Camembert Basil Croquettes Recipes

BRIE AND BASIL CROQUETTES

Steps:

• Melt butter in heavy saucepan over medium heat.
• Add 1/4 cup flour and stir until light golden, about 2 minutes.
• Remove from heat.
• Gradually whisk in milk.
• Return pan to heat.
• Simmer gently until very thick but still pourable, about 4 minutes.
• Add cheese and basil and stir until cheese melts, about 2 minutes.
• Remove from heat.
• Season with salt and pepper.
• Stir in 1 egg.
• Pour into 10" diameter pie plate.
• Press plastic wrap onto surface of cheese mixture to prevent skin from forming.
• Chill overnight.
• With floured hands, form cheese mixture into walnut-size balls.
• Dust cheese balls with flour.
• Chill until firm, about 1 hour.
• Press each cheese ball into 3/4" thick round.
• Place remaining egg in small bowl and beat to blend.
• Place crumbs in medium bowl.
• Dip cheese rounds into egg, then into crumbs, coating thoroughly.
• Heat oil in heavy large skillet over medium-high heat.
• Working in batches, fry cheese rounds just until brown, about 1 minute per side.
• Do not overcook.
• Drain on paper towels and serve warm.

BAKED CAMEMBERT WITH GARLIC AND HERBS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Remove Camembert from wooden box and remove and discard any plastic wrapping. Place wheel of cheese back into the wooden box.
• Using a sharp knife, score the top of the cheese in a crisscross pattern about 1-inch deep. If desired, remove the top rind.
• Press garlic slices into the scores. Sprinkle with rosemary and thyme leaves, pushing a few into the scores. Drizzle top of Camembert cheese with olive oil and season with freshly cracked salt and pepper. Wrap box with foil to prevent drips (leaving the top open) and place on a baking sheet.
• Bake in the preheated oven for 15 minutes. Remove from the oven and remove the foil. Serve the cheese in its box immediately.

CAMEMBERT BASIL CROQUETTES

Steps:

• Cut rind from cheese and chop into small chunks.
• Chop the basil finely.
• Make a thick bechamel: melt the butter in heavy medium saucepan over medium heat, and add 4 T flour, stirring with a whisk until it begins to turn slightly golden (about 2 minutes).
• Pour in all the milk at once, whisking continuously until the milk reaches boiling and becomes a thick, smooth sauce (about 3-4 minutes).
• Add nutmeg.
• Add the cheese and basil and stir until the cheese melts.
• Remove from heat.
• Salt and pepper to taste.
• Stir in 1 egg, and set the mixture aside, in a large, flat dish like a pie plate.
• Press plastic wrap or waxed paper onto the surface to prevent air from getting to the mixture (which will cause a skin to form).
• Chill overnight.
• Form cheese mixture into walnut-sized balls and dust with a little flour.
• Chill until firm, about 1 hour.
• Beat the remaining egg.
• Now squish the cheese balls slightly, until about 3/4-inch (1. 875cm) thick, and dip into the egg and then into the bread crumbs, to coat thoroughly.
• Heat oil in a large, heavy-bottomed skillet over medium heat.
• Fry the cheese rounds in batches just until brown, about 1 minute per side.
• Drain on paper towels, and serve warm.