Lately it seems that the world gets just a little more Christmasy with each passing day.
The trees and houses in my neighbourhood are all trimmed with lights, the radio is starting to play Christmas carols every once in a while, and the holiday store displays are out in full force.
And on Tuesday, a lone snowflake or two drifted down from the sky to remind us that a White Christmas just might be in the cards for us this year.
I'm sure it won't be long now before the holiday-themed cups make their annual appearance at Tim Horton's... particularly since Starbucks busted out the red cups in early November, which is far too early for comfort.
As for me, I'm in full menu-planning mode for my annual Christmukkah Open House, which means I'm totally obsessing over holiday appetizers.
Deep Fried Brie is the Holiday Appetizer You Need in your Life
One of the mainstays on my holiday table is baked brie in phyllo dough. The combination of melty brie and buttery crisp phyllo is basically irresistible, especially if you add a fruity cranberry topping. But the other day, it suddenly occurred to me... why not try deep-frying the brie instead?
Yep. That's right.
I decided to try breading a whole mini-wheel of brie, and deep frying it to a golden crisp.
And it totally worked.
In fact, it more than worked. Deep frying achieves the same melty, gooey, cheesy inside and golden-crisp outside you'd get from baking it in phyllo, but in only a fraction of the time.
Plus it just feels that much more special, perhaps because it's so much more unusual (or maybe just because everyone has a special place in their heart stomach for deep-fried things).
Add Holiday Cheer with Five-Spice Cranberry Chutney
For little extra dash of festive flair, I decided to pair the brie with a five-spice cranberry chutney, which has a sweet-tart quality that does a perfect job of cutting through the richness of the brie.
It also adds a bright red pop of colour for a little extra holiday appeal, in a sophisticated little-black-dress kind of way (as opposed to a dorky-reindeer-cardigan-sweater kind of way).
So far, I can only vouch that it makes for one of the most excellent breakfasts I've ever had, but when I serve it up at my party next month, I have no doubts that it'll vanish from my holiday spread long before the rest of the cheese plate does!
Seriously.
Best. Breakfast. EVER.
More Delicious Holiday Appetizers for Cheese Lovers
No holiday party is complete without some form of warm, gooey, melty cheese. Here are a few more appetizer recipes guaranteed to please any cheese fanatic!
- Bacon Jalapeno Cheese Dip
- Baked Brie with Mulled Wine Poached Pear Compote
- Brie and Cranberry Bites
- Easy Fig and Cheese Tartlets
- Killer Artichoke Bread
- Truffled Hot Cheese Dip with Mushrooms
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Deep-Fried Brie with Cranberry-Apple Chutney
- Total Time: 45 minutes
- Yield: 8 1x
Description
Impress your guests with a warm, gooey deep-fried brie enclosed in a crisp breaded coating. Paired with a sweet-and-sour cranberry-apple chutney, it's the perfect centerpiece for a holiday cocktail party.
Ingredients
Five-Spice Cranberry Chutney
- 2 cups finely diced and peeled Granny Smith apple
- ½ cup apple cider vinegar
- ¾ cup sugar
- 1 shallot, finely minced
- 1 tbsp Chinese five spice powder
- 1 tsp grated fresh ginger
- 2 cups fresh or frozen cranberries
Deep-Fried Brie
- 1 small brie cheese (175g)
- ¼ cup flour
- 1 egg, lightly beaten
- ¾ cup panko breadcrumbs
- Vegetable oil (for frying)
Instructions
Prepare the Chutney (up to 3 days in advance):
- In a medium saucepan set over medium-high heat, combine all of the chutney ingredients. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, for 20-30 minutes or until the apple is very soft.
- Stir in cranberries and cook 10 minutes longer, or until cranberries begin to soften and pop, and chutney is thick and glossy. Let cool, then store in a tightly sealed container in the refrigerator until ready to use.
Prepare the Brie and Serve:
- To ensure the brie holds up to frying, place in the freezer for 20-30 minutes or until thoroughly chilled.
- Meanwhile, pour vegetable oil into the deep fryer up to the "maximum" fill line (or halfway up the sides, if using a regular heavy-bottomed saucepan). Preheat to 375F.
- Set up your breading line - a plate of flour, a bowl of egg, and a bowl of breadcrumbs. Dredge the Brie in flour until lightly coated, then dip first into the egg and then into the breadcrumbs. Dip a second time into the egg, then again into the breadcrumbs to create a good, solid coating around the brie.
- Deep fry the breaded brie in preheated oil for 2-3 minutes, or until the coating is golden and crisp. Using a slotted spoon, carefully remove the brie from the hot oil and transfer to a baking sheet lined with paper towel to drain for a minute or two.
- Place the brie on a pretty serving plate or cheese board, and spoon the prepared chutney into a small bowl. Serve immediately with plates of crackers, melba toast and/or thin slices of french bread to accompany.
- Prep Time: 10 mins
- Cook Time: 35 mins
Ancient says
Hi. This looks awesome. I have a question. If I'm making this for after a church service(so after deep frying it will probably be 3 hours before eating) how would this hold up?
Isabelle Boucher says
It should be fine if you're serving it a little later the same day, but the brie won't be all melty and gooey any more. If you have access to an oven, you could reheat it for about 20 minutes in a very low oven (~200F) to soften up the brie again and crisp up the outside. I haven't tried this trick with deep fried brie, but I have done it with baked brie in puff pastry a couple of times.
Paula @ vintage kitchen notes says
Cheese and chutney are a superb combination! Brie is one of my favorite cheeses, so versatile and tasty!
Mardi@eatlivetravelwrite says
This is a wonderful looking breakfast/ party food but I am totally with you on the fryer. Too small to be of any use for a party :( And way too smelly.... Also, yes, way too tempting to keep around, I might fry everything in sight!
Starlanator says
I would like to eat this. Please bring to work for my eating enjoyment. Thank you and good night.
Jeff says
What a great idea! I had never thought of deep frying it either! And a good looking appetizer! You know that outer layer of Brie Cheese, how well did that melt?
Oh... and Southern fried chicken or Fish... If you have a deep-fryer, it's just something you gotta do!
Isabelle says
The outer layer of the Brie doesn't really melt - which is good, because that's what the breading sticks to. :) You can just dig out the gooey insides and ignore the outside if that's more your thing.
Southern-fried chicken is next on the docket. I've got Thomas Keller's recipe bookmarked for just that purpose!
firefoodie says
Great brie, a deep fryer is one of those naughty things we all want but are to scared to have! Nice post :)
Anne@frommysweetheart says
I love baked brie. And chutney is my new favorite thing! I would think the deep fryer would help make the brie good and gooey. But you know...if you are not really sold on it yet....perhaps you should go ahead and make those donuts next....you know...I mean ...to really test it out! ;- O This brie and chutney is seriously good stuff!!!
Kim Bee says
I have this fryer and love it. You rocked the recipe here. I usually do boring old fries. Congrats on top 9. This is fantastic.
Kiri W. says
Oh *wow*. I've had baked brie, but fried? It looks and sounds to-die-for!
jules @ bananamondaes says
This looks delicious. I usually make stilton stuffed mushrooms with cranberry sauce at this time and it is delicious. Must try brie this year. yum.
katescakesandbakes says
I too adore this time of year, the exciting, thrilling weeks leading up to Christmas! And deep fried brie? Deeeelicious!
Natalie says
I LOVE deep fried brie, we used to serve it at the restaurant around this time of year and it was always a best seller. I love the addition of five spice & ginger to cranberry chutney too it sounds just the right mix of traditional with a twist, I'm thinking of putting five spice in my mince pies this year now, does that sound mad?!