Best Deep Fried Brie With Coulis Recipes

PAN FRIED BRIE WITH PEPPERED HONEY AND OLIVES

Steps:

• 1. To make the honey. Combine all ingredients in a glass jar.2. To make the Brie. Whisk the egg in a shallow bowl. Add the Panko to a separate shallow bowl. Dip the Brie through the egg, turning to coat on all sides, remove and allow any excess to drip off. Dredge the Brie through the Panko, turning to coat and pressing gently to adhere. Transfer the Brie to the freezer, freeze 15-20 minutes. 3. Meanwhile, heat 1/4 cup of olive oil, the olives, and crushed red pepper flakes together in a medium skillet set over medium heat. Simmer 5 minutes, until lightly fried. Add the lemon zest, capers, and thyme, and cook another 5 minutes, until the lemon is fried. Remove from the skillet to a serving bowl. 4. To the same skillet add the remaining 1/4 cup olive oil. Remove the Brie from the freezer and place in the skillet. Cook for 2 to 3 minutes per side, until golden brown. If your Brie punctures, don't stress, just keep cooking. Carefully transfer the Brie to a serving plate.5. Serve the Brie warm, topped with fried olives and honey. Enjoy with crackers or bread.

DEEP FRIED IRISH BRIE WITH SEASONAL SALAD

Steps:

• 1. Brie Bites
• 2. Sprinkle flour onto one plate and the wheat germ onto another. Beat the eggs in a bowl. Toss the brie cubes in plain flour, then dip into the beaten eggs, and finally in the wheat germ. Deep fry the brie in a hot fryer (275C) 525F for 5-6 minutes until golden brown, then drain.
• 3. Vinaigrette
• 4. Place mustard in a bowl, add the white wine vinegar (it doesn't give an amount), and the lemon juice and whisk. Season with salt and pepper. Toss with the seasonal greens.
• 5. Place the salad in the center of the plate and arrange the brie around the edges.
• 6. Tip: Brie can be frozen for up to six weeks, but leave it the refrigerator over night to thaw.

BERRY COULIS

Steps:

• Combine the berries, sugar, lemon juice, salt and 1 tablespoon water in a medium saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the berries begin to give off their juice, 1 to 2 minutes. Adjust the heat so the sauce is simmering rapidly and cook until the berries have broken down, 4 to 5 minutes. Let cool slightly.
• Transfer to a blender and blend until smooth. Pour the mixture through a fine-mesh strainer, pressing on the solids to extract as much of the sauce as possible. Serve the sauce cold or at room temperature.

FRIED BRIE WITH NUT CRUST

Steps:

• Freeze Brie for 30 minutes. Finely chop all nuts and sesame seeds in food processor. Transfer to medium bowl. In another medium bowl, whisk eggs and cream to blend. Remove cheese from freezer. Dip each wedge into egg mixture and then into nut mixture, turning to coat and pressing gently to adhere. Transfer to plate; cover with plastic and refrigerate until very cold, at least 45 minutes. (Can be made 6 hours ahead. Keep refrigerated.)
• Pour enough peanut oil into heavy large skillet to reach depth of 1 1/2 inches. Heat over medium-high heat to 350°F. Working in 2 batches, fry Brie until deep golden brown, turning occasionally with metal spatula, about 3 minutes. Using slotted spoon, transfer to paper towels to drain. Serve with purchased jalapeño jelly and baguette slices.

FRIED BRIE WITH CRANBERRY SAUCE

Steps:

• Place cranberries and water in a sauce pan and bring to a boil.
• Cover and simmer for 10-15 minutes.
• Remove from heat and stir in the sugar or Splenda.
• Return the pan to the heat and simmer for 10-15 minutes more.
• Pour into a serving dish, keep warm.
• Sift the flour onto a plate and coat the cheese on all sides, dip into the beaten egg, then coat with the bread crumbs.
• Heat oil in a deep fryer to 350 degrees F, deep fry the brie for 1- 2 minutes on both sides or until the bread crumbs are golden.
• Drain well.
• Serve the fried brie while still hot with the warm cranberry sauce.
• NOTE: I use Splenda and it works fine in this recipe.