Fried Camembert Cheese with Currant Coulis

INGREDIENTS

INSTRUCTIONS

Prepare Currant Coulis: Place currants in a small saucepan with the water
and sugar. Bring to a boil and cook gently for 10 to 12 minutes, or until
soft. Puree through a food mill, and add currant vodka and a little more
water if it's too thick. Set aside. Prepare Fried Camembert: Slice cheese
into 6 wedges and refrigerate until very cold and firm. Beat eggs in a bowl
and place flour and bread crumbs in separate individual bowls. When cheese
is cold, dip each wedge, one at a time, in flour, patting off any excess.
Then dip in eggs, drain, and coat with bread crumbs. Be meticulous about
covering every spot of cheese. Reserve coated cheese on a platter in
freezer for 10 minutes. Dip each wedge in eggs and bread crumbs again,
being careful to drain the eggs and thoroughly coat with bread crumbs.
Place in freezer for another 10 minutes. Preheat oven to 350 degrees. Heat
oil in a large stockpot or saucepan to deep-fry temperature (350 degrees).
Fry wedges, three at a time, until golden brown, about 1 minute. Do not
stir, since the breading is easily broken. Carefully remove with a slotted
spoon and drain on paper towels. Transfer to a large roasting pan and bake
for 5 minutes. To serve, coat each plate with Currant Coulis. Top with
wedge of cheese and serve immediately, accompanied by a shot of black
currant vodka. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B09 broadcast 03-18-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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