Deep Fried Brie

Deep Fried Brie is one of my old time favourite appetizers that I used to order in restaurants whilst I lived in Europe.

Since I have been living here in South Florida, I have not seen or come across it in any restaurant, so every once in a while, I like bringing back the old memories and at the same time, making the hubby and the kiddos happy.

Its amazing how a simple dish, with only a couple of ingredients, can delight our palates in such a way!

Serves 4 – For this dish you will need:

Get 2 medium size bowls, in one beat up both eggs and add a dash of salt and pepper. In the other put about  1 1/2 cups of breadcrumbs, you can always top it up if you need more.

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Grab the wheel of cheese and cut it into 8 equal pieces

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Dunk one piece at a time in the egg mixture, then cover it in breadcrumbs, pat it down to make sure they stick and then repeat the same again (each piece will go through the egg and breadcrumbs twice).

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Once you are done with all 8 pieces, place to the side and get a small casserole and add the vegetable oil till its about 1 1/2 inches deep and turn the heat on high, and while the oil is warming up, place the cranberry sauce in a microwavable bowl, add a tablespoon of water and microwave for about a minute.

Mix the sauce and once you get a runnier consistency, spread a nice bed of sauce on each plate.

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Now that the oil is hot, turn the heat down to medium (don’t want to burn your breadcrumbs) and place 2 pieces at a time and remove them as soon as they turn a nice golden colour.

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Place 2 pieces of brie on each plate, garnish your plate with whatever you have at hand, I used Rosemary as I have the biggest bush outside 🙂 , but a touch of green makes for a nice contrast with the bright cranberry colour on the plate.

Serve with slices of french baguette and dig in, you will see it disappears as soon as it hits the plate! What the hubby would call, finger licking good ❤

Thanksgiving Leftovers – Turkey Time

Have been studying all the thanksgiving leftovers and decided that today I would pay special attention to the leftover turkey and cranberry sauce.

With that said I started by making your basic pasta dough:

  • 1 pound all-purpose flour
  • 4 whole eggs, plus 1 yolk
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 2 or more tablespoons of water( enough to help you bind the dough)



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Put flour on a clean countertop, make a big well in the middle and add all the other ingredients, with a fork, little by little start mixing everything together until its time to get your hands dirty! Once the dough has come together make sure you knead it well. Make into a ball, wrap well in cling film and place in fridge for an hour.

With the dough out of the way it was time to tackle the turkey. This is a total invention so measurements are all over the place.

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In my food processor I added:

  • Lots of pieces of leftover sliced turkey
  • About 4 tablespoons of leftover madeira cranberry sauce
  • Salt, Pepper
  • A drizzle of cream to bind it all together

Once that was done it was time to put the ravioli together.

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Out came my lovely hand cracking machine and Ravioli were done in a snap!

Now for the sauce:

  • 3 tablespoons butter
  • 1 shallot, chopped
  • 1 tablespoon all-purpose flour
  • 3/4 cup chicken broth
  • 3 tablespoons heavy cream
  • 1 tablespoon chopped cilantro
  • salt and pepper to taste

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Heat the butter over medium heat. Add the shallots and cook until tender. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, cilantro, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.

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Now time to cooks these gobble boys! Bring water to a boil and toss the ravioli in for no longer than 3 minutes, drain and plate. Serve with the sauce and there we go, wonderful new meal out of your leftover turkey and cranberry sauce!

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Family seal of approval 🙂

Leftovers make the best snacks……

The hubby is watching American Football and I am hiding in the kitchen which some of you might say I am always there, but when a game is on, I will purposely find something else to do!

Then hunger strikes!

I rummaged through the fridge and found some leftover cooked chicken, some lovely Champignon Brie and of course there is my leftover cranberry sauce!

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IMG_0613Found a french baguette from yesterday that can now only be eaten by toasting it so I embarked on a leftover  Chicken, Brie and Cranberry melt!

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Both the hubby and my daughter gave it a seal of approval!

Love it when leftovers become a yummy snack!

Holiday menu testing…….. Chicken, Brie, Cranberries and Pecans – Husband Approved :-)

Friday night is the perfect night to celebrate the end of yet another week. Someone reminded me that there are currently 20 days left before Thanksgiving and 48 days left till Christmas!

So with that said, its time to get into the Holiday spirit mode and start testing recipes to see which ones get the seal of approval from the family!

Tonight we had Stuffed Chicken with Asparagus and Yellow Peppers, with Deep Fried Goats Cheese on a bed of Madeira Cranberry Sauce, topped with Candied Red Pepper Pecans!

Started with the pecans:

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  • 2 1/2 cups of pecans
  • Butter
  • 1 cup of sugar
  • 1/2 tsp of salt
  • 1/2 tsp of ground cinnamon
  • 1/2 tsp red pepper (if you don’t want them with a hot hint, skip this ingredient)
  • 1/2 cup of water
  • 1 tsp vanilla


    Place pecans on a baking sheet and warm in 250 deg F oven for about 10 minutes.

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In the meantime place all above ingredients in a casserole except for the vanilla and cook on low heat until sugar disappears, then turn heat up and cook until it reaches 236 deg on the candy thermometer (softball stage).
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Remove from heat, stir in the vanilla, add the pecans and stir until evenly coated.

Place on a butter coated baking sheet into 250 deg F oven for 30 minutes and make sure to toss them around every 10 minutes.

Once that was done I dipped the Goats Cheese Brie Wedges into egg mixture and coated in plain bread crumbs and put aside ready to dip into pipping hot oil a few minutes before dinner.

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Then for the chicken, got some chicken breasts and butterflied them and pounded them till I got them thin enough.

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Seasoned them with salt and pepper and stuffed them with some fresh asparagus and yellow peppers, wrapped them up and held them together with toothpicks.

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Pan cooked them for a few minutes to give them a lovely golden crust and then finished them off in the oven.

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The final step to my dish was toasting some Pita Bread for the Deep Fried Goats Brie!

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This dish got the hubby’s seal of approval! 🙂

Cranberry Season calls for ……….Cranberry Sauce/Salsa de Arandanos

November is here and with that comes Cranberry Season.

Of course I love my Cranberry Juice with a splash of vodka or should I say my vodka with a splash of cranberry juice, but making fresh cranberry sauce totally gives me the cozy feeling of the holidays season!

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Earlier on today I bought a bag of Cranberries just because they were there, which then of course turned into a delightful Cranberry Sauce! Salsa de Arandanos for my Spanish speaking peeps!

Cranberry Sauce basic recipe:

  • 1lb cranberries
  • 2 cups of sugar
  • 1/3 cup of water

Bring above ingredients to a boil, reduce heat to a simmer and add the rest of the ingredients except for the orange. Simmer for apron 5-7 mins.

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  • 1 cinnamon stick
  • 1/2 tsp all spice
  • 1/4 tsp nutmeg

Add orange at the end

  • grated rind and juice of an orange


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I started making my sauce and realized I had no oranges, so I debated between adding Lemon instead, Port Wine or Marsala Wine and the Marsala Wine won!

So instead of using the orange I added about 1/4 cup of Marsala Wine and oh my, it turned out so yummy.

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Check out tonights dinner blog to find out what I served this lovely sauce with……..

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