Recipes: Chutney Stuffed Brie and Creole Shrimp

World Class Buffet

Nations competing against each other in sporting events, whether in soccer, the Olympics or other sports, remind us that wonderful things happen when diverse cultures share. International cuisine is the perfect example of such enrichment, the inspiration for our World Class Buffet.

These recipes combine some of the world's most distinctive seasonings for a versatile dinner buffet that is at once adventurous and familiar, sophisticated yet simple to make. With this menu, the evening can be as formal or relaxed as the setting and mood dictate.

Above all, it shows us how, despite regional and cultural differences, there is great harmony when it all comes together.

Chutney Stuffed Brie

Apple Ginger Chutney

1 cup sugar
3 stalks celery, chopped (about 1 cup)
3/4 cup cider vinegar
1/2 cup apple juice
1/4 cup chopped dried apricots
2 tablespoons minced peeled gingerroot
1 tablespoon lemon juice
1/4 teaspoon crushed red pepper
3 medium baking apples, peeled, cut into
1/2-inch pieces

Brie

1 (1-pound) wheel Brie cheese
1/3 cup Apple Ginger Chutney or prepared chutney
1 sheet frozen puff pastry
1 egg, beaten
1-1/2 teaspoons milk

For the chutney, bring the sugar, celery, vinegar, apple juice, apricots, gingerroot, lemon juice and red pepper to a boil in a 2-quart saucepan; reduce heat. Simmer for 15 to 20 minutes or until of the desired consistency stirring occasionally. Stir in the apples. Simmer for 15 to 20 minutes or until thickened and most of the liquid is absorbed, stirring frequently. Let stand until cool.

For the Brie, preheat the oven to 400 degrees. Split the Brie cheese horizontally into halves. Spread cut side of the bottom half with chutney; top with remaining layer cut side down. Roll the puff pastry on a hard surface to a dimension large enough to enclose the Brie wheel.

Place the Brie wheel in the center of the pastry. Overlap the pastry to completely enclose the Brie; pinch and seal edge. Brush the pastry with a mixture of egg and milk. Place on a baking sheet lined with waxed paper. Chill until the egg wash dries.

Bake for 10 to 12 minutes or until the pastry is brown Let stand for 5 minutes before serving to allow the cheese to set.

Serves sixteen.

Creole Shrimp and Sausage Skewers
with Mustard Butter

Mustard Butter

1 cup butter (2 sticks)
3 tablespoons Creole or Dijon mustard
2 tablespoons lemon juice
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper

Creole Shrimp and Sausage Skewers

44 (6-inch) bamboo skewers
2 large green bell peppers, cut into 1-inch pieces
1-1/2 pounds large shrimp, peeled, deveined
2 large red bell peppers, cut into 1-inch pieces
2-1/2 pounds spicy sausage, cut into 1/2-inch slices
2 large red onions, cut into 1-inch pieces

For the mustard butter, melt the butter in a saucepan. Stir in the mustard, lemon juice, garlic, Worcestershire sauce and pepper and mix well.

For the skewers, soak the skewers in water for 30 minutes or longer. Thread each skewer alternately with green pepper, shrimp, red pepper, sausage and onion.

Preheat the grill to medium-high. Brush the skewers with the mustard butter. Grill for 3 minutes per side, turning once. Serve hot.

Makes forty-four skewers.

Provided by Aramark from: Entertaining with The Home-Field Advantage
Designed and Produced by Favorite Recipes Press
Food Photography by Mike Rutherford
Aramark Corporation
Released 1996
Reprinted with permission.

This page originally published as a FoodDay article in 1997.