Lowlander Baked Camembert with Beer

Camembert, a french cheese originally first made in the late 18th century in Camembert, Normandy, in Northern France. It’s a moist, white blue cheese made of cow milk. Camembert is a very popular cheese, not only in France but also in the Netherlands. One reason for this popularity is the ease that comes with eating it. And that’s why we come with these simple but delicious baked camembert recipes with beer.

3 Easy Baked Camembert Recipes With Beer

Baked camembert with rosemary & pine nuts

Starter | Serves 4

Ingredients
Camembert in wood case
Few sprigs of fresh rosemary
1 clove of garlic
Splash of Lowlander Winter I.P.A.
2 tbsp of olive oil
2 tbsp of pine nuts
Bread slices

This is how you make it

  1. Preheat the oven to 190C.
  2. Remove Camembert from plastic wrap and put it back into its wooden box and put the base inside the upturned lid. Put on a baking tray.
  3. Using a sharp knife, score the top in a crosshatch pattern. Push in the slices of garlic into the cheese and sprinkle the rosemary all over the top. Drizzle with a splash of Lowlander Winter I.P.A.
  4. Bake for 15 minutes, until golden and fragrant.
  5. In the meantime heat the olive oil in a pan then gently cook the pine nuts until light golden.
  6. Remove from oven, spoon the pine nuts over the baked camembert and serve immediately with a fresh sliced baguette or crostini.

Baked Camembert With Winter I.P.A. Mandarines Marmalade

Starter | Serves 4

Ingredients
Camembert
Lowlander Winter I.P.A. marmalade
Olive oil

This is how you make it

  1. Make the I.P.A.marmalade well in advance so it can cool down.
  2. Just before serving preheat the oven to 190C.
  3. Remove Camembert from plastic wrap and put it back into its wooden box and put the base inside the upturned lid. Put on a baking tray.
  4. Using a sharp knife, score the top in a crosshatch pattern. Drizzle with a bit of olive oil.
  5. Bake for 15 minutes, until golden.
  6. Remove from oven, spoon the beer marmalade over the baked camembert and serve immediately with a fresh sliced baguette or crostini.

Baked Camembert With Beer Marinated Grapes

Starter | Serves 4

Ingredients
Camembert in wood case
125 ml Lowlander Winter I.P.A.
50 gr of sugar
250 gr white grapes (seedless)
Olive oil

This is how you make it
Start a week in advance to allow the grapes to soak up all the good beer flavours

  1. Slowly bring the beer with the sugar to a boil until sugar dissolves, keep stirring.
  2. Cook the syrup for 5 minutes on low heat.
  3. Wash the grapes, dry, pick and pinch all around.
  4. Put the grapes into a ½ L glass jar and add the beer syrup, close with the lid. Marinate for at least a night but preferably a week.
  5. Just before serving preheat the oven to 190C.
  6. Remove Camembert from plastic wrap and put it back into its wooden box and put the base inside the upturned lid. Put on a baking tray.
  7. Using a sharp knife, score the top in a crosshatch pattern. Drizzle with a bit of olive oil.
  8. Bake for 15 minutes, until golden.
  9. Remove from oven, spoon the beer marinated grapes over the baked camembert and serve immediately with a fresh sliced baguette or crostini.

Serve with a Lowlander Winter IPA