Apricot Coins and Monterey Jack-Emmentaler Fondue with Fennel and Tomatoes
from Laura Werlin, Cookbook AuthorApricot Coins
Makes 40; serves 10 to 12
INGREDIENTS:
4 ounces fresh goat cheese
2 teaspoons milk, more if needed
40 dried apricots (about 6 ounces), preferably Turkish
2 teaspoons honey
1 tablespoon finely chopped fresh thyme leaves (or 1 1/2 teaspoon dried thyme)
40 candied walnut halves (see recipe below)
PREPARATION:
In the bowl of a 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 vigorously) for at least 5 minutes, or until it is very smooth and creamy. If the cheese is still crumbly, add more milk 1/2 teaspoon at a time.
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.
The combined flavors of the sweet-tart apricots and fresh goat cheese call for an un-oaked Viognier, Sauvignon Blanc, or dry Riesling.
Candied Walnuts
Makes 1 cup
INGREDIENTS:
1/4 cup powdered sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
4 ounces walnut halves (about 1 heaping cup, don’t use pieces)
PREPARATION:
Preheat the oven to 350˚F.
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 3 minutes. Drain well and immediately roll the walnuts in the sugar mixture until thoroughly coated. The sugar will melt slightly.
Transfer walnuts to a baking sheet or pan and bake, stirring occasionally, until they are a deep golden-brown, about 12 to 15 minutes. Watch carefully because the sugar can burn easily.
Let cool completely before serving.
Monterey Jack-Emmentaler Fondue with Fennel and Tomatoes
Serves 4 to 6
INGREDIENTS:
1 tablespoon olive oil
2 small fennel bulbs (about 1 1/4 pounds), cut into 1/4-inch dice
3 medium plum tomatoes (about 3/4 pound), seeded and cut into 1/4-inch dice
Salt and freshly ground pepper
9 ounces Emmentaler cheese, coarsely grated
6 ounces Monterey Jack cheese, coarsely grated
2 tablespoons flour
1/4 teaspoon cayenne
3/4 cup good quality, slightly fruity white wine such as Riesling
Focaccia or rustic Italian bread (about 1 1/2 – 2 pounds), cubed
PREPARATION:
In a medium sauté pan, warm the oil over medium heat. Add the fennel and cook until translucent but still slightly crunchy, 8 to 10 minutes. Add the tomatoes and salt and pepper to taste, and cook, stirring occasionally, until the tomatoes have released their juices and most of the liquid has evaporated, about 7 minutes. (It is important that you cook away most of the juices or you’ll end up with a watery fondue).
In a medium bowl, toss together the cheeses, flour and cayenne. Set aside.
Warm a fondue pot by filling it with hot water. Pour out the water and wipe dry.
In a medium-sized, heavy-bottomed pot, heat the wine over medium heat. Once the wine is hot but not boiling, add a handful of the cheese mixture. Stir until melted before adding more. Continue with the remaining cheese (if the mixture is stiff, add more wine 1 teaspoon at a time). When all of the cheese has melted, stir in the fennel mixture.
Transfer the fondue to the fondue pot. Serve immediately, with cubed focaccia or Italian bread.