If your family is anything like mine, you have at least 3 versions of the same meal coming at you back-to-back in the next few days.  While you love your seasonal eats, a little variety sure doesn't hurt.  Try a baked brie appy for change!



Combine all ingredients from the apple down to the salt and pepper in a medium-sized sauce pan. Bring to a boil and reduce heat, let simmer until thickened (about 20 minutes).

Meanwhile, bake brie on an oven safe serving dish at 300F for about 15 minutes until soft. Top with chutney and bake for another 10 minutes.

Arrange sliced bread, apples and crackers around the brie and serve immediately. There will probably be some leftover chutney, so you can skip the traditional cranberry sauce and serve it with the Christmas turkey, or use it with crackers and cheese, sandwiches, or other recipes within 2 weeks.



New to Brie?  Some tips:

* The white moldy Brie rind is edible and is usually eaten along with the softer interior.

* Purchase Brie rounds that are no more than 1 inch thick, and having a sweet odor. It should appear slightly bulging within the rind. Thicker rounds will be overripe on the edges and underripe in the center.

* Underripe Brie will feel hard when gently pressed with your finger, while overripe Brie will feel too soft and runny to the touch. The exterior should be firm, while the center should be springy but not watery.

* Once it ripens, Brie should be refrigerated and consumed within a few days.

* Ripe, uncut Brie may be frozen up to 6 months.

* If necessary, Camembert may be substituted for Brie in equal measures. Be aware that the Camembert will be stronger in aroma and flavor than the Brie.

by Pam Derksen