Happy New Year!
Let’s celebrate with cheese. I can almost hear the nods of approval. You can thank me later. With all this jetlag after flying back from Thailand and jelly arms from a tough workout yesterday, I’m keeping it simple again. Simple and delicious.
Baked camembert is a regular thing for me. It’s one of those lazy day snacks that you pop into the oven because it takes no effort all. Throw some cubes of bread on a plate for dipping and voilà. For those moments when ambition strikes, however rare they may be, it’s nice to liven up the party with this little number. Cue the chutney.
When I traveled to India and Nepal last year I ate my fair share of chutneys. So, I’d like to think I know a good chutney when I taste one. Plus, sweet and savory anything is the ultimate combo. There are about a million ways to use chutney, especially one as versatile as this. You can spice it up (or not) to your liking. Best of all, it will improve your sandwiches, tarts, eggs, toast, crackers, pies, basically everything. Make it. Make it now.
The recipes for both the cheese and chutney are below.
SWEET ONION CHUTNEY: (makes about 1 1/2 c.)
6 red onions
2 T. olive oil
1/2 c. brown sugar
1/4 c. balsamic vinegar
1/4 c. red wine vinegar
1 bay leaf
- Put olive oil in a large pan on medium-low heat.
- Slice the onions into thin half-moon slices and put into the pan. Cook for 20 minutes or until soft.
- Once they’re soft, add the sugar, vinegar and bay leaf. Stir until completely mixed.
- Simmer for about 30 minutes until the mixture becomes sticky and thick, much like a jam.
- Sterilize a jar (clean and then heat in oven at 350F for 10 minutes), seal it, and store in a cool place. It should keep for about 4-5 months in the fridge in an air-tight container.
1 wheel of good quality camembert cheese
2 T. olive oil
1/4 t. Thyme (fresh or dried)
2 cloves of garlic
400° F / 205° C
- Chop garlic roughly.
- Slice a grid into the top of the cheese and wedge the garlic pieces into the cuts.
- Sprinkle thyme on top of the cheese and then drizzle oil.
- Bake for 10 minutes on a cookie sheet prepared with parchment paper or in the cheese’s original wooden box if possible. When finished the inside should ooze out as soon as you cut into it.