Baked Camembert with Port Wine Grapes

This is Chris Shea's, the Executive Chef of The Wayfarer, go-to Valentine’s Day recipe
Contributor
cheese and grapes

Chris Shea, the Executive Chef of The Wayfarer

If you’re planning a special Valentine’s Day this Sunday, you are probably also excited that is followed by another holiday — President’s Day. For the perfect dish to celebrate this romantic three-day weekend, Chris Shea, the Executive Chef of The Wayfarer, has shared his go-to Valentine’s Day recipe for Baked Camembert with Port Wine Grapes.

“My wife likes cheese and Champagne, so this is a dish I love to make for her,” says Shea. “We have actually never been out on Valentine’s Day together as we both work in the restaurant industry, but this recipe is great for a decadent, late-night treat on Valentine’s Day or as a special brunch the following morning. The cheese is best served with a toasted baguette — just slice, brush with olive oil, and pop in the oven until light golden brown — but my favorite trick is popping them on the Panini press."

If, however, you’d rather leave the baking to the experts while you wine and dine on the town, Chef Shea is offering a special three-course prix fixe menu Sunday night at The Wayfarer for $88 that includes a complimentary Champagne toast upon arrival as well as a Gin Kissed Salmon with caviar, blush horseradish, and potato soufflé as an amuse.

 

2
Servings
1616
Calories Per Serving
Deliver Ingredients

Notes

Grapes are best prepared a couple days ahead of time.

Ingredients

For the port wine grapes:

  • 1 cinnamon stick
  • 1 Tablespoon black peppercorn
  • 2 star anise
  • 2 cloves
  • 2 Cups port
  • 2 Cups red wine
  • 1 Cup balsamic vinegar
  • 1 Cup sugar
  • 1 bunch seedless red grapes stems removed and rinsed clean

For the baked camembert:

  • 8 sheets phyllo dough
  • 3 Tablespoons melted butter
  • 1 eight-ounce wheel camembert cheese
  • 1 Tablespoon prepared horseradish
  • 1 sprig tarragon
  • Egg wash: 1 egg beaten with two tablespoons water
  • Salt, to taste
  • Salt, to taste
  • Grapes, for serving
  • Bread, for serving

Directions

For the port wine grapes:

Wrap the spices in a piece of cheesecloth and secure with a string. Put port, wine, vinegar, and sugar into a pot along with the spice and reduce by half. Add the grapes and bring back to a simmer. Remove from the stove and allow to cool to room temperature.

Remove the spices and refrigerate up to a week. 

For the baked camembert:

Preheat oven to 325 degrees F.

Lightly brush a sheet of phyllo with butter and top with another sheet. Continue this with all 8 sheets so you have 8 layers. Place the cheese in the center and spread with horseradish and top with tarragon leaves. Wrap into a package and place on a baking sheet seam side down and brush the top with egg wash and season with salt and pepper. Bake in a preheated oven at 325 degrees until golden brown about 17 minutes. Serve with port wine grapes and toast.

Nutritional Facts

Total Fat
91g
100%
Sugar
25g
28%
Saturated Fat
39g
100%
Cholesterol
257mg
86%
Carbohydrate, by difference
105g
81%
Protein
55g
100%
Vitamin A, RAE
630µg
90%
Vitamin B-12
3µg
100%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
1354mg
100%
Choline, total
43mg
10%
Fiber, total dietary
15g
60%
Fluoride, F
209µg
7%
Folate, total
80µg
20%
Iron, Fe
5mg
28%
Magnesium, Mg
91mg
28%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
825mg
100%
Riboflavin
1mg
91%
Selenium, Se
36µg
65%
Sodium, Na
1342mg
89%
Vitamin D (D2 + D3)
1µg
7%
Water
342g
13%
Zinc, Zn
6mg
75%

Wine Shopping Tip

Choose a wine that you would drink. If you wouldn't drink it on its own, you shouldn't cook with it.

Wine Cooking Tip

After cooking steak, you can use red wine to de-glaze the pan.