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11/7/13

Camembert with raspberry jam

Camembert with raspberry jam


Receta en español aquí

This recipe is so simple that  I’m gonna fill this post with a little of history.

The camembert began to be made in the late 18th century at Camembert, a  village in Normandy,  northern France, from which it takes its name.

 According to the tradition this cheese was invented during the French Revolution by a female farmer of the village. But  later it was proved that the cheese was already sold in the market of Camembert from before, so this lady and  her heirs just began its industrialization.

Currently its use has spread throughout the planet, being an emblem of French gastronomy. Such disclosure was because since the late nineteenth century is packed in wooden boxes, making it easy to transport, as before wrapped in straw.

Camembert is a soft, creamy cow’s milk cheese. Its bark is covered with a fungus that gives it its characteristic whitish and causes cheese ripening outside-in. The fungus is also the cause of the strong flavor of its crust.

So you must be careful when you buy this cheese, because if it's old,  for my taste is quite strong on the palate and not pleasant, I recommend that it takes at least a month to the expiration date.

This simple recipe is perfect to enjoy a good camembert and it is an ideal appetizer.


Ingredients

1 wheel of camembert (about 8 oz/250 g), cut into 8 wedges
3 tbsp all-purpose flour
3 tbsp breadcrumbs
2 eggs

Pepper  and  oregano  to taste
Sunflower oil
Raspberry jam (or strawberry or tomato jam)



Directions

Take the camembert out of the fridge to lose cold.

Set out three bowls: one with flour, one with beaten egg,  and another with breadcrumbs.

Season the flour with the pepper and oregano.

 Dredge the cheese in the flour, followed by the beaten egg and finally the bread crumbs. Make sure that the wedges are evenly coated.

 I pass the pieces again for egg and breadcrumbs, to make a thick crust and avoid cheese get out while frying. You can also put the breaded cheese some minutes in the freezer just before frying.

Heat sunflower oil in a deep fat fryer (or electric fryer). Check the oil is at the right temperature.

Set out a plate covered with kitchen paper.

Fry the cheese (in batches) for 3 to 4 minutes and allow to drain the oil on the kitchen paper.

Serve immediately with raspberry jam.

I've accompanied the cheese with some cherries of season, it's a pleasure when you bite the cherry with the cheese and  this release the juice.


Camembert with raspberry jam
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