Recipe Database
Flat Creek Fried Farmhouse Blue Cream
Flat Creek Fried Farmhouse Blue Cream
1/2 gal. milk
1/2 tsp. nutmeg
8 oz. butter
1 1/4 c. flour
1 1/4 c. corn starch
10 eggs
4 c. Flat Creek Farmhouse Blue Cheese
6 whole eggs, whisked (for eggwash)
1 c. flour
2 c. finely ground bread crumbs
2 qts. peanut oil for frying

Heat Peanut oil in a large pot to 350 degrees +++++++++++++++++++++++++++++==++++++++++++++++ In a sauce pan, bring milk and nutmeg to a low boil. Allow to steep and infuse the flavor. +++++++++++++++++++++++++++++==++++++++++++++++ In a second sauce pan, over med. heat, melt butter completely. Then add flour and corn starch, whisking it in to make a smooth roux. Cook 3-4 minutes. +++++++++++++++++++++++++++++==++++++++++++++++ Slowly add milk, whisking it in about 3 oz. at a time, allowing the flour to absorb the milk and remain smooth. Continue adding the milk until it is a smooth, thick, soupy consistency. Cook at low heat for about 5 minutes. +++++++++++++++++++++++++++++==++++++++++++++++ Remove from heat and whisk in the eggs one at a time. Then whisk in the cheese. +++++++++++++++++++++++++++++==++++++++++++++++ Place mixture on an oiled sheet pan. Cover with plastic wrap and cool in refrigerator. The mixture should sit about 1 inch high. +++++++++++++++++++++++++++++==++++++++++++++++ When completely cold, cut into desired shapes. Take each piece and dip in flour. Then dip into the egg wash. Then dip in the bread crumbs. +++++++++++++++++++++++++++++==++++++++++++++++ Insure that oil in large pot is 350 degrees. Slowly lower the breaded cream into the hot oil. After 1-2 minutes when the cream is golden brown and crispy remove with a slotted spoon. Place on a paper towel to absorb some of the excess oil. +++++++++++++++++++++++++++++==++++++++++++++++ Serve immediately with Greens and Port reduction glaze and shaved Flat Creek Farmhouse Blue.