Page 28 - Buzz Magazine - Issue 4 Fall 2022 | University of Rochester

WHAT'S COOKING ?

Chardonnay with baked cheese

and caramelized apples and spiced bacon
Jim Farrington, the head of public service at Eastman School of Music’s Sibley Library,
provided this recipe. Overstreet recommends pairing it with a mouthwatering chardonnay.
The wine’s acidity makes a good foil to melty cheese.

Number of servings: 12 In a medium pan, melt butter, and add sliced
Prep time: 45 minutes apples and 1 tablespoon of the maple syrup.
Cook time: 10 minutes Cook over medium heat until apples are nicely
caramelized. Remove from heat and add 1 to 2
1 8-inch round of Camembert cheese* more tablespoons of maple syrup and a dusting
2 tablespoons butter of cinnamon.
1-2 firm apples (McIntosh or Cortland
recommended), peeled, cored, and sliced Lay the bacon on a baking sheet (line it with foil
3 tablespoons real maple syrup or a silicone mat for easy cleanup). Cover the
Cinnamon bacon with brown sugar, chili powder, a little salt,
2-4 strips bacon and a sprinkling of finely chopped nuts, if desired.
1 tablespoon brown sugar Bake in 350-degree oven until crisp, about 20
1 teaspoon chili powder minutes. When cool enough to handle, chop on
Salt a cutting board.
Chopped nuts (optional)
Apple chips Place cheese on a baking sheet lined with a
silicone mat or parchment paper. Top with apples.
*Note: Take cheese out of the refrigerator an hour Bake for 5 to 6 minutes, then add candied bacon
before serving. and bake for another 2 to 4 minutes. Transfer to
serving platter. Serve with apple chips.

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