Ingredients
- 1 pound Gorgonzola cheese
- 4 tablespoons butter
- 1 ½ cups flour
- ¾ cup milk
- 1 egg yolk
- 2 tablespoons Dijon-style mustard
- Freshly ground pepper to taste
- 2 cups macadamia nuts
- ⅔ cup fine fresh bread crumbs
- 2 eggs, lightly beaten
- ¼ cup clarified butter, preferably, or corn, peanut or vegetable oil
- Nutritional Information
Nutritional analysis per serving (12 servings)
473 calories; 38 grams fat; 15 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 1 gram polyunsaturated fat; 21 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 14 grams protein; 97 milligrams cholesterol; 525 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 squares
Preparation
- Trim off rim of cheese if it has one. Cut cheese into small cubes.
- Melt the 4 tablespoons butter in a skillet and add 3/4 cup flour, stirring with wire whisk. Add milk, stirring rapidly with whisk. The mixture will be quite thick.
- Add cheese and stir and mash to blend well. Remove from heat. Add egg yolk, mustard and pepper, and stir to blend.
- Line a rimmed baking dish measuring about 7 1/2 by 7 1/2 inches with parchment paper or foil. Pour in batter and smooth over. Let cool and refrigerate an hour or longer, until solidified.
- Put macadamia nuts and bread crumbs into container of a food processor or electric blender. Do not process constantly, but pulse on and off until nuts are coarse-fine and blended with crumbs.
- Unmold Gorgonzola mixture and cut into 12 equal squares.
- Dip each square into remaining flour to coat all over. Dip squares in the eggs to coat and then in the crumb mixture. Continue until all pieces are well coated.
- Heat clarified butter or oil in a skillet and add about half the squares. Cook about a minute and turn squares; cook on second side about 45 seconds. Cook squares on edges as well as top and bottom; the total cooking time is about 2 1/2 minutes. Add squares to skillet until all have been cooked. As squares are cooked, drain on absorbent paper towels.
Dining and Cooking