This night was all business, so how could it have been SO FUN?!? This was a seven-course meal made by yours truly for our Guest Services Team Captains for our home church, Crossbridge. It was a Summer Dinner Theme because well, it was in the summer. This picture was part of the amuse bouche, which had a cheese board, a black currant preserve brie wheel, canapes, and potato latkes. It was all so 'amuse-ing'. See what I did just there? For the sake of this particular post, I will give you the brie wheel recipe because it was a HUGE HIT, not to mention really, really pretty.
BLACK CURRANT PRESERVE BRIE WHEEL
1 wheel brie cheese
1 sheet puff pastry, defrosted
1 cup black currant preserves (or any seasonal preserves of your choice)
1 tsp water
Place the cup of black currant preserves in the middle of the puff pastry in a circle, eye-ing the size of the brie and trying to keep the circle to about the same size. Place the brie cheese on top of the preserves and very gently close up the puff pastry to a tight "present", sealing the edges together and cutting off any excess. Turn over so that the seal is on bottom and place on a prepared baking sheet. Whisk egg and water together in a small bowl, and baste all over the puff pastry. Bake at 350 degrees for about 20 minutes, or until golden brown. Serve with crackers, celery, or just drop a whopping spoonful into your mouth by itself!
NOTES: I used the scraps of the excess to make a decoration by cutting out a butterfly with a cookie cutter. I placed it on top of the puff pastry prior to basting with egg wash.