Cheese, Chillies & Wine: Baked Camembert in a Box with Chilli Pepper Jelly (Recipe)

Cheese, Chillies & Wine: Baked Camembert in a Box with Chilli Pepper Jelly Recipe

Cheese, Chillies & Wine:

Baked Camembert in a Box with Chilli Pepper Jelly

(Recipe)

Cheese, Chillies & Wine: Baked Camembert in a Box with Chilli Pepper Jelly (Recipe)

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.

Bird and Windfalls

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.

Baked Camembert in a Box

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 

Baked Camembert Cheese

Baked Camembert in a Box with Chilli Pepper Jelly

Serves 2 people as a light snack with bread and salad
Prep time 2 minutes
Cook time 15 minutes
Total time 17 minutes
Dietary Vegetarian
Meal type Appetizer, Lunch, Snack, Starter
Misc Gourmet, Serve Hot
Occasion Barbecue, Casual Party, Christmas, Easter, Formal Party, Halloween
Region French
By author Karen S Burns-Booth
A delectable and such an easy way to serve Camembert cheese, this recipe makes a perfect starter or light luncheon sharing dish for two people. The chilli yellow pepper jelly adds a fabulous sweet and hot chilli kick to this baked cheese.

Ingredients

  • 1 whole Camembert in a box (250g will feed 2 people as a light snack with bread and salad)
  • sea salt flakes
  • 4 tablespoons of chilli jelly (I used Stokes Chilli Yellow Pepper Jelly)

Note

A delectable and such an easy way to serve Camembert cheese, this recipe makes a perfect starter or light luncheon sharing dish for two people. The chilli yellow pepper jelly adds a fabulous sweet and hot chilli kick to this baked cheese.

Directions

Step 1 Pre-heat oven to 220C/450F/Gas mark 7.
Step 2 Take the Camembert cheese out of the box and unwrap it; replace the cheese back into the box and prick the top of the cheese with a skewer several times. Sprinkle with a little sea salt flakes and replace the lid.
Step 3 Place the box on a baking sheet and bake for 10 to 15 minutes, or until the cheese has melted and is molten inside and the top has browned a little.
Step 4 Take the box out of the oven and place it on a serving plate, take the lid off and cut a cross into the top of the cheese with a sharp knife before spooning the chilli jelly into the middle of the cut cheese.
Step 5 Serve whilst still hot with bread sticks, crusty bread such as baguette, ciabatta and home-baked bread.
Step 6 NB: You must ONLY use Camembert cheese that is in a WOODEN box with a wooden lid.

Baked Camembert Cheese

Baked Camembert Cheese in a Box

My other Stokes Sauce recipe:

Suffolk Gold Double Cheese Burger

The Top Ten Burger Recipes for Father's Day! PLUS, Suffolk Gold Double Cheese Burger

 

Comments

  1. says

    That first picture with the melted cheese on the bread – SO good. I have added this to “things I need to make and eat soon” list as I love a baked cheese and haven’t had one in ages. Fantastic food photos in this post :)

  2. says

    I do adore a melting Camembert. This looks so wonderful and perfect for a chilly afternoon. I’m hoping the weather surprises us with a baking hot September!!

  3. Liz Thomas says

    I love baked Camembert but I’ve noticed recently that most of the boxes are now held together with staples (although we did find some mini ones in traditional boxes) which I wasn’t sure about so lined the box with foil which does sort of defeat the rustic appeal!

    I do a version dribbling the top with lavender honey and a sprinkle of spiced sea salt (Halen Mon from Anglesey where I originally hail from). I like the idea of the chilli jelly as long as it’s not too spicy.

    Agree with you on the Autumn feel, whatever did happen to the summer, it’s certainly nothing like the heatwave weather of a couple of years ago.

    By the way, I’m loving watching your live traffic box on the right! Lots of people reading you at the moment, it’s rolling along merrily!

    Cheers!
    Liz

    • Liz Thomas says

      Just noticed that your box had staples — pics were not loading properly last time I was reading — so obviously it;s not a problem!!

    • says

      Hi Liz!

      Yes, it is almost impossible to get a wooden box for Camembert that does not have staples in them, but this did work and it all held together quite well, with just one slightly saggy side!

      Lavender honey and Halen Mon from Anglesey sounds ABSOLUTELY divine……I must try that as I make my own lavender honey every year.

      I LOVE watching my live traffic, it’s always fascinating to see where people are coming from and what they are reading!

      Speak again soon!

      Karen

      • Liz Thomas says

        Oh Silly Me!!

        Why didn’t I think of making my own jar of lavender honey! I have a little bush and was going to harvest and take back to Macau with me but I don’t even have on oven there so it would be much more sensible to make up a jar here and it will be waiting when we get back in April!

        Thanks for the idea, off out to harvest it right now!

        Cheers!
        Liz

  4. says

    I just LOVE this! What a fabulously impressive, yet easy way to have a quick meal or appetizer for guests. Will definitely be using this recipe. Thanks, Karen!

  5. says

    Autumn arrived here a couple of weeks ago, so you are doing well to hang on to the last bit of summer. That cheese looks superb Karen. but I rather wish I hadn’t seen it – I’m on a fast day!

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