Brie‑ware of the Night Wing

October calls for a little kitchen mischief, and this baked brie delivers exactly that — dramatic, playful, and just spooky enough for the season. A round of brie is carved with a bat‑shaped cutout and filled with a glossy, spicy blackberry jam that bubbles up like midnight magic. Pecans scattered like debris from the night sky, turning a simple baked brie into a hauntingly delicious centerpiece. It’ll stop guests in their tracks, and is perfect for harvest gatherings, Halloween parties, or any evening that needs a touch of eerie elegance.

NOTE: Below is recipe two in our 2026 Eerie October series. More spooky pairings are on the way this month, each delicious on its own, but together? A haunted feast. Just add candlelight… and a brave palate.

Brie-ware of the Night Wing

Serves: 4–6
Recipe by: Tanya Miller (inspired by this version)
Suggested Wine Pairing: 2022 Boneyard Syrah or 2022 Cabernet Sauvignon Grand Klasse

INGREDIENTS
  • 1 wheel brie (we used President Soft Ripened Brie Cheese – 16 oz)
  • ½ cup hot pepper jelly (Costco’s is a favorite)
  • 1–2 Tbsp blackberry jelly
  • 3 Tbsp red wine
  • 1 Tbsp finely diced shallot
  • 1 tsp butter
  • ~½ tsp fresh rosemary, finely chopped
  • ~¼ tsp thyme, finely chopped
  • 1 small clove garlic, zested
  • ½ tsp+ Aleppo pepper or a dash of pepper flakes
  • 1/ 2 c roasted, salted pecan halves – some left whole, some roughly chopped
  • Salt to taste
DIRECTIONS

1. Make the jelly filling
Sauté shallots in butter over low–medium heat until tender. Add rosemary, thyme, and garlic; cook until fragrant, about 1 minute. Pour in the red wine and simmer 3–5 minutes to reduce. Stir in the jellies, Aleppo, and salt. Cook several minutes to thicken slightly and blend flavors. Taste and adjust seasoning. Transfer to a piping bag or zip‑top bag and refrigerate until ready to use.

2. Carve the bat
Cut out a bat shape from paper to use as a template. We found ours online and printed it. Place it on the brie and carefully trace around it with an X‑Acto knife. Carve/lift out the rind from the bat shape — a little brie will come with it, which is perfect for creating space for the filling.

3. Fill and bake
Place the brie in a cast‑iron pan or oven safe serving dish. Snip the tip of the piping bag and carefully pipe the jelly into the bat outline, then flood the rest of the shape until full. Spread remaining jelly on the bottom of the pan around the brie and sprinkle with pecans. Bake at 350° for about 10 minutes, until slightly bubbly. Let cool a few minutes.

4. Serve
Enjoy warm with your favorite crackers or crostini and a glass (or two) of Boneyard Syrah or Cabernet Sauvignon Grand Klasse!

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