Camembert Crowned With Cranberry Port Sauce Food

DEEP-FRIED CAMEMBERT AND CRANBERRY SAUCE

Steps:

• Freeze Camembert cheese for 30 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Pour flour into a bowl. Beat eggs and milk together in a separate bowl. Pour bread crumbs into a third bowl.
• Remove cheese from the freezer and cut each round into 6 wedges. Roll each wedge in flour and dip into the egg-milk mixture. Press each wedge into bread crumbs until evenly coated.
• Fry each breaded wedge in the hot oil until bread crumbs are browned, 2 to 3 minutes per side. Transfer fried cheese to a paper towel-lined plate using a slotted spoon. Serve cranberry sauce on the side.

CAMEMBERT WITH PORT AND CRANBERRY SAUCE

Steps:

• in a measuring cup dissolve gelatin in water.
• let stand 5 minutes.
• in a saucepan combine cranberries, sugar, wine, gelatin mixture and cinnamon stick.
• bring to a boil and reduce heat and simmer 3-4 minutes.
• remove from heat and stir in orange peel and cool ten minutes.
• heat oven to 350 place cheese on ungreased cooking sheets.
• bake for 15- 2 minutes and spoon cranberry mix over cheese.

DEEP FRIED CAMEMBERT WITH CRANBERRY SAUCE

Steps:

• Cut camembert into 2cm wedges.
• Toss to coat in flour seasoned with salt and pepper.
• Combine eggs and milk in a shallow bowl and toss camembert in the egg wash; drain and coat in breadcrumbs.
• Heat oil to 180oC. Deep fry camembert pieces until golden and crisp; drain on kitchen paper and serve with warmed cranberry sauce.