Recipe courtesy of Mary Berg
Camembert with Cranberry Jam and Spiced Nuts
Getting reviews...
- Level: Easy
- Total: 30 min (plus cooling and freezing time)
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 390
- Total Fat
- 26 g
- Saturated Fat
- 7 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 13 g
- Cholesterol
- 36 mg
- Sodium
- 298 mg
Creamy, cheesy, sweet and spicy — this appetizer is the perfect addition to your holiday spread.
- Level: Easy
- Total: 30 min (plus cooling and freezing time)
- Active: 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 390
- Total Fat
- 26 g
- Saturated Fat
- 7 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 13 g
- Cholesterol
- 36 mg
- Sodium
- 298 mg
Ingredients
Nuts:
Jam:
Cheese:
Directions
- Heat your oven to 350 degrees F and line a baking sheet with parchment paper.
- For the nuts: In a medium bowl, whisk together the powdered sugar, curry powder, cinnamon and rosemary until well combined. Whisk in the water then stir in the nuts until evenly coated with the sugar and spice mixture.
- Transfer the nuts to the prepared baking sheet and arrange in a single layer. Drizzle any remaining glaze over the nuts and bake until crisp and caramelized, 12 to 14 minutes.
- Allow the nuts to cool completely. At this point, the nuts should be dry to the touch. If they are still sticky, return to the oven and bake for another few minutes. Set aside to cool.
- Meanwhile, for the jam: Combine the cranberries, rosemary, brown sugar, water and balsamic in a small pot and bring to a boil over medium heat. Cook for 10 to 15 minutes, mashing the cranberries against the side of the pot every so often as they begin to pop and break down until the mixture is jammy. Remove from the heat, discard the rosemary and set aside to cool slightly or completely.
- For the cheese: Beat the egg in a shallow dish. Add the panko to a second shallow dish and season with salt and pepper. Dip the surface of the Camembert into the egg, then press into the panko to coat the top and bottom of the wheel. Transfer the cheese to a plate and place in the freezer for 5 to 10 minutes while you heat the oil in a medium nonstick skillet over medium heat. Fry the Camembert until golden brown and soft, 2 to 3 minutes per side, flipping carefully. If the cheese bursts, don’t worry, just keep cooking until golden.
- Carefully transfer the cheese to a serving plate and serve alongside the cranberry jam, spiced nuts and baguette or crackers on the side.
