"I've been telling everyone about the absolutely incredible birthday meal I had at Park Avenue Café here in New York City," writes Sherri Steinfeld Maxman of New York City. "The knee-weakening menu included Burke's famous "pastrami" salmon; a morel flan served with eggshells nestled in eggcups; basil-rubbed rack of lamb with oven-dried tomato ravioli; Camembert fondue with truffle essence; and a dazzling array of desserts."
Executive chef David Burke uses the term fondue freely, in this case applying it to a truffle-flavored cream sauce served with a slice of Camembert. He likes to use Hudson Valley Camembert, a blend of sheep's and cow's milk. It is available by mail order from the cheesemaker, Old Chatham Sheepherding Company in Old Chatham, New York , tel. (888)743-3760.
Ingredients
Makes 4 servings
Step 1
In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened. Add cream and simmer, uncovered, until reduced to about 2/3 cup. Remove pan from heat and stir in truffle butter or oil until incorporated. Season sauce with salt and pepper and sprinkle with chives.
Step 2
Cut Camembert into 4 pieces and arrange on 4 plates. Divide warm sauce among plates, spooning it on either side of cheese. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.
Step 3
*available at some specialty food shops
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Reviews (3)
Back to TopThe trick is to use Hudson Valley Camembert...it is unlike any in the world. Any other boxed, dried out, or greasy imposter wouldn't turn out right. If you didn't grow up near the Old Chatham Farm as I did, you can buy this cheese in specialty stores, and Whole Foods (or online from the farm).
Anonymous
Fort Lauderdale
3/15/2007
Ugh! Talk about grease overload! The truffle essence idea is a good one...I think I'll try it with my regular fondue recipe. But I will never make this one again.
Anonymous
Albuquerque, NM
2/15/2002
la tee da. It was OK but fatty.
Anonymous
1/9/2002
