photo by: Mike Yoder

Sake-poached Brie and pears

So let’s talk about Thanksgiving.

I’ve always admitted that it’s not my favorite kind of food. I’m not into turkey, and all of the food is too brown and too rich for my tastes.

But my family is not ready to let me make lasagna for Thanksgiving, so I soldier on with most of the traditional meal fixings every year. I do, however, like to add in a little something for Mama now and then, even if it doesn’t look like the food in a 1950s Campbell Soup advertisement.

Let’s start at the beginning, shall we? Appetizers. Gone are the days of carrots and celery with ranch dip. I can’t take it anymore. I need something a little sexier for my pre-meal noshing. Especially because most of the actual meal does not thrill me, I have to make something before the meal that makes my heart go pitty pat.

What is not to love about Brie and pears? So let’s just put them together and call it a day. This is so simple, so fun, and so not your mama’s relish tray.

Sake Poached Pears and Brie
1 medium-sized wheel of Brie
1 tablespoon butter
1/2 ripe pear
1 tablespoon brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon cloves
Pinch of salt
1 cup sake
Crackers, crostini, the other half of the pear, apple slices, etc. for dipping

Over medium-high heat, melt the butter. Roughly dice the half pear. Add in the sake, sugar, spices, salt and stir until the sugar is dissolved. Add in the pear chunks and simmer for 10 minutes until they’re soft and the liquid begins to reduce.

Slice the top rind off the brie and warm in the microwave. About 1 minute and 15 seconds is enough. Pour the sugar/sake/pear mixture over the top, and serve with a variety of vehicles for snacking.

This looks fancy, tastes festive, and I don’t think even the most conservative Thanksgiving eaters will complain about a nice melty pile of cheese for a snack.