Camembert with Cranberry Jam and Spiced Nuts Recipe

Camembert with Cranberry Jam and Spiced Nuts

Recipe provided by Mary Berg

• Difficulty: Easy
• Servings: 8 to 10
• Nutritional Information (per serving): Calories 390, Total Fat 26 g, Saturated Fat 7 g, Carbohydrates 29 g, Fiber 3 g, Sugars 16 g, Protein 13 g, Cholesterol 36 mg, Sodium 298 mg
• Total time: 30 minutes (plus cooling and freezing)
• Active prep time: 15 minutes

Indulge in this irresistible starter that pairs creamy Camembert with sweet-tart cranberry jam and crunchy, warmly spiced nutsperfect for dazzling guests at your next holiday gathering!

Ingredients

Nuts:

• 1/2 cup (65 g) powdered sugar
• 1 teaspoon curry powder
• 1/4 teaspoon cinnamon
• 2 teaspoons finely chopped rosemary
• 4 teaspoons water
• 2 cups (around 300 g) salted mixed nuts

Jam:

• 1 cup (95 g) cranberries, fresh or thawed if frozen
• 1 sprig rosemary
• 1/3 cup (70 g) brown sugar
• 1/4 cup (60 ml) water
• 2 tablespoons balsamic vinegar

Cheese:

• 1 egg
• 1/2 cup (30 g) panko breadcrumbs
• Kosher salt and freshly ground black pepper, to taste
• One 8.8 to 10.6-ounce (250 to 300 g) wheel of Camembert cheese
• 2 tablespoons olive oil
• Sliced baguette or crackers, to serve

Instructions

1. Preheat your oven to 350F (175C) and line a baking tray with parchment paper.
2. Prepare the nuts by whisking together powdered sugar, curry powder, cinnamon, and rosemary in a medium bowl. Add water and mix, then toss in the nuts to coat evenly with this mixture.
3. Spread the nuts in a single layer on the prepared baking sheet. Drizzle any leftover glaze over them, then bake for 12 to 14 minutes until they are crisp and caramelized.
4. Remove from oven and let the nuts cool fully. They should feel dry; if still sticky, bake a few minutes longer. Set aside once cooled.
5. Meanwhile, make the jam by placing cranberries, rosemary, brown sugar, water, and balsamic vinegar in a small saucepan. Bring to a boil over medium heat, then simmer for 10 to 15 minutes, mashing cranberries occasionally until thickened into a jam-like consistency. Remove from heat, discard rosemary, and cool partially or fully.
6. For the cheese, beat the egg in a shallow dish. In another dish, combine panko breadcrumbs, salt, and pepper. Dip the Camembert into the egg, then press into the panko to coat top and bottom. Transfer to a plate and put in the freezer for 5 to 10 minutes.
7. Heat olive oil in a medium nonstick skillet over medium heat. Fry the coated Camembert until golden and soft, about 2 to 3 minutes on each side, being gentle when turning. Don't worry if the cheese starts to leak; continue cooking until golden.
8. Serve the fried Camembert on a plate with cranberry jam, spiced nuts, and sliced baguette or crackers on the side.