O Camembert, O Camembert !
Frenchify Your Next Gatheirng with Your Choice of Two Super-Easy, Sublimely Cheesy Recipes (and a Special Playlist, Too!)
I don’t know about you, but when I’m having guests for a celebration at home, I look for maximum return-on-investment when it comes to time spent preparing recipes versus their “Wow!” effect at the table.
I need a real “Wow!,” but I don’t always have the time or inclination to be cooking for days.
Also highly prized are things I can prepare a bit in advance and leave out for nibbling and chatting as the gathering begins, or dishes I can warm up just before the party, after I’ve taken a bubble bath and cued up the playlist.
If you agree (and if you want to become addicted to some seriously mouth-watering cheese appetizers), you really must try one—or both—of these very quick, incredibly tasty Camembert combinations. This is truly fromage de dingue ! Also, scroll down for a video of the recipes. C’est parti ! (Let’s go!)
Both of these recipes are very versatile. The first, which I’m calling Crispy Gooey Beer Batter Fried Camembert was created by my husband, who surprised me with a small Japanese fryer pot last weekend. We were trying the fryer out with some beer batter fried chicken, and it was his idea to batter and fry a Camembert. Yep, I know, he’s a genius. Les amis, you must try this if you can. The batter is light and so crisp. It is simply, divinely, decadently delicious paired with your favorite confiture (jam), marmalade or herb-infused honey, and can be eaten with good crusty bread or just with a small shovel.
The second is a Baked Camembert Melt, which I’m doing here with garlic, clementine jam and fresh thyme. You can use blueberry preserves or even leftover cranberry sauce if you like—it all works.
A BIT ABOUT CAMEMBERT
Before we get to the recipes, lets talk about Camembert (in French it’s pronounced Ka-mem-behr, accent on the last syllable and no “t”). It’s made in Normandy, so make sure you see Camembert de Normandie on the packaging. What kind of milk is at the base of Camembert? It’s a cow’s milk cheese and will be earthy, nutty, rich and creamy beyond belief. Yes, you can eat the rind. It’s delish! Camembert normally comes in a small round box, and for baking or frying, I generally use the 9 oz version (250 grams).
Because Camembert is un fromage qui coule (a very runny cheese), there are even special containers you can buy to contain your Camembert once it warms up and starts to run. It’s called une boîte à Camembert. We don’t have une boîte à Camembert because, well, we always eat the whole thing, so we just contain it in our bellies.
RECIPE 1
CRISPY GOOEY BEER BATTER FRIED CAMEMBERT
Serves 6 as an appetizer or 1 if I’m eating it.
Click on the video above for the fried Camembert visuals. Click on this link to see my favorite Christmas song video (not Mariah, I promise!)
Fried food is always best served fresh, but you can keep this for at least an hour and warm it in the oven if needed.
INGREDIENTS
1 wheel Camembert (9 oz/250 grams), taken out of the fridge an hour before
1/3 cup flour
1 tsp garlic powder
1 tsp cayenne pepper (optional), or substitute piment d’Espelette, chili flakes or good paprika
Pinch of salt (optional)
1/2 bottle of a simple beer (lager or pils style is best)
Oil for frying (we use sunflower oil)
PREPARATION
STEP ONE
In a deep pan or frying pot, heat your oil to 320 F (160 C)
STEP TWO
While the oil is heating, mix your batter. In a medium sized mixing bowl, mix together the dry ingredients. Add the beer a bit at a time, stirring until you have the consistency of a medium-thick pancake batter.
STEP THREE
When your oil is ready, dip the Camembert into the batter and turn to coat it.
STEP FOUR
Gently add the Camembert to the oil and fry for 4-5 minutes, turning once, and removing when the cheese is crispy and golden. Remove and drain on a baking rack lined with paper towels to soak up any excess oil.
Serve warm with your favorite jam (blueberry, quince, apple, bitter orange) or honey, with crusty bread on the side (you don’t need it but it’s so good).
RECIPE TWO
BAKED CAMEMBERT WITH GARLIC, THYME AND CLEMENTINE JAM
Serves 6 or whoever gets there first and hoards it.
Click on the video above for the visuals. You can make this up to a couple of hours in advance and rewarm it in a slow oven when you need it. While you are making it, consider pouring a cup of tea or glass of wine and listening to the marvelously wacky David Sedaris read his essay about working at Macy’s as a holiday elf named Snowflake.
INGREDIENTS
1 wheel Camembert (9 oz/250 grams), taken out of the fridge an hour before
1 clove garlic, sliced thinly lengthwise to create slivers
1 teaspoon butter
2 Tablespoons Clementine Jam or Marmalade
2 sprigs fresh thyme
PREPARATION
STEP ONE
Preheat your oven to 375 F/185 C
STEP TWO
Take the Camembert out of the package and remove the paper. I like to use a terra cotta or ceramic round baking dish that is just large enough to hold the baked cheese, but you can actually bake it in the box, IF you line the bottom of the box with foil. If you’ll bake in the box, do not replace the top of the box—leave it open so the toppings can cook.
STEP THREE
Score the cheese on both sides in a cross-hatch pattern, then tuck in the garlic slivers in some of the hatched spots (I usually use 7-9 thin slivers of garlic, tucked here and there).
STEP FOUR
In a small saucepan, melt the butter and add the thyme. Add the clementine jam or marmalade and stir till it all comes together (about 30 seconds). Spoon the jam on top of the Camembert
STEP FIVE
Place the baking dish (or box) in the oven and cook for 8-10 minutes, until the cheese is melted and the topping begins to glisten.
STEP SIX
Serve with nuts, dried fruits, good bread or breadsticks, and a sparkling cider (bonus points for a sparkling cidre from la Normandie ! Champagne or a nice cremant would work well too, as would a fruity red wine.
Do you need something else to serve for your plat principal (main course)? Try my Maple-Glazed Cornish Game Hens, or a classic Coq au Vin !
Happy holidays, my friends! Bonnes fêtes, les amis !
Bisous,
Karen
Love this so much! Beautiful piece!