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> Gaberlunzie -- Do You Know, how they do gebackene Camembert?
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stoirmeil 
Posted: 06-Jul-2006, 07:59 PM
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ZodiacBirch

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Hi, Gaberlunzie!

I was telling someone this week about a meal I had in Germany years ago -- it was in a little inn somewhere on the Rhine between Bonn and Frankfurt. It must have been very simple but I don't know how they did it. I think it was a whole little Camembert cheese, flash-cooked very hot so that the inside was melted but somehow the rind was still intact. They served it with very dark bread, a sprig of fresh parsley (which was an amazing taste, together with the cheese), and some of that tart red berry sauce that resembles American cranberry sauce, except it is more tart and the berries are smaller -- I guess they were what the Swedes call lingonberries? Preiselbeeren, maybe. And Koelsch beer. smile.gif I never figured out how they made the dish, but it was one of the most delicious things I have ever eaten. Do you know about it?
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gaberlunzie 
Posted: 07-Jul-2006, 06:33 AM
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ZodiacVine


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Hi stormeil,

yes, I know this dish quite well. It is called "Gebackener Camembert - Baked Camembert Cheese" and it is served with Preiselbeeren (cranberries) as you suggested correctly. "Our" cranberries here are smaller, that's true and are like the Swedish lingonberries. So you were exactly right.
I use to buy the cranberries as a sort of marmelade in a jar. So I can use them for this dish but also as a topping on fresh bread with cottage cheese, with venison, liver, pancakes, with fruit salads or fruit tarts. It's a multitalent. You can heat some in the microwave to get a perfect sauce for your Baked Camembert.
In my family we have the Baked Camembert with some fresh salads and fresh bread especially in summer. Here is the basic recipe for it; you can vary it easily.


Gebackener Camembert mit Preiselbeeren - Baked Camembert Cheese with Cranberry Sauce

INGREDIENTS:

4 Camembert Cheeses
2 eggs
1tsp. oil
some flour
dry bread crumbs
butter
1 jar Cranberry Sauce
4 springs fresh parsley

METHOD:

Whip the eggs with a little oil.

Dip Camemberts in flour from all sides.

Dip into egg and finally coat well on all sides with the crumbs.

In the meantime, heat plenty of butter in a small sauce pan (or use a small deep fryer) to fry cheese on all sides till browned.

The Camembert is done when the rind is still intact but already soft inside (press very carefully to test).

Put it on a plate and arrange each with a spring of fresh parsley.

In the meantime heat some cranberry sauce in the microwave and garnish the cheese with it.

Serve with fresh bread, a cold beer or a light white wine.

Or serve it with a fresh salad or an asparagus salad (my favorite!) ... very yummy!


I hope this could be of help for you; enjoy!






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stoirmeil 
Posted: 07-Jul-2006, 09:09 AM
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ZodiacBirch

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YAAAYYYY!!!!

That's it! I had no idea it was so easy -- I thought it would have to be some complicated deep frying or something.

Thank you so much! I'm going to try making it over the weekend. The asparagus sounds like a really nice touch with it too.

Now all I want to do is go shopping for the cheese and get to the kitchen! smile.gif
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gaberlunzie 
Posted: 07-Jul-2006, 09:47 AM
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It's very easy indeed, no? You're welcome, stormeil! And happy shopping and cooking! wink.gif
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Shadows 
Posted: 08-Jul-2006, 09:25 AM
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This is a BAKED Camembert recipe I have that is actually baked , not fried, you can embelish with any sauce you desire ( including cranberry ) :

Baked Camembert
--------------------------------------------------------------------------------

Ingredients:


1 whole Camembert

2 tablespoons butter, melted

1/2 cup sliced almonds

4 sliced apples

lightly toasted French baguette



Directions:
Preheat the oven to 350 degrees F.
Place the Camembert on
an oven-safe serving dish.
Brush the top with butter and toss
the nuts in the remaining butter.
Scatter the nuts over the top
of the cheese.
Bake in the oven for 8 to 10 minutes, or until the
cheese softens and the nuts are lightly toasted.
Serve
surrounded with apple slices and baguette slices.




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