camembert-fondue-with-truffle-essence-14917.json

{
    "directions": [
        "In a 1-quart heavy saucepan cook shallot in unsalted butter, covered, over moderately low heat, stirring occasionally, until softened. Add cream and simmer, uncovered, until reduced to about 2/3 cup. Remove pan from heat and stir in truffle butter or oil until incorporated. Season sauce with salt and pepper and sprinkle with chives.",
        "Cut Camembert into 4 pieces and arrange on 4 plates. Divide warm sauce among plates, spooning it on either side of cheese. Arrange pear slices, grapes, and walnuts around cheese and serve bread on the side.",
        "*available at some specialty food shops"
    ],
    "ingredients": [
        "2 teaspoons minced shallot",
        "1/2 teaspoon unsalted butter",
        "1 cup heavy cream",
        "1 1/2 teaspoons truffle butter* or 1 teaspoon white truffle oil*",
        "1 teaspoon finely chopped fresh chives",
        "4 ounces Camembert at room temperature",
        "fresh pear slices",
        "grapes",
        "walnuts",
        "crusty raisin-bread slices"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Mushroom",
        "Appetizer",
        "Winter",
        "Gourmet",
        "Sugar Conscious",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Camembert Fondue with Truffle Essence",
    "url": "http://www.epicurious.com/recipes/food/views/camembert-fondue-with-truffle-essence-14917"
}