Читать книгу The Cooking Class Cookbook - Linda PhD Marcinko - Страница 17
I adapted this recipe from an appetizer that I really liked at Citrus Café in Chandler, Arizona. My friends Jeff and Dennis owned Citrus and unfortunately, they closed the café in 2007. I taught this as the appetizer in my camping cooking class and it was a hit! Makes four servings Ingredients: 1 cup all-purpose flour 2 eggs 1 tablespoon water 1 1/2 cup almonds, crushed One 8-ounce piece of brie cheese cut into 8 wedges 1 tablespoon olive oil 2 medium-sized apples cut into wedges 1/2 of a crusty baguette, sliced Procedure:
ОглавлениеPlace the flour on a plate. Whisk the eggs with the water and place in a pie dish. Place the almonds on a second plate.
Dust each brie wedge with the flour. Place in the egg wash. Then, roll each wedge in the crushed almonds, pressing the nuts firmly onto the cheese. Place the cheese on a plate and keep chilled.
Place the oil in a skillet and heat it until it is very hot, but not smoking. Place the brie wedges in the skillet and lightly brown the nuts on each side. This should take about 5 to 7 minutes. Serve with the apple wedges and the baguette.
