Fried Brie with Nut Crust
4 wedges Brie (2 oz. each)
1/3 cup walnuts
1/3 cup almonds
1/3 cup pecans
2 Tbsp sesame seeds
2 large eggs
1/4 cup whipping cream
Peanut oil (for frying)
Purchased jalapeno jelly
French bread baguette, cut into 1/2" thick slices
Freeze Brie for 30 minutes. Finely chop all nuts and the sesame
seeds in food processor. Transfer to a medium bowl. In another
medium bowl, whisk eggs and cream to blend. Remove cheese from
freezer. Dip each wedge into egg mixture, then into nut mixture,
turning to coat and pressing gently to adhere. Transfer to plate;
cover with plastic wrap and refrigerate until very cold, at least 45
minutes. (Can be made 6 hours ahead. Keep refrigerated.)
Pour enough peanut oil into a heavy large skillet to reach a depth
of 1-1/2 inches. Heat over medium-high heat to 350 degrees (F).
Working in 2 batches, fry Brie until deep golden brown, turning
occasionally with metal spatula, about 3 minutes. Using a slotted
spoon, transfer to paper towels to drain. Serve immediately with
jalapeno jelly and baguette slices; accompany with sliced pears
and/or apples, if desired.
Makes 8 appetizer servings. |