Jason Parsons's Wine And Cheese Party

As Jason Parsons reveals there are lots of different options at a wine and cheese party. Among them, fondue!

Sweet Chilli Crusted Blue Cheese Croquettes

Served with Cabernet Sauvignon

Ingredients:

BLUE ICE
400 grams brick dry strong blue cheese (blue Benedictine)
1/2 cup ice wine

CRUST
1/2 cup feuillitine flakes (can substitute crushed Kellogg’s Corn Flakes)
1/2 cup bread crumbs
1/4 cup ground toasted pecans
1/4 cup chopped sage
2 tsp chopped red chilli
1/2 tsp black pepper
1/2 tsp fleur de sel

BREADING

2 whole eggs
1 cup flour

Method:

Place the blue cheese and ice wine in a zip lock bag, store in the fridge for 4 days. Each day turn over the bag to allow the ice wine to marinate both sides of the cheese.

After 4 days cut the blue ice into 25 gram portions

Mix the crust together and set aside

Roll the portioned cheese in the flour

Remove from the flour, dust off and dip in the eggs

Remove from eggs and roll in the crust

Chill for at least 30 minutes

Deep fry at 170 degrees until golden

Allow to sit for 2 to 3 minutes before serving

Jason Parsons
Executive Chef / Peller Estates Winery

Aged Cheddar, Gruyere Fondue
Served with Assorted Breads

Serve with Riesling Wine

Ingredients:

1 clove garlic
1 1/2 cups Riesling wine
1 tbsp corn starch
2 tsp ice wine
2 cups Gruyere grated
2 cups aged Cheddar grated
6 cups diced assorted breads

Method:

Rub the inside of a 4 quart heavy fondue pot with the cut side of the garlic clove then add the clove in the pot. Then add the Riesling and warm to a simmer over medium heat.

In a separate bowl mix the cornstarch and ice wine.

Slowly add both cheese to the wine and allow to melt, stir continuously with a wooden spoon just until the cheese is almost melted.

Then whisk the cornstarch, ice wine mix and add to the cheese.

Continue to warm for at least 8 minutes then serve with diced assorted breads

Jason Parsons
Executive Chef / Peller Estates Winery

Originally published on CityLine