Ontario-crafted Double Crème Brie from St-Albert Cheese and Henry of Pelham's flagship Baco Noir are a divine pairing further elevated in Auberge du Pommier Chef Tim Schulte's gorgeous, harvest-inspired Baked Ontario Double Creme Brie with Nuts, Cranberries, Caramelized Honey & Thyme.
This decadent baked Brie presents a beautiful medley of nutty, sweet and savoury flavours with each bite. Perfect for family dinners as a side or as an appetizer, it's a wonderful addition to any harvest or thanksgiving table spread.
Step 1
Preheat oven to 350 degrees F.
Step 2
Place Brie on a rimmed baking sheet or a 5-inch cast iron skillet, sprinkle with brown sugar.
Step 3
Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
Step 4
In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, thyme and orange zest.
Step 5
Bring to a boil, reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in chopped nuts and cranberries.
Step 6
Serve Brie warm topped with nut and cranberry mixture, serve with crackers or baguette.
Written By
Tim Schulte
Chef de Cuisine, Auberge du Pommier
Scratch cooking using fresh, garden-grown ingredients has always been in Chef Tim Schulte’s blood. After a childhood in Germany spent sitting around the dining table with family at every meal, Tim used his grade 8 internship as an opportunity to dip his toes into the restaurant world. From there, there was simply no turning back.
Before embarking across the Atlantic, Chef Tim worked under German celebrity chef Tim Mälzer at Bullerei, an unconventionally hip slaughterhouse-turned-restaurant in Hamburg. Soon enough, he found himself on Canada’s scenic west coast, cooking alongside Michelin-starred Chef Stefan Hartmann at the acclaimed Bauhaus Restaurant in Vancouver. After securing the modern German restaurant a coveted spot on the Diners Club’s “World’s 50 Best Restaurants,” Chef Tim ascended to the role of Head Chef, where he remained for the next two years.
Between his stints in Vancouver and Toronto, Chef Tim picked up and journeyed halfway around the world, where he spent a year cooking in Melbourne and opening Sydney Harbour’s renowned 12-Micron. Now, as Chef de Cuisine at Auberge du Pommier, he is excited not only to spend his days in a cozy environment that reminds him of his family cottage in Germany, but to work in the company of seasoned O&B chefs and play with both local and international ingredients — creating simple, flavourful plates that are diverse in texture and colour.
Auberge du Pommier
Scratch cooking using fresh, garden-grown ingredients has always been in Chef Tim Schulte’s blood. After a childhood in Germany spent sitting around the dining table with family at every meal, Tim used his grade 8 internship as an opportunity to dip his toes into the restaurant world. From there, there was simply no turning back.
Before embarking across the Atlantic, Chef Tim worked under German celebrity chef Tim Mälzer at Bullerei, an unconventionally hip slaughterhouse-turned-restaurant in Hamburg. Soon enough, he found himself on Canada’s scenic west coast, cooking alongside Michelin-starred Chef Stefan Hartmann at the acclaimed Bauhaus Restaurant in Vancouver. After securing the modern German restaurant a coveted spot on the Diners Club’s “World’s 50 Best Restaurants,” Chef Tim ascended to the role of Head Chef, where he remained for the next two years.
Between his stints in Vancouver and Toronto, Chef Tim picked up and journeyed halfway around the world, where he spent a year cooking in Melbourne and opening Sydney Harbour’s renowned 12-Micron. Now, as Chef de Cuisine at Auberge du Pommier, he is excited not only to spend his days in a cozy environment that reminds him of his family cottage in Germany, but to work in the company of seasoned O&B chefs and play with both local and international ingredients — creating simple, flavourful plates that are diverse in texture and colour.
Auberge du Pommier