cedar-planked pecan, bourbon and brown sugar glazed brie
You shouldn't have any trouble finding food grade cedar planks. Most grocers sell them near the seafood and meats. If you buy them from a hardware store, be certain that they are untreated.
Start to finish: 30 minutes (plus soaking time for the cedar plank)
Cedar grilling plank (about 6-by-8 inches)
1/2 cup packed dark brown sugar
1/4 cup chopped pecans
2 tablespoons dried cherries and/or chopped dried apricots
1 tablespoon bourbon
8-ounce round brie
1 tablespoon no-sugar raspberry jam
1 Granny Smith apple, cored and thinly sliced
1 pear, cored and thinly sliced
2 tablespoons lemon juice
Small bunch of grapes
Water crackers, to serve
Soak the cedar plank in water for at least 30 minutes. If necessary, weigh it down to keep it submerged.
Meanwhile, in a small bowl stir together the brown sugar, pecans, dried cherries and bourbon. This step can be done up to a week ahead. If so, cover and refrigerate until needed.
Heat the grill to indirect medium heat. The cheese also can be prepared in the oven. For the latter, heat it to 400 F.
Place the Brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam. You may not need all of the nut mixture.
Place the plank with the brie either on the grill grates or on a cookie sheet in the oven. Either way, cook for 10 minutes, or until the brie is slightly softened and the sugar melts.
Meanwhile, in a medium bowl, toss the apple and pear slices with the lemon juice. Arrange the slices and grapes around the side of the brie. Serve on the plank with a cheese knife.
Nutrition information per serving: 300 calories; 130 calories from fat (43 percent of total calories); 14 g fat (7 g saturated; 0 g trans fats); 40 mg cholesterol; 36 g carbohydrate; 3 g fiber; 31 g sugar; 9 g protein; 240 mg sodium.
EDITOR'S NOTE: Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including "Soaked, Slathered and Seasoned."