Camembert Recipes

View All | View Summaries
Back to School Lunch Ideas: Fig Cheese Appetizer Recipe Recipe

My husband's youngest sister is starting 1st grade next Wednesday. We just met her new teacher and classmates during a lovely potluck picnic this week. Our first "homework" is to prepare a menu for her lunch box. She's very excited about what we will pack for her.

Our family friend Chú Quân had kindly just brought us humongous fist-sized figs from his garden. I immediately thought of a snack my little sis-in-law wouldn't be able to resist. This fig and cheese sandwich recipe is ultra simple. I pack separate containers of the ingredients (fresh figs, fig jam, camembert and pizelle anise cookies) and let her assemble the snack!

I'll be posting more B2S recipes next week as my little munchkin starts school, so stay tuned!


Full Recipe...
Bruleed Banana Cheese Gingersnap Treats (Croques Banane Brie Recipe) Recipe

I have Lulu to thank for inspiring me to prepare this snack. He was feeling a bit peckish, but there wasn’t a lot of food at home (the refrigerator is broken ). We had some brie leftover from my little munchkin’s birthday party, so he took a wedge of it and put it on a gingersnap cookie. Lulu was very proud of himself and offered me a bite.

The mixture of sweet and salty flavors and soft and crunchy textures was very pleasant, and it instantly took me back in time to my childhood. When I came home from school, I used to make myself brie and banana “sandwiches” with baguette or just sliced bread. It was probably my favorite snack. Given that there were some very ripe bananas in the house along with the brie and gingersnaps, it seemed only fitting that I should share a little bite of my childhood with Lulu and my little munchkin.

Of course, I’m not 7 anymore, so I decided to jazz it up a little. Caramelizing the bananas brought out additional flavors that really complemented the creaminess of the brie. And instead of white bread I used gingersnap cookies as the delivery device for the banana brie combo (thanks Lulu!). I’ve often found myself disappointed when I try to relive the memories of my favorite childhood dishes. This, happily, was not one of those times!


Full Recipe...
Camembert Stuffed Fig Puffs Recipe

Camembert Stuffed Fig Puffs

09.05.09 by Jackie

I went into the garden today and I noticed we had a huge crop of Black Mission figs. I think I gathered probably two full baskets. We had some last minute guests come over this afternoon, and I decided to put the figs I just picked to good use. Since they were coming over for tea, I thought that bite size appetizers would be in order. I stuffed the figs with camembert and some thyme from the garden. I then rested each fig on a bed of puff pastry and baked them in the oven. 

A lot of my cooking is my own improvisation. If you know what flavors combinations work well together, it's easy to come up with new recipes when you're in a pinch. Figs stuffed with camembert is a classic combination, and really, what doesn't puff pastry go with?

Unfortunately, I didn't have any ready-made puff pastry, so I had to make some myself. The result isn't as beautiful as Julia's from Mélanger, but it also didn't take six hours to make! I have to give a special shout out to Julia for taking the effort to make pâte feuilletée at home. 

I think our guests enjoyed the little bite-sized fig appetizers. You could make a similar dish with many other fruits, so experiment and have fun!

Fresh fig recipe with pictures


Full Recipe...
Canapes au Camembert (Camembert Tartlet Shells) Recipe

Canapés au camembert are the perfect palate teasers. They have a flaky, buttery shell and are covered with a camembert sauce mornay, which is béchamel and some cheese. The key to a good homogenous spread is a ripe, gooey, aged cheese. The addition of mustard and a hint of red chili pepper make it slightly piquant.

You can serve them as appetizers, as a first course accompanied with a salad or bake in a large tart pan and serve it as a main course for a light lunch.

Making this dish took me back to my time in Paris just before I got married. I was working non-stop, and after work, my boss would often take me for dinner to a brasserie. We would always get some amuse-gueules to start our meal. Amuse, in French, means entertainment in a playful, casual way, and gueule is slang for mouth. Those wonderful appetizers were a perfect way to whet the appetite before a nice meaty main course. Amuse-bouches, like the canapés au camembert I made today, are just a more sophisticated name for the fare I had so often in those brasseries.


Full Recipe...