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Navigate our recipe categories to the left, or browse below for a few of our most current.
Please feel free to add any comments or suggestions to our recipes....or a photo would be cool too.
Enjoy!
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Wed 18 Jan 2006 |
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Camembert au Vin |
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Appetizers
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Wednesday, 18 January 2006 06:42 |
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Simple; this dish is great, the bread crumbs help to carry the light wine flavor through and soak up any free moisture
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Directions:
Place the whole round of Camembert in enough dry white wine to cover it and let it stand overnight in a refrigerator.
Remove the Camembert from the wine and carefully roll the cheese in finely crushed breadcrumbs.
Chill until ready to serve. This dish can be made a few days in advance.
Let stand at room temperature for 20 minutes before serving.
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Ingredients:
1 MouCo Camembert
Dry White Wine
Bread crumbs
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Last Updated on Wednesday, 13 January 2010 17:24 |
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Wed 18 Jan 2006 |
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MouCo Camertini |
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Appetizers
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Wednesday, 18 January 2006 06:27 |
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MouCo Camertini, a creatively fruitful twist to a chic aperitif.
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Directions:
• Cut the MouCo Camembert into pie slices.
• Submerge your MouCo Camembert in the dry white wine for 1 hour. Keep Refrigerated. We prefer a wine that is not too sweet as our cheese has a slightly nutty characteristic that compliments dry white wine fanatically
Cut and skewer figs vertically so that you can see the star pattern of this nutty sweet fruit.
Using a fig-skewered skewer, skewer the Camembert starting from the pie point to the bottom rounded edge
Say the last step ten times fast
Float the skewer in some champagne or one of the variations
Relax
Enjoy
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Ingredients:
MouCo Camembert, fairly young
White Wine
Fresh Figs
Champagne
Variations:
ColoRouge Marinated in Grand Marnier floated in Vodka.
Camembert Marinated in Drambuie floating in Gin.
Camembert Marinated in Vodka and rimmed over a White Russian.
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Last Updated on Wednesday, 13 January 2010 17:30 |
Sun 27 Nov 2005 |
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Veal with Camembert Sauce |
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Main Course
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Sunday, 27 November 2005 16:10 |
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| Veal with Camembert Sauce
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