Boozy Brie for the Adults

Ready for an adult appetizer of boozy brie?

Doesn’t that sound good! And it is so easy. All it takes is one wheel of brie, any tasty alcohol you prefer, and something to spread the melted brie on to transfer it to your mouth. That might be crusty bread, it could be crackers, or you can choose to smear it on crunchy vegetables (if you want to pretend to be healthy).

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There are quite a few recipes out there touting the joys of a “boozy brie” around the campfire. Some call for brandy, others cognac, some suggest bourbon or whiskey. We (okay I) happen to be partial to sherry. I like to pour myself a glass to sip on while I wait for the cheese to melt. Luckily for me, they take about the same amount of time. And if you don’t drink, might I suggest some white balsamic vinegar? It tastes quite tasty and makes it kid friendly.

What we love about Boozy Brie:

• Simple list of ingredients
• Heat it over various sources
• Can be made without alcohol

The Ingredients for Boozy Brie:

• Brie
• Alcohol of choice
• Baguette/Crackers/Raw vegetables

The Process for making Boozy Brie:

1. Start your campfire or heat up your grill so that your heat source is ready. If using wood or charcoal, let the flames die out prior to cooking your food.
2. Poke holes across the surface of the brie.
3. (Optional) Drizzle 1-2 tablespoons of alcohol of choice across the surface of the brie.
4. Fold the long sides together and form a seam. Then roll the short sides up to form additional seams.
5. Place your foil packets over heat for 10 minutes, then rotate and cook 10 minutes more.
6. Carefully pull the packets off and open them. Check to see if the cheese has melted to your preference. If not, replace for another 5 minutes and check again. If it has, remove from the heat and allow to cool for a minute or two.
7. Serve with baguette slices, assorted crackers, and/or fresh veggies.

Note: You can make this dish indoors by preparing the cheese for cooking as outlined above, then placing the foil packet on a baking sheet inside a 400°F oven for about 20 minutes.

FAQ:

Q: What is brie?

A: Brie is a soft cow’s milk cheese from the French region of Brie. It has a pale color with an edible rind of white mold. The taste can be described as being a “fruity hazelnut” and for straight eating it pairs well with Champagne, red Bordeaux, or Burgundy wines.

Q: Are there substitutes for brie?

A: Yes, camembert is probably the easiest choice if you are looking for a substitute. It is also a soft cheese from France, albeit a bit spicier. Another cheese is reblochon although I don’t see it very often. It too comes from France and is made from cow’s milk. Last suggestion, although we have not personally tasted it, would be coulommiers. Some say it is brie’s ancestor.

Q: How should I store brie before using it?

A: Because brie is a soft cheese bacteria can spread rapidly if left out for too long. Refrigerate it immediately after purchase and keep at a temperature of 39 degrees F. or lower. You will also want to keep it tightly sealed. And, if there are any leftovers, make sure to store them properly or toss them if you aren’t sure. No one wants food poisoning on a camping trip!

Q: What alcohols do you suggest for this recipe?

A: Oh, the possibilities are endless! We started off with cognac as that is what we had in the house (our kid is a huge fan of steak au poivre). Then we moved on to brandy as we needed to use a couple of tablespoons out of our new pint (we make our own vanilla extract a few times a year). Aaron wanted to try bourbon or whiskey, but I don’t enjoy those flavors, so we haven’t tried them yet. Luckily, he was willing to indulge my love of sweet sherry and that is one of my favorites.

Q: We don’t drink. Can we still enjoy this recipe?

A: You can definitely enjoy oozy melted brie without any alcohol at all. The simplest way is to just poke holes into the surface of the cheese and wrap it in foil, then heat as directed. If you want to flavor it with anything, some ideas are any type of vinegar, apricot preserves, or try one of our other suggestions below.

General Tips for Foil Packets:

• Use heavy-duty foil for best results as it doesn’t easily rip or tear.
• Fully seal your foil packets, leaving room for steam to circulate.
• Either use a layer of parchment paper inside the foil, or generously spray your foil, to keep everything from sticking.

Equipment Needed:

• Aluminum Foil: We use heavy duty aluminum foil for all of our foil packet recipes. It only takes one time for your foil to fall apart during the process of cooking to realize the importance of quality foil.
• Cutting board and knife: We need a clean sturdy surface on which to place the brie and poke some holes.
• Parchment Paper: Some people don’t like to cook over high heat with aluminum. Parchment paper is the way to go here. Line the inside of the foil with the paper and everything cooks the same, just without touching the foil. Bonus-the foil stays clean and can be recycled.      
• Heat resistant gloves: If you are going to be working around a fire, at some point you will probably get burned. These gloves can help prevent that.

More Brie Recipes to Enjoy:

• Baked Brie with Cranberry Compote
• Caprese Brie
• Sweet Peach Brie

After a long day of hiking, fishing, and swimming, and you are surrounded by hungry tummies, some boozy brie is quick to make!

Even though #icampforthefood, there are times when we are just too tired to cook an elaborate meal. Those are the days when heating up a wheel of brie and serving it with crudites are what make us happy. After all, the memories we are making are more important than a five-star meal and this is a meal that can be eaten under five thousand stars.

If you make this, tag us on Instagram @campinganswer or send us an email at campinganswer at gmail dot com and let us know what made your brie boozy. We’re always looking for new ideas.