Wisconsin Camembert With Hazelnuts And Apricot Compote
By Chef Todd Downs
Cheese:
12 (2 x 2-inch) pieces Camembert cheese, rind trimmed
2 cups hazelnuts, toasted, skinned and chopped
Apricot Compote:
4 cups dried apricots, cut into 1/4-inch strips
3 cups Gewurztraminer wine
1/2 cup sugar
2 vanilla beans, split and scraped
For the cheese, coat the cheese squares evenly with the chopped hazelnuts. Reserve at room temperature, covered, until the cheese softens.
For the compote, combine all compote ingredients. Simmer until the apricots are soft and the compote is thickened, about 20 minutes.
To serve, place a piece of Camembert cheese on each of 12 small plates. Top the cheese with a heaping spoonful of compote. Serve.
Asparagus Bundles With Wisconsin Camembert Dressing
By Chef Paul Short
7 stalks fresh asparagus, cut, peeled
1 fresh leek
1/8 cup basic vinaigrette
1/2 tablespoons shallots, chopped
2 1/2 ounces Wisconsin Camembert cheese
1 cup olive oil
2 egg yolks
1/2 lemon, juiced
1 teaspoon Worcestershire sauce
1/8 cup distilled vinegar
Cayenne pepper, to taste
1 teaspoon parsley, chopped
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
Mixed greens, as desired
Asparagus should be trimmed six inches long and peeled from the bottom up 1 1/2 inches. Quickly blanch the asparagus in an ice bath. Cut leek in half lengthwise, removing bottom. leave leek in long strips and blanch. Chill quickly and place in an ice bath. Cut strips into 1 inch widths (be sure to leave strips long enough to tie into bundles.) Lay leek strips across 1 inch cutting board. Lay asparagus on leek strips and tie into bundles. Marinate bundles in basic vinaigrette with chopped shallots.
In blender combine cheese, olive oil, egg yolks, lemon juice, Worcestershire sauce, vinegar, cayenne pepper, parsley, salt and pepper. Set blender on puree. When mixture is completely pureed, pour onto serving plate. Set asparagus bundles onto emulsified dressing and garnish with mixed greens and serve
