Marine Room's Redwood Hill Goat Cheese Brûlée (with Tupelo Honey Verjus Dressing)

Serves 4

  1.  Custard

4  dates, pitted, quartered

1/4 cup crumbled goat cheese

2 tablespoons cream cheese, soft

2 large egg yolks

1 cup  heavy cream

2 tablespoons chopped parsley

1 tablespoon finely chopped shallots

2 tablespoons white port wine

to taste  — sea salt and freshly ground black pepper

Directions:

Preheat oven to 250 degrees F. Line bottom of four 4-ounce ceramic ramekins with dates. Combine all remaining ingredients in blender. Process at medium speed until smooth. Strain through fine sieve. Season with salt and pepper. Divide evenly among ramekins. Transfer to large roasting pan lined with paper towels. Pour hot water into the pan halfway up sides of ramekins. Bake 45 minutes or until firm but jiggly. Remove custard cups from pan. Cool to room temperature. Refrigerate.

  1.   Fig Coulis

1 cup diced sun dried mission figs

1/3 cup  maple syrup

1/4 teaspoon star anise powder

1 tablespoon balsamic vinegar

1/2 cup port wine

1/4 teaspoon  freshly ground black pepper

Directions

: Combine all ingredients in saucepan over medium-low heat. Cover.  Simmer 10 minutes. Transfer to food processor. Puree until smooth. Strain through coarse sieve. Transfer to squeeze bottle.

  1.  Tuile

1/4 cup grated Asiago cheese

1/4 cup  chopped walnuts

1/2 teaspoon  freshly ground black pepper

Directions:

Preheat oven to 350°F. Combine cheese, walnuts and black pepper in mixing bowl. Line large baking sheet with parchment paper. Spread 2 tablespoons mixture evenly into 4-inch round cookie cutter. Repeat process to make 4 tuiles. Bake 5 minutes or until golden crisp. Transfer to cooling rack.

  1.  La Presentation

2  roma tomatoes

2 tablespoons olive oil

2 tablespoons verjus

1 teaspoon Tupelo honey

1 teaspoon  minced shallots

to taste —  sea salt and freshly ground black pepper

2 cups mixed spring greens

20 sprigs chives

4 sprigs chervil

4 sprigs dill

2 tablespoons turbinado sugar

Directions

: Cut tomatoes crosswise into 1/2-inch slices. Scoop pulp from center to form rings. Divide greens and herbs into 4 bouquets, securing each with 1 tomato ring. Combine olive oil, verjus, honey, shallots, salt and pepper in mixing bowl. Whisk to emulsify.  Drizzle over greens. Sprinkle thin layer of sugar over brûlée. Caramelize to dark brown color with sugar torch. Stand greens behind brûlée. Place tuile in between. Squeeze fig coulis alongside.

   
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