In honor of le quatorze juillet (aka Bastille Day), I decided to make a French-inspired meal.It began with the weekly trip to the market – the Charleston Spice Company makes a divine lavender flower sugar and a friend of my mother’s was selling blueberries. I immediately knew I had to combine the two items and what would be better than lavender flower sugar macerated blueberries? Brie en croûte seemed like the perfect pairing for my concoction. Brie en croûte is simply a wheel of brie baked inside puff pastry. Nothing is more delectable than gooey cheese and flaky pastry. I chose to use Beaujolais in the macerating process but other wines could work just as well. Beaujolais happens to be one my favorite wines; it’s a very young red wine so it’s light in flavor, making it highly versatile. If you prefer whites, you’ll like a Beaujolais. If you steer away from white wine, choose a Beaujolais when others would choose to pair food with white. Brie en Croûte
1 sheet of puff pastry, thawed
1/2 c blueberries
3 T lavender flower sugar
1/2 c Beaujolais
1 t lemon juice
1 T water
1 8 oz wheel brieHeat oven to 375 degrees F. 1. While puff pastry thaws, combine blueberries, lavender flower sugar, wine and lemon juice. Allow to macerate for 40 minutes.
2. Lightly beat egg and stir in 1 T water. Set aside.
3. After pastry has thawed and blueberries have macerated, place puff pastry on greased baking
4. Place brie, rind intact, on center of pastry. (The rind helps the final product hold shape and
prevents the cheese from oozing out before the crust is cut.)
5. Top brie with macerated blueberries and a small amount of wine/sugar mixture.
6. Bundle the brie with pastry by bringing all corners to top center.
7. Purse the pastry so it is secured and closed completely.
8. Coat exterior with egg wash.
9. Bake in preheated oven for 20-25 minutes or until golden. Place on serving dish or cheese
10. Serve while hot with sliced baguette.