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
Ingredients:
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
- Preheat the oven to 400F (205C).
- Pour 2 Tbs of the brandy into a 5.5“ (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.
- Spread the marmalade over the top of the cheese, and add the star anise.
- Place in the oven and bake for 10-12 minutes, until the cheese is warm and creamy, and slightly charred on the edges.
- Arrange the candied kumquat on top, and scatter the lavender buds over. Carefully transfer to a serving plate.
- Serve immediately, with crackers and endive spears on the side.
Wow. This is so pretty. And get that endive out of there! I want some good bread with this! How unique with not only the marmalade but with the candied kumquats! Brilliant.
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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. 🙂
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This is just beautiful Ronit! I have yet to experiment with Kumquats…the marmalade over the baked brie looks just too good;))
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Thank you Shy, I’m glad you liked the dish. This combination was so tasty. Kumquat season is almost over, so I’m using it as much as I can before they disappear from the market. 🙂
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I think I would throw a party just to serve this beautiful dish! Love baked cheeses like this, and the bitter endive would be my dipper of choice!
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Thank you Dorothy, for such a great compliment! The endive was my favorite as well. The slight bitterness and freshness were the perfect balance to the cheese. 🙂
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The kumquat marmalade is a perfect topping for the cheese – I like the idea of using endive as a dipper 🙂
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Thank you Judi, I’m glad you liked the dish. The marmalade worked so perfectly with the cheese, and the endive added such nice flavor and texture. Definitely a keeper recipe! 🙂
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Awww, I want this!!!
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Thank you Dolly, wish I could send some! 🙂
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Ah, dear Ronit, as much as I love both Camambert and Brie, I can’t have them! There is a lovely high-end kosher French restaurant here, and it provides take-out now, and I can’t tell you how much I miss it!
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Sorry, I now remembered you’ve mentioned it. It must be hard, especially if you have such tempting options around!
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Oh well, I have learned to live with it, or, rather, without it.
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🙂
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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. :))
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Thank you Mary, I’m glad you liked the dish. This tasty combination exceeded my expectations. I’m sure you’ll enjoy yours. 🙂
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A great riff on an old favorite; especially like the star anise and aged brandy.
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Thank you, I’m glad you liked this version. It was so aromatic and tasty. Definitely going to make it again soon! 🙂
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Oh, WOW! Can I stuff that whole thing in my mouth at once? Willing to try!!! ;->
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lol I can see how this can be very satisfying! 🙂
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These flavors are definitely top-notch restaurant quality. I would serve this at my house. 🍃🍊🧀
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Thank you Gail, for such a nice compliment. This combination of flavors was so delicious! 🙂
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Beautifully presented and a taste treat for sure. I like how you cut out the circle of rind, most people don’t do that.
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Thank you Karen, I’m glad you liked the dish. The rind has so much flavor, and also keeps the cheese shape while baking, so this is a great way to have both. 🙂
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Wow great clicks and lovely combinations of flavors.
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Thank you Deepti, this combination was so delicious. 🙂
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Ooo this is mouth watering
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Thank you! 🙂
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Looks delicious!😍
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Thank you! 🙂
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Woo this is amazing! I’d give it try soon:)
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Thank you Tanooki, I’m glad you liked the dish. It was delicious. I hope you’ll enjoy it. 🙂
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Oh my goodness–gooey, cheesy, sweet, aromatic! Total bliss! 😍😋🧀🧀🧀🍊🍷😋
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Thank you, I’m glad you liked this combination. It was so delicious! 🙂
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I’m swooning just looking at it, Chef! 😋🧀🧀
Wishing you a blessed holiday and week ahead! 🌄🌾
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Thank you! Happy holiday to you too! 🙂
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How pretty!
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Thank you! 🙂
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This is just perfect. The Brandy is brilliant 👌
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Thank you Myra, glad you liked this tasty combination. The brandy added such amazing flavor and aroma. Highly recommended! 🙂
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Just wow…I have BM this it looks absolutely delicious I can’t wait to try it…Thank you for sharing 🙂 x
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Thank you Carol, I’m glad you liked the dish. This combination was so delicious. I’m lucky to have some kumquat marmalade stored, so I’ll be able to make it even after the season is over. 🙂
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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!
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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. 🙂
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Thanks for liking my post.
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My pleasure. 🙂
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Thanks again.
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This looks amazing. I have a small house party coming soon, you gave me lots of ideas!
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Thank you Jin, I’m glad you liked the recipe. This combination of flavors was so tasty. It’s a great dish for easy entertainment. I hope you and your guests will enjoy it. 🙂
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I have made something similar but using my orange marmalade. Will have to remember to add some brandy to it. Sounds divine.
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Thank you Preethi, I’m glad you liked my version. The brandy added wonderful aroma to the marmalade. I hope you’ll enjoy it. 🙂
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