Camembert Beignets with Red Wine Reduction

Camembert Beignets with Red Wine Reduction

prep time

minutes
cook time

minute
servings
12

Ingredients

















Cooking Instructions

For beignets:


1

Roll each cheese chunk in flour, dip it in the eggs, and then coat it with bread crumbs. Place the coated beignets on wax paper and set aside. Pour the oil into a large skillet to the depth of 2 inches, and heat on medium-high to 350ºF. Fry cheese chunks until golden, but soft in center. Drain on paper towels. Keep warm.


For red wine reduction:


1

Combine all the ingredients in a saucepan. Cook over medium heat until reduced to the consistency of syrup. Remove the bay leaf and discard.


For herb salad:


1

Whisk together lemon juice and the olive oil for dressing. Toss with the herb salad mixture and season with the sea salt.


2

To serve the beignets, drizzle the wine reduction syrup on each of the twelve serving plates. Place one beignet on each plate. Slice the tops of the beignets and turn on their sides to expose the molten centers. Garnish each plate with 1/3 cup of the herb salad and serve.


Ingredients

















Cooking Instructions

For beignets:


1

Roll each cheese chunk in flour, dip it in the eggs, and then coat it with bread crumbs. Place the coated beignets on wax paper and set aside. Pour the oil into a large skillet to the depth of 2 inches, and heat on medium-high to 350ºF. Fry cheese chunks until golden, but soft in center. Drain on paper towels. Keep warm.


For red wine reduction:


1

Combine all the ingredients in a saucepan. Cook over medium heat until reduced to the consistency of syrup. Remove the bay leaf and discard.


For herb salad:


1

Whisk together lemon juice and the olive oil for dressing. Toss with the herb salad mixture and season with the sea salt.


2

To serve the beignets, drizzle the wine reduction syrup on each of the twelve serving plates. Place one beignet on each plate. Slice the tops of the beignets and turn on their sides to expose the molten centers. Garnish each plate with 1/3 cup of the herb salad and serve.


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