appetizer, Brunch, Cheese

Baked Camembert Cheese with Kumquat Marmalade and Brandy

Baked white rind cheese, such as Camembert or Brie, is one of the easiest, yet most festive dishes for a relaxed entertainment. Baking the cheese turns it even creamier, enhances its flavor, and keeps it at the perfect texture for serving with tasty additions, such as crackers and fruits. The pairing of delicately salty cheese and sweetish/aromatic additions is loved by all.

As I still had some leftover spiced kumquat marmalade, from my last post (click HERE for the recipe), I’ve decided to use it with the cheese, along with aged brandy. I poured some of the bandy into the baking dish, and placed the cheese on top, then poured more brandy on top, to let it soak into it. The next step was to top it with the marmalade, and bake it all together. The result was mouthwatering: the cheese was incredibly creamy and aromatic, with wonderful flavors and aroma of brandy, citrus, anise and lavender, creating a new exciting combination. Served with candied kumquats, crackers and endive spears on the side, this dish is perfect for easy and highly pleasurable entertaining. Try it and enjoy.

Makes: 6-8
Cooking time for the kumquat marmalade: 55 minutes (click HERE for the recipe)
Cooking time for the candied kumquat: 1 hour (click HERE for recipe)
Prep time for the Brie: 5 minutes
Baking time for the dish: 10-12 minutes

8 oz (225 grams) ripe Camembert cheese, at room temperature

4 Tbs aged brandy

1/3 cup spiced kumquat marmalade

1 star anise (from the marmalade)

Candied kumquat

1/8 tsp culinary grade dried lavender buds

For serving:

Crackers and endive spears

  1. Preheat the oven to 400F (205C).
  2. Pour 2 Tbs of the brandy into a 5.5β€œ (14cm) ceramic baking dish. Place the cheese on top. With a small sharp knife, remove an inner circle of the top rind of the cheese, then make a few cuts in it. Pour the remaining 2 Tbs brandy over, and let stand for 5 minutes.
  3. Spread the marmalade over the top of the cheese, and add the star anise.
  4. Place in the oven and bake for 10-12 minutes, until the cheese is warm and creamy, and slightly charred on the edges.
  5. Arrange the candied kumquat on top, and scatter the lavender buds over. Carefully transfer to a serving plate.
  6. Serve immediately, with crackers and endive spears on the side.

51 thoughts on “Baked Camembert Cheese with Kumquat Marmalade and Brandy”

    1. Thank you Mimi, I’m glad you liked the recipe. This combination was amazing. The endive in there was actually my favorite, so I’ll trade your bread for it!
      It was fun to find new ways of using the kumquat marmalade from last week’s duck dish. πŸ™‚

      Liked by 2 people

  1. This looks delectable! I would have to be greedy and keep it all for myself. I love baked Camembert/Brie cheese with either sweet or savoury accompaniments.
    Thankyou for the reminder to make this Ronit. :))

    Liked by 3 people

  2. You always seem to find interesting and thoughtful ways to marry flavors. Kumquat, star anise, brandy and brie are such high powered flavor items but the way you bring them together is exquisite. Endive spears…now that takes the cake!

    Liked by 1 person

    1. Thank you Bob, I’m glad you liked the recipe, and appreciate your encouraging feedback. These ingredients are indeed big and bold, but paired so well together. The endive was added as a gluten-free option, and turned out to be the favorite. πŸ™‚

      Liked by 1 person

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