Recipes for National Wine and Cheese Day7/24/2018 11:48:21 PM
Recipes for National Wine and CHEESE Day
By Florencia Palmaz | Pairing: Palmaz Cabernet | At the Table and Around the Fire
What better way to pair Palmaz Vineyards Cabernet Sauvignon than with four of our delectable cheese filled bites.
SMOKED DUCK AND FIG ROULADE
MAKES 30 TO 40
cup fig preserves
8 ounces (1 package) cream cheese
1 smoked duck breast cup chives, minced
1. In a mixing bowl, whip the fig preserve and the cream cheese until smooth.
2. Remove the fat cap from the duck breast. Slice the breast across the grain into 1/4-inch- thick strips. Place a small dollop of the fig mixture in the center of a slice. Wrap into a cone shape. Dip the wide end of the cone into the chives and place on a platter end-side down. Repeat until you have used all the duck breast.
MAKES 30 TO 40
cup green olive spread (or 1 cup pitted green olives pureed)
cup Parmesan cheese
cup Roasted Garlic Puree (page 242)
Extra-virgin olive oil, if needed
1 (14-ounce) package of
puff pastry, thawed according to instructions
1. Preheat the oven to 350°F. In a small bowl, mix the olive spread, Parmesan cheese and garlic puree. If the mixture is too thick, thin it with a little olive oil until a smooth paste
is formed. On a well-floured surface, roll out the puff pastry dough into a five-by-eight- inch rectangle. Cut the dough into thirds. Place two of the dough sheets in the fridge while working with the other.
2. Roll the sheet of dough out into a rectangle. Spread the olive mixture on half the dough, leaving a 1/4-inch space around the edges. Wet the edge of the dough, fold over and seal the edges. With the back of a boning knife, cut 1/4-inch thick, 2-inch-long slices or batons. To form cordons, cut the batons 2/3 of the way lengthwise and twist down the arms to form the shape of a vine.
3. Place the batons or cordons on a pan and freeze until ready to bake. Repeat with the other 2 dough sheets. Bake for 15 to 20 minutes.
PIAVE VECCHIO WITH JERKY SPRINKLES
MAKES 40 TO 50
4 ounces high quality beef or game meat jerky
10 ounces Piave cheese or any mild, firm aged cow’s milk cheese
1. On a plate, shave the jerky against the grain with a microplane and set aside. Cut the cheese into bite-sized squares. Arrange the squares on a platter. Top with a pinch of jerky and serve immediately.
ESTERO GOLD AND BLACK PEPPER GOUGÈRES
MAKES 30 TO 40
6 tablespoons unsalted butter
1 cup water
teaspoon sea salt
teaspoon freshly ground black pepper
1 cup all-purpose flour 4 large eggs
1 cups Estero Gold
or Gruyère cheese, finely grated
1. In a small saucepan over medium heat, add the butter, water, salt and pepper. As soon as the butter is melted, add the our all at once and stir vigorously with a wooden spoon. Once the mixture forms a ball and pulls away from the sides of the pan, remove from the heat and trans- fer the dough to a standing mixer. On medium speed, add the eggs one at a time until smooth. Add the cheese until well mixed. Transfer the dough to a pastry bag tted with a large plain tip.
2. On a parchment-lined baking sheet, squeeze out dough into small mushroom-sized domes. Freeze the tray. Once they’re frozen, you can store the dough balls in a zip-top bag for up to 6 months.
3. When you’re ready to bake the gougères, preheat the oven to 375°F. Place the frozen dough balls on a parchment-lined baking sheet and bake for 25 to 30 minutes, or until they are light golden brown.