Hi everyone! I’m preparing to write this week’s newspaper column on New Year’s Eve appetizers. I’m definitely using the AR …
Hi everyone! I’m preparing to write this week’s newspaper column on New Year’s Eve appetizers. I’m definitely using the AR Mouthwatering Stuffed Mushrooms recipe. It’s one of our favorites! What are your favorites and recommendations? Who’s going to print this week?! Thanks, friends!
Hi, these are nice. cheers.
Crispy Brie Wedges with Cranberry Sauce
Vegetable Oil – For Deep Frying
120g/4oz Brie – cut into wedges
60g/2oz Plain Flour
2 Eggs – lightly beaten
100g/3½oz fresh White Breadcrumbs
The sauce can be made days ahead, covered with cling film and refrigerated;
Bring to room temperature before serving.
360g/12 oz fresh Cranberries
180ml/6fl oz Orange Juice
150g/5oz Brown Sugar
60g/2oz White Sugar
60ml/2fl oz Rum
Place all the ingredients in a sauce pan and cook on medium heat, stirring occasionally for 15-20 minutes or until most of the liquid has reduced;
Remove from heat.
FOR THE BRIE
Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until sizzles;
Arrange the flour and beaten egg into separate bowls and breadcrumbs on a plate;
Dip each wedge of brie first in the plain flour, then in the beaten egg and finally in the breadcrumbs, shaking off any excess between each stage;
Carefully place the brie wedges into the hot oil and deep fry for 4-5 minutes, or until golden-brown;
Remove the wedges from the oil and drain on kitchen paper;
To serve: Arrange the wedges on a serving plate along with a small bowl of the cranberry sauce.