Saturday, March 24, 2012

Glazed Goat Cheese Gratin

Here is another recipe from the most recent Food & Wine magazine issue. This one didn't need many was incredible! This afternoon, I had two friends over and it had been a while since the three of us have gotten together. Great conversation, great friends, and great food...what more could anyone ask for! I didn't think about taking a picture until we had plowed through almost all of it. Oops.

1 lb plain goat cheese
6 tablespoons apricot preserves (I was generous here)
4-6 Peppadew peppers
1 pickled jalapeno, seeds removed
2 tablespoons cocktail onions (*see note below)
2 tablespoons dijon mustard
1 1/2 tablespoons dry sherry

Preheat the oven to 400 degrees. Press the goat cheese into a small baking dish (no need to spray with non-stick spray).

Add the Peppadews, jalapeno, and onions in a food processor and mince well. Transfer to a small bowl. Add the mustard, sherry, and preserves. Combine well. Spread the mixture over the goat cheese. Bake for about five minutes. Then increase the heat to broil and cook another few minutes until bubbling. Serve while warm with baquette slices.

*I couldn't find cocktail onions so....

1 small onion, peeled, chopped in large pieces
3 tablespoons vinegar
Pinch of salt
Pinch of tumeric
Pinch of paprika

Boil just enough water to cover the onions. Cook at a rapid boil for 5 minutes. Drain off water, then over medium-high heat, add the vingar, salt, tumeric, and paprika. Cook for 2-3 minutes. Drain and then add to the food processor. Continue the recipe as noted above.

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