September 2011: Olive Frittes

September's Featured Recipe: Olive Fritte (Fried Olives)

Bite-sized morsels of olives and cheese give you a new addition to your appetizers. A note of caution, however! They are very addictive and may result in many empty plates!

Directions:

1. Prepare a small deep fryer or pan fryer and preheat to 375 degrees. If pan frying, be careful to control and monitor your temperature so as not to exceed 375 degrees for your safety!
2. In a small mixing bowl allow blue cheese to soften and then cream with a fork. Stuff blue cheese into olives using a spoon. Once you have reached your desired quantity, set up a breading station by
   
   1. Putting flour in a shallow dish (preferably not a mixing bowl)
   2. Beating two eggs in a shallow bowl and thin with a little water; and finally
   3. Pouring the breadcrumbs in a large mixing bowl.  
3. Roll the olives in flour using your dominant hand to control the vessel, then using your other hand to transfer olives to the egg mixture and thoroughly coat. Using your now messy hand, transfer them to the breadcrumbs and toss until coated nicely (you might choose to dip in egg and toss until coated nicely (you might choose to dip in egg and toss in breadcrumbs again) and using your messy hand again lift onto a parchment lined sheet tray or plate. If you keep one hand clean you can still multi-task.
4. To make Balsamic Reduction, add 2 cups good quality balsamic vinegar to a suace pan on medium heat. Once a small boil occurs, add sugar just enough to perceive sweetness in the liquid and reduce heat to a simmer. Once it is thinck enough to lightly coat the back of a spoon, remove from the heat and allow to cool. Product will thicken upon standing.
5. Fry olives in small batches of 4 to 8 at a time. Drizzle with reduction and serve immediatly. Caution: the Cheese can be very hot!

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