How to make apple bunnies, to eat with a Camembert in Calvados


Update: Also check out Apple bunnies and more decorative cutting techniques.

On Easter, we had a selection of cheeses, one of which was this very interesting Camembert soaked and aged for a while in Calvados. Since Calvados is an apple cider-based brandy, apples seemed to fit well. And, since it was Easter, the apple wedges were transformed into apple bunnies.

In Japan, we sort of grow up knowing how to make apple bunnies (usagi ringo), but they caused quite a sensation on Sunday. It's very easy to make them: with a sharp pointed knife, score a V shape into the skin of the apple wedge. Then with the point of your knife, carefully pick up the point of the V, wiggle your knife under the skin, and peel off, taking care not to break the peel you want to keep on. This illustration shows where to score, and which part to peel off:


Slip your knife under the "ears" part of the apple skin, separating them from the flesh, so that they point up and out. At this point, if you're making several, put them in some acidulated water (water with a little bit of lemon juice) or salted water (water with a bit of salt) to prevent them from browning.

The Camembert itself had no label on it - we just bought a wedge at a small local grocery store. It was quite intensely flavored though, much more so than an ordinary Camembert which can be a bit bland. It was very nice indeed with wine and bread.

When I arranged a wedge of the cheese with the apples, I had to take it outside onto a bank covered with spring wildflowers and fresh green leaves to take a picture. The crazy things one does when maintaining a blog.

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