California Strawberries
The Ripe Ingredient
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Turbinado Crusted Berries
Goat Cheese Fondue
Turbinado sugared strawberries
Strawberry and goat cheese compote Strawberry Coulis
Turbinado Crusted Strawberries:
8 long-stemmed strawberries
1 egg white, lightly beaten
1/2 cup turbinado sugar
Directions for Turbinado Crusted Strawberries:
Line a half sheet pan with parchment paper. Place egg white in a small bow. Place Turbinado sugar in another bowl. Using a pastry brush, lightly paint each strawberry with the egg white (carefully so you don't bruise the fruit). Roll each strawberry in the sugar, coating evenly. Place coated strawberries on the prepared sheet pan; reserve. Yield: 8
Sour Cream and Goat Cheese Fondue:
2 tbsp. sour cream
2 tbsp. goat cheese
1/2 cup white port
1 cup heavy cream
As needed - salt
As needed - Meyer lemon juice
Directions for Sour Cream and Goat Cheese Fondue:
Place sour cream and goat cheese in blender, reserve. Place port in non-reactive saucepan over medium heat; cook to reduce by 90% - stand back, as the alcohol will ignite before it burns off. Add the heavy cram and continue to cook until reduce by 60%. Add the hot cream and port to the blender and immediately pulse until everything is homogenized. Season with salt and lemon juice. Transfer to main Marie, reserve, keeping warm. Yield: 2 cups
Strawberry and Goat Cheese Compote:
1/2 Cup - Diced Strawberries
1 Tablespoon - Granulated sugar
2 Tablespoons - Goat cheese
As needed - Meyer lemon juice
1/8 Teaspoon - Tahitian vanilla
Directions for Strawberry and Goat Cheese Compote:
Place 2 tablespoons of strawberries in a medium bowl. Add the sugar and mash until mixture is smooth. Add remaining strawberries, goat cheese fondue and lemon juice and vanilla; stir to combine. Cover and let them macerate for several hours to marry flavors before using. Yield: 3/4 cup
Strawberry Coulis:
1/2 Cup - Fresh strawberries, stemmed and cut in segments
1 Tablespoon - Granulated sugar
As needed - Meyer lemon juice
Directions for Strawberry Coulis:
Place Strawberries and sugar in food processor. Process until smooth. Strain through fine China cap into clean container. Season to taste with lemon juice. Cover and refrigerate. Yield: 1/2 cup
Directions
Place some of the warm fondue in the center of each slightly warmed dinner plate; place two crusted strawberries on the fondue, side by side; spoon some strawberry goat cheese compote next to the berries; dot fondue with strawberry coulis; serve immediately. Yield 4 Servings
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