Pepper Jack Cheese Sticks with Almond-Raspberry Dipping Sauce

Makes 8 sticks

1 (8 oz.) block pepper jack cheese

1 cup all-purpose flour

2 eggs, beaten

1 cup bread crumbs (original flavor)

For the sauce

8 oz. melba sauce (see note)

¹₂ cup almond-flavored syrup

1. Cut cheese block into ¹₂-inch thick sticks.

2. Place flour, beaten eggs and bread crumbs in three separate shallow bowls.

3. Dredge each cheese stick in flour, then egg wash, then bread crumbs. Place on a baking sheet lined with wax paper. Freeze completely.

4. Dredge frozen sticks in egg again, then in bread crumbs again. Freeze completely.

5. If not cooking immediately, cheese sticks can be kept frozen in a plastic container or zipper bag. To cook, heat oil to 350 degrees and deep fry for 2 minutes, or just until the cheese begins to ooze out. Do not overcook, or all the cheese will ooze out.

6. Serve hot with raspberry-almond dipping sauce.

Sauce:

Place melba sauce and almond syrup in a container. Cover and shake vigorously to combine. Serve immediately or store in the refrigerator.

Note: Melba sauce was invented by famous French chef Auguste Escoffier for Australian opera singer Dame Nellie Melba.

It is a combination of strained raspberries, red currant jelly, sugar and cornstarch. The leading brand, Roland, is not distributed to grocery stores in our area but is available on Amazon.com. You could also try substituting raspberry or red currant jelly.

The almond syrup used by Liberty Station is just like the kind used in coffee shops.

Recipe courtesy of Liberty Station restaurant in Bedford