Camembert Crowned With Cranberry Port Sauce Recipes

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.

Steps:

• In a small saucepan, cook cranberries, sugar and wine over medium heat just until berries begin to pop, 10-12 minutes. Combine cornstarch and water until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until berries pop and sauce is thickened, about 2 minutes. Serve warm or cold. Refrigerate leftovers.

Steps:

• In a large saucepan combine the cranberries, the sugar, the Port, the zest, and the lemon juice, simmer the mixture, stirring occasionally, for 15 to 20 minutes, or until the berries have burst and the mixture has thickened, and let it cool. Spoon the mixture into a lightly oiled 1-quart decorative mold and chill it, covered, for at least 3 hours or overnight. Run a thin knife around the edge of the mold, dip the mold into warm water for 10 seconds, and invert it onto a serving plate.

Steps:

• Tip the port and sugar into a pan and bring to the boil. Add the cranberries, then cook for 5 mins for frozen and 8-10 mins for fresh until tender, but holding their shape. The sauce will thicken as it cools. Will keep in the fridge for 1 week or freeze for up to 6 weeks. Thaw for 2 hrs or overnight before serving.

Steps:

• Cut camembert into 2cm wedges.
• Toss to coat in flour seasoned with salt and pepper.
• Combine eggs and milk in a shallow bowl and toss camembert in the egg wash; drain and coat in breadcrumbs.
• Heat oil to 180oC. Deep fry camembert pieces until golden and crisp; drain on kitchen paper and serve with warmed 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.