I had planned a special birthday dinner for Allen this week, but things started going south when he came down with a very bad cold at the end of last week. The downward spiral continued when I got sick a couple of days ago. Between sneezing, coughing, and getting very little sleep, neither of us has been in a celebratory mood. Although I promised Allen his birthday dinner when we are feeling better, including his favorite chocolate meringue pie, I couldn’t let the day pass without having something special.
Dr. Pete had the perfect prescription for a quick and delicious birthday treat. Dr. T. A. Peterson, known as “Dr. Pete” to his patients, made house calls in his Savannah, Georgia medical practice. Although he loved medicine, he was also passionate about cooking. He really enjoyed creating special sauces to serve to friends and family. His daughter and son-in-law, Jan and Joel Coffee, began commercial production of some of Dr. Pete’s recipes in 1985.
Dr. Pete’s Praline Mustard Glaze is a rich blend of brown sugar, mustard, spices and pecans. The aroma alone will make you want it eat it straight from the jar, but control that urge and spoon it over ham, chicken or fish instead. We’ve enjoyed Dr. Pete’s Praline Mustard Glaze with smoked gouda wrapped in puff pastry. So yummy! This 2008 Flavor of Georgia award-winner will be a hit in your kitchen.
One of the things we love about keeping ready-to-eat artisan or gourmet foods handy is they are often the catalyst for an easy, yet elegant, dish. I had a small wheel of baby brie in the refrigerator, so Allen’s birthday treat was quickly underway. The result? In less than 20 minutes, we were enjoying creamy, melted brie with a most delicious pecan praline mustard sauce.
Baked Brie with Dr. Pete’s Praline Mustard Glaze
Preheat oven to 350°.
Unwrap brie and place on a greased cookie sheet. (Do not remove the rind from the brie.) Top with 2 tablespoons coarsely chopped pecans. Place brie in oven and bake until the cheese is very soft (probably about 15-20 minutes). Remove brie from the oven and spoon 4 tablespoons of Dr. Pete’s Praline Mustard Glaze over the brie. (I warmed the glaze slightly in the microwave first.) Serve with crackers or toasted bread slices.
Doesn’t it look good?
Dr. Pete’s has an impressive retail distribution network listed on the company’s website, so you may be lucky enough to find it in a store near you. If not, you can order directly from the website.