i think i copied this recipe from a magazine last year, it's from the River Cafe in Calgary, Alberta. i finally made it and am thoroughly delighted! served ontop of a pile of green leaf lettuce or mesclun with some poached chicken and a few extra toasted walnuts...heaven.
it looks like a busy recipe, but it's quite simple. i haven't tried the compote yet (i'm holding out for saskatoons).
cheese:
8 oz chevre
3/4 tsp grated lemon zest
2 tsp lemon juice
3/4 tsp maple syrup
coating:
2 tbsp flour
1 egg
1 tbsp water
1/4 cup walnuts, toasted
1/4 cup panko
1 tsp minced chives
1 tsp minced parsley
1/4 tsp each s&p
slaw:
1 apple
1 tbsp walnut oil
1 tsp white wine vinegar
1/2 tsp maple syrup
compote:
1 tbsp veg oil
1 tbsp minced shallot
2 tsp minced ginger
1/4 tsp each s&p
2 tbsp sugar
1 cup saskatoons or blueberries
For compote: heat oil in saucepan on med heat. fry shallot, ginger, s&p till softened. add wine and sugar, bring to boil and reduce by half, stirring, about 3 min. add berries, reduce heat and simmer till soft, about 4 min. cool and refrigerate up to 2 days.
for chevre: mix all the 'cheese' ingredients. pat into 4 rounds about 2.5" diameter. freeze on a parchment lined sheet for 20 min. place flour on plate. whisk egg with water on another plate. process nuts with panko till fine. toss panko/nuts with chives, parsley, s&p and place on another plate. press frozen rounds in flour, turn to coat. dip in egg, then in nut mixture to coat. place on parchment (can be covered and refrigerated up to 24 hrs) and bake @450 till soft and golden, about 10 min.
for slaw: core apple and cut into matchsticks. toss slaw ingredients together. divide among 4 plates, top with warm chevre rounds and serve with compote - or serve as above for a meal.
it looks like a busy recipe, but it's quite simple. i haven't tried the compote yet (i'm holding out for saskatoons).
cheese:
8 oz chevre
3/4 tsp grated lemon zest
2 tsp lemon juice
3/4 tsp maple syrup
coating:
2 tbsp flour
1 egg
1 tbsp water
1/4 cup walnuts, toasted
1/4 cup panko
1 tsp minced chives
1 tsp minced parsley
1/4 tsp each s&p
slaw:
1 apple
1 tbsp walnut oil
1 tsp white wine vinegar
1/2 tsp maple syrup
compote:
1 tbsp veg oil
1 tbsp minced shallot
2 tsp minced ginger
1/4 tsp each s&p
2 tbsp sugar
1 cup saskatoons or blueberries
For compote: heat oil in saucepan on med heat. fry shallot, ginger, s&p till softened. add wine and sugar, bring to boil and reduce by half, stirring, about 3 min. add berries, reduce heat and simmer till soft, about 4 min. cool and refrigerate up to 2 days.
for chevre: mix all the 'cheese' ingredients. pat into 4 rounds about 2.5" diameter. freeze on a parchment lined sheet for 20 min. place flour on plate. whisk egg with water on another plate. process nuts with panko till fine. toss panko/nuts with chives, parsley, s&p and place on another plate. press frozen rounds in flour, turn to coat. dip in egg, then in nut mixture to coat. place on parchment (can be covered and refrigerated up to 24 hrs) and bake @450 till soft and golden, about 10 min.
for slaw: core apple and cut into matchsticks. toss slaw ingredients together. divide among 4 plates, top with warm chevre rounds and serve with compote - or serve as above for a meal.