Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Fried Brie Appetizer
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- #47215
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3/4 cup plain bread crumbs
1/4 cup yellow or white cornmeal
2 tablespoons rolled oats
1 teaspoon dry mustard
1 pinch salt and pepper
2 eggs, whipped in a bowl
1/2 pound brie, sliced equally into 1/4" thick strips
1 cup vegetable oil
raspberry coulis
Granny Smith apple, sliced into matchstick size strips
directions
Blend the five dry ingredients in a pie plate. Begin by dipping the trimmed brie slices in the whipped eggs, then into the bread crumb mix. Pat the brie in the breadcrumbs to be sure to evenly coat each slice. Place in the refrigerator until ready to cook.
Meanwhile, heat the vegetable oil in a shallow saute pan over a medium high flame. Take the breaded brie from the refrigerator and drop, 2 slices at a time, into the hot oil. Turn to evenly and lightly brown the slices. Remove to a paper towel to absorb any excess oil. Place on a plate that has a small pool of raspberry coulis and some apple cuts.
added by
ohdeer
nutrition data
Nutritional data has not been calculated yet.
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