CAMEMBERT FONDUE
Make and share this Camembert Fondue recipe from Food.com.
Provided by Cook Food Mood
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
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!
CAMEMBERT FONDUE WITH TRUFFLE ESSENCE
Provided by David Burke
Categories Cheese Mushroom Appetizer Winter Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
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
MOLTEN FRENCH CAMEMBERT POTATO GRATIN WITH BACON AND ONIONS
Pure indulgence & total comfort food! Melted Camembert cheese baked au gratin with potatoes, bacon, onions, wine & creme fraiche! This is my own adaptation of a recipe called Tartiflette; an Alpine Savoy dish which uses Reblochon cheese which I find a bit overpowering in flavour, so I made my own recipe up using Camembert and cutting out butter and full fat cream too! This is a truly lovely meal which is served with crisp green salad and a selection of charcuterie - such as salamis, sausages, pates & terrines. Bring the Poele, the little cooking pot to the table, have everything set out, add some wine & invite friends and family over.......... oh, and don't forget to light the log fire too!
Provided by French Tart
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 210C,425°F.
- Grease an ovenproof dish, I use a French Poele, a small pan like earthenware dish with a handle, but any oven proof dish which is fairly deep will be okay!
- Peel and boil the potatoes whole; cook for about 20-25 mins or until JUST tender but still holding their shape well.Plunge them into cold water to stop them cooking and set them to one side.
- Meanwhile, heat up a frying pan and cook the lardons or bacon cubes together with the diced onions. Cook them over a medium heat, pouring away any excess fat. Fry them until the bacon is crispy but not too brown and the onions are tender.
- Mix together the creme fraiche and glass of wine. Season the mixture very well with black pepper and just a touch of salt, as the bacon will be salty.
- Take your Camembert cheese and very carefully slice it into two pieces horizontally.
- Drain the cooled potatoes and cut them into 1/4" thick slices. Layer half of them in to the greased oven proof dish and then cover with half of the onion and bacon mixture.
- Pour over half of the wine and creme fraiche mixture. Place one half of the whole Camembert on top. Repeat the layer in the same order: potatoes, bacon and onion mixture, wine and creme fraiche mixture and end the layers by placing the last half a Camembert cheese on top.
- Season with black pepper again and just a pinch of salt if you wish.
- Bake in a pre-heated oven for about 45 minutes or until the gratin is brown and bubbling.
- Set to one side for about 3-5 minutes, it firms up a bit and is easier to serve then!
- Serve with a big bowl of crisp green salad, assorted Charcuterie such as cold meats, salami, terrine and sausage AND not forgetting crusty bread to mop all those juices up with!
- Great with a well chilled and dry white wine such as Chablis or Chardonnay.
CAMEMBERT FONDUE WITH TRUFFLE ESSENCE
Make and share this Camembert Fondue With Truffle Essence recipe from Food.com.
Provided by Mimi Bobeck
Categories Sauces
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
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