Camembert With Port And Cranberry Sauce Recipes

CAMEMBERT CROWNED WITH CRANBERRY-PORT SAUCE

Steps:

• In glass measuring cup, combine water and gelatin; let stand 5 minutes.
• In small saucepan, combine cranberries, sugar, wine, gelatin mixture and cinnamon stick. Bring to a boil. Reduce heat to low; simmer 2 to 3 minutes or until cranberries are tender. Remove from heat. Stir in orange peel. Cool 10 minutes.
• Remove cinnamon stick; pour into small serving bowl. Cover; refrigerate at least 1 hour or overnight.
• To serve, heat oven to 350°F. Place cheese on ungreased cookie sheet. Bake at 350°F. for 15 to 20 minutes or until thoroughly heated but not melted. Place cheese on serving plate. Spoon cranberry mixture around and on top of warm cheese. Serve with crisp crackers.

CAMEMBERT WITH PORT AND CRANBERRY SAUCE

Steps:

• in a measuring cup dissolve gelatin in water.
• let stand 5 minutes.
• in a saucepan combine cranberries, sugar, wine, gelatin mixture and cinnamon stick.
• bring to a boil and reduce heat and simmer 3-4 minutes.
• remove from heat and stir in orange peel and cool ten minutes.
• heat oven to 350 place cheese on ungreased cooking sheets.
• bake for 15- 2 minutes and spoon cranberry mix over cheese.

DEEP-FRIED CAMEMBERT AND CRANBERRY SAUCE

Steps:

• Freeze Camembert cheese for 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Pour flour into a bowl. Beat eggs and milk together in a separate bowl. Pour bread crumbs into a third bowl.
• Remove cheese from the freezer and cut each round into 6 wedges. Roll each wedge in flour and dip into the egg-milk mixture. Press each wedge into bread crumbs until evenly coated.
• Fry each breaded wedge in the hot oil until bread crumbs are browned, 2 to 3 minutes per side. Transfer fried cheese to a paper towel-lined plate using a slotted spoon. Serve cranberry sauce on the side.