Location: Home, preferably a patio
Recommended time of choice: evening
The Perfect Pair: Fall Sangria and Baked Brie
Fall is such a wonderful time to host. Well, anytime is a great time to host. What we specifically love about fall are the colors, the smells, the spices, and the cozy that comes with it. (Here in Houston, we have to pretend it feels like fall outside, so we tend to go overboard with reminding ourselves that it is) For today’s post, we are going to share a couple recipes that are go-tos for any occasion. Of course we went with a sangria that is not so typical and it is a great combination of spice and sweetness. Secondly, we have a fantastic recipe for baked brie that is warm, delicious, and covered in caramelized onions. Swoon.
First up is the sangria.
One bottle red wine (We prefer Tempranillo or Cabs for this)
1 cups apple cider (not pictured- Oops!)
½ cup Brandy
¼ cup triple sec
2 Cinnamon sticks
1 apple (color of your choice)
1 pear (color of your choice)
1 orange or blood orange
Top with sparkling water or ginger ale
This is best if you let it chill for at least an hour before serving and preferably a lot longer. It is best if you make it right before you go to bed before serving the next day or even first thing in the morning the day you host. That way all the flavors have time to mix together and create the best experience.
One of our most favorite things about fall are the spices, which is why the cinnamon sticks are my favorite part of this recipe. If I know a day or so in advance that I’ll be making this, I measure out the brandy and let the cinnamon sticks soak in it until I add both into the wine along with the triple sec, fruit, apple cider, and ginger ale.
First thing I add to the brandy and cinnamon sticks is the chopped fruit. Following that, just add the rest in and stir. That’s our kind of recipe!! Just make sure to stir well and pour over a little bit of Ice. Top with your prefered sparkling water or ginger ale and serve!
Now for the Brie.
We’re going to top this bad boy with caramelized onions, which take lots of time and love. You can’t just snap your fingers for caramelized onions. Wow.. wouldn’t that be great. If you know you are having people over in a couple of days or less, go ahead and do the prep work early, that way you don’t have to rush the process. Make sure when caramelizing your onions, you don’t let them dry out and keep the temp low and slow. You don’t want them to burn, so stir them often. Butttttt don’t stir them so much that they don’t brown. Depending on how much you make, these could take about 30 minutes to an hour. We won’t put a specific time on it because it really depends on your preference. Really, it depends on your patience level as well… I would have kept mine going longer last time I made this, but I couldn’t wait any longer! As a final touch and a personal preference, throw in a splash of balsamic vinegar. You’ll be amazed at the depth of flavor this adds– yummm!
Preheat the oven to 350℉
Place your Brie in an oven-safe serving platter. You won’t want to try and move it after you bake it, it will get a little messy. A mini cast iron skillet makes for a cutie little aesthetic and it helps the Brie stay warm as you are serving it, so that’s our pick.
Cover the top with a couple of tablespoons of jam. Our pick for today is Fig jam, because we love it oh so much and all the flavors go very well together. There are so many other tasty options that we considered, one being blackberry jam. On top of the jam add the carmelized onions. I add the amount that I make with one large yellow onion, but I love this stuff. Add as much or as little as you like.
The next and last step is baking it! Throw it in the oven for about 15 minutes and serve warm.
These are such simple recipes that will please any guest. That’s the key. Find things that are simple and that you love to make. They will inspire you to have friends over to host and serve. You know our philosophy, the best conversations are had when good friends are gathered around a table of good food. It’s even better when it’s wine and cheese.
Peace and Pinot,
The Perfectly Paired Pals