2 pints fresh or frozen red currants, stemmed and washed, or frozen or fresh raspberries
1 cup sugar
1 tablespoon currant vodka
1 1/2 pounds Camembert cheese
1 cup flour
1 cup fine dry bread crumbs
4 cups peanut oil for frying
Prepare Currant Coulis: Place currants in a small saucepan with the water and sugar. Bring to a boil and cook gently for 10 to 12 minutes, or until soft. Puree through a food mill, and add currant vodka and a little more water if it's too thick. Set aside.
Prepare Fried Camembert: Slice cheese into 6 wedges and refrigerate until very cold and firm. Beat eggs in a bowl and place flour and bread crumbs in separate individual bowls. When cheese is cold, dip each wedge, one at a time, in flour, patting off any excess. Then dip in eggs, drain, and coat with bread crumbs. Be meticulous about covering every spot of cheese. Reserve coated cheese on a platter in freezer for 10 minutes.
Dip each wedge in eggs and bread crumbs again, being careful to drain the eggs and thoroughly coat with bread crumbs. Place in freezer for another 10 minutes.
Preheat oven to 350 degrees F.
Heat oil in a large stockpot or saucepan to deep-fry temperature (350 degrees F). Fry wedges, three at a time, until golden brown, about 1 minute. Do not stir, since the breading is easily broken. Carefully remove with a slotted spoon and drain on paper towels. Transfer to a large roasting pan and bake for 5 minutes.
To serve, coat each plate with Currant Coulis. Top with wedge of cheese and serve immediately, accompanied by a shot of black currant vodka.
c.1998, M.S. Milliken & S. Feniger, all rights reserved