Breaded Olives with Chemin Hatley

breaded-olives-chemin-hatley-onion-cream

INGRÉDIENTS :

--Breaded Olives--
20 large pitted green olives
120 g Chemin Hatley cheese, cut into small sticks
1 cup flour
2 eggs, beaten
1 ½ cups panko breadcrumbs
½ tsp smoked paprika
½ tsp garlic powder
Black pepper
Oil for frying
--Maple-Caramelized Onion Cream--
2 large yellow onions, thinly sliced
1 tbsp butter
1 tbsp olive oil
1 tbsp maple syrup
1 tbsp balsamic or cider vinegar
½ cup 15% or 35% cream
Salt and pepper

PRÉPARATION :

Insert a small stick of Chemin Hatley cheese into each olive.

Refrigerate for 15 minutes. This step is important to prevent the cheese from melting too quickly.

Roll the olives first in the flour, then in the beaten egg, and finally in the breadcrumbs. Dip the olives a second time in the egg, then again in the breadcrumbs.

Heat the oil to 350 °F and fry the olives for 2 to 3 minutes, until golden brown. Remove from the oil and place on paper towel.

In a saucepan, melt the butter with the olive oil over medium-low heat.

Add the onions and salt, then cook slowly for 20 to 25 minutes, stirring often.

Add the maple syrup and vinegar, then let reduce.

Stir in the cream and pepper.

Blend the mixture until smooth and creamy.

Spoon the warm onion cream onto a plate and serve the hot olives on top.