After reading my entry about Baked Brie, Monique from France wrote me…
We bake Camembert in embers or hot ashes, but we don’t bake Brie this way.
To bake a Camembert, you’d want to chose one that’s not too soft, yet not too hard (we say “plaster-like”) with a wooden box. One for 4 or 5 people who are not too hungry.
You open the box, unwrap it and put a little thyme, rosemary or savory between the paper and the cheese. Then wrap it up again and put the wooden box under the hot ashes. Or else you can wrap it up with tinfoil and put it in the embers.
You leave it in till you think the inside’s melted, depending on the heat. Then you unwrap it, cut the top off and everybody dips in a piece of bread (French bread with hard crust, for sure) in the melted cheese, eats it, takes another piece of bread, etc… You generally run short of cheese first!
I know there are more “civilized” recipes with each person served some grilled camembert with salad and baked potatoes. But I like this one better cause everybody helps him/herself from the same box. It’s more fun!
Many thanks to Monique of Mama Lisa’s World en français for this recipe.
This article was posted on Thursday, December 29th, 2005 at 10:09 pm and is filed under Appetizers, Baked Camembert, Baked Camembert, Countries & Cultures, France, Main Course, Recipes of the World. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
7 Responses to “Recipe for Baked Camembert from France”
Leave a Reply