Making the Most with Cheese
Create great appetizers and desserts with dairy.
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Discover lots of great recipes from The All American Cheese and Wine Book by Laura Werlin.
4 oz. fresh goat cheese
2 tsp. milk, more if needed
40 dried apricots, (about 6 ounces), preferably Turkish
2 tsp. honey
1 Tbsp. finely chopped fresh thyme leaves (or 1-1/2 tsp. dried thyme)
40 candied walnut halves; recipe below
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.
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
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)
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.
Watch carefully because the sugar can burn easily. Let cool completely before serving.
Makes 1 cup
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