6 oz. Il de France Le Brie cheese at room temperature, rind removed (1 cup / 5 oz. trimmed)
1/2 cup sliced shallots (2 small)
1tsp. fennel seeds, crushed
2 tbsp. heavy cream or creme fraiche
1/4 tsp. salt
1/4 tsp. ground balck pepper
Brie slices and red peppercorns for garnish
Steam spinach i a basket on the stove or in the microwave until wilted, 1-2 minutes, and cool. When cool enough to handle, squeeze out excess moisture.
Meanwhile, melt butter in a small nonstick saucepan over low heat. Add fennel, shallots and fennel seed. Cook covered, strirring occasionally until softened , 5 minutes. Add Brie, cream, salt and pepper; stir until cheese is melted, 1 minute. Stir in spinach and cook until heated through, 1-2 minutes. Serve hot.TIP: To serve this dish as an elegant first courseto your holiday dinner instead of as a side dish, divide spinach equally between four shallow bowls. Garnish each with a thin slice of Brie and several red peppercorns.Make ahead: Complete all steps, transfer mixture to a microwave-safe dish and refrigerate. To reheat, microwave at full power until heated through, 2-3 minutes, stirring after each minute.