The Original Bish

Brie soaked in triple sec with raspberry preserves

To jump straight to the recipe and ignore all of my beginner's "How to" instructions on prepping your cheese click here

This is the one that started it all. It’s super simple as it’s only 2 ingredients (well, the easy version is only 2 ingredients). I’m going to give you the version that I made, but you can easily swap out with any of your favorite preserves/liqueurs.

For this recipe, the DIY (click here to go right to the triple sec recipe) section is just for the liqueur. There are plenty of preserving recipes out there, but I have never personally done it myself. I don’t want to include anything on this blog that I haven’t personally made, because that’s cheating.

So here's the basic "how to" instructions for prepping your cheese- for every single recipe, you're going to want to prep your cheese in the exact same way.

First you take the top rind off while being careful not to remove too much of the actual cheese. Then you score the cheese by make vertical and horizontal slashes in the meat of the cheese.

Be careful not to cut all the way through and puncture the rind. It's not the end of the world, but it make it easier to contain all that gooey deliciousness when it's melted.

After you scored your cheese, pour the liqueur that you're working with onto the cheese and allow it to soak for at least 15 minutes. After that, toss it in the oven and wait for it to completely melt- about 10-20 minutes depending on your oven.

Oh my god, yes. Perfectly melted bubbly cheese. The stuff of gods.

There you go. Boozy cheese 101. The actual recipe for the Original Bish is under the Recipes tab (click here for the recipe), where all the recipes will live on this blog.

I've read through enough food blogs to know that there's nothing more annoying than scrolling through someone's detailed account of their home lives just to get to the recipe. There will be almost nothing about my personal life in this blog- but I figured I'd be nice anyway.

Enjoy!