Camembert Fondue with Truffle Essence

Camembert Fondue with Truffle Essence

Info

Rating
Calories
336.0
Protein
8.0
Sodium
287.0
Fat
32.0

Description

"I've been telling everyone about the absolutely incredible birthday meal I had at Park Avenue Café here in New York City," writes Sherri Steinfeld Maxman of New York City. "The knee-weakening menu included Burke's famous "pastrami" salmon; a morel flan served with eggshells nestled in eggcups; basil-rubbed rack of lamb with oven-dried tomato ravioli; Camembert fondue with truffle essence; and a dazzling array of desserts."

Ingredients

2 teaspoons minced shallot
1/2 teaspoon unsalted butter
1 cup heavy cream
1 1/2 teaspoons truffle butter* or 1 teaspoon white truffle oil*
1 teaspoon finely chopped fresh chives
4 ounces Camembert at room temperature
fresh pear slices
grapes
walnuts
crusty raisin-bread slices

Directions

  1. In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened. Add cream and simmer, uncovered, until reduced to about 2/3 cup. Remove pan from heat and stir in truffle butter or oil until incorporated. Season sauce with salt and pepper and sprinkle with chives.
  2. Cut Camembert into 4 pieces and arrange on 4 plates. Divide warm sauce among plates, spooning it on either side of cheese. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.
  3. *available at some specialty food shops

Tags

    Cheese Mushroom Appetizer Winter Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
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