Fried Gorgonzola Bites Food

ENDIVE BITES WITH GORGONZOLA AND HONEY

Steps:

• Preheat the oven to 350 degrees F. Spread the pine nuts on a small baking sheet and toast in the oven until very lightly browned and fragrant, 6 to 10 minutes. (Check the nuts frequently because they can quickly go from perfectly toasted to burnt!) Remove from the oven and let cool completely.
• Combine the gorgonzola and heavy cream in a small bowl and use a fork or small whisk to whip the mixture together until smooth. Smear a scant teaspoon of the gorgonzola mixture on the end of each endive leaf, then lightly drizzle with some of the honey. Sprinkle with the toasted pine nuts and pomegranate seeds and garnish with the mint leaves.

FRIED GORGONZOLA BITES

Steps:

• Line an 8" square baking dish with plastic wrap and spray with vegetable oil spray. In a medium saucepan, melt the butter. Add 3/4 cup of the flour and cook for 1 minute, whisking constantly. Whisk in the milk and cook over moderately high heat, whisking constantly until thick, about 5 minutes. Reduce heat to low and whisk in the Gorgonzola until completely melted, about 2 minutes. Add nutmeg and season with salt and pepper. Scrape the mixture into the lined baking dish. Smooth the top and coat lightly with vegetable oil spray. Press a sheet of plastic wrap directly onto the mixture and freeze until firm but still soft enough to cut, about 3 hours.
• Line a baking sheet with wax paper. Spoon the remaining 1 cup of flour into a shallow bowl. Put the beaten eggs and bread crumbs in separate shallow bowls. Invert the set cheese mixture onto a cutting board and remove the plastic wrap. Using a floured knife, cut the chilled cheese mixture into 1" cubes,wiping the blade between slices. Working with 5 or 6 pieces at a time and keeping the rest refrigerated, dredge the cubes in flour, then in the egg and bread crumbs. Transfer the croquettes to the baking sheet and refrigerate for 30 minutes.
• Place a wire rack over a baking sheet and line the rack with paper towels. Pour 1 1/2 inches of oil into a medium saucepan and heat to 365*F. Add 4 or 5 croquettes to the hot oil and fry until golden and crisp, about 1 minute. Using a slotted spoon transfer the croquettes to paper towels to drain. Repeat with the remaining croquettes. Serve immediately. Enjoy!

BROILED FIG AND GORGONZOLA FINGER SANDWICHES

Steps:

• Preheat the oven to 350 degrees. Brush broth sides of the bread slices with olive oil and place on a baking sheet. Place the baking sheet in the oven and bake for 5 minutes. Turn the bread slices over and bake for another 5 minutes, or until toasted. Remove from the oven and cool. Preheat the broiler to high. Place each of the fig halves on a slice of toasted bread. Season with salt and pepper. Top with 1 ounce of crumbled gorgonzola. Place on a baking sheet. Broil the fig and gorgonzola sandwiches for 1 minute, or just until the cheese begins to melt. Remove from the oven and sprinkle with toasted walnuts. Top each sandwich with another slice of bread. Serve.

GORGONZOLA FIG BITES WITH TOASTED ALMONDS

Steps:

• Preheat oven broiler. Trim stems from figs and remove a small slice from the bottom so they will stand upright. Make a half-inch cut in the top of each fig and then another perpendicular to the first cut so that there is a cross-shaped opening in the top of each fig.
• Place figs on a baking sheet and stuff some of the cheese into the top of each. Drizzle figs lightly with olive oil and grind some black pepper on top. Place in the oven and broil until the cheese bubbles, about two minutes. Remove and top each fig with almonds. Drizzle with honey if using and serve immediately.

GORGONZOLA FRIES

Steps:

• Bake french fries according to package directions.
• While fries are in the oven, combine cream, romano and parmesan cheeses, salt, pepper and nutmeg in a sauce pan.
• Heat the sauce on medium then add gorgonzola cheese and parsley.
• Heat to a bubble (do not boil).
• Remove from heat and stir in mozzarella cheese to give sauce a gooey texture.
• Drizzle the sauce over a large bowl of fries.
• Garnish with crumbled gorgonzola, cracked pepper and parsley.

HONEY-DRIZZLED WALNUT AND GARGONZOLA BITES

Steps:

• Preheat oven to 350 degrees F.
• Use a sharp knife to pry open walnut shells. Clean out nut and casings. Reserve shells.
• Place walnut halves on a baking sheet and roast for approximately 5 minutes, or until browned and toasted. Let cool to room temperature.
• Sandwich 1 teaspoon of cheese between 2 walnut halves. Place mini walnut sandwich upright in a walnut shell. To serve, spread sugar on a plate. Set walnut shells on sugar. Drizzle honey over the top each mini walnut sandwich. Serve immediately.
• Recommended beverage: Ice wine

BAKED FIGS WITH GORGONZOLA AND AGED BALSAMIC VINEGAR

Steps:

• Cut figs in half, then stuff with a teaspoon of cheese and cover with 2 tablespoons balsamic vinegar. Bake in 350-degree oven until warm, about 3 to 4 minutes. Mix oil and vinegar to make a dressing and toss with the mesclun salad. Season with salt and pepper. Serve the salad on the plate with the figs.

GOLDEN FRIED TOFU BITES

Steps:

• Rinse the tofu.
• Place tofu on a plate, cover with two large heavy plates and let drain for 30 minutes.
• Dry the tofu and cut into small bite-sized cubes.
• (3/4 inch or less).
• In a large bowl, mix the flour, cornstarch and seasoning salt.
• Carefully dredge the tofu bites in the seasoned flour mixture, making sure they are well-coated.
• Fry, half at a time, in peanut oil at medium-high heat for about five minutes or until golden and crispy.
• Repeat with other half of the tofu.
• Best eaten piping hot as soon as they are cooked.
• May be eaten plain, dipped into liquid honey, or they go very well with red Thai curry.

GORGONZOLA BITES WITH FRESH FRUIT

Steps:

• In food processor, combine all ingredients except fruit and bacon. Cover and chill for at least 1 hour.
• Roll cheese mixture into 16 balls. Roll each ball in bacon. Serve with fruit.

FRIED CATFISH BITES

Steps:

• Rub fish with hot sauce, salt and pepper.
• Set aside for 1 hour or more.
• Cut fish into bite-size pieces and dip into eggs.
• Roll in cornmeal.
• Fry quickly in deep fat for 2 or 3 minutes, or until golden brown.
• Drain.

GORGONZOLA POLENTA BITES

Steps:

• In a small saucepan, combine vinegar and marmalade. Bring to a boil; cook 5-7 minutes or until liquid is reduced to 2 tablespoons., Meanwhile, place bread crumbs in a shallow bowl. Press both sides of polenta slices in bread crumbs. In a large skillet, heat oil over medium-high heat. Add polenta in batches; cook 2-4 minutes on each side or until golden brown., Arrange polenta on a serving platter; spoon cheese over top. Sprinkle with currants if desired; drizzle with vinegar mixture. Serve warm or at room temperature.