Camembert with Rhubarb Rose Confiture
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| 8 |
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Individual portions of Camembert |
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| 1/2 cup |
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Flour, all-purpose |
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| 2 |
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Eggs, beaten |
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| 1/2 cup |
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Sesame seeds, toasted |
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| 1 - 7.6 oz jar |
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Rhubarb Rose Confiture |
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Vegetable oil for deep frying |
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Sprigs of herbs to garnish |
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Coat each portion of cheese with flour and then beaten egg. Roll in sesame seeds. Heat oil in a deep skillet. When hot, deep fry cheese, a few at a time, 30 seconds. Remove with a slotted spoon and drain on paper towels. Serve immediately, garnish with herbs and accompanied by Rhubarb Rose Confiture. |
Baked Brie with Apricot Lavender Confiture
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| 1 |
1 |
Whole Brie Cheese 4 to 5 inch (10 to 12.5 cm) |
| 1/2 cup |
(120 ml) |
Apricot Lavender Confiture |
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| 1/2 cup |
(120 ml) |
Nuts coarsely chopped (hazelnuts ,walnuts or almonds) |
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Preheat the oven to 350° F (175°C). Unwrap the cheese and place it in a shallow, ovenproof dish. Bake the cheese for about 10 minutes. Spoon the confiture over the cheese, sprinkle with the nuts and bake for another 10 minutes, until the cheese is heated through, but not melted open. Remove from the oven and serve immediately.
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Apricot Cream Cheese Spread
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| 8 oz |
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Cream cheese, softened |
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| 1/4 cup |
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Apricot Amaretto Confiture or any confiture of your choice |
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Combine all the ingredients. Beat well. Use as a spread for muffins or slices of tea bread. Yields 1 cup.
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Gingered Confiture Spread
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| 1 cup |
(240 ml) |
Cream cheese, softened |
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| 2 Tblsp |
(30 ml) |
Orange juice |
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| 3 Tblsp |
(45 ml) |
Apricot Amaretto Confiture |
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| 2 tsp |
(10 ml) |
Honey |
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| 2 tsp |
(10 ml) |
Candied ginger, chopped or 1/2 tsp (2.5 ml) |
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ground ginger |
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| 1 tsp |
(10 ml) |
Orange zest, finely ground |
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Blend all ingredients in a food processor for one minute. Place in a small crock or decorative serving dish. Chill until ready to use. Serve at room temperature. Makes about 1 1/4 cups. (300 ml). |
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