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Kénogami tempura and beet confit with red wine

Kénogami tempura and beet confit with red wine

24 bite-sized appetizers


Beet confit with red wine

  • 15 ml (1 tbsp.) butter
  • 125 ml (½ cup) red onions, chopped
  • 1 garlic clove, minced
  • 310 ml (1¼ cups) beets, grated
  • 85 ml (1/3 cup) red wine
  • 45 ml (3 tbsp.) maple syrup
  • 5 ml (1 tsp.) fresh thyme, leafless
  • Salt and freshly ground pepper

Kénogami tempura

  • Canola oil for frying
  • 250 oz Kénogami cheese, diced in 2 cm (¾ in.) cubes and put in the freezer for 15 to 30 minutes
  • 250 ml (1 cup) store-bought tempura batter mix, prepared
  • 250 ml (1 cup) panko (Japanese breadcrumbs)


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  • In a saucepan, melt the butter and brown the onion and garlic for 2 minutes.
  • Add the beets and cook for 5 minutes. Deglaze with red wine and add the syrup.
  • Stir in the thyme and season generously.
  • Cook until the liquid is thick and sticky. Set aside.
  • In a deep-fryer or deep saucepan, heat canola oil over high heat.
  • Dip the Kénogami into the tempura batter, covering it completely.
  • Then, roll it into the panko breadcrumbs, coating it thoroughly.
  • Fry the Kénogami tempura in hot oil. When the breadcrumbs are golden brown, remove from oil and drain on a paper towel.
  • Serve hot, topped with a spoonful of beet confit with red wine and fresh herbs.

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