Because cranberries thrive in this 'Wadden island' environment, some 48 ha (119 acres) of cranberry fields can be found on the island today. Cranberries are commonly known as veenbessen in the Netherlands, but on Terschelling some still call them Pieter-Sipkesheide, after the man who found that fateful vat of cranberries.
This dish was featured in the winter section of Gerechten van de Heerlijkheid cookbook, and makes for a fine starter on any Christmas menu. The recipe has been translated and adapted for this site and published here with the permission of the publisher.
Yield: Serves 4
- 1 wheel of camembert (about 8 oz/250 g), cut into 8 wedges
- 3 tbsp all-purpose flour
- Salt & pepper, to taste
- ½ tsp dried oregano
- 2 eggs, loosely beaten
- Dried bread crumbs
- Sunflower oil
- 1 tsp finely chopped fresh thyme
- 1 pot (Mariënwaerdt) cranberry port sauce (or make your own cranberry port sauce)
- You will need:
- A deep fat fryer
Set out three soup bowls: one with seasoned flour, another with beaten egg, and the third with bread crumbs. Dredge the cheese in the flour, followed by the beaten egg and finally the bread crumbs. Make sure that the wedges are evenly coated.
Heat sunflower oil to 356 degrees F (180 degrees C) in a deep fat fryer. Set out a plate covered with kitchen paper.
Fry the cheese (in batches) for 3 to 4 minutes and allow to drain on the kitchen paper. Sprinkle with the finely chopped thyme and serve immediately with a cranberry sauce dip.