In a saucepan, heat the whiskey with the raisins and vanilla. When it’s just about to boil, remove from the heat and let stand for 30 minutes.
Divide the raisins among four individual casseroles or mini cocottes, reserving a few for garnish. Divide the brie into four equal portions and place these on top of the raisins. Pour the whiskey over the cheese. Grind black pepper on top. Set aside.
Serve each cocotte on a plate lined with a napkin so it won’t slide. Serve with the breadsticks and the endives, and some pieces of pear or cooked baby potatoes on a skewer.
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