Warm Breaded Goat Cheese Salad
with Dried Cherries and Toasted Pecans
Recipe from Fairmont Southampton
Serves 1
Ingredients:
2 slices fresh goat cheese
(1 ounce slices, put through a breading station)
4 ounces fresh mixed greens
½ ounce dried cherries
½ ounce toasted pecans
½ teaspoon sherry vinegar
2 teaspoons extra virgin olive oil
¼ teaspoon balsamic syrup
Salt and pepper to taste
Directions
Combine 1 cup balsamic vinegar with ¼ cup honey and reduce over medium heat until syrup consistency. Refrigerate until well chilled. Slice goat cheese into discs. Put through a breading station, flour, egg wash and bread crumbs. Place in refrigerator and chill.
Combine all other ingredients except balsamic syrup into a mixing bowl and toss until well combined. Place into a salad bowl. Drizzle the balsamic syrup over the top.
In 350°F oil, deep fry goat cheese until golden brown. Remove from oil and allow to drain on a paper towel. Place goat cheese while still warm over the salad and serve immediately.
Wine: WENTE RIVERBACK RIESLING 2009
Suggested by April Gosling Naude.
Available at Gosling’s Stores
Seared Salmon
with Brussels Sprout Leaves & Beets
Recipe from Fairmont Southampton
Serves 4
Ingredients:
4 salmon fillets, seasoned with salt and pepper
4 ounces Brussel sprout leaves
Directions:
Sear the salmon in a hot pan and cook to desired doneness.
Drop Brussels sprout leaves into boiling salted water for approximately 30 seconds.
Toss leaves in butter and salt and pepper.
Serve immediately.
Beets
1 cup veal stock
¼ cup raspberry vinegar
2 tablespoons white sugar
2 ounces finely diced onion
½ ounce sliced garlic
1½ pounds diced cooked beets
2 tablespoons cornstarch softened with
tablespoons of water
Directions:
Saute onions and garlic until tender. Deglaze with raspberry vinegar. Add sugar to dissolve. Add veal stock. Add Beets and simmer about 5 minutes.
Thicken with a cornstarch slurry. Salt and pepper.
Wine: KENWOOD VINEYARDS RUSSIAN RIVER PINOT NOIR 2009
Suggested by April Gosling Naude.
Available at Gosling’s Stores
Peanut Butter & Chocolate Fritters
Recipe from Island Restaurant Group
Serves 2
Ingredients:
1½ cup flour
2/3 cup brown sugar
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
3 tablespoons chopped peanuts
3 tablespoons chopped chocolate
½ cup buttermilk
6 tablespoons peanut butter
2 large eggs
2 teaspoons vanilla extract
Directions:
Mix the dry ingredients together. In a separate bowl mix wet ingredients. Then blend the wet into the dry until smooth. Carefully drop 1 tablespoon of batter into 2 inches of 350°F oil. Cook for 1 minute.
Sprinkle powdered sugar over fritters and garnish with Raspberry and Peach Coulis.
Wine: SANDEMAN FINE TAWNY PORT NV
Suggested by April Gosling Naude.
Available at Gosling’s Stores
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