The Art of Creating a Perfect Cherry Petit Chaud with Brie and Cherries

When it comes to creating a perfect cherry petit chaud, one must consider the delicate balance of flavors and textures. The dish is essentially a concentrated fruit sauce made from cherries, sugar, and wine, which is then served alongside a rich and creamy brie cheese. To begin, pitted cherries are carefully selected and prepared for their starring role in the dish.

As we set about creating our cherry petit chaud, I am reminded of the importance of attention to detail. The first step involves cutting a V-shape into the top of each cherry, creating a trough-like effect that allows the cherries to release their juices as they cook. This clever technique ensures that the cherries are not only visually appealing but also add a burst of flavor and moisture to the dish.

Next, we carefully place the cherries in a baking dish, where they will be cooked in a mixture of pork wine, sugar, and thyme sprigs until they reach the desired level of doneness. The use of pork wine is particularly clever, as it adds a depth of flavor and a touch of sweetness to the dish that complements the tartness of the cherries perfectly.

As we wait for the cherries to cook, I am reminded of the importance of patience in the kitchen. The key to creating a truly exceptional cherry petit chaud lies not only in the preparation of the ingredients but also in the cooking time and technique. By simmering the mixture for 20-25 minutes, we allow the flavors to meld together and the sauce to thicken, resulting in a rich and indulgent condiment that is perfect for serving alongside a variety of dishes.

Now, it's time to add the star of the show: brie cheese. Sliced into thin wedges, the creamy cheese is carefully placed on top of the warm cherries, where it will melt and blend with the fruit sauce. I must confess that I have a weakness for brie, and I love the way its richness and creaminess provide a delightful contrast to the tartness of the cherries.

As we layer the cherry sauce over the brie cheese, we add a touch of elegance and sophistication to the dish. The combination of flavors and textures is truly exceptional, with each bite offering a unique and delicious experience. And let's not forget the presentation – the neatly arranged cherries and sprigs of thyme add a pop of color and visual appeal that makes this dish perfect for serving at a dinner party or special occasion.

One of the things I love most about this recipe is its versatility. While it's perfect for using up summer cherries, it can also be adapted to use other fruits such as cranberries or raspberries, making it an excellent choice for holiday entertaining. And with its rich and indulgent flavors, it's sure to become a new favorite in your kitchen.

Finally, as we prepare to serve the cherry petit chaud, I am reminded of the importance of presentation. The key to creating a visually appealing dish lies not only in the ingredients but also in the way they are presented. By spooning the warm sauce over the brie cheese and garnishing with fresh thyme, we add a touch of elegance and sophistication that makes this dish truly special.

The cherry petit chaud is a true showstopper, with its rich flavors and elegant presentation making it perfect for serving at a dinner party or special occasion. And as I take my first bite, I am reminded of the joy and satisfaction that comes from cooking and sharing delicious food with others.

"WEBVTTKind: captionsLanguage: enokay so i'm gonna make a baguette with some baked melty brie on the top with cherries soaked in port okay this is dessert or cheese corn bring it well it's up to you to decide i guess because i think it could be either when i saw baguette and cherries i was like what oh good okay to me like i love cheese any time basically so i think it could be an appetizer or a dessert so i'm gonna put you to work all right any time so good i'm so glad um so let's cut the ends off this baguette and then cut out like a v all down it and we're gonna pull some of the bread out i assume we're matching it up to this right yeah this or actually this one so when we plate it up it's like nice oh i love it let's see look at that perfect fit right there and you want me to cut a v out of there right yes oh make a trough i love a bread trough so we're gonna just get this one going right here we're gonna put pitted cherries in no pits so if you're biting into them not breaking teeth not edible i've i've learned that lesson about nine times already in my life by the way it goes you know what i just discovered you're just doing a cherry petter oh yes i mean is that a game changer oh the green cutter is such a good little tool why didn't no one ever tell me that existed or just take that beer bottle put the cherry over the top get that chopstick push it down you will have to show me that oh it's awesome i have never seen that oh yeah so one made it in there we're gonna leave that miss duff is this a fish that is gorgeous all right fantastic job so we're gonna add some pork wine to this and i'm using pork because it has a lot of sugar in it so it's kind of like sneaking in that five ingredient it's like doing double duty it is it's doing some double duty here for us we're gonna put some little thyme sprigs in there a little pinch of salt totally allowed salt and the pepper salt and pepper and then this is gonna simmer like this for 20-25 minutes and it's going to reduce down it's going to get a little thicker it's not a marmalade it's like a condimento it's kind of like a complex that's going to do its thing but let's do the brie on this with some brie in the fridge i think brie i think break brie cannot be eaten cold in michael it's got to be either baked or room temp correct or just eating like this which i do at night three in the morning what would you like me to do with this person well let's just layer it all down into that backyard stuff it in there like that yes no really there's no right or wrong way to do this just kind of kind of envelop it all in there melt oh man this is gonna be good anyway you guys the thing i like about this too is it's a really pretty dish you know we're kind of like at the tail end of summer so you're using up all your cherries but this really could kind of take you into fall too i mean this is something you could do with cranberries oh yeah holiday thing as well do you you want me to pout raspberries as well where's this going what temperature are we doing 400 for how long five to seven minutes and get nice and soft and melty i'm gonna pull out this one because i'm judging by my uh ii thermometer this thing is right here you definitely want to pull the little time sprigs out because nobody really wants to bite into those they're just kind of right on the top there and i really like to chill this first before i put on the top because i like the difference of the warm brie with the chilled cherries so do you want to spoon it over i would love to i'm a good i went to school for spooning there you go so haley what was the most the ladies food that you had on your trip we've eaten so much good food honestly i think i you know for me i have a weakness for the food of the south so we did we went to grand isle in louisiana and we went out on a boat and we pulled out oysters we went to like an all sustainable oyster hatchery so we pulled out these big i mean it was incredible we pulled out these big baskets of oysters and we shucked them right on the boat and ate them there and it was almost like i had never eaten an oyster before it was the same temperature as the water um but then we took those oysters and we fried them like right there on the edge of the water and no way bond me sandwiches with fried rice did you have a kitchen on the boat no we didn't we just had this really awesome like outdoor heat source on some cinder blocks it was kind of epic so nice job look at you oh that's delicious you shoot us all the time or something well once in a while so are we going to cut it now or yeah and i like to just set like a couple of these down the center of it you know just to make it look like you know a little garnish ready right down it there we go a little bit of salt gotta have that and that's kind of it so we can just chop up our little pieces and then you can try it yeah oh look at that youokay so i'm gonna make a baguette with some baked melty brie on the top with cherries soaked in port okay this is dessert or cheese corn bring it well it's up to you to decide i guess because i think it could be either when i saw baguette and cherries i was like what oh good okay to me like i love cheese any time basically so i think it could be an appetizer or a dessert so i'm gonna put you to work all right any time so good i'm so glad um so let's cut the ends off this baguette and then cut out like a v all down it and we're gonna pull some of the bread out i assume we're matching it up to this right yeah this or actually this one so when we plate it up it's like nice oh i love it let's see look at that perfect fit right there and you want me to cut a v out of there right yes oh make a trough i love a bread trough so we're gonna just get this one going right here we're gonna put pitted cherries in no pits so if you're biting into them not breaking teeth not edible i've i've learned that lesson about nine times already in my life by the way it goes you know what i just discovered you're just doing a cherry petter oh yes i mean is that a game changer oh the green cutter is such a good little tool why didn't no one ever tell me that existed or just take that beer bottle put the cherry over the top get that chopstick push it down you will have to show me that oh it's awesome i have never seen that oh yeah so one made it in there we're gonna leave that miss duff is this a fish that is gorgeous all right fantastic job so we're gonna add some pork wine to this and i'm using pork because it has a lot of sugar in it so it's kind of like sneaking in that five ingredient it's like doing double duty it is it's doing some double duty here for us we're gonna put some little thyme sprigs in there a little pinch of salt totally allowed salt and the pepper salt and pepper and then this is gonna simmer like this for 20-25 minutes and it's going to reduce down it's going to get a little thicker it's not a marmalade it's like a condimento it's kind of like a complex that's going to do its thing but let's do the brie on this with some brie in the fridge i think brie i think break brie cannot be eaten cold in michael it's got to be either baked or room temp correct or just eating like this which i do at night three in the morning what would you like me to do with this person well let's just layer it all down into that backyard stuff it in there like that yes no really there's no right or wrong way to do this just kind of kind of envelop it all in there melt oh man this is gonna be good anyway you guys the thing i like about this too is it's a really pretty dish you know we're kind of like at the tail end of summer so you're using up all your cherries but this really could kind of take you into fall too i mean this is something you could do with cranberries oh yeah holiday thing as well do you you want me to pout raspberries as well where's this going what temperature are we doing 400 for how long five to seven minutes and get nice and soft and melty i'm gonna pull out this one because i'm judging by my uh ii thermometer this thing is right here you definitely want to pull the little time sprigs out because nobody really wants to bite into those they're just kind of right on the top there and i really like to chill this first before i put on the top because i like the difference of the warm brie with the chilled cherries so do you want to spoon it over i would love to i'm a good i went to school for spooning there you go so haley what was the most the ladies food that you had on your trip we've eaten so much good food honestly i think i you know for me i have a weakness for the food of the south so we did we went to grand isle in louisiana and we went out on a boat and we pulled out oysters we went to like an all sustainable oyster hatchery so we pulled out these big i mean it was incredible we pulled out these big baskets of oysters and we shucked them right on the boat and ate them there and it was almost like i had never eaten an oyster before it was the same temperature as the water um but then we took those oysters and we fried them like right there on the edge of the water and no way bond me sandwiches with fried rice did you have a kitchen on the boat no we didn't we just had this really awesome like outdoor heat source on some cinder blocks it was kind of epic so nice job look at you oh that's delicious you shoot us all the time or something well once in a while so are we going to cut it now or yeah and i like to just set like a couple of these down the center of it you know just to make it look like you know a little garnish ready right down it there we go a little bit of salt gotta have that and that's kind of it so we can just chop up our little pieces and then you can try it yeah oh look at that you\n"