Recipe(tried): Spirited Apricot Brie, Brie with Raspberry Salsa

Spirited Apricot Brie
Makes 6 appetizer servings

1/2 cup apricot jam
1 Tablespoon grated orange peel
1 Tablespoon brandy or orange juice
1 Tablespoon lemon juice
1/8 teaspoon ground cinnamon
1 piece brie cheese (about 1/2 lbs.)

Thin baguette slices or water crackers

1. Mix jam, orange peel, brandy, lemon juice, and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie.

2. Set brie in apricot sauce. Return to microwave oven and cook, uncovered, until the cheese is hot and slightly melted, about 1 minute; check at 20-second intervals.

4. Scoop cheese and apricot sauce onto the baguette slices.

Brie with Raspberry Salsa

1 (8 oz) wheel of camembert or brie, well chilled
flour
1 egg beaten
fresh breadcrumbs, enough to coat cheese
butter for frying

Dredge cheese in flour then in egg till all sides are coated, cover completely with breadcrumbs.

In a small skillet melt the butter over medium heat add cheese wheel and cook careful turning it once until the crust is golden brown and crusty on both sides about 5 to 8 minutes total. Transfer to serving plate and surround cheese with salsa. serve with small kinfe for speading a little cheese and salsa on unsalted crackers or baguette slices.

Raspberry salsa:
1 1/2 cups raspberries fresh or frozen (depending on how far you want to make the paycheck go)
1/3 cup sugar
2 scallions chopped
1/4 cup fresh basil chopped
juice and grated zest of one lime
1 jalapeno pepper seeded and minced
2 teaspoons chopped fresh ginger
1/8 teaspoon salt

In your food processor combine berries, sugar, scallions, basil, lime juice jalapeno, ginger and salt, pulse till mixture is chopped but still has texture. Cover and refrigerate at least 2 hours or as long as 8 hours to let flavors blend.