Manchego With Honey Brown Butter Sauce Recipes

Steps:

• Place the flour, egg, and panko bread crumbs in 3 separate dishes.
• Dip the cheese cubes into each ingredient to coat, starting with the flour and ending with the panko.
• Preheat the canola oil in a deep fryer to 375 degrees F, (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.) If you don't have a thermometer, a cube of bread will brown in about 3 minutes.
• Add the breaded cheese to the hot oil, in batches, and deep fry until the cubes are crisp and golden.
• Remove the cheese from the oil and place on a paper towel-lined baking sheet to absorb the excess oil. Transfer the cheese to a serving platter, drizzle with the honey, and dust with the paprika.

Steps:

• Cut the quince paste into 1-inch cubes and roll them in the crushed almonds. Cut the cheese into 1-inch cubes.
• Put a quince cube onto a toothpick, then a watercress leaf followed by a cube of cheese. Place on a platter and serve.
• Note: Parmigiano-Reggiano can be substituted for the Manchego. Quince paste can be found in cheese shops or Latin markets.

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
• Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
• Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.

Steps:

• Melt butter in small saute pan, and cook until it turns a golden brown. Drizzle in honey and stir to incorporate (whisk). Pour over cheese wedge and sprinkle with sea salt.