A whole wheel of brie lying around in the fridge. Lots of jams, chutneys, and preserves left over from the holidays. Bread rapidly going stale. Dinner on a deadline. The obvious result of all this was baked brie. We threw in a side of glazed carrots, for good measure.
To bake the brie, I pre-heated my oven to 350 °F, and spread the spreads onto quarters of the cheese. I used a fig spread I’d bought earlier, along with three spreads from Beth’s Farm Kitchen at the Union Square Greenmarket: the Hot Plum Chutney (dsd‘s by-far favorite), the Mighty Hot Pepper Jelly, and the Cranberry Horseradish Chutney. I put the brie on aluminum foil and baked it for about 15 minutes. It was probably done even earlier.
The glazed carrots were just as easy. First, I sautéed the carrots in a little butter on medium-low heat, adding some salt and pepper. I sprinkled 1 tsp of sugar over the carrots, shook the pan to coat the carrots, then added about 1/4 cup water. I cooked them, covered, for about 10 minutes, then uncovered the pan to let the water evaporate, stirring regularly; that was about another 5–10 minutes. They came out great!