Our President’s weekend tradition has, for the last six years, involved mountains, a cabin and snow. This year we were really looking forward to our trip to Lake Tahoe. The mountains had received new snow, and since our last trip involved precious little snow, we couldn’t wait to play in the white stuff.
The kids took ski and snow boarding lessons on Saturday, and I knew we would be hungry when we came down off the mountain, so I planned to have this warm Brie dip on hand when we came in. (I also had a pot roast in the crock-pot waiting for us, but I will share that recipe another time.)
The Baked Brie with Crudités recipe was in Bon Appetite’s R.S.V.P. section, and it was reportedly from a restaurant near a ski location in Colorado. I tore this recipe out of Bon Appétit back in 1994. I've made the dip many times before, and I knew it would be perfect for our ski trip. This dip really hits the spot after a day in the snow!
Baked Brie with Crudités
Adapted from Bon Appétit (3/94).
2 tablespoons unsalted butter
1 large onion, chopped
2 tablespoons minced garlic
8 ounces, Brie, rind trimmed, cut into pieces
1 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
1 18-ounce round sourdough bread loaf
Assorted cut-up vegetables
Melt butter in a heavy skillet, and add onions and garlic and cook over medium heat until golden brown. Place cream cheese and Brie in a microwave safe bowl and heat at 50% until melted, about 2 minutes. Whisk in onion mixture, sour cream, fresh lemon juice, brown sugar and Worcestershire sauce. Season to taste with salt and pepper. Cut off the top of the sourdough loaf, and scoop out the center of the loaf. Pour cheese mixture into the bread bowl and place the top back on. Wrap with foil, and place in a preheated 400° oven for about an hour. When it is hot and bubbly, remove from oven, unwrap and sprinkle with paprika. Serve warm with vegetables and sliced baguette.