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Scrumptious Holiday Treats Await at Your Lunds and Byerly’s

Posted by by Molly Ledin, food experience manager
Wednesday, November 30, 2011

Holidays are a time for giving…and eating. At Lunds and Byerly’s, we combine the two by giving you samples of our delicious holiday goods! Each year, we take pride in showcasing our favorite holiday foods and answering your trickiest holiday questions.

Be sure to make plans to visit our Holiday Open House, Saturday, Dec. 3 from 11 a.m. to 4 p.m. and sample our very best! Caribou Coffee will be hot and waiting for you to enjoy while you nibble your way through holiday delights.

One of the items we’ll be sampling is our Lunds and Byerly’s Brie. It’s quite possibly our favorite holiday dish and one of the best deals this holiday season because it’s so versatile. From serving as-is, to adding a simple sweet or savory topping, to baking it and releasing the ooey gooeyness, it’s simply delicious!

One of the items we’ll be sampling is our Lunds and Byerly’s Brie. It’s quite possibly our favorite holiday dish and one of the best deals this holiday season because it’s so versatile. From serving as-is, to adding a simple sweet or savory topping, to baking it and releasing the ooey gooeyness, it’s simply delicious!

The recipe that gets the most oohs and aahs from my guests is Brie with Apricot Preserves and Brandy baked in a crispy shell of Phyllo dough. If you haven’t worked with phyllo dough before it can seem a little daunting, but once you get the hang of how to work with it, nothing compares. Our phyllo is found in the freezer case in a small, rectangular box and its ultra-thin layers are stacked and rolled up like sheets of gift wrap.

There are two things to keep in mind when working with phyllo. One, make sure it thaws while still safe and secure in the plastic wrap. Second, it will dry out almost immediately when exposed to air. You need to keep it slightly damp whenever you are working with it. I always have a damp towel that I lay over the stack of sheets as I work with them individually.

To get those flaky layers, you need to introduce a fat to the dough. Melted butter is the perfect addition. Here’s how I make my Apricot Brandy Brie:

  • Melt about a stick of butter and have a pastry brush at the ready; remove one sheet of phyllo dough from the stack, placing a damp towel over the rest while you work on the individual sheet
  • Lay the sheet of phyllo on your baking pan (lined with a Silpat or parchment paper) and brush the top of the sheet with melted butter; remove another sheet, place it on top of the butter sheet, and butter the top of the second sheet.
  • Repeat this process until you have about 8-10 layers of dough built up. Don’t worry if a sheet breaks apart when you are moving it, or if it wrinkles or the edges don’t line up.
  • Place your brie – rind and all – in the center of the pile of phyllo sheets.
  • Mix a jar of apricot preserves with about ¼ cup of brandy. Spread the apricot preserve and brandy mixture just on the top of the brie and wrap the phyllo dough up around the edges of the Brie. (If you are using a 2-pound wheel of brie, you will need to create another stack of buttered phyllo sheets to place on top of the brie and wrap down around the sides.)
  • Once you have the wheel covered with Brie, brush the entire top and sides with melted butter.
  • Place it in a 350ºF oven until the phyllo turns golden brown.
  • Transfer to a serving platter and serve with simple table water crackers. Your guests can cut out a portion with a knife or spoon.

Be sure to stop in to your nearest Lunds or Byerly’s this weekend for an amazing deal on brie…and don’t forget to sample our holiday favorites while you’re there!

Tags: brieholiday

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