Camembert Fondue with Truffle Essence |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Executive chef David Burke uses the term fondue freely, in this case applying it to a truffle-flavored cream sauce served with a slice of Camembert. He likes to use Hudson Valley Camembert, a blend of sheep's and cow's milk. It is available by mail order from the cheesemaker, Old Chatham Sheepherding Company in Old Chatham, New York , tel. (888)743-3760. 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
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