25 January, 2020
German Style Baked Camembert Cheese w/Berry Sauce
If you find yourself constantly getting lost in the cheese aisle of your local market; this Baked German Camembert recipe is for you!
- Cast Iron Pan
- Wax Paper
- Cookie Sheet
- Three Shallow Bowls
- Food Processor or Blender
- Unscented/Unflavored dental floss
Medium sized Camembert Cheese,
1 tube of Ritz Crackers;
1/4 Cup flour;
Three TBSP of Milk;
1/4 Stick of Unsalted Butter;
Favorite Red Berry Jam/Preserve – preferably chunky;
1/2 Cup of Hot Water;
a few leaves of Parsley;
Green Onions, 3 stalks sliced diagonally no more than a 1/4 inch big
Slice the cheese using the dental floss into 1/3 thick rounds, place them on a fridge and keep cold in the fridge while prepping;
If you plan on serving immediately, heat oven to 375:
Pulse the crackers in a your food processor (or equivalent) till you get the crumbs about the size of sand grains; Setup the three bowls in front of you. Add the eggs and milk, then beat together to get a liquid egg wash. Add the crumbs into another bowl; Add the flour into the third.
Setup the bowls with their ingredients in this order:
Flour; Egg Wash; Crumbs
Dip a round in flour, then egg wash, let drip dry, then crumbs. Repeat. Set onto a plate back in the fridge. Do this step for each cheese round.
Heat Skillet over medium heat. Add the butter, avoid letting it brown. Once melted and foamy; add the cheese rounds. Cook till golden on each side, about two minutes.
Remove and let cool. – Here, you can refrigerate for three days or move on to the final steps.
In an oven heated to 375; Place the rounds in a cookon wax paper and bake for 5 to 8 minutes. In the meantime, Thin out 4 tablespoons of the jam with 2 Table spoons of hot water to make a sauce; Add water till you get the consistency of a gravy
Swipe some sauce onto the serving plate; encircle with green onion; once baked; place the hot cheese round on top of the sauce and top with a parsley leaf; Serve Immediately!