Fried Camembert with Ham, Melon, and Cranberry Vinaigrette

Fried Camembert with Ham, Melon, and Cranberry Vinaigrette

Fried Camembert with Ham, Melon, and Cranberry Vinaigrette

Wedges of gooey fried Camembert are served with both a sweet wine-spiked raspberry jam and a tart cranberry vinaigrette in this dish.Ingalls Photography

Wedges of gooey fried Camembert are served with both a sweet wine-spiked raspberry jam and a tart cranberry vinaigrette at the Nauthóll bar in Reykjavik, Iceland. This recipe first appeared in our May 2014 issue with the story Happy Hour: Bar Snacks.

Fried Camembert with Ham, Melon, and Cranberry Vinaigrette
Wedges of gooey fried Camembert are served with both a sweet wine-spiked raspberry jam and a tart cranberry vinaigrette at the Nauthóll bar in Reykjavik, Iceland.
Yield: serves 2

Ingredients

  • ½ cups flour
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • 1 (8-oz.) wheel Camembert, quartered and frozen for 1 hour
  • 1 cup fresh or frozen raspberries, defrosted and drained
  • ¼ cups dry red wine
  • 3 tbsp. granulated sugar
  • ¼ tsp. kosher salt
  • ⅓ cups dried cranberries
  • ¼ cups balsamic vinegar
  • ¼ cups sherry vinegar
  • 2 tsp. Dijon mustard
  • 1 tsp. light brown sugar
  • 1 tsp. fresh lemon juice
  • ⅓ cups canola oil, plus more for frying
  • 1 oz. sliced Parma ham or prosciutto
  • 1 (2”) wedge cantaloupe, peeled and cut into ½” pieces
  • 2 tsp. hulled pumpkin seeds, lightly toasted
  • Chervil leaves, for garnish (optional)
  • Sliced baguette, lightly toasted, for serving

Instructions

  1. Place flour, eggs, and bread crumbs in 3 shallow bowls. Dredge Camembert wedges in flour, then dip in eggs, and coat in bread crumbs; transfer to a parchment paper–lined plate and freeze until ready to fry.
  2. Bring raspberries, wine, granulated sugar, and half the salt to a simmer in a 1-qt. saucepan over medium-high heat; cook, mashing berries until sauce is thickened, 8–10 minutes. Transfer to a bowl; chill jam. Wipe pan clean; simmer half the cranberries, the vinegars, mustard, and brown sugar until cranberries soften and vinegars are reduced by half, 8–10 minutes. Let cool slightly and transfer to a blender. Add remaining salt and the lemon juice and purée until smooth. With the motor running, drizzle in oil until emulsified; set vinaigrette aside.
  3. Heat 2” oil into a 4-qt. saucepan until a deep-fry thermometer reads 350°. Working in 2 batches, fry frozen Camembert until golden brown and crisp, 2–3 minutes. Using a slotted spoon, transfer cheese to paper towels to drain. To serve, spread some of the reserved jam and vinaigrette on a serving plate; arrange ham and cantaloupe. Top with fried cheese; garnish with remaining cranberries, the pumpkin seeds, and chervil. Serve with toasted baguette on the side.