Camembert Fondue With Truffle Essence Food

CAMEMBERT FONDUE WITH TRUFFLE ESSENCE

Steps:

• In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened. Add cream and simmer, uncovered, until reduced to about 2/3 cup. Remove pan from heat and stir in truffle butter or oil until incorporated. Season sauce with salt and pepper and sprinkle with chives.
• Cut Camembert into 4 pieces and arrange on 4 plates. Divide warm sauce among plates, spooning it on either side of cheese. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.
• *available at some specialty food shops

CAMEMBERT FONDUE WITH TRUFFLE ESSENCE

Steps:

• In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened.
• Add cream and simmer, uncovered, until reduced to about 2/3 cup.
• Remove pan from heat and stir in truffle butter or oil until incorporated.
• Season sauce with salt and pepper and sprinkle with chives.
• Cut Camembert into 4 pieces and arrange on 4 plates.
• Divide warm sauce among plates, spooning it on either side of cheese.
• Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.

CAMEMBERT FONDUE

Steps:

• Preheat oven to moderate heat (180 to 200 deg).
• Place camembert on baking paper or foil. Place on oven tray.
• Drizzle camembert with oil and wine, then sprinkle with garlic and thyme.
• Wrap, seal and bake in oven for about 20 minutes or until centre of cheese is soft.
• Dip in with crusty baguette slices!