📝 About This Recipe
Indulge in the ultimate sensory experience where a shatteringly crisp, golden-brown crust gives way to a molten, velvety center of premium French Brie. This dish balances the rich, buttery decadence of the cheese with a homemade, vibrant cranberry sauce infused with orange zest and warm winter spices. It is a show-stopping appetizer that transforms simple ingredients into a sophisticated masterpiece perfect for holiday gatherings or intimate dinner parties.
🥗 Ingredients
The Cheese
- 2 wheels Brie Cheese (8-ounce wheels, chilled thoroughly)
The Breading Station
- 1/2 cup All-purpose flour (seasoned with a pinch of salt)
- 2 Large eggs (beaten well)
- 1.5 cups Panko breadcrumbs (Japanese style for extra crunch)
- 1 teaspoon Dried thyme (crushed between fingers)
- 1/2 teaspoon Smoked paprika (for color and a hint of depth)
Spiced Cranberry Sauce
- 12 ounces Fresh or frozen cranberries (rinsed)
- 3/4 cup Granulated sugar (adjust based on desired tartness)
- 1/2 cup Orange juice (freshly squeezed)
- 1 tablespoon Orange zest (from one organic orange)
- 1 piece Cinnamon stick (whole)
- 1/4 teaspoon Ground ginger
For Frying & Garnish
- 2 cups Neutral oil (such as vegetable, canola, or grapeseed oil)
- 2 sprigs Fresh rosemary (for aromatic garnish)
- 1 pinch Flaky sea salt (Maldon or similar)
👨🍳 Instructions
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1
Begin by preparing the cranberry sauce. In a medium saucepan, combine the cranberries, sugar, orange juice, orange zest, cinnamon stick, and ground ginger.
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2
Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Cook for 10-12 minutes until the cranberries burst and the sauce thickens to a jam-like consistency. Remove from heat, discard the cinnamon stick, and set aside to cool.
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3
Prepare your breading station with three shallow bowls. Place the flour in the first; the beaten eggs in the second; and the Panko mixed with dried thyme and smoked paprika in the third.
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4
Remove the Brie wheels from the refrigerator. Cut each wheel into 6-8 uniform wedges. It is crucial the cheese is cold so it holds its shape during frying.
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5
Dredge a wedge of Brie in the flour, shaking off any excess. Dip it completely into the egg wash, ensuring all sides are coated.
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6
Press the wedge firmly into the Panko mixture. To prevent leaks, repeat the egg and Panko steps (double-breading) for each wedge to create a sturdy shell.
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7
Place the breaded wedges on a parchment-lined tray and freeze for 15-20 minutes. This 'flash freeze' ensures the crust sets before the cheese melts too quickly.
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8
In a heavy-bottomed skillet or Dutch oven, heat about 1 inch of oil to 350°F (175°C). Use a kitchen thermometer to ensure accuracy.
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9
Carefully lower 3-4 wedges into the hot oil. Fry for about 60-90 seconds per side until they achieve a deep, golden-brown hue.
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10
Remove the wedges using a slotted spoon and drain briefly on a wire rack or paper towels. Immediately sprinkle with a tiny pinch of flaky sea salt.
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11
Repeat the process with the remaining wedges, ensuring the oil returns to temperature between batches.
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12
Plate the warm fried Brie wedges around a small bowl of the spiced cranberry sauce. Garnish with fresh rosemary sprigs for a festive touch and serve immediately while the centers are molten.
💡 Chef's Tips
Double-breading is non-negotiable; it creates a thick barrier that prevents the cheese from leaking into your frying oil. Keep the Brie as cold as possible until the moment it hits the oil to ensure the outside crisps before the inside turns to liquid. If you don't have Panko, regular breadcrumbs work, but the texture will be less airy and crunch-heavy. For a spicy kick, add a pinch of cayenne pepper or a teaspoon of chili flakes to the cranberry sauce. Use a neutral oil with a high smoke point; avoid olive oil as its flavor is too dominant and it smokes at lower temperatures.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Champagne or a dry Prosecco to cut through the richness of the cheese. Serve alongside toasted baguette slices or artisanal walnut bread for extra texture. A side of honey-glazed pecans or walnuts provides a lovely earthy crunch that complements the fruit and dairy. Accompany with a simple arugula salad dressed in a light lemon vinaigrette to provide a peppery contrast. Offer a dry hard cider as a beverage pairing, which echoes the autumnal flavors of the cranberry and orange.