Food recipes
Honey Garlic Baked Brie
Honey Garlic Baked Brie
Ingredients:
1 cup honey
3 garlic cloves, minced
Directions:
Warm French bread or your favorite crackers, for serving
1. Preheat the oven to 350°F.
2. Arrange the rounds of Brie on a large baking sheet.
3. In a small bowl, combine the honey with the minced garlic. Drizzle the Brie with
the honey and bake for 5 minutes, or until the Brie is melted and oozing.
4. Serve immediately, with the French bread or the crackers.
ENDNOTE
A
s teacher and student, we shared a goal while writing this book: to teach you all the
techniques you need for success in the kitchen and to provide you with a fun, unique
collection of recipes to nourish you from morning right on through to the evening.
Whether you are a vegetarian who cooks for one, a parent always looking for dishes to
tempt your picky eater, or a party host who frequently entertains a houseful, we hope
that this book is a source of delicious inspiration.
Whether you’ve cooked your way through our book from start to finish or have
whipped up just a few dishes so far, we hope that you have enjoyed what you’ve
tasted. If you have stepped away from the stove with a smile on your face after
preparing our recipes, we feel grateful. It is our hope that you have happily shared
these dishes with those you love.
Bonding over food with family and friends is one of life’s great joys, and we hope
this book will always inspire you to prepare great meals that will offer comfort and
sustenance to those who are close to you.
ACKNOWLEDGMENTS
AMAR’E
I’d like to thank Alexis Stoudemire, my wife, and my children, Ar’e, Amar’e Jr.,
Assata, and Alijah Stoudemire.
MAX:
Team Chef Max—I would like to thank Hnede Lamphey, Aisha Shackerford, Chef
Richard Roberts, Chef Nichole Mooney, Chef Troy Tingley, Chef Rudy Straker
(NYC), Chef Rudy Pondexter (MIA), Tylesis Nelson. You have all truly made my life
a lot easier. You have been loyal and been the best support system a chef could ask
for, in all my moments. Many thanks to Rosemary Black for being a wonderful
cowriter. It has been a short but sweet ride. Thanks for your professionalism and
experience. Stacey Glick, our literary agent, wow! I remember the first meeting we
had in your office. It was like a dream come true. Thanks for allowing my talents to be
illustrated on paper.
Ingredients:
1 cup honey
3 garlic cloves, minced
Directions:
Warm French bread or your favorite crackers, for serving
1. Preheat the oven to 350°F.
2. Arrange the rounds of Brie on a large baking sheet.
3. In a small bowl, combine the honey with the minced garlic. Drizzle the Brie with
the honey and bake for 5 minutes, or until the Brie is melted and oozing.
4. Serve immediately, with the French bread or the crackers.
ENDNOTE
A
s teacher and student, we shared a goal while writing this book: to teach you all the
techniques you need for success in the kitchen and to provide you with a fun, unique
collection of recipes to nourish you from morning right on through to the evening.
Whether you are a vegetarian who cooks for one, a parent always looking for dishes to
tempt your picky eater, or a party host who frequently entertains a houseful, we hope
that this book is a source of delicious inspiration.
Whether you’ve cooked your way through our book from start to finish or have
whipped up just a few dishes so far, we hope that you have enjoyed what you’ve
tasted. If you have stepped away from the stove with a smile on your face after
preparing our recipes, we feel grateful. It is our hope that you have happily shared
these dishes with those you love.
Bonding over food with family and friends is one of life’s great joys, and we hope
this book will always inspire you to prepare great meals that will offer comfort and
sustenance to those who are close to you.
ACKNOWLEDGMENTS
AMAR’E
I’d like to thank Alexis Stoudemire, my wife, and my children, Ar’e, Amar’e Jr.,
Assata, and Alijah Stoudemire.
MAX:
Team Chef Max—I would like to thank Hnede Lamphey, Aisha Shackerford, Chef
Richard Roberts, Chef Nichole Mooney, Chef Troy Tingley, Chef Rudy Straker
(NYC), Chef Rudy Pondexter (MIA), Tylesis Nelson. You have all truly made my life
a lot easier. You have been loyal and been the best support system a chef could ask
for, in all my moments. Many thanks to Rosemary Black for being a wonderful
cowriter. It has been a short but sweet ride. Thanks for your professionalism and
experience. Stacey Glick, our literary agent, wow! I remember the first meeting we
had in your office. It was like a dream come true. Thanks for allowing my talents to be
illustrated on paper.
Printed from https://recipe.bluelayer.org/recipe/72651/honey-garlic-baked-brie