We would like to thank Jules Meyer for providing us with a few excerpts from her upcoming book as well as a recipe. We hope you enjoy!

Jules has lived at Encanterra Country Club for 2 1/2 years and loves it! Living here has inspired her to follow her dreams of writing a Color, Step by Step Cookbook which is an accumulation of her own recipes she has created over her lifetime. Jules has spent almost her entire adult career in the hospitality industry and has had the opportunity to work in every aspect of it from Bartending all the way up to Director of Catering at a few fine Clubs in the Midwest. Jules PASSION however has always been Cooking, Creating and Entertaining. She loves teaching cooking classes out of her home for members and enjoys bringing them together through cooking, sipping wine and tasting the creations as a group. She was honored to take on the Chef along with another Member in the Grilled Cheese Challenge in April of this year, 2017. Her Winning Mini Grilled Cheese was stuffed with Chopped Sopressata, Sautéed Jalapenos, Crushed Fennel (her secret ingredient) and Lotsa Cheese! She has been working on her cookbook for the past two years and is excited to let everyone know that it is going into the design phase in the upcoming months and soon will be available in hard cover and soft cover in early 2018. You can contact Jules at gourmetgoddess@icloud.com.

 

CREAMY BAKED BRIE WITH TOASTED ALMONDS
Served with Crusty French Baguette, Freshly Baked Crostini or Take-n-Bake Baguette. Oh, and don’t forget the Butter! I was trying to think back to the first time I had Baked Brie and I think it was when I worked at TGI Fridays back in the day. They used to have a really extensive menu that read like a book and I’m almost certain Baked Brie was on that menu. So, anyway I have been making it ever since. There is something wonderful about the Warm, Creamy Brie melted all over the Crusty French Baguette and then topped with as many Toasted Almonds as possible. So this is how I eat it, I butter the Bread with Real Butter, slather the Melted Brie on top (a generous portion) and then flip the Bread with the Brie over and press it into the Almonds. The key for me is the Crunch of the Almonds with the Creamy Brie, so I like allot of Almonds. You could omit the Butter but why would you want to do that?! Anyway, it is true comfort food at its finest, simply delicious! It’s not an Appetizer you can bring to a party unless you are able to fully bake it in someone’s oven so I make this at home for my husband and I while we’re watching a football game, or as an Appetizer before a nice dinner, or for smaller parties of 4 to 8 people. It needs to be eaten right away as it comes out of the oven, Hot and Melty. After 5 to 10 minutes the Cheese hardens and it just isn’t the same. Another great thing about the Baked Brie is that it’s so easy, only has a few ingredients and presents nicely on a platter. The Toasted Shaved Almonds, the Crusty French Baguette, the Creamy Butter the Creamy Brie…addicting and superb! Yum!

Serves: 2 to 10 depending on the size of the Brie Wheel
PREP TIME AND COOKING TIME:
ï‚· 5 Minutes to Prep
ï‚· 20 to 30 minutes to Bake
ï‚· Preheat Oven to 350 Degrees
ï‚· Leftover Brie can be kept in the refrigerator and heated up in oven or microwave next
day.

INGREDIENTS:
ï‚· 8 oz. Brie Wheel or 19oz Brie Wheel (can also substitute Camembert)
 *NOTE: I prefer Crème Brie if I can find it. Costco or Sam’s Club have great prices on Large Brie Wheels (half the price of the regular store).
 1⁄2 to 1 Stick Room Temp Butter (depending on how many people you are serving) plus 2 Tbls to slather over the top and bottom of the Brie Wheel before cooking.
ï‚· 1 to 2 Cups Shaved Almonds (depending on Size of Brie Wheel) *Allot of Almonds is a must!
 Crusty French Baguette, Take-n-Bake Baguette or Homemade Crostini’s (Which you’ll find in this chapter)
 *Optional – 2 Whole Roasted Garlic Bulbs (you will find the recipe in this chapter) Roasted Garlic is delicious Spread onto the Baguette and then dipped into the Brie and topped with Almonds.

NOTES ON BREAD:
Crusty French Baguette:
This is my favorite for this recipe. I don’t slice it, I put it in the oven whole and get it nice and hot. The oven also brings out a little extra crunch on the outside of the Baguette. What’s nice is the inside will remain soft and chewy. Don’t confuse French Baguette with a Hoagie Roll because they are not even close. The French Baguette is Long and Narrow and has a Harder Outer Crust. It comes inside a long Brown Paper Bag and you can find it in the Fresh part of the Bakery section. I always press on the Baguette to make sure it is Fresh. They get stale after one day. When I serve this I serve it Whole and let people tear off pieces.
Freshly Baked Crostini:
You will find the recipe in this chapter. Crostini is just sliced Baguette. In this case
Take-n-Bake Baguette is sliced and done with Butter or Olive Oil and either Baked or Pan Fried. Crostini are good with the Brie but won’t have the same delectable effect as the Crusty French Baguette with Butter.
Take-n-Bake Baguette:
This is also delicious. Take-n-Bakes are usually found in the Fresh Bakery Section. They are partially baked and you finish them in the oven. I serve the Baguette Whole and let people tear off pieces.

STEPS:
1). Get a Glass Oven Proof Dish (such as a pie plate) or Tin. Make sure Oven is set to 350 degrees.
2). Get your Brie Wheel. *Do not remove the White Skin Layer. This is holding in the Cheese. If you remove it and try to bake it, you will have a cheesy mess. Generously Butter the Top and Bottom of the Brie Wheel and place in the dish.
3). Top the Brie with All the Shaved Almonds (1 Cup for small Brie Wheel and 2 Cups for the Large Brie Wheel. As I mentioned I love allot of Almonds I think this is the key to the success of this recipe. 
4). Set timer for 20 minutes. This will vary by oven and can take up to 30 minutes for the larger Brie Wheel. I like to check the Brie at 10 minutes and then at that time put the Baguette into the oven to warm. (the Baguette will take 10 to 15 minutes to warm).

HOW WILL I KNOW WHEN IT’S DONE?
The Brie will look like someone blew hot air into it. It will PUFF OUT. Squeeze the outsides with your fingers and if it gives easily and feels like it is about to POP then it’s done. The Almonds will be a nice Golden Brown. Baking really intensifies the Flavor of the Almonds and also gives them a nice crunch.

SERVING:
ï‚· Place the Brie on a Platter and Top with ALL the Almonds
ï‚· Serve with Grapes, Strawberries and/or Apple Slices
ï‚· Serve with Room Temp Butter and Crusty French Baguette on the Side
ï‚· Serve with Oven Roasted Garlic (see recipe in this chapter). Butter the Baguette, Add Butter, then the Creamy Roasted Garlic, then Melted Brie and Toasted Almonds). Yum!