Easy & Succulent Thanksgiving: Recipe 1 of 7, The Appetizer

By Audrey van Petegem, Senior Editor

It is hard to believe that is was 16 years ago next weekend that my husband’s company transferred him to the United States. It was truly an exciting move from the cold Canadian north to sunny Southern California. My mother was quite worried about my expatriate status, since I was a not-so-young mom with a two year old. Every call home, my mother would ask, “Have you met any new friends yet?” So finally, and mostly to appease her, I joined the local Newcomers Club. This is where I met my dearest friend, Anne-Marie. Not only was she also Canadian (from Montreal, Quebec) and had just moved to the area six months earlier but, she was also my age (okay, I am a year older), married to a Canadian and also had a two year old son (our boys are one month apart). What is truly amazing about this friendship is that not only are we BFFs (and now succulent wives), but our sons and husbands are great friends also. How rare is that?  As expats, our two families decided to start our own Thanksgiving traditions, which of course, centered around food. Over the years,  Anne-Marie and I have, quite honestly, developed the most scrumptious Thanksgiving dinner that has since become our own tradition.

Although we regard these recipes as “family heirlooms”, we thought it was time to share the love, mainly because the recipes are tried and true and soooooooo easy to make that it would be a shame to keep them only to ourselves. So, in a series of 7 weekly articles, we thought we could lay out our foolproof recipes for an amazing Thanksgiving dinner, from appetizer to dessert. That’s one a week until Thanksgiving, giving you enough time to try them out and experiment.

Enjoy and Bon Appetit!

APPETIZER – BAKED BRIE with CARAMELIZED ONIONS


1 Brie round – kept cold

1 onion – thinly sliced

2 tbsp butter

1/2 cup mango chutney

2 tbsp fresh rosemary – finely chopped

1 sprig of rosemary for garnish if you want to get really fancy

Red pepper flakes (according to taste)

With a sharp knife (sometimes, a cheese plane works well too), cut the rind off the top of the brie round.

Saute the onion in butter, on LOW heat until nicely caramelized. This takes a while but your house will smell like heaven. Stir in the chutney, rosemary and red pepper flakes.

Place the Brie round in an oven-proof serving dish. Pour the onion mixture over the Brie and place  in the oven at 350 degrees for about 10 to 15 minutes.

Serve immediately with your favorite crackers. It’s pretty much a guarantee that you will be asked for the recipe. Several times.

I personally am in love with Mary’s Gone Crackers and these are the crackers that I will serve this year with the baked brie. They taste great, are wheat-free and gluten-free. Stores like Henry’s and Whole Foods carry them, but go to MarysGoneCrackers.com to locate a store near you.

Next week : a succulent soup recipe that’s a real no-brainer but a total winner. It looks so chic too. Stay tuned.

3 Responses to Easy & Succulent Thanksgiving: Recipe 1 of 7, The Appetizer

  1. Shari says:

    Oh Yum. This is a much more interesting option than I usually do; brie with cranberry relish. Thanks for these recipes. I look forward to seeing what else you post. I’m currently planning my Thanksgiving menu.

  2. Randi says:

    The receipe looks so good can’t wait to try it!! Thanks!!

  3. The Succulent Wife says:

    Shari & Randi,

    Following Audrey’s post here, I couldn’t resist picking up a brie round at the store just this morning and plan on serving this to out-of-town guests as a pre-dinner appetizer this evening. It’s pretty much a fail proof recipe (if you don’t let it melt in the oven) and will have guests doing backflips. Let us know after you have tried it!

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