Camembert Fondue With Truffle Essence Recipes

CAFE SELECT TRUFFLE FONDUE

Steps:

• Place the wine and garlic in a pan and set over medium heat. Add the gruyere, appenzeller and Emmenthaler cheeses and combine.
• In a separate bowl, mix together the cornstarch, cherry brandy and a little bit of water to make a "slurry" mixture.
• As the cheese starts to melt and bubble, add the slurry and stir together until piping hot and smooth.
• Top with shaved asparagus and truffle oil.

CAMEMBERT FONDUE WITH TRUFFLE ESSENCE

Steps:

• In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened. Add cream and simmer, uncovered, until reduced to about 2/3 cup. Remove pan from heat and stir in truffle butter or oil until incorporated. Season sauce with salt and pepper and sprinkle with chives.
• Cut Camembert into 4 pieces and arrange on 4 plates. Divide warm sauce among plates, spooning it on either side of cheese. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.
• *available at some specialty food shops

MUSHROOM AND CAMEMBERT CROSTINI ON BUTTER LETTUCE WITH TRUFFLE VINAIGRETTE

Steps:

• To make the dressing: In a small bowl, whisk together the vinegar, mustard, truffle paste, olive oil, and salt and pepper to taste. Set aside.
• To make the crostini: Preheat the broiler.
• Brush the cut sides of the baguette slices with olive oil, and place under the broiler just until the bread is toasted on both sides. Set aside.
• In a medium saucepan, heat 1 tablespoon of the olive oil and the butter over medium heat. Add the mushrooms and saute until they are tender and the juices, if any, have cooked away. (Wild mushrooms release almost no juices.) If the mushrooms seem dry, add a few drops of chicken stock or water and continue to cook until they're nice and tender and any remaining liquid has boiled away. (You want the mushrooms to be dry, almost crisp on the outside.) Add salt and a generous amount of pepper, and set aside.
• Spread or spoon about 1 1/2 teaspoons Camembert on each slice of toast. Broil for 1 to 2 minutes, or until the cheese has melted (or maybe even disappeared).
• To assemble: Reheat the mushrooms if they have cooled, or, if you prefer, keep them at room temperature.
• Toss the lettuce and eggs with the dressing. Distribute on individual salad plates. Place four crostini on each plate, and top each one with about 1 tablespoon of the mushrooms. Sprinkle with a little parsley, and serve.

THREE-CHEESE FONDUE WITH CHAMPAGNE

Steps:

• Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

CAMEMBERT FONDUE

Steps:

• Preheat oven to moderate heat (180 to 200 deg).
• Place camembert on baking paper or foil. Place on oven tray.
• Drizzle camembert with oil and wine, then sprinkle with garlic and thyme.
• Wrap, seal and bake in oven for about 20 minutes or until centre of cheese is soft.
• Dip in with crusty baguette slices!