Volume 4 – Issue 2 – October 8th 

WHAT’S HAPPENIN’ IN THE HOUSE:

Tonight:

Next Week: Check out the GamesCentre on the OCC website to find out when and who you play.

LAUGH OF THE WEEK:

STUFF THAT MAKES US CURL BETTER:

Learn To Curl - Tip #18 - Sweeping Footwork

RECIPES AROUND THE RINGS:

Baked Brie en Croûte with Honey, Dried Cherries, Rosemary & Pecan

Golden, gooey, and party-ready—this brie en croûte is the ultimate holiday appetizer that looks as good as it tastes.

When it comes to festive appetizers, you can never go wrong with brie en croûte, which is French for baked brie in a pastry crust. My go-to version combines warm, melty brie, honey, dried cherries, and pecans, all wrapped in a golden pastry. Thanks to store-bought puff pastry, it’s as easy to make as it is impressive.

Wrapping the brie in one large sheet of puff pastry can sometimes result in a thick, doughy bottom layer that doesn’t cook through. To avoid this, I sandwich the brie between two smaller pieces of pastry and crimp the edges with a fork. This not only seals in the cheese but also ensures both layers puff up evenly for a flaky, perfectly golden crust.

STEP-BY-STEP INSTRUCTIONS

Step 1: Roll and trim the pastry. On a lightly floured surface, roll each pastry sheet into a 12-inch square. Using a sharp knife, trim the corners to form two neat circles.

Step 2: Assemble the base. Place one of the pastry circles on a parchment-lined baking sheet. Set the cheese in the center (after cutting off the top rind), then drizzle the top with honey.

Step 3: Add the toppings. Sprinkle the dried cherries, pecans, and rosemary over the honey.

Step 4: Prep for sealing. Brush the edge of the pastry with egg wash — this will help the top layer stick when you place it over the cheese.

Step 5: Add the top layer. Lay the second pastry circle over the cheese, pressing it gently against the cheese and bottom pastry. Trim the edges, leaving about a 1-inch border all the way around.

Step 6: Seal it up. Use a fork to crimp the edges all the way around, locking in the cheese. Brush the top and edges with egg wash so it bakes up golden.

Step 7: Make decorations. Use the pastry scraps to cut out leaves (or any shapes you like). Lightly score them with a knife to make the veins.

Step 8: Finish assembling. Arrange the leaves (and a berry or two, if you’d like) on top of the pastry, then brush the decorations with egg wash so they bake up glossy and golden.

Step 9: Bake and serve. Bake for about 20 minutes, until the pastry is puffed and golden. Let it rest for at least 45 minutes before cutting — otherwise the cheese will run out. Serve warm with fruit and crackers.

• Servings: 8 to 10
• Prep Time: 20minutes minutes
• Cook Time: 20minutes minutes
• Total Time: 40minutes minutes, plus about 45 minutes to cool

INGREDIENTS 

• 2 sheets frozen Puff Pastry, thawed (I use Pepperidge Farm)
• 2 tablespoons honey
• ⅓ cup dried cherries, roughly chopped
• ¼ cup chopped pecans
• 1 teaspoon chopped fresh rosemary
• 1 (16-oz) Brie cheese round (about 6 in/15 cm) in diameter)
• 1 large egg, beaten with 1 tablespoon water

INSTRUCTIONS

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Slice off the top rind of the brie and discard.
2. On a lightly floured work surface, roll each pastry sheet out to a 12-in (30-cm) square. Trim the corners of each sheet to form two circles. Set the scraps aside; you'll use those later for decorations. Put one of the pastry rounds on the prepared baking sheet. Cut off the top rind of the cheese and place the Brie on top of the pastry, rind side down. Drizzle the top of the cheese with the honey, and then top with the dried cherries, pecans, and rosemary.
3. Brush the exposed edges of the pastry with the egg mixture. Cover the Brie with the other pastry circle; press against the sides of the cheese and the bottom pastry to form a tight seal. Using a pizza cutter, cut off the excess dough, leaving a generous 1-in (2.5-cm) border. Crimp the edges firmly with a fork to seal. Brush the pastry with the egg mixture. Set aside.
4. Using a pizza cutter or cookie cutter, cut out nine leaves (about 2 in/5 cm long and 1 in/2.5 cm wide) from the scraps. Use a knife to draw the ribs on the leaves, pressing down but not cutting all the way through. Place the leaves on top of the pastry in the shape of a flower, overlapping them slightly and pressing them together in the center. Brush the leaves with the egg mixture. Roll up a ½-in (13-mm) ball of dough and press it in the center; brush the ball with the egg mixture.
5. Bake for about 20 minutes, or until the pastry is golden brown. Let stand for 45 minutes, then serve with fruit and crackers.

NOTES

Make-Ahead/Freezing Instructions:You can assemble the brie en croûte up to 24 hours ahead and refrigerate, or freeze for up to 1 month before baking. For best results, wrap the pastry-wrapped brie tightly in plastic wrap and foil, and store the pastry decorations separately between sheets of parchment in a sealed bag. When ready to bake, brush the chilled or frozen pastry with egg wash, arrange the decorations on top, brush them as well, and bake — adding a few extra minutes if baking straight from the fridge or about 10 minutes if baking from frozen.

Games, Books, Movies and Shows:

Let’s share some ideas for good games or books or movies or shows!  Send me a little blurb as to what it is and why you like it! 

If you haven’t read this one yet – it’s good!

The Women is a historical fiction novel by American author Kristin Hannah published by St. Martin's Press in 2024. The book tells the story of Frances "Frankie" McGrath, a young nurse who serves in the United States Army Nurse Corps during the Vietnam War. The novel debuted at number one on The New York Times fiction best-seller list.