(Cheese, Fig and Nut Ensemble)
by The Webmaster
Serves: 4-6 guests. Preparation time: 50 minutes.
- 6 Dried or Fresh Figs
- Boiling Water
- ½ C. Apple Cider Vinegar
- ½ C. Bourbon Whiskey*
- ¼ C. Mild Honey
- ½ C. Toasted Walnuts (Coarsely Chopped)
- 1 5-inch 8 oz. Camembert Cheese (or Brie)
- Crackers or Toasted Slices of Baguette
Trim the stems off the Figs. Slice them in quarters and place them in a bowl. If dried, cover them with Boiling Water, cover the bowl and let stand until the Figs are soft (about 10 minutes). Drain well and set aside. Fresh, quartered Figs are ready to use. In a saucepan over medium heat, bring the Vinegar, Bourbon and Honey mix to a boil, then lower the heat and simmer for 5 minutes more. Add the drained Figs and cook the mixture, stirring occasionally, until the liquid is syrup-like (about 6-8 more minutes). Remove from the heat and stir in the Chopped Toasted Walnuts. Set aside.
Preheat the oven to 350°F. Prepare the Cheese: remove the wrapping. Camembert can be baked with or without the rind depending on your taste. Brie doesn't need any further preparation. Place the Cheese in a deep baking dish just slightly larger than the Cheese. Poke 6-8 holes in the top of the Cheese with a pairing knife. Pour about 1 tablespoon of Bourbon in the holes. Bake at 350° for 12-15 minutes until the top feels soft, supple and warm. It may take longer than 15 minutes if the rind is intact. Remove from the oven when done.
The Honey mixture should be thick and still warm. If necessary, reheat to make it pourable. Spoon the mixture over the melted Cheese. Serve the baking dish to the table on a plate with a serving spoon or two. Garnish the plate with a few whole Walnuts. Provide Crackers or Sliced Toasted Baguette Slices for dipping. Serve with an apéritif if desired.
”Camembert” - ["Cam-em-bare"] A French soft cow-milk cheese, first made in 1791 in Normandy. As the cheese ripens, it forms a distinctive edible crust or rind. It's usually sold in unique, small wooden boxes. It was famously issued to French troops during WW-I and became part of French culture in the 20th century. Compared to Brie, it has a stronger, slightly sour and sometimes chalky flavor. When warmed, Camembert becomes creamier, however. The French eat the rind, while Americans typically remove it. For best results here, use imported Cheese over domestic varieties. Both Cheeses are creamy and flavorful in this appetizer.
