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Prep Time: 0 Minutes Cook Time: 3 Minutes |
Ready In: 3 Minutes Servings: 4 |
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This is a wonderful appetizer that we used to have at Kemo Sabe's in San Diego, when we lived in La Jolla. I found the recipe and have started making this. It's wonderful as an appetizer, or as a lunch with fruit. Ingredients:
4 brie wedges (2-ounce size) |
2/3 cup finely diced raw nuts / seeds |
1 large egg |
1/8 cup whipping cream or whole milk |
peanut oil or vegetable oil (for frying) |
tabasco brand jalapeño jelly |
carr's english crackers or other high quality crackers |
Directions:
1. Cut brie into wedges and freeze for 30 minutes or longer. Dice the nuts and seeds (we used raw walnuts and pumpkin seeds) put in a wide bottomed dish. Whip the egg and cream in a second wide bottomed dish. Remove the brie from the freezer, coat in the egg and cream mixture and roll in the nuts until well coated. Place the nut crusted brie wedges back in the freezer for 45 minutes.
2. Heat some frying oil to medium hot and put in the brie. I cooked on the top and bottom for 1 minute each, then on the two sides for 30 seconds each, making 3 minutes total. Remove and place on a paper towel and pat to remove excess oil.
3. Heat the jalapeño jelly in the microwave for 40 seconds and stir. Put fried brie on a plate and spoon the hot jalapeño jelly over it. Serve with some nice crackers or toast.
4. This is a slightly modified version of the recipe by Chef Deborah Scott at Kemo Sabe's in San Diego. If you EVER get a chance, go visit that restaurant. It's amazing!
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