Cranberry and Goat Cheese on Fig Spoons

Description

Recipe by Serene Choo, Stratford Chefs School

Serves 4-6

Printable Recipe

 

Ingredients

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
2 pieces	Rainforest Crisps
1 piece	Bacon

 

Instructions

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.