Conference turris::cooks

68.0. "Hot Camembert Wedges with Cranberries" by POWDML::SIMARD () Wed Oct 16 1991 16:52

Recipe by Audry Stoddard - copied without permission from 
Idylwilde Farms recipe sheets.  1991

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This recipe comes from a Danish friend of mine.  She uses 
imported Camembert and traditional Scandanavian lingonberries.  
Since lingonberries are actually a specie of cranberry, called 
mountain cranberries, and since we now have excellent locally 
rpduced Camembert, I adapted the reicpe for our ingreidents and 
loved the results.  You could serve the cheese as a small 
prelude to a fancy dinner, or double the amounts, add some good 
bread, maybe black, maybe toasted, a soup or salad, and have a 
grand lunch.  YOu can do most of the work, which isn't much, 
ahead of time.


	HOT CAMEMBERT WEDGES WITH CRANBERRIES

1 wheel Camembert
3/4 cup cranberries
grated rind of 1 orange
2 tablespoons orange juice
1 tablespoon sugar (more if you prefer)
2 egg whites, lightly beaten
1/2 cup fine bread crumbs

Vegetable oil for frying

Optional:  8 sprigs of parsley


Cook the cranberries with the orange rind, orange juice, and 
sugar to taste until the berries have popped.  Set aside and plan 
to reheat briefly - the berries should be warm, not boiling, when 
you serve them.  Cut the Camembert into 4 wedges, dip in egg 
white, then in breadcrumbs and refridgerate until serving time - at 
least an hour, or 10-15 minutes in the freezer.

Heat about an inch of oil in a deep skillet.  ( A deep fat fryer, 
using more oil which can then be saved for reuse, is very easy, 
but not necessary.)  The oil should be very hot.  Drop the 
Camembert wedges in the oil and cook unitl the crumbs just brown, 
turing once - about 1/2 minute on each side.  Drop the parsley 
sprigs into the oil and cook them until crisp - you can dip them in 
egg white as well if you like.  Put a Camembert wedge on each 
plate, add a spoonful of the cranberry sauce, and decorate with 
the parsley sprigs.  

Serve immediately