This recipe is from http://www.finedinings.com/
This one was delicious, but a tad difficult to execute. I would have done much better if I had been preparing more than 4 of these little bites and had lined them all up at one time for a dunk in the deep fat fryer. But the vinaigrette was delicious and even though this one should have been removed from the hot oil about 5 seconds sooner, it was worth it!
Orange-Herb Vinaigrette
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 tablespoons orange juice concentrate
1 garlic clove minced
1 1/2 teaspoons dried Rosemary chopped fine
1/4 teaspoon Paprika
pinch of Cayenne pepper
salt to taste
In a small bowl combine ingredients and whisk together. Strain before using. Make 1 day ahead.
Cheese Cubes1/4 cup vegetable oil
1 teaspoon flour
1 egg, beaten
1 teaspoon fine bread crumbs
Gruyere Cheese
2 decorative toothpicks
2 shot glasses
Heat vegetable oil in a small deep saucepan to 380° degrees.
Put flour on a small piece of plastic wrap and bread crumbs on another. Put egg in a small bowl. Cut two cubes 1-inch square; completely coat with flour, then egg, then bread crumbs. Deep fry one minute. Remove from hot oil with a slotted spoon, drain on a paper towel and stick toothpicks in them.
Fill shot glasses with vinaigrette, carefully place cubes over top of shot glass and serve.
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