Cheese, Chillies & Wine:
Baked Camembert in a Box with Chilli Pepper Jelly
Autumn is nipping at my heels as I write this……I can smell it in the air and the mornings and evenings are definitely cooler with gentle mists creeping into the village. There’s the perfumed scent of apple wood fires, from my immediate neighbour I think, as well as the pungent smell of fallen fruit…….heady with alcohol which seems to make the garden birds a bit giddy as they tuck into their windfall feast. There’s talk of buying wood for the winter and I am well into my preserving schedule, with pots of bubbling fruits and berries on the stove almost daily – it was Greengage Jam earlier on this week, and next week I’ve got to tackle the raspberries which seem to multiply by ten each day. Friends have come and departed, and I get a real sense that summer is almost over……..but, still I cling to the idea that a weekend barbecue is the way to go……and at least you can warm yourself by the coals.
With the cooler weather comes the desire for comfort food, but not the steaming bowls of stew and dumplings JUST yet……so, my recipe for today is for an unctuous baked cheese in a box, served with a piquant chilli pepper jelly and some sesame bread sticks, perfect for a light lunch or a starter. A Camembert cheese is perfect for baking, and especially in its own box, if it’s wooden of course! I have eyed up “Camembert Baking Dishes” many times, but I think that you lose the “essence” of the whole baked cheese experience by descanting the cheese into a ceramic dish, and for that reason I have stopped short of buying them…….which means more money for wine to accompany the cheese, as well as treating myself to a new and exciting relish, such as the Stokes Chilli Yellow Pepper Jelly that I chose to serve with my baked cheese. Made with chopped yellow peppers & Habanero chillies, this is a fabulous condiment for cheese (hot or cold) as well as cold cuts and charcuterie and the colour is a glorious deep orange-yellow.
This is a REALLY simple recipe idea and takes no time to prepare, all that is needed is a drip-proof board or serving dish, some red wine, bread and someone to share it with you. We enjoyed this one day last week, for a lazy weekend lunch, served with a bottle of “Goats Do Roam” wine (Cotes du Rhone), some sesame bread sticks and the essential jar of Chilli Yellow Pepper Jelly which cuts through the richness of the baked cheese and adds a wonderful mellow kick of chilli peppers. I would also serve this baked cheese with salads and cold meats for a more filling main meal……with a basket of crusty bread. Be prepared for the melted cheese to ooze out of the box, and also be wary of eating this whilst it’s too hot as you can (and will) burn your mouth. It’s the ideal tactile sharing meal for two……or more, if you bake extra cheeses of course. That’s all for today, the recipe is shared below and I’ll be back soon with sweet treat recipe! Have a great weekend, Karen
Disclaimer: I was sent a hamper of Stokes sauces and condiments to use and review – all views and opinions are my own and I was not asked to share my findings here. With thanks to Stokes for sending me such a diverse and interesting range. Karen
My other Stokes Sauce recipe: