Cheese, Chillies & Wine:
Baked Camembert in a Box with Chilli Pepper Jelly
Autumn is nipping at my heels as I write this……I can smell it in the air and the mornings and evenings are definitely cooler with gentle mists creeping into the village. There’s the perfumed scent of apple wood fires, from my immediate neighbour I think, as well as the pungent smell of fallen fruit…….heady with alcohol which seems to make the garden birds a bit giddy as they tuck into their windfall feast. There’s talk of buying wood for the winter and I am well into my preserving schedule, with pots of bubbling fruits and berries on the stove almost daily – it was Greengage Jam earlier on this week, and next week I’ve got to tackle the raspberries which seem to multiply by ten each day. Friends have come and departed, and I get a real sense that summer is almost over……..but, still I cling to the idea that a weekend barbecue is the way to go……and at least you can warm yourself by the coals.
With the cooler weather comes the desire for comfort food, but not the steaming bowls of stew and dumplings JUST yet……so, my recipe for today is for an unctuous baked cheese in a box, served with a piquant chilli pepper jelly and some sesame bread sticks, perfect for a light lunch or a starter. A Camembert cheese is perfect for baking, and especially in its own box, if it’s wooden of course! I have eyed up “Camembert Baking Dishes” many times, but I think that you lose the “essence” of the whole baked cheese experience by descanting the cheese into a ceramic dish, and for that reason I have stopped short of buying them…….which means more money for wine to accompany the cheese, as well as treating myself to a new and exciting relish, such as the Stokes Chilli Yellow Pepper Jelly that I chose to serve with my baked cheese. Made with chopped yellow peppers & Habanero chillies, this is a fabulous condiment for cheese (hot or cold) as well as cold cuts and charcuterie and the colour is a glorious deep orange-yellow.
This is a REALLY simple recipe idea and takes no time to prepare, all that is needed is a drip-proof board or serving dish, some red wine, bread and someone to share it with you. We enjoyed this one day last week, for a lazy weekend lunch, served with a bottle of “Goats Do Roam” wine (Cotes du Rhone), some sesame bread sticks and the essential jar of Chilli Yellow Pepper Jelly which cuts through the richness of the baked cheese and adds a wonderful mellow kick of chilli peppers. I would also serve this baked cheese with salads and cold meats for a more filling main meal……with a basket of crusty bread. Be prepared for the melted cheese to ooze out of the box, and also be wary of eating this whilst it’s too hot as you can (and will) burn your mouth. It’s the ideal tactile sharing meal for two……or more, if you bake extra cheeses of course. That’s all for today, the recipe is shared below and I’ll be back soon with sweet treat recipe! Have a great weekend, Karen
Disclaimer: I was sent a hamper of Stokes sauces and condiments to use and review – all views and opinions are my own and I was not asked to share my findings here. With thanks to Stokes for sending me such a diverse and interesting range. Karen
Baked Camembert in a Box with Chilli Pepper Jelly
Print recipe
| Serves | 2 people as a light snack with bread and salad |
| Prep time | 2 minutes |
| Cook time | 15 minutes |
| Total time | 17 minutes |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Snack, Starter |
| Misc | Gourmet, Serve Hot |
| Occasion | Barbecue, Casual Party, Christmas, Easter, Formal Party, Halloween |
| Region | French |
| By author | Karen S Burns-Booth |
Ingredients
- 1 whole Camembert in a box (250g will feed 2 people as a light snack with bread and salad)
- sea salt flakes
- 4 tablespoons of chilli jelly (I used Stokes Chilli Yellow Pepper Jelly)
Note
A delectable and such an easy way to serve Camembert cheese, this recipe makes a perfect starter or light luncheon sharing dish for two people. The chilli yellow pepper jelly adds a fabulous sweet and hot chilli kick to this baked cheese.
Directions
| Step 1 | Pre-heat oven to 220C/450F/Gas mark 7. |
| Step 2 | Take the Camembert cheese out of the box and unwrap it; replace the cheese back into the box and prick the top of the cheese with a skewer several times. Sprinkle with a little sea salt flakes and replace the lid. |
| Step 3 | Place the box on a baking sheet and bake for 10 to 15 minutes, or until the cheese has melted and is molten inside and the top has browned a little. |
| Step 4 | Take the box out of the oven and place it on a serving plate, take the lid off and cut a cross into the top of the cheese with a sharp knife before spooning the chilli jelly into the middle of the cut cheese. |
| Step 5 | Serve whilst still hot with bread sticks, crusty bread such as baguette, ciabatta and home-baked bread. |
| Step 6 | NB: You must ONLY use Camembert cheese that is in a WOODEN box with a wooden lid. |
My other Stokes Sauce recipe:
Suffolk Gold Double Cheese Burger
Melissa says
Baked camembert is one of my all time favourite autumnal warmers 🙂 The chilli jelly for extra heat is such a good addition, will have to try this combo!
Melissa | MELISSA LOVES THIS
Karen Burns-Booth says
Thanks Melissa – this was a fabulous way to enjoy a relaxed lunch and I love the chilli jelly with the cheese!
Nicola says
That first picture with the melted cheese on the bread – SO good. I have added this to “things I need to make and eat soon” list as I love a baked cheese and haven’t had one in ages. Fantastic food photos in this post 🙂
Karen Burns-Booth says
Thanks so much Nicola! You have made my day! 🙂
Dom says
I do adore a melting Camembert. This looks so wonderful and perfect for a chilly afternoon. I’m hoping the weather surprises us with a baking hot September!!
Karen Burns-Booth says
I am hoping for a warmer September too Dom! 😉
Clementine Buttercup says
I reserve baked Camembert for the cooler months. I feel justified eating the rich, oozy goodness when I need to burn calories to stay warm.
Karen Burns-Booth says
I agree that this baked cheese recipe is better in the cooler months Clementine! 🙂
Nayna Kanabar (@SIMPLYF00D) says
I love the sound of chilli yellow pepper jelly , sounds delicious.
Karen Burns-Booth says
Thanks Nayna! 🙂
Liz Thomas says
I love baked Camembert but I’ve noticed recently that most of the boxes are now held together with staples (although we did find some mini ones in traditional boxes) which I wasn’t sure about so lined the box with foil which does sort of defeat the rustic appeal!
I do a version dribbling the top with lavender honey and a sprinkle of spiced sea salt (Halen Mon from Anglesey where I originally hail from). I like the idea of the chilli jelly as long as it’s not too spicy.
Agree with you on the Autumn feel, whatever did happen to the summer, it’s certainly nothing like the heatwave weather of a couple of years ago.
By the way, I’m loving watching your live traffic box on the right! Lots of people reading you at the moment, it’s rolling along merrily!
Cheers!
Liz
Liz Thomas says
Just noticed that your box had staples — pics were not loading properly last time I was reading — so obviously it;s not a problem!!
Karen Burns-Booth says
PS: the chilli jelly is not too spicy at all and it marries so well with the cheese Liz! 😉
Karen Burns-Booth says
Hi Liz!
Yes, it is almost impossible to get a wooden box for Camembert that does not have staples in them, but this did work and it all held together quite well, with just one slightly saggy side!
Lavender honey and Halen Mon from Anglesey sounds ABSOLUTELY divine……I must try that as I make my own lavender honey every year.
I LOVE watching my live traffic, it’s always fascinating to see where people are coming from and what they are reading!
Speak again soon!
Karen
Liz Thomas says
Oh Silly Me!!
Why didn’t I think of making my own jar of lavender honey! I have a little bush and was going to harvest and take back to Macau with me but I don’t even have on oven there so it would be much more sensible to make up a jar here and it will be waiting when we get back in April!
Thanks for the idea, off out to harvest it right now!
Cheers!
Liz
Karen Burns-Booth says
It’s easily done when life is hectic Liz!
Here’s my easy recipe, should you need one, which you probably don’t!
https://www.lavenderandlovage.com/2011/08/last-days-of-summerhome-made-lavender.html
Now off you go to harvest that lavender! 🙂
Karen
Liz Thomas says
OK! Done yesterday, just in time before the rain hit us. Smells lovely. We get beautiful local honey which they sell in a cafe in St. Cere which was perfect for it. I did indeed use your recipe but adapted to 500 g honey
Thanks again, can’t wait to try it!
Cheers!
Liz
Christina says
I just LOVE this! What a fabulously impressive, yet easy way to have a quick meal or appetizer for guests. Will definitely be using this recipe. Thanks, Karen!
Karen Burns-Booth says
Thanks so much Christina – it’s simple and yet extremely delicious! Karen
Choclette says
Autumn arrived here a couple of weeks ago, so you are doing well to hang on to the last bit of summer. That cheese looks superb Karen. but I rather wish I hadn’t seen it – I’m on a fast day!
Karen Burns-Booth says
It’s a fast day for me too Choclette and I am here replying to comments! LOL! 🙂
Bintu @ Recipes From A Pantry says
You do know how to make Stokes Sauces even better than they already are. Love this recipe Karen.
Karen Burns-Booth says
Thanks Bintu – they are my very favourites sauces with such great flavours and different types to choose from!
Bintu @ Recipes From A Pantry says
Stumbled as well.
Karen Burns-Booth says
A BIG thanks! xxxx
Fiona @ London-Unattached says
I’m laughing real time at the government health warning on wooden boxes. I think I’ve seen pottery cheese bakers around – are they worth trying I wonder?
Karen Burns-Booth says
I have never been tempted with the ceramic bakers Fiona, but, I’m sure if I was sent one to try, I’d give it a go! I’m always happy to dip and dunk from the box! 😉
Thalia @ butter and brioche says
for me, nothing beats an afternoon treat of cheese, crackers and a good glass of red wine! definitely inspired to make a baked Camembert next time i find myself craving cheese and crackers.. looks wickedly delicious.
Karen Burns-Booth says
DO give this recipe a go Thalia – I am sure you will love it! 😉
Natalie White says
Oh wow, this sounds and looks AMAZING!