Camembert Almond Balls

2 x 150g cans Camembert Cheese

125g (4 oz) butter

1/2 cup lightly toasted almond slivers

Dry white wine

1 tablespoon Cognac or brandy (optional)

Method:
1. Remove cheese from cans, put into a bowl or dish, cover with wine. Cover dish and chill overnight.
2. Remove cheese from wine, scrape off the rind. Beat together cheese and butter until smooth, beat in the Cognac or brandy, chill until film.
3. Shape into original rounds, or roll into bite-sized balls and coat with almonds. Store in the refrigerator in airtight wrappings.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.17.

(2012)

Camembert Almond Balls

2 x 150g cans Camembert Cheese

125g (4 oz) butter

1/2 cup lightly toasted almond slivers

Dry white wine

1 tablespoon Cognac or brandy (optional)

Method: 
1. Remove cheese from cans, put into a bowl or dish, cover with wine. Cover dish and chill overnight.
2. Remove cheese from wine, scrape off the ring. Beat together cheese and butter until smooth, beat in the Cognac or brandy, chill until film.
3. Shape into original rounds, or roll into bite-sized balls and coat with almonds. Store in the refrigerator in airtight wrappings.

Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.17.

Camembert Savouries

3/4 lb. puff pastry

chopped parsley or paprika

Filling:

5.1/4 oz. can Camembert Cheese

1/4 pint cream, whipped

salt and cayenne pepper to taste

Method:: Roll out pastry into 1/4 inch thickness. Cut into 1.1/2 inch squares. Place on a baking tray and chill. Bake in a hot oven for 10 to 15 minutes or until light brown in colour. Cool. Split and sandwich together with Camembert Filling. Sprinkle with chopped parsley or paprika.

Makes approx. 3 doz.

Filling: Mash Camembert Cheese with a fork and then cream until smooth. Combine with whipped cream. Season to taste with salt and cayenne pepper.

Method: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.15.