Thank you Google!
Trying to search for “Prune Matzoh Brei”, Google asks me “Did you mean to search for Prune Matzoh Brie”. Maybe I should have specified Jewish Matzoh Brei, maybe it was fate. Either way, I dropped my laptop and ran to the kitchen.
Three great tastes that taste great together. Combining three of my favorite things to form Voltron. Getting carried away with “fall” ingredients. Call it what you will. I call it gnwegoidhbnsdgkngin (that would be the sound of me trying to talk with a baked brie hanging out of my mouth).
Curry Baked Brie with Apple-Prune Chutney
Serves two gluttonous adults or a dozen normal people as an appitizer
2 cups fresh apple cider
10 prunes, gently chopped
1/2 tbsp unsalted butter
2 Golden Delicious apples, cored, peeled and diced to 1/2”
1 tbsp agave nectar
1/8 tsp ground cardamom
1/2 tsp kosher salt
1 tsp “curry powder” or garam masala
1 round Brie cheese 8-12oz, about 6” across
you can either use a frozen puff-pastry with an egg wash or:
4 whole plain matzohs
3 eggs, beaten
1 tsp salt
Preheat oven to 350.
Break the matzohs into pieces. Soak the broken matzoh in water for a minute or so until moist but not soggy. Strain moisture out and press to remove excess moisture. Combine the eggs, salt and crackers in a bowl and mix well. This should make a dough-like consistency. Set aside.
Bring the apple cider and prunes to a boil over high heat. Reduce to medium-high and simmer for about 10 minutes. Meanwhile, melt the butter in a medium skillet and add the apples, agave, cardomon and salt and sautee for about 7 minutes, or until the apples lose their moisture. As they start to get dry, add a small ladel of the simmering apple cider. Continue to do this until almost all of the liquid from the prunes has been added to the apple. At this point, add the prunes wiht the remaining liquid to the soft apples. Cook for an additional 3 minutes or until the fruit starts to break down and thicken. Remove from heat.
Cut the brie in half and sprinkle the rinds with the curry powder. Rub in well. On a floured surface, roll out either the matzoh or puff-pastry dough large enough to completely wrap around the brie. After checking to make sure the dough is not stuck, Place the bottom half of the brie rind-side down in the center of the dough. Top with fruit mixture (don’t worry if there’s extra, I usually eat it right out of the pan with a fork). Place on the top of the brie and wrap the dough neatly up over the top. Seal seams with a few drops of water on your finger tips. Place in the center a non-stick 9x9 baking dish and bake at 350 for 20-30 minutes, or until the brie starts to ooze and the dough is cooked. Let it cool a few minutes before defiling it or your mouth will be so seared it may never be the same again.