Candied Brie with Apple Wedges - It's a Hit!

Back when it was cold and snowy, Merlyn coerced some friends (who had never seen it) to watch the entire Star Wars series of movies. Part of the coercion was that they would bring food with them and join him on Sunday afternoons when I was working.  Star Wars, wonderful friends and great food - what's not to love!

They were such good sports about that I invited them to watch "A Year in Provence" with us, which of course required each of us to produce some French food to share. A Year in Provence is a miniseries that I first saw at Thanksgiving in 1993.  What actually happened was that there was a Thanksgiving blizzard which meant that my family couldn't come to town and have dinner with us.  This was our first Thanksgiving after my Dad passed away in August, so I was understandably depressed and couldn't really keep my mind on the series.  Merlyn spent the whole day moving snow and pulling people out of snow drifts. I spent the day tryiing to watch "A Year in Provence."  It was on A & E three times that day, so whenever he came into the house, it was still playing, and he thought it was at least 12 hours long.

A few years later I received the video series (a mere 6 hours long) for Christmas, and we watched it and enjoyed it - even learned some things!  During the past winter I ran across it as I was cleaning out our video cupboard and wanted to view it again. 

It took us two evenings to watch the whole thing.  And  the food was fabulous: we had two kinds of quiche, madeleines, salade nicoise, lobster risotto, chicken cordon bleu, French apple tart, homemade ice cream ...  We spent so much time with the marvelous food that we had to do an encore a few days later to finish the last quarter of the miniseries.

That time, we had madeleines, French apple tart and homemade ice cream again, as well as several appetizers like this one, candied brie with apple wedges,' provided for the Tri Cities cookbook by my sister-in-law Karen Hilmoe (a fabulous cook).

I have since learned better but at the time, none of us were familiar with Brie and we didn't know what to do with the rind.  So we peeled it off with a knife and scooped out the cheese, then spread it on the apple slices.  It was excellent!  And I'll have to serve it again to see how it is the right way, sliced with the rind intact.
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Here's the challenge: I'm going to make each recipe in the cookbook, "Trophy Recipes from Columbia Classics Car Club 1992-2002,' Tri-Cities, WA", one recipe per section, and blog about it.  And then I'll go on to the next section.

Next Section: Soups, Salads, & Condiments
Next Recipe:  Broccoli Salad
I'll be back after while!.  Bon Appetit!