Camembert Saute With Bradens Hunter's Mustard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Camembert saute with a side of hot spicy mustard Ingredients:
camambert saute |
cheese |
1 6 inch round of camembert cheese, medium soft, rind removed |
1 egg, beaten |
1 cup bread crumbs |
4 tbs unsalted butter |
1/2 cup chopped green onion tops |
garnish: seedless grqapes |
bradens hunter's mustard |
1/2 cup distilled white vinegar |
1 cup coleman's dry mustard |
1 egg |
3/4 cup brown sugar |
1/2 cup sugar |
1 1/2 tsp curry powder |
1 1/2 tsp oregano |
1 1/2 tsp dill weed |
2 tsp parsley flakes |
yield: 2 cups |
note: this mustard is also good when sreved with ham, sausage or cold sliced meats. |
Directions:
1. Camembert Saute:
2. Dip the cheese in the egg and then coat both sides with bread crumbs. (Be sure to seal completely with crumbs)
3. Heat 2 tbs butter in a skillet until it starts to brown. Over high heat, brown the cheese round on both sides.The outside of the cheese should be crispy. Remove to a heated serving platter and keep warm.
4. Add the remaining butter to the skillet. When foamy, saute the onions for 2 minutes. Pour over cheese and serve immediately.
5. Serve with stoneground wheat crackers. Garnish with small clusters of seedless grapes.
6. Bradens Hunter s Mustard:
7. Stir together vinegar and mustard. Let sit at room temperature overnight.
8. Beat egg slightly and combine with sugars. Stir into mustard mixture. Add spices and mix well.
9. Turn mustard into the top of double boiler and cook until mixture thickens. Rmove from heat and cool.
10. Spoon into a jar. Chill.
11. Note: The mustard will keep indefinitely in the refrigerator.
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