- 85 g (3 oz) Butter
- 85 g (3 oz) Flour
- 500 ml (2 cups) Milk
- 150 g(5 oz) Le Tremblay cheese, rindless and cut into pieces
- 85 g (3 oz) Pancetta, cut into lardoons and roasted Salt and pepper, to taste
- 200 g(7 oz) Flour
- 2 Eggs
- 30 ml (2 tbsp.) Milk
- 500 g (17½ oz) Panko breadcrumbs
- 6 Heads of garlic
- 30 ml (2 tbsp.) Olive oil Salt, to taste
- 50 g(2 oz) Sugar
- 200 g(7 oz) Fresh cranberries
- 30 ml (2 tbsp.) Sherry or cider vinegar
- 2 litres (8 cups) Canola oil for frying Greens, to taste
- Salt and pepper, to taste
- In a saucepan, cook flour with butter (roux). Set aside to cool. Add the hot milk. Cook for 10 minutes, stirring constantly. Add the /directory/search/Le+TremblayLe Tremblay and pancetta, and season once all the cheese is melted. In a rectangular 5 x 15 cm pan lined with plastic wrap, pour in the mix. Place in freezer to set completely. Once set, remove from pan and cut into 2 cm cubes. For breading the croquettes English-style, prepare three plates: one with flour, one with beaten eggs and milk and one with breadcrumbs. Coat croquettes with flour, shake off excess, dip into egg and milk mixture, and cover with breadcrumbs. Repeat twice, then set aside in the freezer.
- Cut the tops off the heads of garlic, place in a baking dish, baste with olive oil and cover with aluminum foil. Roast in oven at 350°F (180°C) for 30 minutes or until the cloves are golden. Crush the cloves into purée and whisk with olive oil. Season.
- In a saucepan, combine water and sugar. Cook until caramel-coloured. When the mixture is golden, add cranberries and vinegar. Cover and reduce heat, but do not stir. Let cranberries thicken for 5 to 10 minutes until cooked. Remove from heat and set aside at room temperature.
- Fry croquettes in a large saucepan with oil heated to 350°F (180°C). Dry them on paper towels.
- Make a line of cranberry jam on the plate, place a well-browned croquette, spoon some roasted garlic and top with your choice of greens. Season.
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