Goat Cheese Honey Nut Balls, served with a 2009 Muscat!
The funniest recipe name yet also was one of the easiest, and was a quick way to make a great appetizer for any occasion. The peanuts, honey, and goat cheese seemed like they were specifically made for each other.
Also, as mentioned in a previous post, the Muscat wine was perfect with the goat cheese. (The wine should be really chilled).
Overall, this was a great dish, easy to make, but unique enough that I think it would turn a lot of heads if you brought it to a party.
If you’d like to recommend us, please click here.
Thanks, and hope everybody has a fun and safe Merry Christmas!
ITEMS!
! Use as much honey as you like, especially if you like honey, but don’t completely coat it.
! Chop the peanuts fine enough to where you can easily roll the cheese balls through them. See picture…we could’ve probably chopped them even finer.
! Don’t leave the goat cheese sitting out too long…we found that the chillier cheese balls were better.
Recipe from the Private Kitchen of Lynfred Chris Smith
Makes about 20 cheese balls (depending on your roll size)
INGREDIENTS
6 oz. medium-firm goat cheese (we used 8 oz)
2/4 cup roney-roasted peanuts, finely chopped
Freshly ground black pepper
Honey for drizzling
DIRECTIONS
1 - Using a small scoop [ed. note: we just used our hands to break apart the cheese and it worked well], scoop out rounds of goat cheese and roll into balls with your hands.
2 - Roll the formed balls in the chopped honey-roasted peanuts until completely covered.
3 - Drizzle balls lightly with honey and cover with a few grinds of fresh black pepper.
4 - Serve with toothpicks.
Cheese Straws!
We have a top 20 breakthrough, everybody! It sure took awhile, but these things are great (sorry, Ajillo Mushrooms!). Either as appetizers or sides with soup / pasta, these can be eaten whenever. This was actually the second time we tried this recipe, the first time being a disaster. Maybe when we release a B-sides of our Lynfred Recipes that story will be one of the features, but for now check out the items for our notes.
And if you’d like, please recommend us. Thanks!
ITEMS!
1 - Instead of Parmesan cheese, we used mozzarella, and lots more than the recipe called for…it could’ve used even more. The mozzarella over all seemed to give it a more pizza-like taste which we loved. The recipe calls for 1.5 cups of Parmesan, I would say use 3 to 4 cups of mozzarella instead. Seriously, go nuts.
2 - After pre-heating in the oven, do NOT leave the straws in for more than the 15 minutes in the recipe. We left them in for 20 and they were burnt and nasty. As SOON as the pastry starts to close and the cheese gets slightly brown, take them out.
3 - Instead of 12 strips, I would suggest cutting only 8 strips per puff pastry sheet. This allows for easier twisting (by grasping both ends and twisting simultaneously).
4 - You want the puff pastry sheets to be thawed but not warm. This allows for easier twisting. So take them right from the fridge.
5 - It’s imperative that you only use 1 TEAspoon salt MAX. We (ok, in the interest of full disclosure, I’m the one that screwed up, not my wife), used 1 Tablespoon of salt and the straws were waaaay too salty.
6 - Serve these warm. They’re way better that way. Also if you have left-overs, microwave before serving
Recipe from the Private Kitchen of Lynfred Chris Smith
INGREDIENTS
2 Sheets Frozen Puff Pastry (Defrosted)
1 Large Egg
1.5 Cup Grated Parmesan Cheese
.5 Teaspoon Dried Thyme Leaves
1 Teaspoon Salt
Freshly Ground Black Pepper
Paprika (For Color)
DIRECTIONS
1 - Preheat oven to 375 Degrees.
2 - Roll out each sheet of puff pastry on a lightly floured surface until it is 10 x 12 inches.
3 - Beat the egg with 1 tablespoon of water and brush the top of the pastry.
4 - Mix all the other ingredients together in a bowl and sprinkle each sheet of puff pastry evenly with the cheese mixture.
5 - With the rolling pin, lightly press the flavorings into the pastry dough.
6 - Cut each sheet crosswise with a knife or pastry wheel into 11 or 12 strips.
7 - Twist each strip and lay on baking sheets lined with parchment paper.
8 - Bake for 12 to 15 minutes; until lightly browned and puffed.
Easy Peasy Antipasti, served with a 2007 Syrah!
This was a really different meal for us, and although it says Easy Peasy, it can be deceptively difficult especially where cooking the red peppers are concerned, so be careful not to leave them on too long or you’ll burn them.
Also, normally I am an over-marination type of guy (i.e., if it says 2 hours, I do 6…if it says 6, I leave it to marinate overnight), however for this recipe, the few hours suggested will be more than enough. For the 3:1 ratio mentioned below, we used 3/4 cup v 1/4 cup.
Not sure if the antipasti (first course or appetizer of an Italian meal) is supposed to be arranged how we did it, but I think it came out looking pretty cool.
Also, fresh mozzarella is DELICIOUS!
Makes 8 servings
Recipe from the Private Kitchen of Lynfred Chef Joe Hetman
INGREDIENTS
Large Portobello mushrooms, stemmed and cleaned
Extra virgin olive oil
Balsamic vinegar
6 cloves garlic, thinly sliced
3 shallots, thinly sliced
Variety of fresh herbs, chopped
4 red bell peppers
16 boccontini (fresh mozzarella, golf-ball size)
16 slices peppered salami
Fresh sliced Lynfred baguette and good quality extra-virgin olive oil, for dipping
Plastic wrap
Grill or grill pan
DIRECTIONS
1 - Preheat the outdoor grill, or a grill pan.
2 - In 2 sealable freezer bags, equally divide up the portobellos then pour in a 3:1 ratio of olive oil and balsamic vinegar.
3 - Add the chopped herbs, garlic and shallots, and season with salt and pepper.
4 - Seal up the bags, pushing out as much air as possible. Let sit to marinate for a few hours.
5 - While marinating, oil up the bell peppers. Place on the grill to scald the outside skin.
6 - Once blackened all around, remove from the grill and apply plastic wrap to steam.
7 - When marinating mushrooms are ready, place cap side down to mark on the grill. Flip once after a few minutes and grill the other side.
8 - Move mushrooms to an indirect part of the grill and allow to cook through.
9 - As mushrooms cook, remove the plastic wrap from the bell peppers and peel the skin away.
10 - Remove the seeds, and cut into strips. Lay out the bell peppers along with the salami and the boccontini.
11 - Drizzle the boccontini with olive oil and season lightly with salt and pepper.
12 - Finish up your tray with the Portobello mushrooms after they’ve been sliced. Serve alongside the baguette and olive oil.
Wine information on the 2007 Syrah
Aroma: Concentrated aromas of licorice and raisins with hints of plum.
Palate: This medium-bodied wine is packed with dark berry flavors and smoky undertones. A long and hot finish makes this perfect for anything off the grill.
Foods: Perfect with barbecue sauces, grilled meats, mushrooms, grilled tuna, grilled eggplant, cassoulet and especially bacon.
