Baked Camembert With Port Wine Grapes

Baked Camembert With Port Wine Grapes
4 from 1 ratings
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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. 
Servings
2
servings
cheese and grapes
Ingredients
  • 1 cinnamon stick
  • 1 tablespoon black peppercorn
  • 2 star anise
  • 2 cloves
  • 2 cup port
  • 2 cup red wine
  • 1 cup balsamic vinegar
  • 1 cup sugar
  • 1 bunch seedless red grapes stems removed and rinsed clean
  • 8 sheets phyllo dough
  • 3 tablespoon 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
  1. 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.
  2. Remove the spices and refrigerate up to a week.
  3. Preheat oven to 325 degrees F.
  4. 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.
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