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Recipe by Serene Choo, Stratford Chefs School Serves 4-6 |
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| FOR CRANBERRY GOAT CHEESE | |||
| 1 cup | Goat cheese | ||
| 3 Tbsp | Dried whole cranberries | ||
| 1 cup | Red wine | ||
| Pinch | Ground nutmeg | ||
| Pinch | Pepper | ||
| 1/8 tsp | Lime zest | ||
| FOR FIG | |||
| 6 | Fresh figs, halved | ||
| 2 Tbsp | Salted butter | ||
| TO SERVE | |||
| 1/2 bottle | Balsamic Vinegar (Modena) | ||
| 2 pieces | Rainforest Crisps | ||
| 1 slice | Bacon | ||
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| Balsamic Reduction Directions: In a saucepan place half a bottle of Kitchen Connaisseur’s Balsamic Vinegar and bring to a simmer. Stirring occasionally. Reduce until volume is halved and consistency is that of light syrup (just coats back of spoon). Cool. Cranberry Goat Cheese Directions: · Reconstitute cranberries by placing red wine in a small saucepan and bring to a boil, reduce red wine volume by half, reduce heat to minimum. Place dried cranberries and let it simmer for approximately 2 minutes. Turn off and remove from heat to cool. · Let cranberries sit for at least 10 minutes or until plump, drain, reserve liquid. Cut whole cranberries into quarters. · Fold cranberries, 1 T red wine solution, nutmeg, pepper, and lime zest into goat cheese. Do not over mix. Chill until ready to use. Fig Directions: · In a sauté pan, melt butter, place figs halved side down, sprinkle salt and pepper, and sauté until just tender (1 – 1.5 minutes). Remove from heat and cool. · Scoop out fig seeds carefully not to rip fig flesh and skin. Fold seeds into goat cheese and cranberry mixture. · With a melon baller or using a spoon to scoop 1T of goat cheese mixture into fig ‘shell’. Garnish Directions: · Take raw bacon, julienne into 1/4”x 1”thick. In a frying pan, fry off bacon until crisp. Drain excess oil on paper towel. · To serve, squeeze a little drop of Kitchen Connaisseur’s Balsamic Vinegar reduction, add a bacon strip, and top with crushed Rainforest Crisps. |
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