| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | French | November 19 | 1 | Servings |
INGREDIENTS
| 4 | Wedges Brie, 2-ounce | |
| 1/3 | c | Walnuts |
| 1/3 | c | Almonds |
| 1/3 | c | Pecans |
| 2 | T | Sesame seeds |
| 2 | Eggs | |
| 1/4 | c | Whipping cream |
| Peanut oil, for frying | ||
| Purchased jalapeno jelly | ||
| French-bread baguette, cut | ||
| into | ||
| 1/2-inch-thick | ||
| slices | ||
| 37 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
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 350F. 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 jalapeno jelly and baguette slices. Makes 8 appetizer servings. Bon Appetit November 1999 Converted by MC_Buster. Per serving: 3133 Calories (kcal); 272g Total Fat; (76% calories from fat); 157g Protein; 31g Carbohydrate; 1032mg Cholesterol; 3767mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 18 Lean Meat; 0 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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