Pan Toasted Brie with a POM Reduction Sauce by Chef Jake Linzinmeir
Time to Table: 25 Minutes Prep, 30 - 45 Minutes Cooking.
Servings: 8 Servings.
Ingredients:POM Raspberry Reduction
Juice from 3/4 large POM Wonderful Pomegranate*, or 1-1/2 cups POM Wonderful 100% Pomegranate Juice
1 cup arils from 1/2 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
3 cups fresh raspberries
1/2 cup balsamic vinegar
1-1/2 cups granulated sugar
Pan-Toasted Brie
1/4 cup arils from 1 large POM Wonderful Pomegranate or POM POMS fresh pomegranate arils
1 lb. brie cheese, sliced into 1-1/2" squares
1 box phyllo dough
2 oz. unsalted butter
Preparation:
POM Raspberry Reduction:
Prepare fresh pomegranate juice*, score 1/2 fresh pomegranates and place in a bowl of water, break open the pomegranates under water to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl, reserve 1-1/4 cups of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use).
Combine pomegranate juice, 1 cup pomegranate arils, raspberries and balsamic vinegar in a small stainless steel (non-reactive) saucepan, heat to a low simmer and add the sugar.
Continue to simmer over low heat until it is thick enough to coat the back of a spoon (20 to 35 minutes).
Strain the reduction through a sieve to remove seeds while pressing firmly with the back of a large spoon to release all the juices, and continue to reduce over low heat if needed. (Unused reduction can be stored in the refrigerator for up to 7 days).
Pan-Toasted Brie:
Melt butter in saucepan over low heat, slice phyllo dough lengthwise into 2" wide ribbons, roll/wrap individual brie squares in one ribbon of phyllo dough.
Brush lightly with melted butter to hold closed, lightly toast the wrapped brie in a pan with 2 teaspoons of butter until light golden brown, remove wrapped brie from pan and place on individual plates; drizzle with warm pomegranate raspberry reduction and garnish with fresh pomegranate arils if desired.
Notes:
* For 1-1/2 cups of juice, cut 3/4 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Nutritional Information:
Nutrients per Serving (2 oz. brie): 312 calories (193 calories from fat), 12g protein, 22g total fat (13g saturated), 18g carbohydrates, 1g dietary fiber, 71mg cholesterol, 13g total sugars, 145mcg vitamin A RE, 376mg sodium, 152mg potassium, 6mg vitamin C
POM Raspberry Reduction:
Prepare fresh pomegranate juice*, score 1/2 fresh pomegranates and place in a bowl of water, break open the pomegranates under water to free the arils (seed sacs), the arils will sink to the bottom of the bowl and the membrane will float to the top, sieve and put the arils in a separate bowl, reserve 1-1/4 cups of the arils from fruit and set aside, (refrigerate or freeze remaining arils for another use).
Combine pomegranate juice, 1 cup pomegranate arils, raspberries and balsamic vinegar in a small stainless steel (non-reactive) saucepan, heat to a low simmer and add the sugar.
Continue to simmer over low heat until it is thick enough to coat the back of a spoon (20 to 35 minutes).
Strain the reduction through a sieve to remove seeds while pressing firmly with the back of a large spoon to release all the juices, and continue to reduce over low heat if needed. (Unused reduction can be stored in the refrigerator for up to 7 days).
Pan-Toasted Brie:
Melt butter in saucepan over low heat, slice phyllo dough lengthwise into 2" wide ribbons, roll/wrap individual brie squares in one ribbon of phyllo dough.
Brush lightly with melted butter to hold closed, lightly toast the wrapped brie in a pan with 2 teaspoons of butter until light golden brown, remove wrapped brie from pan and place on individual plates; drizzle with warm pomegranate raspberry reduction and garnish with fresh pomegranate arils if desired.
Notes:
* For 1-1/2 cups of juice, cut 3/4 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
Nutritional Information:
Nutrients per Serving (2 oz. brie): 312 calories (193 calories from fat), 12g protein, 22g total fat (13g saturated), 18g carbohydrates, 1g dietary fiber, 71mg cholesterol, 13g total sugars, 145mcg vitamin A RE, 376mg sodium, 152mg potassium, 6mg vitamin C
Chef Jake Linzinmeir
Chef Jake Linzinmeir
Jake comes from the great Midwest where he grew up in the kitchens of his family farm. The son of a pilot and an internationally traveling family, Jake was exposed to the regional cuisines and cultures of America, Asia and Europe from a young age.
With this influence, he chose to attend Cornell University's acclaimed School of Hotel Administration. A specific interest in the independent restaurant world took Jake to kitchens and restaurants of New York, Aspen, Los Angeles and Italy.
While in Italy he was selected to stage with the Michelin Three Star Le Calandre near Venice with Chef Massimiliano Aljamo, the youngest Chef to ever earn three Michelin Stars.
Currently, Jake owns and operates a number of restaurants in Telluride, Colorado, including The Bluepoint Grill & Noir Bar, The Excelsior Café, and X Café. Other concepts he has begun include Sushi Kiko, The Excelsior Deli, and The Wild Flower Market.
His focus throughout this time has been restaurant concept development and design through his own operations and other clients including Vail Associates and Telluride Ski & Golf. The outstanding design features of which have been included in Western Interiors, Desert Living, and Edge Magazines.
Jake has been a regular guest of NBC's, "The Today Show" and featured in National periodicals such as Bon Appétit, Food Arts, Newsweek. Jake also represents Amstel Light as their featured chef, helping to bring to life the brand’s Dutch heritage by incorporating the spirit of Amsterdam into his “Amstel Light” inspired dishes at key events throughout the year.
Recently selected as one of the industries Rising Stars by Restaurant Hospitality magazine, Jake continues to lecture and demonstrate at culinary events throughout the country.
Jake has also acted as Culinary Director of the Telluride Wine Festival and was one of the founding members of the Telluride Restaurant Association. In 1999, Jake started 'The Cook's Table', which is a combination cooking class and televised show that airs locally in the region.
Chef Linzinmeir is also a Senior Associate with Elizabeth Blau and Associates, the industries leading consulting firm. Somehow Jake still finds the time to avidly ski, pursue his mountaineering skills, surf and maintain a key role on the San Miguel Search & Rescue team.
With this influence, he chose to attend Cornell University's acclaimed School of Hotel Administration. A specific interest in the independent restaurant world took Jake to kitchens and restaurants of New York, Aspen, Los Angeles and Italy.
While in Italy he was selected to stage with the Michelin Three Star Le Calandre near Venice with Chef Massimiliano Aljamo, the youngest Chef to ever earn three Michelin Stars.
Currently, Jake owns and operates a number of restaurants in Telluride, Colorado, including The Bluepoint Grill & Noir Bar, The Excelsior Café, and X Café. Other concepts he has begun include Sushi Kiko, The Excelsior Deli, and The Wild Flower Market.
His focus throughout this time has been restaurant concept development and design through his own operations and other clients including Vail Associates and Telluride Ski & Golf. The outstanding design features of which have been included in Western Interiors, Desert Living, and Edge Magazines.
Jake has been a regular guest of NBC's, "The Today Show" and featured in National periodicals such as Bon Appétit, Food Arts, Newsweek. Jake also represents Amstel Light as their featured chef, helping to bring to life the brand’s Dutch heritage by incorporating the spirit of Amsterdam into his “Amstel Light” inspired dishes at key events throughout the year.
Recently selected as one of the industries Rising Stars by Restaurant Hospitality magazine, Jake continues to lecture and demonstrate at culinary events throughout the country.
Jake has also acted as Culinary Director of the Telluride Wine Festival and was one of the founding members of the Telluride Restaurant Association. In 1999, Jake started 'The Cook's Table', which is a combination cooking class and televised show that airs locally in the region.
Chef Linzinmeir is also a Senior Associate with Elizabeth Blau and Associates, the industries leading consulting firm. Somehow Jake still finds the time to avidly ski, pursue his mountaineering skills, surf and maintain a key role on the San Miguel Search & Rescue team.
