Finding the Right Brie for a Big Crowd

[emmabelle47]

I wanted to get a bigger Brie, because my host will be having about 10-15 people. I unfortunately couldn't find the bigger size, so I got 2 of the 8 oz ones. I still want to do one on the round stone with handles so I can put the bread around it, but want should I do with the other one? Should I put the other one in the Small Baker, or should I borrow my MIL's small bar pan?

 

[chefann]

Either of those stones would work. I'd find the small bar pan easier to eat it from because of the low sides, but the mini baker is prettier. Don't forget to have extra bread toasted or some crackers, too.

 

[janetupnorth]

They also recommended that it could be done in the large bar pan too which comes in the new consultant kit.

 

[emmabelle47]

Yeah, I figured it could go in the large bar pan, but I just got the round stone and wanted to use it. I thought it'd look prettier....

 

[kspry]

I'd use the small baker - like Ann said, it's prettier, and it will save you a trip, while also showing off the glazed stoneware.
The small oval baker would be cute, too, if you have it.

 

[emmabelle47]

I thought the small baker would look nice, I was just wondering about being able to eat from it too.... I have actually never done this recipe before so I didn't know if the small baker would be practical, but if you guys recommend doing it, I'm going to do it! Thanks!

 

[janetupnorth]

Yeah, I figured it could go in the large bar pan, but I just got the round stone and wanted to use it. I thought it'd look prettier....

I think it looks better on the round stone too...just figured if you are making 2 batches, you'd want the space of the large bar pan for more bread.

However, with 10-15 people, you may still have plenty.

Remember, this is a sample, not a meal. Have your host provide another snack or something.

I brought the brie (1 batch) to a Christmas party Saturday night and there were 13 in attendance and everyone tried it and there was still plenty left over.

 

[pamperedbecky]

I've doubled this recipe a few times for shows and, yes, two smaller 4 inch rounds do fit in the middle of the round stone with the bread slices still spread around them. For whatever reason, I've never doubled the amount of bread on the stone and it's always been enough. The host did usually have a 2nd baguette, but we've never used it. Yum!

 

[janetupnorth]

I've doubled this recipe a few times for shows and, yes, two smaller 4 inch rounds do fit in the middle of the round stone with the bread slices still spread around them. For whatever reason, I've never doubled the amount of bread on the stone and it's always been enough. The host did usually have a 2nd baguette, but we've never used it. Yum!

Good to know too Becky! It is nice to make slices a little thicker and spread a lot on each piece - yummo!

 

[ChltNCRenee]

AND the Brie is also shown served in the Small Oval Baker in the Holiday Mini Caalog (pg 7) so that is a good way to cross sell product.

 

[PamperChefCarol]

I did a "double brie" show in November and did both of them on the large bar pan. Worked great, had the bread all arrange around them. I was very "creative" with the bread placement and it looked great. Do it on the bar pan, and then talk about versatility and how you could just do 1 on the round stone.