Chef Carl Stanton of McLean, Virginia, shared a recipe for Breaded Brie, a dish that is fried in oil and incorporates cheese, fitting a Chanukah meal perfectly. Use regular unseasoned breadcrumbs or the Japanese panko crumbs if you would prefer cheese with a crunchier exterior. Either way, this is a festive dish.
- 2 8-oz. wheels of Brie
- 2 cups panko breadcrumbs
- 2 Tbs. chopped fresh cilantro
- 1 cup sliced toasted almonds
- 2 cups all-purpose flour
- 1 Tbs. white pepper
- 2 cups buttermilk
- Vegetable or peanut oil for frying
- Jalapeño jelly for dipping
- Apple or pear slices, optional
- Cut each wheel of cheese into 6 equal-sized wedges. Combine breadcrumbs, cilantro and almonds, and set aside. Combine flour and white pepper in separate mixing bowl.
- Coat cheese wedges in following order: flour mixture, buttermilk, flour mixture, buttermilk and breadcrumbs.
- Heat oil to medium-high, or 350F. Add cheese, and cook about 1 1/2 minutes. Using tongs, remove from oil, and drain well on paper towels. Serve with jalapeño jelly for dipping and apple or pear slices, if desired.
This sumptuous starter can be matched with a dry Riesling such as the Washington Hills Dry Riesling, a wine with distinct fruity flavors that’s not too sweet. An alternative—less sweet and still refreshing—is a Washington Hills Chenin Blanc.