Sandi over at Wayside Treasures is having a great giveaway, It's a picnic basket. I know it's not exactly picnic weather, but it never hurts to be prepared. Check it out, or not I'm going to win anyway, not sure who's coming on this picnic with me but they could be car mates on a road trip to someplace special. I'd love the green one, even though green is not my colour it makes food look even better than it is. What shall we pack? hmmmmmmmmmm.
Camembert Tarte Tatin
Leslie posted this delicious recipe and I couldn't help myself.
Glossy cider-glazed apples top thyme-spiked cheese in this easy twist on tarte tatin where rich Camembert takes the place of pastry. Serve with crackers or crusty bread as an hors d'oeuvre of cheese course.
1 Wheel Camembert, 8 oz (250 g)
Tiny thyme sprigs
½ cup (125 mL) hard cider
2 Tbsp (25mL) packed brown sugar
3 Tbsp (45mL) unsalted butter
1 Golden Delicious or McIntosh apple, peeled, cored and sliced
1 Tbsp (15mL) cider vinegar
1 tsp (5mL) minced thyme leaves
¼ tsp (1mL) freshly ground pepper
Thyme sprigs for garnish
1. Preheat oven to 425ºF (220ºC).
2. Put Camembert in a shallow ovenproof dish. With a slim skewer, make holes all over top of Camembert; insert thyme sprigs into holes, using a skewer to poke them down into centre of cheese. Drizzle 1 Tbsp (15mL) cider over Camembert; set aside.
3. In a small saucepan, combine remaining cider and the sugar; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil for 5 to 7 minutes or until cider has reduced to about 2 Tbsp (25mL) and is syrupy. Set aside and keep warm.
4. Clarify butter by melting it it in a small saucepan over medium-low heat. Skim off any foam; pour clear butter into a small nonstick skillet, leaving cloudy residue behind. In a medium bowl, toss apple slices with vinegar, thyme and pepper.
5. Heat clarified butter over medium heat. Add apple slices to skillet more or less in a single layer; cook for 6 to 8 minutes, turning gently, until apple slices are golden brown and tender but not broken up.
6. While apples are cooking, put Camembert in oven; bake for 5 to 7 minutes or until warm and you can hear cider in holes just start to sizzle.
7. Remove Camembert from the oven. Preheat broiler to high. Carefully arrange apple slices decoratively on top of Camembert to cover the top completely. Brush apples with reduced cider. Broil Camembert 4 inches (10cm) from element for 1 to 2 minutes or until apples are glazed and bubbly. Watch carefully to ensure apples don't burn.
8. Garnish Camembert with thyme sprigs; serve cut into wedges.
Serves 4 to 6
I made this and it tastes just as delicious cold. Soooooooooo good.
Camembert Tarte Tatin
Leslie posted this delicious recipe and I couldn't help myself.
Glossy cider-glazed apples top thyme-spiked cheese in this easy twist on tarte tatin where rich Camembert takes the place of pastry. Serve with crackers or crusty bread as an hors d'oeuvre of cheese course.
1 Wheel Camembert, 8 oz (250 g)
Tiny thyme sprigs
½ cup (125 mL) hard cider
2 Tbsp (25mL) packed brown sugar
3 Tbsp (45mL) unsalted butter
1 Golden Delicious or McIntosh apple, peeled, cored and sliced
1 Tbsp (15mL) cider vinegar
1 tsp (5mL) minced thyme leaves
¼ tsp (1mL) freshly ground pepper
Thyme sprigs for garnish
1. Preheat oven to 425ºF (220ºC).
2. Put Camembert in a shallow ovenproof dish. With a slim skewer, make holes all over top of Camembert; insert thyme sprigs into holes, using a skewer to poke them down into centre of cheese. Drizzle 1 Tbsp (15mL) cider over Camembert; set aside.
3. In a small saucepan, combine remaining cider and the sugar; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil for 5 to 7 minutes or until cider has reduced to about 2 Tbsp (25mL) and is syrupy. Set aside and keep warm.
4. Clarify butter by melting it it in a small saucepan over medium-low heat. Skim off any foam; pour clear butter into a small nonstick skillet, leaving cloudy residue behind. In a medium bowl, toss apple slices with vinegar, thyme and pepper.
5. Heat clarified butter over medium heat. Add apple slices to skillet more or less in a single layer; cook for 6 to 8 minutes, turning gently, until apple slices are golden brown and tender but not broken up.
6. While apples are cooking, put Camembert in oven; bake for 5 to 7 minutes or until warm and you can hear cider in holes just start to sizzle.
7. Remove Camembert from the oven. Preheat broiler to high. Carefully arrange apple slices decoratively on top of Camembert to cover the top completely. Brush apples with reduced cider. Broil Camembert 4 inches (10cm) from element for 1 to 2 minutes or until apples are glazed and bubbly. Watch carefully to ensure apples don't burn.
8. Garnish Camembert with thyme sprigs; serve cut into wedges.
Serves 4 to 6
I made this and it tastes just as delicious cold. Soooooooooo good.
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