Sunday, February 25, 2024

Goat Cheese with Honey Recipe


I didn’t serve this little gem as a dessert, however fairly as a part of a potluck with a bunch of discerning foodie diners and pals—completely happy eaters who’re inquisitive about meals and cooking and who’re curious and inquisitive about making an attempt the brand new, the weird, the as-of-yet-un-explored. Nobody touched my pretty contribution till I quietly famous it was chestnut honey, after which it was devoured with pleasure—gone so rapidly I barely acquired a style. The chestnut honey was darkish, and, whereas it may appear an oxymoron to name honey—a sweetener—savory, that is the savory-est honey I’ve ever tasted. And so it not solely complemented the cheese, however created a taste mixture that was slightly bit surprising and loads particular. As an alternative of being cheese plus candy (the predictable possibility), it was cheese plus a savory, darkish, murky, foresty shock that was the alternative of floral, fruity, standard wildflower or clover honeys to which we’re accustomed. I bought a chèvre log and didn’t slice it however fairly I squeezed it into an rectangular ramekin entire, then drizzled the honey atop and sprinkled it with the finely chopped hazelnuts. Ethan Stowell is appropriate—the chestnut honey provides depth and it’s a deal with properly value in search of out. Since honey doesn’t ever go unhealthy, upon getting it in inventory, you’ll be 5 minutes from this beautiful deal with always. Along with serving as dessert, which is Stowall’s suggestion, this might additionally work properly as a part of a brunch buffet or as a element of a cheese assortment to precede a meal or as a solo appetizer or alongside a quite simple inexperienced salad. The accompanying {photograph} exhibits the cheese with honey drizzle, however I used the non-compulsory hazelnuts and consequently, my presentation regarded extra completed and polished (and enticing, I feel!) than the model within the photograph.

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