sf wrote:

>> The closest I've come to that was a "drifting toward dessert" course
>> featuring tomatoes which had been semi-dried with honey and spices,
>> served with whipped brie. That was part of my "upscale barbecue" dinner
>> earlier this year.
>
> How did the whipped brie turn out? I'd have guessed that the cream
> cheese would dilute the brie flavor too much... but maybe I'd have
> been wrong.

What cream cheese? This was just brie (with the rind cut off) put into a
mixer and whipped until fluffy. It was light and delicate, but definitely
brie-flavored. The idea comes from a recipe in _The French Laundry
Cookbook_.

Bob