'Cheese courses are too often overlooked, which is a crime when you have [such good] camembert. Half the cheeses were split lengthways and layered with the earthy lushness of local truffles, while the others were drizzled with honey and thyme before being baked. Both lifted the already beautiful cheeses, but for me the oozing joy of the baked version was really hard to beat.'
Our conversation stopped as soon as the cheese platter was placed before us on the table and, behold, the baked Camembert topped with honey and thyme took centre stage. 'Who would like to cut it open?,' Tommy asked. 'Oh, please wait a moment so I can get my camera,' I replied. Seven or eight diners huddled closer, all eager to observe the occasion. Hilary took the knife and gently sliced into the warm round of cheese as I captured a shot. There was silence and then a gasp as the molten cheese began to flow, followed by oohs and ahs, and then much nodding in appreciation of the flavoursome offering.
It was the first time I had tasted baked Camembert and was a memorable event for me. I enjoy eating cheese now and then, but not as often as I might. Served in this way, however, I am likely to eat more of it, particularly if the Camembert is of good quality. Wanting to make this for my Peter, I consulted my dear friend, chef Adam Moore, for his guidance on the baking time, and am delighted to share my recipe with you. It's a knockout party starter (perfect for festive entertaining) or post dinner cheese platter, and is so quick and simple to prepare. Source good quality cheese and honey, and use freshly picked thyme.
HONEY AND THYME BAKED CAMEMBERT
200g round of Camembert a few sprigs of freshly picked thyme 2-3 tablespoons honey Preheat oven to 190-200 degrees C. Place the Camembert into a shallow baking dish, such as a ramekin or the small ovenproof Corningware dish I have used here. Line the dish with a small round of baking paper to prevent the cheese from sticking (it will make it easier to remove for serving). Bake the cheese for only 15 to 20 mins, depending on the size of the Camembert. Now there are two ways to add the honey. You can spoon the warmed honey and thyme infusion over the cheese prior to baking, or pour the warmed infusion over the Camembert as soon as you remove it from the oven have transferred the cheese to a serving plate. Note: Chef Adam Moore says: 'infuse the thyme leaves in the honey overnight for more flavour'. Serve immediately (whole) with Lavosh crackers and/or slices of baguette, and candied or spiced walnuts. And cut into it at the table, for a dramatic effect. Serves 6-8 as a party starter or post-dinner cheese plate. Serve with Lavosh and/or slices of baguette and some candied walnuts
Pictured above is the original Tumba Hills baked honey and Small Cow Farm Camembert, which I sampled at the Appetite for Excellence 'Hunt and Gather' dinner in Canberra in August 2012, per Tommy's quote in the opening paragraph above. You'll see that I was perhaps a little heavy handed with the honey, but I must tell you, the combination of warm melted Camembert with the sweet thyme infused honey was totally divine!
With the party season in mind, you might also enjoy...
Tell me, have you tried baked Camembert, dear readers? What is your favourite cheese?
80 Comments
Andrea
16/11/2013 09:26:33 am
Have been so waiting for this recipe! So simple but must be so flavoursome and yummy! Am absolutely going to have this for a late Sunday supper tonight. I have a cheese from France that I will use instead that I had bought in Wagga Wagga on my foodie shop! (The one where I had said to my husband loudly, I could spend heaps in there! Whereupon another shopper smiled and said rather more demurely, oh yes, that does happen a lot here...) hmmm, feeling hungry, this could be lunch instead!!
Reply
Lizzy
16/11/2013 12:53:17 pm
Fo lunch is perfect, Andrea! I will tell you a little secret… Peter came out from his study yesterday at 3pm… I had been reading on the couch and obviously neither of us was ravenous, as we'd missed lunch. 'What can I eat,' he asked. 'Go away for a little while and I'll make something for us,' I responded. A short 20 minutes later, this was ready. Naughty, I know, but we had salad for our dinner!
Reply
Lovely pictures here, Lizzy - and they're making me very hungry. I often serve a honey drizzled cheese instead of dessert, after a big meal. I have a jar of truffle honey which is truly wonderful to use. Nice to see my friend Sheree's Udder Delights cheese at your end of the world!
Reply
Lizzy
16/11/2013 12:51:20 pm
Amanda, isn't it great that we have such fine quality cheese available in Australia. We like Small Cow Farm, which is more local, but picked up the Udder Delights in a small supermarket in Yarralumla.
Reply
16/11/2013 11:39:33 am
This looks incredible!!! Three of my most favourite things - runny cheese, gorgeous honey and fresh thyme - I can't wait to try it!
Reply
Lizzy
16/11/2013 12:50:13 pm
Thanks Marian, I think you are going to love this!
Reply
Eha
16/11/2013 01:45:07 pm
Oh my ~ I have been looking at those photos for the last five minutes and so wish I could plate this and enjoy it immediately! Well, maybe next Sunday . . . what a perfect combination!
Reply
Lizzy
16/11/2013 01:54:15 pm
Indulge, Eha, you will love it!
Reply
16/11/2013 02:19:02 pm
I love camembert, this is such a treat with the honey and thyme!
Reply
Lizzy
16/11/2013 04:10:30 pm
It is, Laura, it is!
Reply
Lizzy
16/11/2013 06:42:54 pm
You are quite correct, Elizabeth… best for guests! : )
Reply
16/11/2013 10:57:16 pm
Mmm, I love soft melting cheeses like this! I like the deep fried camembert that you can occasionally get at restaurants - baked camembert sounds even better (and healthier!).
Reply
Lizzy
17/11/2013 09:43:29 am
I've not tried fried camembert, that I can recall, but it bet it's good!
Reply
16/11/2013 11:46:26 pm
This looks divine - I love baked camembert, such a treat. Haven't had it with honey though....
Reply
Lizzy
17/11/2013 09:43:04 am
Dear Anna, do try it… it's really good!
Reply
Lizzy
17/11/2013 09:42:48 am
Krista, thank you, it's quite divine!
Reply
Diane Blackburn
17/11/2013 08:03:59 am
What a perfect way to introduce my young sons to stronger cheeses ! Thanks x
Reply
Lizzy
17/11/2013 09:42:33 am
Thanks Diane, great idea! : )
Reply
17/11/2013 09:33:08 am
wow, whata fabulous idea for chirstmas entertaining. so simple but so elegant and impressive! infusing the honey overnight - i can imagin how gorgeous that would taste.
Reply
Lizzy
17/11/2013 09:45:00 am
Absolutely, and perfect for festive entertaining!
Reply
17/11/2013 03:11:02 pm
Liz, this looks just like Chocolate Fondant, but with cheese running out instead of chocolate. Wouldn't that be something to offer both the Camembert and Chocolate Fondant on the same menu! Thanks for sharing!
Reply
Lizzy
17/11/2013 07:13:47 pm
Fran, I think that sounds like a plan! Thanks for stopping by xo
Reply
17/11/2013 04:15:52 pm
Wow...this is simple and simply gorgeous. Love it!
Reply
Lizzy
17/11/2013 07:13:26 pm
Thank you, Barbara… it is gorgeous… I think you will love it when you taste it!
Reply
17/11/2013 04:46:00 pm
G'day and gorgeous Lizzy, I can almost smell it from here, true!
Reply
Lizzy
17/11/2013 07:14:10 pm
Joanne, that sounds interesting. Do tell.
Reply
Lizzy
17/11/2013 07:14:23 pm
Thank you Rosa, I think so too xo
Reply
Lizzy
18/11/2013 09:19:20 am
Absolutely, Bec… naughty and nice! : )
Reply
17/11/2013 08:46:41 pm
I make this a lot using a similar recipe using brie (so similar here in Australia).
Reply
Lizzy
18/11/2013 09:19:51 am
Yummy Lorraine!
Reply
Lizzy
18/11/2013 09:21:03 am
Perfect, Glenda!
Reply
Christine Food Wine Travel
18/11/2013 09:13:38 am
You didn't try it at my party at Capital Tower, Liz? Alise makes this often and it's always a great hit at parties (if somewhat old-fashioned and very rich!)
Reply
Lizzy
18/11/2013 09:21:29 am
Bravo Alise!
Reply
Nusrat Azrim
18/11/2013 09:14:38 am
Those cheesy shots are breathtaking! Drool-inducing! Shivering! Utterly, madly, deeply in love with this easy, cheesy recipe of yours. Who would wait till tomorrow morning breakfast to have this cheese-dish? - Off to the grocery now!
Reply
Lizzy
18/11/2013 09:22:09 am
Ah Nusrat, so glad you like this! xo
Reply
Adri
18/11/2013 09:14:57 am
Yes, please! That looks positively luscious. I have never baked Camembert - Brie yes, Camembert, no. That will simply have to change. I bet with the honey and thyme this is a complete knock-out. Thanks!
Reply
Lizzy
18/11/2013 09:22:34 am
Adri, it's divine!
Reply
Judy @ Savoring Today
18/11/2013 09:15:25 am
So simple, yet absolutely delicious! This is especially wonderful at the holidays, a simple appetizer everyone loves. YUM! :)
Reply
Lizzy
18/11/2013 09:23:10 am
Thanks Judy, I posted this with the holiday season in mind : )
Reply
Maureen Orgasmic Chef
18/11/2013 09:15:51 am
Liz, I would dance with you all night for this. How gorgeously melty that cheese looks and with the thyme and sweetness from the honey.. perfect!
Reply
Lizzy
18/11/2013 09:23:43 am
I could have danced all night, I could have danced all night : )
Reply
Karen - Back Road Journal
18/11/2013 09:16:21 am
Honey goes so well with cheese...this is a perfect dish to serve at a cocktail party. :)
Reply
Lizzy
18/11/2013 09:24:12 am
Absolutely, Karen!
Reply
Celia
18/11/2013 09:16:51 am
Oooh, that looks divine, Lizzy! I haven't baked camembert, but I do regularly bake brie with quince jelly and thyme (Lorraine had a post about it a while back). It's always a huge hit!
Reply
Lizzy
18/11/2013 09:24:43 am
Sound great, Celia. If I baked this regularly I'd be the size of a house!
Reply
Lizzy
18/11/2013 10:16:51 am
Thank you, Kyrstie xo
Reply
18/11/2013 10:28:01 am
ooooohhh ahhhhhhhh!! Yum Lizzy, I do love a cheese course!
Reply
Lizzy
18/11/2013 11:38:44 am
Lisa, you will LOVE this then!
Reply
Lizzy
18/11/2013 11:39:01 am
Liz, thanks ever so much! Let me know what they think xox
Reply
18/11/2013 01:24:01 pm
Oh YUM, this looks so good! Is there any better flavour combinations, thank you for this recipe Liz. Divine and can't wait to try it, perfect for Christmas entertaining.
Reply
Lizzy
18/11/2013 01:52:14 pm
Catherine, thank you… I think your guests will love it!
Reply
18/11/2013 03:40:13 pm
Well that just looks plain delicious. I'm not a huge fan of honey but funnily enough, don't mind it smeared on a biscuit with cheese so this is a recipe to try.
Reply
Lizzy
18/11/2013 05:12:47 pm
Thank you Fiona, you know I'm not that huge a fan of cheese... but could happily eat it this way forever!
Reply
Lizzy
18/11/2013 10:04:49 pm
Oh Janie, it is deeeee-vine! xox
Reply
19/11/2013 01:38:11 am
Though I've never liked cheeses, I'm tempted to try this recipe!! :D
Reply
Lizzy
19/11/2013 06:25:20 pm
Kiran, thank you… as I said, I'm not a huge fan of cheese either, really, but this is rather special : )
Reply
This is beautiful and I have long planned on baking camembert with a variety of different toppings and fillings but still haven't. I keep thinking of all the cheese we would have to then consume (silly, right, considering all the cheese we do eat?). This kind of cheese baked with honey is heavenly and elevates it to, well, dessert. Perfect!
Reply
Lizzy
19/11/2013 06:25:44 pm
Oh Jamie, you must try this, perhaps for the holidays? It would be perfect. : )
Reply
Lizzy
20/11/2013 06:53:43 am
Zsuzsa, sounds like a plan… thank you for your kind words xo
Reply
21/11/2013 12:57:33 am
In the winter (ie, now) we love to sit close to the fire and eat baked, gooey brie or Camembert, studded with garlic and thyme, and eaten with new potatoes, bread and pickles. I like the idea of infusing the honey (which in itself sounds divine) with thyme. Great tip!
Reply
Lizzy
21/11/2013 11:16:46 am
Thanks Kellie… sounds delicious with garlic!
Reply
Lizzy
23/11/2013 05:34:39 pm
Absolutely, Sarah, thank you : )
Reply
25/11/2013 01:34:50 am
Ooh I need to make this asap - YUM!
Reply
Lizzy
25/11/2013 02:18:39 pm
Absolutely!
Reply
27/11/2013 04:18:16 pm
Great idea for a simple yet elegant starter. Thyme and honey are so good together.
Reply
Lizzy
27/11/2013 07:36:48 pm
Thank you Angela!
Reply
28/11/2013 10:51:09 am
Now that's just downright naughty. Can't wait to try!
Reply
Lizzy
28/11/2013 06:54:32 pm
Ahem, yes ma'am it is indeed downright naughty, but sooooooo delicious!
Reply
8/2/2014 07:04:29 pm
Soooo good Lizzy! Just made this for dinner and I think the more honey the better! I sprinkled a little clove and cinnamon and it worked a treat!
Reply
Lizzy
8/2/2014 07:06:01 pm
Thank you for the great feedback, Tara, so glad you loved this too! We find it quite addictive xo
Reply
Your comment will be posted after it is approved.
Leave a Reply. |
Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
All
NB: I use Australian standard measuring cups and spoons in my recipes.
|