Honey Glazed Fried Manchego Cheese Food

HONEY GLAZED FRIED MANCHEGO CHEESE RECIPE - (4.4/5)

Steps:

• Cut Manchego into 1 1/2 inch cubes. Place cubes into flour, egg, then Panko crumbs. Preheat a deep-fat fryer to 190C/375F or (If you haven't got a deep fryer, fill a large saucepan one third with vegetable oil and heat.) Coat the cheese cubes in the flour, then egg, then Panko crumbs, then deep-fry until crisp and golden. Drizzle honey over and dust with the paprika.

HONEY GLAZED FRIED MANCHEGO CHEESE

Steps:

• Place the flour, egg, and panko bread crumbs in 3 separate dishes.
• Dip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko.
• Preheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes.
• Add the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden.
• Remove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika.

HONEY AND CHEESE

Steps:

• Wedge out fresh chunks of cheese and put on a serving dish. Sprinkle the walnut halves over the cheese and drizzle with honey.

CHEESE AND HONEY PIE

Steps:

• Preheat oven to 350 degrees F. Line an 8-inch flan dish with the pastry and bake blind for 10 minutes.
• Increase the heat in the oven to 375 degrees F.
• While pastry is cooking, mix the cheese with the honey. Add eggs, lemon juice and half the cinnamon and mix thoroughly. Cover the pastry base with walnuts and pour the mixture on top. Bake for 30 minutes. Make sure the mixture is set and then sprinkle the remaining cinnamon on top. Let cool to room temperature and serve.

STEAMED CARROT CAKE WITH HONEY YOGURT FROSTING

Steps:

• To make the frosting: Empty a carton of plain yogurt (without gelatin or other thickeners), into a strainer lined with a double layer of cheesecloth (or paper coffee filter), and place over a bowl. Cover with plastic wrap, and refrigerate overnight. After about 6 to 8 hours, the yogurt has released about 1 1/4 cups water, and has the consistency of soft cream cheese. Add the honey, to taste, a pinch of salt, and a few gratings of lemon peel. Mix well.
• Preheat an oven to 350 degrees F.
• To make the cake: In a large mixing bowl, combine the brown sugar, bread crumbs, buttermilk, molasses, oil, applesauce, beaten eggs, carrots, cranberries, figs, ginger and orange zest. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Add the dry ingredients to the wet ingredients, and stir until just combined. Don't over stir. Pour the batter into a well-greased pudding mold or heatproof bowl, and cover tightly. (You can also use leftover tin cans, like a large tuna can, for example). Immerse in a water bath to come 1/3 way up the sides of your mold. Cover with a lid or tin foil. Steam for 1 1/2 hours in the oven.
• Slather the yogurt frosting over the warm cake. Garnish with fresh grated orange zest right on top.

HONEY GLAZED FRIED MANCHEGO CHEESE

Steps:

• Place the flour, egg, and panko bread crumbs in 3 separate dishes.
• Dip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko.
• Preheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes.
• Add the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden.
• Remove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika.