CHEF RICKY SAYS:
“Using as much Niagara summer ingredients as possible, we wanted to create a dish that is whimsical and fun to eat AND cook.
Having a great relationship with the Dairy Farmers of Ontario made it an easy choice to feature some of Niagara’s best cheese. Serving a whole wheel of Camembert or Brie reminds us of times of sitting around a table and sharing with friends and loved ones! We split our time between Toronto and Niagara, which allows us to fully appreciate what Ontario produces by being in the middle of ‘Fruit Country’. We love spending our summers in Niagara. And not much else can bring those summer feels than cooking with fresh Niagara stone fruit in the sun.”
Camembert + Stone Fruit Flambé
- Camembert by Upper Canada Cheese in Lincoln, ON
- Apricots and Peaches from Warner’s Farm and Cherry Lane in Beamville, ON
- Rum and/or Peach Schnapps by Dillon’s Small Batch Distillers in Beamsville, ON
- Buckwheat Honey by Rogue Honey in Beamville, ON
- Butter by Emerald Grasslands in Clarksburg, ON
- 1 small wheel of Upper Canada Cheese Camembert
- ½ cup Ontario apricots, sliced
- ½ cup Ontario peaches, sliced, fresh or frozen
- ½ oz Dillon’s rum
- ½ oz Dillon’s peach schnapps
- 1 tablespoon Ontario honey
- 1 tablespoon Ontario butter
- vegetable or canola oil, to taste
- salt+pepper, to taste
- Garnish: fresh garden herbs and flowers
- Preheat a medium nonstick skillet or pan on medium-high heat.
- Once the pan is hot, add a thin layer of oil to coat the pan (about a tablespoon or more)
- Take your cold or frozen wheel of camembert out of the freezer and pat dry any condensation away. Carefully place in the pan to fry for 2-3 minutes.
- Using a spatula, carefully flip the wheel of cheese to cook on the other side for another 2-3 minutes.
- Remove the pan from heat and carefully add the rum and schnapps to the pan. Then, immediately and very carefully set the pan aflame with a BBQ lighter. Be sure to not be standing too close to the pan when igniting!
- Once the flames die down, remove the cheese from the pan. Return the pan to the heat and add the stone fruit to cook. Cook for 2-4 minutes to soften the fruit. Finish with honey, butter and a pinch of salt.
ABOUT FEAST ON® CHEF RICKY CASIPE
Ricky is one half of Ricky + Olivia, a chef duo with a focus on sourcing locally. They celebrate Ontario’s diversity through playful and thoughtful dishes. In the summer months you can find them operating the seasonal restaurant at Westcott Vineyards showcasing their commitment to quality local food and drink through “taste of place”. You can also find them across Toronto and the province at their pop-ups and events throughout the year.