Anyway, apart from the company I was with, this particular brunch was made more enjoyable by the scrumptious brunch menu of Bizu Patisserie. For my girls Bizu is synonymous with macarons, so I made sure I have a box for pasalubong.
Everything looks so good that I had a hard time choosing. But I ended up ordering clam chowder. And we had several more orders to share making sure that everyone left the restaurant with muffin tops.:)
I remember having brunch at Bizu with these same ladies a year ago, and having the same Brie Flambee. We loved it so much, we had it again this year. And I love it too much that I had to try to recreate it at home.
Here’s my take on Bizu’s Brie Flambee. It doesn't look as nice as Bizu's, but then again, I didn't have to pay almost P700.00 for it. :) But it tasted just as heavenly. I think it is very hard to mess-up a good quality brie.
truffle oil ( I used the black truffle oil which I was told was more intense in flavor than the white oil )
Truffled Mushroom (recipe below)
Brown sugar for sprinkling
Roasted almonds, chopped coarsely
1. Chill cheese well.
2. Cut cheese in half horizontally
3. Spread mushroom mixture over the bottom half of brie evenly
4. Place top half of cheese over mushroom mixture.
5. Sprinkle almonds and brown sugar generously on top of Brie cheese
6. Bake in a 400F oven until sugar starts bubbling, about 15-20 minutes
7. Let cheese set about 10 minutes before cutting into wedges with a sharp knife.
8. May serve as is or with assorted crackers
1 teaspoon olive oil
1/4 onion (finely diced)
2 cloves garlic (chopped)
1cup fresh mushrooms, any kind (cleaned and quartered)
1 teaspoon thyme (chopped)
salt and pepper to taste
1/8 cup white wine or broth
Heat the oil in a pan.
Add the onion and cook until it starts to caramelize, about 20-30 minutes.
Add the mushrooms and saute until they start to caramelize, about 20-30 minutes.
Add the garlic and thyme and saute until fragrant, about a minute.
Season with salt and pepper.
Add the wine/broth, deglaze the pan and cook until it has evaporated.
Here's how it looks like before I placed it in the oven