Since opening last winter, The Lazy Moose on Fort Worth’s Magnolia Avenue is known as much for its cocktail, beer and wine selection as its booze-friendly noshing. Co-owner Vance Martin, whose nearby Lili’s Bistro is another popular destination, creates simple small plates that pair easily with adult beverages. His baked brie topped with cherry-rosemary compote is easily made at home, and it’s one we’ll enjoy with bubbles throughout the holidays. The tart cherry and sweet brandy are tempered by the citrus, and the mustard complements the cheese’s earthy, creamy notes. Choose a rosemary focaccia or a warm, crusty French or sourdough baguette for serving.
BRIE WITH CHERRY COMPOTE
Serves 4 to 6
- 1 1/2 cups dark cherry pie filling
- 3/4 cup dried tart cherries
- 1/4 cup brandy
- 2 tablespoons Dijon mustard
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon coarse black pepper
- Zest and juice from 1 orange
- 1/4 cup lemon juice
- 1/2 cup unsalted butter to finish
- 8-ounce wheel brie, at room temperature
- Sprig of fresh rosemary for garnish
Combine pie filling, dried cherries, brandy, mustard, rosemary, pepper, orange juice nd zest, and lemon juice in a saucepan over medium heat and stir for 5 minutes. Add butter and stir; remove from heat.
Heat oven to 350 degrees. Place wheel of brie on a baking sheet lined with parchment paper. Spoon compote atop the brie — 3 to 4 tablespoons or whatever amount you like — and bake for about 10 minutes. Transfer to a serving plate or platter, top with sprig of rosemary and serve with bread.