Deep Fried Cheese With Cumberland Sauce By Margaret Johnson Recipes

DEEP-FRIED CHEESE WITH CUMBERLAND SAUCE - BY MARGARET JOHNSON

Steps:

• This dish is best made with a Camembert-style Irish cheese such as St. Killian, from Carrigbyrne Farmhouse Cheese, Enniscorthy, County Wexford. Like other white rind cheeses, this is delicious deep-fried in beer batter and served with tangy Cumberland Sauce, which should be prepared a day in advance to let the flavors meld.
• To make the Cumberland sauce: With a vegetable peeler, peel strips of zest from the orange and lemon. With a sharp knife, shred the zest as thinly as possible. Put the zest into a small saucepan and cover with cold water. Bring to a boil, then reduce heat to simmer and cook for 5 minutes, or until the zest starts to soften. Drain and set aside.
• Squeeze the juice from the oranges and lemon into a small saucepan. Add the jelly, ginger, and mustard, and bring to a boil. Cook for 5 minutes, then reduce heat to simmer and cook for 10 minutes, or until the mixture is reduced by half. Transfer the sauce to a small bowl and stir in the reserved zest. Refrigerate for at least 24 hours and up to 3 weeks. Makes about 1 1/2 cups.
• To make the fried cheese: In a large bowl, whisk together the flour, beer, salt, and oil. There should be a few small lumps. Cover the bowl with plastic wrap and let stand in a warm place for about 3 hours. Stir in the egg yolk. In a small bowl, beat the egg white with an electric mixer until stiff peaks form. Fold into the beer batter.
• Cut each round of cheese, rind and all, into 8 pie-shaped slices, then cut each slice in half. In an electric skillet or deep fryer, heat the oil to 325°F Dip the cheese pieces, one at a time, into the beer batter. Drop into the hot oil, and cook, turning as necessary with a wooden spoon, for 1 to 2 minutes, or until golden brown. With a slotted spoon, remove each piece as soon as it's browned and drain on paper towels.
• To serve, spoon the Cumberland sauce into small ramekins or dishes and place in the center of 4 salad plates. Arrange the mixed greens around each ramekin and place 8 pieces of cheese on top. Serves 4.

DEEP FRIED CHEESE AND BROCCOLI BUTTERMILK BITES

Steps:

• Mix together in a lg. pan the water and 1/2 tsp salt.
• Bring to a boil over med. high heat.
• Add broccoli - return to a boil and cook for 3 minutes.
• Drani and rinse broccoli in cold water.
• Mix 1/4 C flour - 2 tbs cheese and onion powder in a plastic bag, Seal and shake to mix.
• Mix buttermilk,baking powder,1/2 C flour, 2 tbs cheese and 1/4 tsp salt.
• Stir until smooth.
• Heat 2 to 3 inches oil to 375.
• Dip a few pieces of broccoli in batter.
• Fry until golden brown.

DEEP FRIED CHEESE

Steps:

• Dip cheese cubes in water and then dredge with flour.
• Mix pancake mix and water together.
• Dip cheese pieces in batter and put in deep fryer at 375°F.
• Watch carefully until pieces are just browned. If you leave them too long they will melt out of the coating.
• Drain on paper towels and serve with marinara or any other dipping sauce.

CHOCOLATE GUINNESS CUPCAKES

Steps:

• Pre-heat oven to 350 degrees.
• Grease a 9-inch springform pan and line with parchment paper.
• In a large saucepan, combine Guinness and butter.
• Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar, and whisk to blend.
• In a small bowl, combine sour cream, eggs and vanilla; mix well.
• Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth.
• Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.

FROZEN GRASSHOPPER

Steps:

• Mix all three ingredients except mint leaves together in a blender and blend until drink has the consistency of a good milk shake.
• Garnish with mint leaves.