Category: Starter

Baked brie with sorrel jam is a starter favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

Ingredients

• 1 cup Dried Sorrel
• 2 cups Brown Sugar
• 1 tsp Ground Ginger
• 1/4 cup Cinnamon
• 1 vanilla pod
• Zest of 1 Orange
• Boiled Water
• 1 beaten Egg
• 1 Slice Puff Pastry
• 2 Lbs Brie
• To serve Sorrel Jam
• 1 tsp Water

Method

Sorrel jam instructions

Combine sugar, sorrel, lemon zest, water in a medium sized pot.

Bring to a boil as petal becomes soft

Reduce heat, and cook until thickened.

Let it rest before using on brie

Baked brie instructions

You can slice the brie in half to create a sandwich-like effect. Or you can leave the brie wheel intact and just trim the top rind of the wheel.

Add a generous portion of jam to the top of the wheel, or one side of the sandwich

Roll dough out with a rolling pin on a floured surface

Trim excess dough. You can also use it to decorate .

Wrap the pastry up around the sides and over the top of cheese wheel, wrapping completely and pressing the edges of dough together to form a tightly sealed package.

Carefully flip the dough-wrapped cheese over, so that the gathered dough is on the bottom.Place the package, seam side down, on a baking sheet sprayed with non-stick cooking spray.

The brie can be prepared up to this point and refrigerated for 2 days before baking.

Be sure to bring the brie to room temperature before baking.

Preheat the oven to 400° F.

Combine the egg and water and brush the mixture over the top and sides of the pastry.

Add design from leftover dough if you’d like, and brush with egg mixture

You can use leftover sorrel pulp from your juice to make the jam. It will be a little less acidic and the color will be a brighter red instead of darker red.

Make my jam a day ahead, so I don’t feel rushed and the jam will have time to settle.

Add the jam to the center of the brie by slicing the brie in half and having the jam as a filler.

Next time, I’ll use a larger pot, so that I don’t need to add water frequently to tenderize the sorrel.

Black Bean soup is a starter favourite that comes together with everyday ingredients and a little patience. Here’s how we make it in our test kitchen.

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 1 medium Red Onions
• 1 Jalapeno
• 2 cloves minced Garlic
• 1 tablespoon Tomato Puree
• Pinch Kosher Salt
• Pinch Black Pepper
• 1/2 tsp Ground Cumin
• 1 tsp Chilli Powder
• 3 cans Black Beans
• 3 Cups Chicken Stock
• 1 Bay Leaf
• Garnish Sour Cream
• Garnish Avocado
• Garnish Cilantro
• To serve Lime

Method

In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, cumin, and chili powder and stir to coat.

Add black beans and broth. Stir soup, add bay leaf, and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced and thickened, 15 to 20 minutes. (If a thinner soup is desired, add more broth as needed.)

Remove bay leaf and let cool slightly. Using an immersion blender or food processor, blend soup to desired consistency.

Serve with a dollop of sour cream, sliced avocado, and cilantro.