Hazelnut Crusted Brie with Lingonberry Chutney and Apple Slaw Serves 8-12
1 Tbsp. canola oil 1 small white onion, finely diced 2 cinnamon sticks, whole Â½ tsp. ground coriander 1 bay leaf 1 8-oz. jar mango chutney 1 14-oz. jar lingonberry preserves
Heat the oil in a non-stick sauce pan. Add the onion, cinnamon sticks, coriander, bay leaf and saute for 4 minutes. Add the mango chutney and lingonberry preserves. Simmer over low heat for 30 minutes. Remove the bay leaf and cinnamon sticks before serving. Serve warm.
2 Granny Smith apples 2 Red Delicious apples 3 oz. fresh baby arugula 2 Tbsp. olive oil 1 Tbsp. fresh lemon juice Julienne apples. Toss with arugula, olive oil and lemon juice. Serve with brie.
Hazelnut Crusted Brie
1- 6" french brie round, about 1½ pounds 1½ cups hazelnuts 2 eggs ½ cup flour 6 - 8 cups canola oil
Place the hazelnuts in a food processor; pulse to a medium coarse consistency. Whisk the eggs in a large plastic container. Set aside. Coat the Brie evenly with flour, then dip it in the eggs. Coat the egg-coated Brie evenly with hazelnuts. Heat the canola oil in a 4- quart non-stick pot over medium-high heat until a hazelnut floats to the top when dropped in. Carefully place the hazelnut crusted Brie round into the oil and fry it for 2-3 minutes or until golden brown. Turn off the heat and carefully remove the cheese from the oil and drain on a paper towel. Serve the hazelnut crusted Brie on a platter with the warm lingonberry chutney, apple slaw and crackers.