Saturday, October 14, 2006

Baked Brie with Nut Crust*


1/3 cup pecans
1/3 cup almonds
1/3 cup walnuts
1 egg
1 tablespoon heavy cream
1 wheel (8 ounces) Brie cheese
2 tablespoons raspberry jam

1. Preheat oven to 350°F. Place nuts in food processor fitted with steel blade; pulse to finely chop. Do not overprocess. Transfer chopped nuts to shallow dish or pie plate.
2. Combine egg and cream in another shallow dish; whisk until well blended.
3. Dip Brie (rind on) into egg mixture; then into nut mixture, turning to coat. Press nuts to adhere.
4. Transfer Brie to baking sheet; spread jam over top. Bake 15 minutes or until cheese is warm and soft.

Fat city!

Scientifically-sanctioned heaven here since the Spanish study (sponsored by the California Walnut Board) came out with evidence that walnuts can specifically counteract the adverse effects of high fat meals on blood vessels.

These Barcelona researchers are hot on walnuts. Their first study (see Nuts to blood vessels showed that a month of daily walnut consumption can improve blood vessel function.

This newest study found that a single walnutty but fatty meal can bring as much joy to your endothelial cells as it does to your soul. Sounds like Baked Brie with Nut Crust to me!

No comments: