Two weeks ago, my husband and I hosted our annual dinner for his freshman class at Amherst College. Typically we have this party earlier in the fall, but this year because of scheduling issues, we planned it for the night before Thanksgiving break. That was my cue to choose a menu to usher in the holidays.
We began with roasted grape and goat cheese toasts and warm Camembert baked in a wooden box. These were followed by rigatoni with a spicy tomato sauce, a salad of mixed greens and shaved fennel, and a basket of assorted breads. Three desserts–spiced molasses cake squares, orange cupcakes with white chocolate frosting, and an apple and cherry crumble–ended the meal.
The students ate with adolescent abandon, returning for seconds and even thirds of every course. No dish, though, seemed to disappear as quickly as the Warm Camembert Baked In a Box with Honey-glazed Walnuts. I made two to serve with sliced apples and pears, and watched as our young guests dipped the fruit into the warm, meltingly smooth cheese without so much as a pause.
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It was the easiest dish I prepared that evening. I removed the paper wrapping encasing the cheese, cut the rind from the top of the Camembert, and then tucked it back into its box, covered with its lid. The cheese needs about 16 to 18 minutes in the oven until melted. Then it is topped with chopped walnuts and drizzled with a honey glaze.
I served our family one of these baked cheeses at Thanksgiving, and last night at a holiday cooking class prepared four more. The same disappearing act was repeated on both occasions! Count on 15 minutes to prep the Camembert, topping, and fruit—a small investment of your time for a holiday appetizer with a definite wow factor!
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Camembert Baked with Honey and Walnuts Served with Apple and Pear Slices
One 8-ounce Camembert in a wooden box with a wooden lid, well chilled (See note.)
2 tbsp honey
1/2 tsp cider vinegar
1/4 tsp grainy Dijon mustard
1/2 large Honey Crisp or other firm, crisp apple
1/2 ripe pear
Juice of 1/2 lemon
1/2 cup walnuts, roasted and chopped (See note.)
Fresh sage sprigs for garnish
1. Arrange a rack at center position and preheat oven to 375 degrees F. Line a baking sheet with foil. Remove the Camembert from the box and discard the paper enclosing the cheese and any labels on the cheese. With a sharp knife held horizontally, cut off the thin top rind of the cheese and discard it. Return cheese to its box, cover with the lid, and place on the baking sheet.
2. Bake until the cheese is melted and creamy, 16 to 18 minutes. Check to see if the cheese has melted by removing the lid with potholders or tongs. Some of the cheese may start to ooze out of the box onto the baking sheet towards the end of the baking time. That’s okay; the cheese will be transferred in its box to a plate.
3. While the cheese is in the oven, whisk together the honey, vinegar, and mustard and set aside. Then core but do not peel the apple and pear. Cut each half lengthwise into 1/4- inch thick slices. Toss the slices with the lemon juice in a medium bowl.
4. When cheese is done, use a metal spatula to slide the cheese in its box onto a serving plate. Remove the lid (which sometimes comes unglued during the baking) and discard. Sprinkle the walnuts over the cheese. Drizzle the honey glaze over the nuts. Surround the Camembert with apple and pear slices plus several clusters of sage. To eat, spread some warm cheese on apple or pear slices. Serves 4 to 6.
Notes:
Cheese and specialty food stores and some supermarkets (such as Whole Foods and Trader Joe’s) sell Camembert packaged in a wooden box. President is a French brand I particularly like.
To toast walnuts, spread on a rimmed baking sheet and roast in a preheated 350 degree oven until lightly browned. 6 to 8 minutes. Remove and cool to room temperature.
