Cranberry Chevre Lollipops Recipe

Cranberry Chevre Lollipops Recipe
Cranberry Chevre Lollipops Recipe photo by Taste of Home
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Cranberry Chevre Lollipops Recipe

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Get a little creative with cranberries and the fryer. These two-bite pops have a creamy goat cheese filling, an outer crispy crunch and a dipping sauce that will make 'em say wow! —Elinor Ives, Fiskdale, Massachusetts
MAKES:
54 servings
TOTAL TIME:
Prep: 45 min. Cook: 5 min./batch
MAKES:
54 servings
TOTAL TIME:
Prep: 45 min. Cook: 5 min./batch

Ingredients

  • 2/3 cup whole-berry cranberry sauce
  • 1/3 cup stone-ground mustard
  • 2-1/2 teaspoons honey
  • 1/4 teaspoon cayenne pepper
  • 2 packages (11 ounces each) fresh goat cheese
  • 2 cups dried cranberries, chopped
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 3 eggs
  • 3/4 cup panko (Japanese) bread crumbs
  • 3/4 cup pistachios
  • 1/2 pound thinly sliced prosciutto, cut into 1-inch strips
  • Oil for deep-fat frying

Directions

In a small bowl, combine the cranberry sauce, mustard, honey and cayenne; set aside.
In another small bowl, combine the goat cheese, cranberries, rosemary and thyme. Shape into 1-in. balls. Place on baking sheets.
Whisk eggs in a shallow bowl. In another shallow bowl, combine bread crumbs and pistachios. Dip cheese balls in eggs, then bread crumb mixture. Wrap a prosciutto strip around the center of each ball; secure with a wooden appetizer skewer.
In an electric skillet or deep fryer, heat oil to 375°. Fry appetizers, a few at a time, for 30-60 seconds or until golden brown. Drain on paper towels. Serve with sauce. Yield: 4-1/2 dozen (1 cup sauce).
Originally published as Cranberry Chevre Lollipops in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p65

  • 2/3 cup whole-berry cranberry sauce
  • 1/3 cup stone-ground mustard
  • 2-1/2 teaspoons honey
  • 1/4 teaspoon cayenne pepper
  • 2 packages (11 ounces each) fresh goat cheese
  • 2 cups dried cranberries, chopped
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • 3 eggs
  • 3/4 cup panko (Japanese) bread crumbs
  • 3/4 cup pistachios
  • 1/2 pound thinly sliced prosciutto, cut into 1-inch strips
  • Oil for deep-fat frying
  1. In a small bowl, combine the cranberry sauce, mustard, honey and cayenne; set aside.
  2. In another small bowl, combine the goat cheese, cranberries, rosemary and thyme. Shape into 1-in. balls. Place on baking sheets.
  3. Whisk eggs in a shallow bowl. In another shallow bowl, combine bread crumbs and pistachios. Dip cheese balls in eggs, then bread crumb mixture. Wrap a prosciutto strip around the center of each ball; secure with a wooden appetizer skewer.
  4. In an electric skillet or deep fryer, heat oil to 375°. Fry appetizers, a few at a time, for 30-60 seconds or until golden brown. Drain on paper towels. Serve with sauce. Yield: 4-1/2 dozen (1 cup sauce).
Originally published as Cranberry Chevre Lollipops in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p65

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