Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the brie:
Flour for dredging *
1 Large egg
1/2 Cup pecans -- toasted and finely
ground
1/2 Cup unseasoned bread crumbs
12 Ounces Brie
1/4 Cup olive oil *
For the vinaigrette dressing:
Juice and grated rind of 1 lemon
1 Pinch thyme
1 Cup salad oil
1/4 Cup white wine vinegar
1 Teaspoon minced garlic
1 Teaspoon minced shallots
1 Teaspoon Dijon mustard
Salt and pepper to taste *
4 Cups mixed lettuce leaves
For the conserve:
1 Tablespoon butter
1 Granny Smith apple -- peeled, cored and
diced
1 Bartlett or Bosc pear -- peeled, cored and
diced
1 Tablespoon apple cider vinegar
1 Teaspoon brown sugar *
1 Tablespoon dried cherries or cranberries *
Allspice -- cumin, nutmeg,*
salt and pepper |
Preparation:
To prepare the brie: Spread flour in a shallow dish. Beat the egg in
another bowl. Combine nuts and bread crumbs in a third dish.
Cut Brie in wedges. Heat olive oil over medium-high heat in a saute pan
large enough to hold the cheese. Dip brie in flour, then the egg and
then the nut mixture to coat each side. Saute cheese for about 1 minute
on each side in hot oil. Drain on paper towels.
To make the vinaigrette: Mix lemon juice, rind, thyme, salad oil,
vinegar, garlic, shallots, mustard, salt and pepper. Toss with lettuce
leaves in a separate bowl.
To make the apple-pear conserve: Heat the butter over medium heat in a
saute pan until it foams. Add apples and pears, stirring for about 2
minutes or until the fruit is just tender. Stir in the vinegar and brown
sugar with the cherries and spices. Cook for 2 minutes. Let cool.
To serve: Place a portion of greens on a plate. Place a wedge of brie on
or next to the greens and spoon some conserve over the brie. Makes 4 to
8 servings. |
