River Café Goat Cheese in Walnut Crust with Apple Slaw
Scott Pohorelic, chef at the River Café in Calgary, highlights local food, such as the goat cheese from Fairwinds Farm near Fort Macleod, Alta., and saskatoon berries picked along the riverbank close to the café. You can use either fresh or frozen berries and, if you like, garnish the dish with sprouts.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 413 |
| pro | 15 g |
| total fat | 26 g |
| sat. fat | 10 g |
| carb | 31 g |
| fibre | 3 g |
| chol | 73 mg |
| sodium | 571 mg |
| % RDI: | - |
| calcium | 14% |
| iron | 16% |
| vit A | 19% |
| vit C | 7% |
| folate | 13% |
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8 oz (250 g) cream goat cheese (chèvre)
3/4 tsp (4 mL) grated lemon rind
2 tsp (10 mL) lemon juice
3/4 tsp (4 mL) maple syrup
2 tbsp (25 mL) all-purpose flour
1 egg
1/4 cup (50 mL) walnuts, toasted
1/4 cup (50 mL) panko bread crumbs
1 tsp (5 mL) each minced fresh chives and parsley
1/4 tsp (1 mL) each salt and pepper
Saskatoon Berry Compote:
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) minced shallot
2 tsp (10 mL) minced gingerroot
1/4 tsp (1 mL) each salt and pepper
1/4 cup (50 mL) white wine
2 tbsp (25 mL) granulated sugar
1 cup (250 mL) saskatoon berries or blueberries
Apple Slaw:
1 Granny Smith apple
1 tbsp (15 mL) walnut oil
1 tsp (5 mL) white wine vinegar
1/2 tsp (2 mL) maple syrup
Preparation:
Saskatoon Berry Compote: In saucepan, heat oil over medium heat; fry shallot, ginger, salt and pepper, stirring, until softened, about 2 minutes. Add wine and sugar; bring to boil and boil, stirring, until reduced by half, about 3 minutes. Add berries; reduce heat and simmer just until softened, about 4 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days.)
Meanwhile, in bowl, combine goat cheese, lemon rind and juice and maple syrup; pat into four 2-1/2-inch (6 cm) rounds. Freeze on parchment paper-lined rimmed baking sheet for 20 minutes.
Meanwhile, place flour in shallow dish. In another shallow dish, whisk egg with 1 tbsp (15 mL) water. Set aside. In food processor, pulse walnuts with bread crumbs until fine. In shallow bowl, toss together bread crumb mixture, chives, parsley, salt and pepper.
Press cheese rounds into flour, turning to coat. Dip in egg wash then walnut mixture, pressing to coat. Place on parchment paper?lined rimmed baking sheet.
(Make-ahead: Cover and refrigerate for up to 24 hours.) Bake in 450°F (230°C) oven until softened and crust is crispy and golden, about 10 minutes.
Apple Slaw: Meanwhile, core apple; cut into matchstick-size pieces. In bowl, toss together apple, oil, vinegar and maple syrup; divide among plates. Top each with cheese round. Spoon compote around slaw.
Additional Information
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Tip: Panko bread crumbs are coarser and crisper than the regular variety and figure prominently in Japanese cooking. Look for them in supermarkets and fish markets.
Source
Canadian Living Magazine: January 2006
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