Myrtle Beach Menu: Sauteed Danish Brie with Roasted Apples

http://youtu.be/0NT2lG2x9BcWant a quick and simple dish that will dazzle your friends?

Try this quick and easy recipe for Sauteed Danish Brie with Roasted Apples and make your guests or family believe they are eating at 5-star restaurant.

Easily made in one pan, gather your ingredients and follow along with the video as Chef Thomas Hiestand guides you to an elegant starter to any meal.

Have a Myrtle Beach area recipe you would like to see? Drop us a line at GoToMyrtleBeach.com.

Ingredients:

  • 4 oz Wheel of Brie
  •  1 cup flour
  •  1 cup whole eggs
  •  1 Granny smith apple
  •  1 tsp Cinnamon sugar
  •  6 oz baguette
  • 2 oz Spicy peach marmalade
  • 1 Cherry tomato
  • 1 Chive
  • 3 oz olive oil

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For Spicy Peach Marmalade

  • 1 cup of sugar
  • 2 cups of ripe peaches
  • 4 tsp pectin
  • 3 medium jalapenos diced
  • ¼  cup Vinegar

Directions:

  1. Preheat non stick pan, add oil
  2. Dip brie into eggss then coat in flour.  Saute on both sides till golden brown and set aside
  3. Add sliced apples to heated oil and saute  until golden brown. Remove and dust with cinnamon sugar
  4. Slice baguettes and lightly brown in remaining oil
  5. Cut one continuous ribbon of skin from cherry tomato and roll it back into the shape of a rose. Add cut chive
  6. Plate with apples fanned and brie off center with marmalade coating the top. Arrange baguettes to left and right,  place tomato on top.

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For Spicy Peach Marmalade

  1. Combine all ingredients and cook over low heat till peaches are tender. Using a fork macerate all ingredients till evenly distributed. Chill

Want to see Chef Thomas make your favorite dish or visit a Myrtle Beach area restaurant to see how they make a signature dish? Drop him a line here.http://www.myrtlebeachlife.com/wp-content/uploads/sites/3/2064/12/Chef-Thomas-Hiestand-300×289.jpg

Thomas Hiestand

Chef Thomas is the executive chef at Embassy Suites at Kingston Plantation, which includes Vintage 12 and the Coastal Grill. He is a certified Executive Chef with American Culinary Federation and twice published author. Originally from Chicago, he also has 10 years experience as an educator at the collegiate level and is a nine-time recipient of the Triple A Four Diamond Award.

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