Henke Winery’s Awesome
August 2013 Issue
Henke Winery’s Awesome Pan-Seared Cheddar
This rich cheese dish is a favorite at the Cincinnati winery.
with Red Wine Berry Sauce
Adapted from a recipe provided by Henke Winery | Serves 12 as an appetizer
4 cups panko bread crumbs
1/4 cup dry basil
1/4 cup dry oregano
1/4 cup dry parsley flakes
1/4 cup paprika
salt to taste
3-pound block of white cheddar, cut into 24 triangle-shaped pieces
Flour and buttermilk for dredging
3 tablespoons (or more) canola oil
Combine all breading ingredients. Dredge cheese triangles in flour, then dip in buttermilk before dredging in the breading, pressing gently so breading will adhere.
Heat non-stick skillet to medium to medium-high heat. Pour in canola oil, swirl to coat. Sear breaded cheese triangles for about 90 seconds on each side, until cheese is gently oozing out of corners. Remove to wire rack; cut into desired portions and serve immediately with Red Wine Berry Sauce.
Red Wine Berry Sauce
3 cups dry red wine
1-1/2 cups water
1 cup granulated sugar
1 cup dried blueberries
1/2 cup cornstarch (dissolved in 1/4 cup water)
4 cups frozen mixed berries
Salt to taste
Combine red wine, water, sugar and dried blueberries in small pot on medium heat. Simmer until mixture is reduced by one-third. Briskly stir with wire whip. Add cornstarch-water mixture for thickening. Wine mixture should be 180 degrees for cornstarch to thicken. Add sauce to frozen berries. The sauce will heat the berries through. Serve with cheese triangles.