Camembert Croquettes with Pickled Apples

Recipe courtesy Executive Chef Michael Anthony, Gramercy Tavern, NYC
Show: The Big Cheese Episode: The Big Cheese
TOTAL TIME: 4 hr 50 min
Prep: 20 min
Inactive Prep: 4 hr
Cook: 30 min
YIELD: 25 to 30 bite-size croquettes
LEVEL: --

ingredients

  • 3 tablespoons butter
  • 5 tablespoons plus 1 cup all-purpose flour
  • 1 pint milk
  • 1 clove garlic
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cayenne
  • 1 (3 1/2-ounce) Old Chatham Sheepherding Company Camembert Square, bloom removed
  • 2 cups breadcrumbs
  • 2 eggs
  • Oil, for deep frying
  • Pickled Apples, recipe follows
  • PICKLED APPLES:
    • 4 tablespoons salt
    • 6 Honeycrisp apples
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Melt the butter in a saucepan over medium heat. Add the 5 tablespoons flour and stir to create a paste. Cook gently to remove the raw flour taste, stirring constantly, about 2 minutes. Add the milk, little by little, stirring constantly with a whisk so as to avoid lumps. Using a rasp, grate the garlic into the sauce and season with the nutmeg and cayenne. Cook, stirring frequently, about 20 minutes.

    Remove from the heat and crumble the cheese into the sauce, stirring to incorporate. Scrape the mixture into an oiled baking dish and cover with plastic wrap, gently pressing the wrap against the surface to avoid a skin. Chill until set, 4 to 5 hours.

    Heat several inches of oil in a large pot to 350 degrees F.

    Place the remaining 1 cup flour and the breadcrumbs in separate shallow dishes. Beat the eggs in a third shallow dish. Using a spoon, scoop 1/2-ounce portions of the cheese mixture. Coat in the flour, shape into small balls, dip in the egg wash and coat with the breadcrumbs.

    Carefully add the croquettes to the hot oil and fry until golden brown. Serve with Pickled Apples.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

    For Pickled Apples:
    Bring the vinegar, sugar, 1 cup water and salt to a simmer. Let cool. Slice the apples 1/2-inch thick, to desired shape. Pour the cooled pickling liquid overtop. Refrigerate up to 1 week.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    MasterChef Canada

    Get Cooking Channel on your TV.