Maple Planked Brie with Rhubarb Compote

Rhubarb- a very well documented plant with medicinal uses and horticulture records dating back to 2700 BC. It’s also the first thing to pop up in the garden in the spring. No, it didn’t pop out of my garden and won’t any time soon, as it’s buried beneath three feet of snow. So, this week’s recipe is optimistically springy.

Maple Planked Brie with Rhubarb Ginger Compote

Ingredients
1 Outdoor Gourmet Fromagier Line Maple Plank, soaked for an hour or more
1 wheel of brie
1 nob of ginger, peeled
3-4 stocks of rhubarb
1 cup of sugar
2 Tbs. Honey or Agave Syrup
1 baguette
Lots of napkins!

Compote Directions:

First: Stir together rhubarb and sugar in a large saucepan. Let stand- no heat- until rhubarb releases some liquid, about 10 minutes.

Then: Bring rhubarb mixture to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, stirring occasionally, until rhubarb has broken down but some whole pieces remain, about 5 minutes. Remove from heat.

Next: Grate ginger into mixture and set aside.

Maple Planked Brie Directions:

First: Soak 7 x 7 Outdoor Gourmet Fromagier Line Cedar or Maple for an hour or more. Preheat grill to Medium-High (400°).

Next: Place Brie on soaked plank. Cover cheese with compote.

Then: Place plank with cheese on the grill and close lid. Planks will smolder and smoke when applied to direct heat. This is how the cheese will be infused with a subtle, savory flavor. Smoke 12-17 minutes, until cheese is golden brown, slightly puffy, and topping is hot. Remove plank from grill and allow to cool for 1-2 minutes.

Finally: Drizzle honey over hot brie and serve immediately with fresh sliced baguette, a few big spoons, and lots of napkins!

Note: If flames occur, don't panic! When wood, even wet wood, is applied to flames, it tends to catch on fire. It's ok- just sprinkle with water and keep on plankin'. Also, cupping of the plank is completely normal, especially with the hardwoods, as shown in the picture below.  
Welcome to your weekend! -KB