Scripps Howard News Service
Recipes from The All American Cheese and Wine Book:
Apricot Coins
Ingredients:
4 oz. fresh goat cheese
2 tsp. milk, more if needed
40 dried apricots, (about 6 ounces), preferably Turkish
2 tsp. honey
1 Tbs. finely chopped fresh thyme leaves (or 1-1/2 tsp. dried thyme)
40 candied walnut halves; recipe below
Preparation:
In the bowl of an electric stand mixer, place the cheese and milk. (Or use a medium-sized bowl and a wooden spoon.) Using the paddle attachment, whip the cheese (or stir it vigorously) for at least five minutes, or until it is very smooth and creamy.
If the cheese is still crumbly, add more milk 1/2 teaspoon at a time.
To assemble, spread about 1/8 teaspoon of cheese on each apricot. (If using California apricots, put the goat cheese on the shiny side.) Drizzle a little honey over the cheese and top with a light sprinkling of thyme.
Place a walnut half on top, arrange the apricots on a platter, and serve.
Makes 40; serves 10 to 12
--Wine Pairing: Viognier, Sauvignon Blanc, dry Riesling
Candied Walnuts
Ingredients:
1/4 cup powdered sugar
1/8 tsp. cayenne pepper
1/8 tsp. salt
4 oz. walnuts (about one heaping cup; don't use pieces)
Preparation:
Preheat the oven to 350 degrees. In a medium-sized bowl, mix together the sugar, cayenne and salt. Bring a small saucepan of water to a boil. Add the walnuts and blanch them for three minutes.
Drain well and then immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly.
Transfer the walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden brown--about 10 minutes.
Watch carefully because the sugar can burn easily. Let cool completely before serving.
Makes 1 cup
Chocolate-Mascarpone Tart
Ingredients for the Crust:
2 cups whole almonds, toasted and cooled
scant 1/2 cup packed dark brown sugar
4 Tbs. unsalted butter, melted
Preparation:
Preheat the oven to 350 degrees. In the bowl of a food processor, process the almonds and sugar together. Pour in the melted butter and pulse until incorporated. Press the mixture into a 9-inch fluted tart pan with a removable bottom.
Bake for about 15 minutes, or until the crust has turned a slightly darker shade of brown.
Remove from the oven and let cool completely.
Ingredients for the Filling:
8 oz. mascarpone cheese, softened
1/3 cup plus 1 tablespoon sugar
1 tsp. vanilla
2 Tbs. cocoa powder, sifted
1/2 cup heavy cream
about 1/4 oz. semisweet or milk chocolate
Preparation:
To make the filling: In the bowl of an electric stand mixer, or in a large bowl using a hand mixer, beat together the cheese, sugar and vanilla until smooth.
Turn the mixer to low and add the cocoa powder. Mix until creamy--about one minute. In a separate bowl, whip the cream until stiff peaks form.
Gently fold the whipped cream into the cheese mixture and stir just until the ingredients are blended.
Pour into the prepared crust and, using a vegetable peeler, shave the chocolate over the top of the tart.
Freeze for at least two hours.
To serve, let the tart sit at room temperature for 10 minutes and then cut.
After serving, return the remaining tart to the freezer. Wrapped well, the tart will keep for up to two weeks in the freezer.
Serves 10 to 12
--Wine Pairing: Tawny Port, Cream Sherry, Cabernet Sauvignon
Brie and Nectarine Turnovers
Ingredients:
2 medium firm but ripe nectarines (about 1/2 pound), peeled and cut into 1/2-inch dice
2 Tbs. plus 1 tsp. sugar
one 17.3-oz. pkg. frozen puff pastry, thawed
6 oz. Brie cheese, rind removed, cut into thin slices (or use ripe California Teleme; do not use a salty cheese)
1 egg, lightly beaten
1/4 cup decorative large-granule sugar (or 2 Tbs. regular sugar)
Preparation:
Preheat the oven to 400 degrees.
In a small bowl, mix together the nectarines and 1 tablespoon of the sugar. Let sit for about 15 minutes, gently stirring once or twice.
Using a sharp knife, cut each sheet of puff pastry into four squares. Roll out each square into a 5-by-5-inch square. Put each square on a large baking sheet. Sprinkle the squares with the remaining 1 tablespoon plus one teaspoon sugar.
Place a few slices of cheese in the center of each square. Pile about two tablespoons of the nectarines over the cheese on each pastry square.
Next, brush the edges of each square with a small amount of egg. Fold one corner of each square toward the opposite corner to form a triangle and press the edges with the tines of a fork to seal the turnovers and to create a decorative edge.
Brush the turnovers with the remaining egg and sprinkle with decorative sugar.
Place the turnovers on a baking sheet and bake for 20 minutes, or until the pastry is a rich golden color. Serve warm or at room temperature.
Serves 8
--Wine Pairing: Muscat or late harvest Riesling
Cucumber Soup With Mint Pesto and Feta Cheese
Ingredients for the Soup:
3 medium cucumbers (about 2 pounds), peeled, seeded and cut into chunks
1 2/3 cups sour cream
1/3 cup plain yogurt
1 medium jalapeno chile, seeded and coarsely chopped
1-1/2 Tbs. lime juice (about 1/2 lime)
kosher salt
Preparation:
In the bowl of a food processor or blender, combine all the ingredients except the salt. (If using a blender, cut the cucumber into 1/4-inch dice before blending.)
Process until smooth and creamy--about 30 seconds. Taste and add a small amount of salt. Process again just until the salt is mixed. Taste again and add more salt or lime. Refrigerate.
Ingredients for the Pesto:
3 cups mint leaves (about half a large bunch)
2 Tbs. slivered almonds, lightly toasted
1/2 small (about 6 ounces) red onion, coarsely chopped
2 Tbs. white wine vinegar
1-1/2 Tbs. lime juice (about 1/2 lime)
3 Tbs. olive oil
kosher salt
3 oz. feta cheese, crumbled
Preparation:
To make the pesto: Combine all the pesto ingredients in a food processor or blender and process until smooth. Add just enough salt to bring out the flavors in the pesto.
Mix and taste. Process again. You will still have flecks of mint, but the pesto should be fairly runny. (Makes about 2/3 cup; save any extra for another use. It will keep, covered and refrigerated, for one week or frozen for up to one month.)
Place a large dollop of pesto in the center of the soup and sprinkle on a generous portion of cheese.
Serves 4
--Wine Pairing: Pinot Gris, Sauvignon Blanc
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