Deep Fried Brie With Cranberry Sauce

Deep fried Brie with cranberry sauce

Steeped in tradition yet tailored for the modern palate, this delicious creation is a must-have for any discerning cocktail menu, promising a journey of culinary sophistication. Traditionally, created with Camembert, a creamy triple Brie has taken this appetiser to new heights.

The velvety richness of the Brie, with it’s robust notes of aged cheese, encased in a delicate, golden crust with hints of rosemary. But that’s just the beginning.

Then savoury met sweet with the addition of cranberry sauce, a marriage of opposites that keeps on giving. Your guests will struggle to stop at one.

Whether you serve it alone or on a savoury cracker or crostini is up to you. Definitely a sensory experience of gastronomic proportion!

So go ahead, treat yourself and your guests to this unparalleled appetiser. With every bite, you’ll discover a new dimension of flavour, a testament to the artistry of fine cuisine and the joy of savouring life’s simple pleasures.

If you are anything like me, cheese is a way of life…

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Deep Fried Brie With Cranberry Sauce

(Serves 8 Prep 20 mins)

You will Need:

1. Triple Brie: This is the star of the dish. Creamier than your standard Brie with its rich, velvety texture. It needs to be segmented into 8 (depending on the size of your cheese wheel)
2. Coconut flour: Coconut flour adds a subtle hint of tropical sweetness to our recipe. It not only enhances the flavour profile but also contributes to the crispness of the coating.
3. Fresh eggs: The egg needs to be whisked & ensures that the panko adheres to the Brie, creating a golden, crispy exterior.
4. Panko crumbs: Panko crumbs, prized for their light and airy texture that yields an unparalleled crunch. These Japanese-style breadcrumbs elevate our dish, providing a satisfying contrast to the creamy interior of the Brie.
5. Salt: Season your panko. The salt is essential for balancing the sweetness of the coconut flour and cranberry sauce while accentuating the savoury notes of the cheese and herbs.
6. Fresh black pepper: Just a hint of pepper adds a subtle kick to the dish. Its gentle heat complements the other flavours- awakens the taste buds without stealing the spotlight from the star ingredients.
7. Fresh rosemary: I think every other household has rosemary growing the backyard, a perfect match with brie & cranberry, releasing its aromatic oils and infuse the dish with its distinctive piney fragrance.
8. Coconut oil: Coconut oil is the perfect medium for achieving that coveted golden-brown crust. With its subtle coconut undertones. It’s not a deal breaker, if you prefer another cooking oil, but it does offer a nice flavour to the cheese.
9. Cranberry sauce: Long known for it’s pairing with camembert & Brie alike, Cranberry sauce offers a sweet and tangy enrichment, the perfect counterpoint to the creamy richness of the Brie, whilst adding a pop of colour and a burst of fruity goodness to the dish, tying all the elements together.

Instructions:

1. Open packaging & cut the Brie wheel into 8 even triangles. With a sharp knife, carefully slice the wheel into eight perfectly even triangles, You would have to determine the side of your portions if you have a larger cheese wheel. I would use the small-medium sized wheel which generally is around 200gm.
2. Prepare 2 small bowls & 1 Ziplock bag & plate with a paper towel: You want 1 small bowl for the eggs (whisk), 1 small bowl for panko (or use a medium ziplock back) I like to use a small ziplock bag for the flour. The bags create less mess so work well for both the flour & panko. You also want a plate lined with a paper towel to drain excess oil.
3. In the Ziplock bag place the coconut flour. Add the cheese pieces 1-2 at a time. Give the bag a good shake to coat each piece:
4. At this stage, put the cheese pieces back in the fridge. Allow the coated cheese triangles to chill in the fridge briefly, ensuring they remain firm while you prepare the remaining ingredients and heat the coconut oil.
5. Crack the eggs in a small bowl and whisk: Crack the eggs into a small bowl, whisking them until smooth and frothy, ready to serve as the binding agent for our crispy coating.
6. In the 2nd bowl add the Panko crumbs: Pour the Panko crumbs into the second bowl, Add the salt, pepper & rosemary to the Panko. Mix thoroughly, ensuring the seasonings are evenly distributed maximum flavour.
7. Coat the cheese: Take 1-2 cheese triangles at a time and add them to the bag of flour. Shake the bag to coat. Next, dip each piece of cheese into the beaten egg, coating it completely. Use a spoon or 2 forks to turn them for an even coating of egg. Next, transfer the cheese to the seasoned Panko crumbs, pressing gently to ensure an even coating. Repeat this process, layering the egg and breadcrumbs until each triangle is perfectly breaded, then arrange them on a plate.
8. Heat the coconut oil. In a wok or pot, pour enough coconut oil to a depth of 1-2 inches. Heat the oil on Medium high. The oil is ready when it starts to shimmer & bubbles start to form on the bottom. Test the temperature by dropping a few breadcrumbs into the oil; if they sizzle and float to the surface, the oil is ready for frying.Your choice whether you shallow or deep fry. In all honesty I tend to shallow fry.
9. Fry the cheese. Carefully add cheese to your hot oil 4 at a time, being careful not to create spatters of oil. Ensure the cheese is spaced apart to allow for even cooking and prevent sticking. Frying in oil can be dangerous and children should be supervised.
10. Turn the cheese: As the cheese fries, use two forks to gently turn each piece once the underside achieves a golden-brown colour, ensuring even cooking and a crispy exterior.
11. Cook until golden on both sides: Continue frying the cheese triangles until they are golden and crispy on both sides, taking care not to overcook them.
12. Remove the cooked cheese from the pan: Once perfectly golden, remove the fried cheese triangles from the oil using a strainer or slotted spoon, allowing any excess oil to drain back into the pan. When all the cheese is cooked, turn off your heat.
13. Drain cheese. Drain the crispy cheese pieces on a paper towel to remove excess oil.
14. Serve: Serve your crispy cheese with cranberry sauce and garnish with a sprig of fresh rosemary to add a touch of elegance to the presentation.
15. Serve & enjoy!!:

Helpful Hints

• Make sure the cheese has been in fridge for 1-2 hrs before opening otherwise put in freezer for 30mins to firm up.

• You can alternatively use Gluten free flour or plain flour.

• You could use GF Panko or normal bread crumbs as well.

• If you wanted an extra coconut flavour, you could add 1-2 Tbsp desiccated coconut to the Panko.

• You can use Camembert but the triple Brie is much creamier.

• You can make your own cranberry sauce but the jar variety works well and just adds a sweetness to break up the rich savoury flavour of the cheese.

• If you want your cranberry sauce thinner, just add 1 Tbsp water and mix.

• You can serve the cheese with crackers, or on it’s own.

• Serve & enjoy

Deep Fried Brie With Cranberry Sauce

Recipe

(Serve 8 Prep 20 mins)

Ingredients

• 200 g block triple Brie cut into 8 triangle segments
• 1/2 cup coconut flour
• 2 eggs
• 1 1/2 cup Panko crumbs
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 Tbsp finely chopped rosemary
• Coconut oil
• 1/3 cup cranberry sauce

Method

1. Open packaging & cut the Brie wheel into 8 even triangles
2. Prepare 2 small bowls & 1 Ziplock bag & plate with a paper towel
3. In the Ziplock bag place the flour and add the cheese pieces 1-2 at a time and give the bag a good shake to coat each piece
4. At this stage I put the cheese pieces back in the fridge to stay firm while I prep the other ingredients and heat the oil
5. Crack the eggs in a small bowl and whisk
6. In the 2nd bowl add the Panko crumbs
7. Add salt, pepper & rosemary to the Panko
8. Dip each piece of cheese in the egg and then bread crumbs & repeat the process then put on a plate
9. Pour the coconut oil in a wok or pot enough to be 1-2 inches deep
10. If you only have a shallow pan an inch deep of oil is fine
11. Heat oil until bubbles start to form on bottom of wok and when you drop some crumbs in they sizzle
12. When hot enough drop pieces of cheese in oil 4 at a time
13. Use 2 forks to turn each piece once golden on one side
14. Cook until golden on both sides
15. Use a strainer or slotted spoon to remove cooked cheese from the pan
16. Drain cheese pieces on paper towel to remove excess oil
17. Serve with cranberry sauce and a sprig of rosemary
18. Serve & enjoy!!

Wine Pairing Suggestions:

The combination of deep-fried Brie and cranberry sauce offers a rich and indulgent flavour profile that pairs well with a variety of wines. If you haven’t tried any Australian or New Zealand wines, do yourself a favour- they are some of the best in the world. Here are some wine pairing suggestions:

Sparkling Wine: A sparkling wine, such as Champagne or Prosecco, works well with the creamy and indulgent nature of deep-fried Brie. The bubbles help cut through the richness, and the wine’s acidity complements the tanginess of the cranberry sauce.

Chardonnay: A full-bodied, oaked Chardonnay can be a great match, especially as the deep-fried Brie has a golden, crispy coating.

Pinot Noir: A light to medium-bodied Pinot Noir can provide a nice contrast to the richness of the Brie. Its red fruit flavours and balanced acidity can complement the cranberry sauce.

Merlot: A fruit-forward and medium-bodied Merlot can be a versatile red wine choice. It pairs well with the creamy Brie and complements the sweetness of the cranberry sauce.

Riesling: A slightly off-dry Riesling can provide a refreshing contrast to the richness of the deep-fried Brie and add a touch of sweetness that complements the cranberry sauce.

Spotlight

Coconut Oil

Did you know? Coconut oil is a type of MCT (Medium Chain Triglyceride), featuring fatty acids that are swiftly absorbed and can enhance calorie burning.

MCTs have the potential to substantially elevate metabolism.

Due to their high saturated fat content, MCTs maintain their structure when exposed to high heat during cooking.

Beyond its culinary uses, coconut oil promotes dental health by reducing inflammation and plaque.

Regular consumption of coconut oil may contribute to improved brain function and aid in weight loss.

Why not incorporate some coconut into your diet today?

About Me

Anna

Hey there, it's Anna! Anyone who knows me knows that I proudly wear the 'foodie' badge. Trying to select from a restaurant menu time & time again seems impossible- I want a taste of everything. It's precisely that, that got me into making canapés and appetisers for friends, family & colleagues so everyone could taste a bit of everything. It is truly possible for the average person, to make these delectable bites and take their next social occasion from average to stunning. Follow me at bitesizehostess.com and learn to cater for memorable events.