Cheese And Currant Wedges Recipes

FRIED CAMEMBERT CHEESE WITH CURRANT COULIS

Steps:

• 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 F.
• Heat oil in a large stockpot or saucepan to deep-fry temperature (350 degrees F). 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.

EASY CHEESY POTATO WEDGES

Steps:

• Pre-heat oven to 400℉.
• Scrub and wash russet potatoes. With skin on, cut potatoes into half (long ways), then cut into wedges.
• Soak potato wedges in an ice bath for 30 minutes, this will help crisp up the potatoes when baking. When done, drain water, and pat dry potato wedges with paper towels.
• Bring potato wedges onto a baking sheet lined with parchment paper. If not using parchment paper, grease baking sheet first.
• Lightly sprinkle olive oil onto potatoes, then sprinkle them with seasoned salt and pepper. Use hands to toss potatoes. Make sure potatoes are evenly coated with olive oil and seasonings. Then spread them out onto baking sheet, with one of the flat side down. Do not overlap potatoes. (see Note 1)
• Bring baking sheet to oven and bake for 20 minutes.
• Remove from oven. Flip over potato wedges so the other flat side is facing downwards.
• Bring to oven and continue baking for another 20 minutes, or until potatoes are soft on the inside and crispy on the outside. Remove potatoes from oven.
• On the same baking sheet, group cooked potato wedges together, with some overlapping, and top with shredded cheese.
• With the oven still warm (but turned off), bring potato wedges and cheese into oven and melt cheese for 5 minutes. If oven is no longer warm, warm melted cheese at 350℉ for 2-4 minutes.
• Garnish with parsley and serve. Enjoy!

CHEESE WEDGES

Steps:

• Cut cheese into 1/2-in. slices; cut each slice in half diagonally. In a shallow bowl, combine bread crumbs and red pepper flakes if desired. In another bowl, beat egg. Dip cheese triangles into egg, then in crumb mixture., Place on a greased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until browned and cheese begins to melt. Serve warm with pizza sauce for dipping.

CHEESE AND CURRANT WEDGES

Steps:

• Heat oven to 375 degrees.
• Spray round pan, 9x1 1/2 inches, with nonstick cooking spray.
• Mix flour, currants, baking powder, salt and baking soda in large bowl.
• Stir in remaining ingredients.
• Spread in pan.
• Bake at 30 to 35 minutes or until golden brown.
• Cool 10 minutes before cutting.
• Serve warm.