Hendersonville is a small town in the Blue Ridge Mountains near Asheville, North Carolina.  It is one of the most tranquil places I have ever visited, where nature can be observed and enjoyed.  The people that live in this part of the country are generally people that enjoy natural living, the outdoors and a simple life. Many artists, students, writers and people with alternative lifestyles live in this area as well as retirees and young entrepreneurs in organic farming and products.  There are also many summer camps, vacation homes and independent schools in this area.  The Asheville-Hendersonville region is both rich in art and cultural events. It is a place where apple picking is a past time, Carl Sandburg found inspiration for his poetry and the opulent Biltmore Estate (the former house of the Vanderbilt’s) has its breathtaking gardens and museum.

I had the chance to return to Hendersonville the first weekend of October 2011 to meet up with my friend Nilla at the Grown-up Girls Getaway held at Camp Ton-A-Wandah were we used to go as campers many years ago. On the plane ride, when the pilot announced we were ready to land, I took a peek out the window and felt such comfort as I glanced at the dense canopy of the Blue Ridge Mountains starting to change color. A sense of abandonment took over me as I left my constant worry behind and entered a short, but sweet, blissful trance. Nilla greeted me at the airport and we took off in her car to start our weekend adventure. First stop… The Fresh Market for wine, cheese and snacks!!!!

We had such a great time not only enjoying the natural beauty of the camp, but also ventured out to the center of town for some shopping with the excuse that we were freezing our asses off due to an unexpected cold front. Thankfully, my sleeping bag was very warm and I could sleep at night.  Also, one afternoon, we went to Nilla’s parents vacation home in the mountains to see her sister Elizabeth and two adorable nephews. During one morning, we learned to make kumihimo bracelets by the fireplace, strolled around the property and practiced archery. It was great to catch up with old counselors and campers as well as make new friends. Female bonding at its best. I truly relish the time Nilla and I spent talking about motherhood, marriage and the marvelous as well as challenging stuff life has to offer.

During nights, we had a talent show (TAW Idol) and a murder mystery dinner party (a first for me!) with infiltrated actors of a local theater company, which was both fun and entertaining.  That last evening the camp cook made some appetizers for all and I was very much impressed with the Brie en Croute with Caramelized Apples.  So, you know me, ounce I got home I got busy in the kitchen and I am happy to report the scrumptious results.  (The best part is that you can assemble a couple of days before then brush with egg wash and bake when ready to serve!)

Enjoy!

Brie en Croute with Apples, Apricot Jam, Caramelized Onion and Candied Pralines

Ingredients

1/2 medium yellow onion, thinly sliced

2 tbsp butter

1/2 granny smith apple, peeled, cored and thinly sliced, then coarsely chopped

1 tbsp apricot jam

1 sheet of puff pastry, about 12×12

8 ounce Brie round

1/2 cup pralines

egg wash (beaten egg with 1 tbsp water)

Procedure

1.  Pre-heat oven at 400º F.

2.  In a large sautée pan, melt butter at medium heat.  Cut onions in very thin slices and add to the melted butter.  Stir frequently until the onions begin to caramelize.  About 10-15 minutes.  Then add the thin slices of apples to the onions and continue to cook until de apples are soft. Set aside.

3.  Clear a flat area and sprinkle with some flour to place the puff pastry sheet.  Place the apricot jam in the middle of the dough.

4.  Then, add the apple-onion mixture and then the brie disc.

5.  Cut the corners of the puff pastry dough to form a circle.  Fold the dough inside to cover the cheese and close it tightly.

6.  Carefully, turn up side down and place in a baking sheet. (At this point you can just cover and refrigerate until ready to bake and serve. Up to a couple of days.)

7.  Brush with egg wash.

8.  Make decorations (leaves, circles, flowers, etc.) with the left over dough. Do not brush decorations with egg wash so that they puff as they bake at 400ºF for 20-25 minutes or until the pastry dough is golden.

9.  Meanwhile, caramelize the pecans with the brown sugar and vanilla by placing the sugar and vanilla first in a small sautée pan and once it starts to melt (medium-lo heat), add the pecans.  Stir frequently until they are all covered with caramel.  Set aside on a piece of aluminum paper shiny side up and let cool.

10.  Set the caramelized pecans over the Brie en Croute.  Cut and serve over crackers or fresh crusty bread.