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Warm Herb and Garlic Camembert

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A farewell drinks party for my wonderful neighbours who are sadly relocating overseas sent me looking for a snack recipe that would taste great with wine, complement dips and antipasti and have a point of difference to the usual cheese offerings. Dietary considerations also demanded that it be meat and gluten free.

The September edition of the Australian Gourmet Traveller, the French edition, featured a recipe for a baked cheese that jumped out at me. This is my interpretation of that recipe.

I chose a Tasmanian Camembert to team with young, soft new season’s garlic shoots, fresh lemon thyme from our garden and Mount Zero verjuice made from unripened and unfermented viognier grapes sourced from the Yarra Valley.

My Spanish terracotta tapas dish was the perfect choice for both baking and serving the cheese. The aroma of the cheese fresh from the oven was enticing. I took my warm cheese to the party on a basket with commercial gluten free crackers. If a successful dish can be measured by leftovers then my warm baked cheese was a winner.

My assessment: next time I’ll be much more generous with the garlic and thyme.

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Warm Herb and Garlic Camembert

1 whole 250g Camembert cheese
2 teaspoons garlic shoot, finely sliced
1/2 clove garlic, finely sliced
6 sprigs of fresh lemon thyme
Freshly ground black pepper
2 tablespoons of verjuice

Preheat the oven to 180C.
Lightly oil a small ovenproof dish that will fit the cheese snugly. Scatter the sliced garlic shoot over the base of the dish. Place the cheese in the dish then pierce the rind cross shaped with the point of a sharp knife 5-6 times.
Finely slice the garlic clove, then poke a sliver of garlic and a small sprig of thyme into each slit. Spoon the verjuice over the cheese, then scatter the surface with thyme and black pepper.
Bake for 15 minutes. Cool slightly before serving.

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About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

34 comments on “Warm Herb and Garlic Camembert

  1. Pingback: In My December Kitchen | Please Pass the Recipe

  2. Fig & Quince
    October 20, 2013

    It is very sad, borderline heartbreaking, when good friends move away. Your choice of warm, soft, fragrant Camembert sounds like a wonderfully delicious and comforting choice!

    Like

    • ladyredspecs
      October 20, 2013

      Thanks, the Camembert was a great success. Yes I’ll miss my friends a lot!!!!!!

      Like

  3. Bunny Eats Design
    October 15, 2013

    I love me some ooooOOoooozey cheese. I once made baked camembert and cranberry but I think I would prefer herb and garlic. I’m more of a savoury tooth myself 🙂

    Like

  4. dedy oktavianus pardede
    October 14, 2013

    Camembert is not that easy to found here in Indonesia, it’s a pricey dairy product…
    i love the way you treat that…
    looks fancy and delicious!

    Like

  5. ChgoJohn
    October 12, 2013

    With our weather turning colder, I love to pull out the warm cheeses for appetizers when having friends for dinner. The aroma’s inviting and they are quick to disappear. This will be a new one to serve. Thanks.

    Like

  6. Fae's Twist & Tango
    October 11, 2013

    – You are back from your three months trip (are you back to routine yet?) and I just got back from mine, which was only for a couple of weeks (not back to routine yet). 😦
    – I love cheese, but rarely, if ever, prepare them at home. My Iranian side grew up on feta only, and Japanese have no cheese in their authentic cuisine. Bottom line, my knowledge on cheese is very limited. I only use them if they are called in the recipe and exactly what the recipe specifies. Having said that, I love cheese and I eat them with pleasure when I am served. Posts/recipes like this teach me names of cheese and how they are served, so elegantly as you have.
    – What is the purpose of spreading verjuice on the top? Is it only for flavor enhancing or it has other purpose?

    Like

    • ladyredspecs
      October 11, 2013

      The Camembert is an mild oozy cheese contained within a white mould rind. The verjuice keeps the rind soft while the cheese warms through and adds just a touch of acidity to balance the creaminess. It’s been a lot of work coming home after 3 months, catching up with family and friends, tidying up the garden, attending to a mountain of mail and restating our house to normality after depersonalising it for our house/ dog sitters. Finally I’m getting on top of it, but now I need a holiday!

      Like

  7. tinywhitecottage
    October 11, 2013

    This has just made the top of my “to serve” list. Nice to hear your opinion about adding more herbs and garlic, you just never know how overpowering it will turn out. I’m excited to serve this to my “cheese appetizer” friends! Yes, we do have such friends…

    Like

    • ladyredspecs
      October 11, 2013

      Who doesn’t love cheese. I held back on the thyme and garlic because I didn’t want them to be overpowering, but I could have safely doubled to amount and will next time. Let me know how you like the recipe after you’ve tried it. Enjoy

      Like

  8. richardmcgary
    October 11, 2013

    Sandra, you have now hit me where I live. I love cheese of all kinds. Periodically, we do at home picnics with cheese wine and fresh fruits. My mouth is watering from the photo. Looks and sounds wonderful.

    Like

    • ladyredspecs
      October 11, 2013

      Me too and no day passes without cheese of some sort. We have wonderful artisan cheese makers in Australia, making traditional European style cheese from cows, sheep, goat and buffalo milk. I generally prefer my cheese not be be messed about with too much, but this was a definite crowd pleaser, and I loved it too. Give it a try and let me know what you think.

      Like

  9. ohlidia
    October 11, 2013

    Oh Sandra… it’s morning here as I read this and my mouth is watering! Sounds oh so delicious! I read one of the comments up above about how she wishes to have you as a neighbour. Remember, I got first dibs! That was my exact wish months and months ago! 🙂

    Like

    • ladyredspecs
      October 11, 2013

      You’re so kind Lidia! It would be wonderful to have a foodie neighbour like you!

      Like

  10. chef mimi
    October 10, 2013

    I wish we were neighbors…

    Like

  11. Serena
    October 10, 2013

    Lovely! I also like the presentation…Very nice!

    Like

  12. sybaritica
    October 10, 2013

    I’d love to lay my hands on some of that verjuice!

    Like

    • ladyredspecs
      October 11, 2013

      It’s a wonderful ingredient to cut through richness, it’s flavour note akin to tart apple juice.

      Like

  13. laurasmess
    October 10, 2013

    Yummmm!! This looks incredible! I’ve only made baked camembert once before but it was completely delicious… molten, gooey and warm. Love the idea of using garlic and thyme. I’ll definitely do this next time I have friends over! xx

    Like

    • ladyredspecs
      October 11, 2013

      It was just the way you described and who doesn’t like melted cheese! Enjoy

      Like

  14. Leah
    October 10, 2013

    I think this might need to be on the Christmas list….it sounds amazing xxx

    Like

  15. photographybycalliec
    October 10, 2013

    OH YUM,that sounds delicious.

    Like

  16. mawarre
    October 10, 2013

    Yum, yum. Looks great and would have gone so well with the other offerings.

    Like

    • ladyredspecs
      October 10, 2013

      It was much better than I expected. I was concerned that the herbs and garlic would overpower the cheese but not so. Next time I will double the amounts. Give it a try and let me know what you think. 😉

      Like

  17. pantryobsession
    October 10, 2013

    I had this in France but have never done it myself. Looks wonderful 🙂

    Like

    • ladyredspecs
      October 10, 2013

      It’s so simple! Give it a try and let me know what you think

      Like

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This entry was posted on October 10, 2013 by in FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Side Dishes & Salads, Vegetarian and tagged , , , .
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