Scott Pohorelic, chef at the River Cafe 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 cafe. You can use either fresh or frozen berries and, if you like, garnish the dish with sprouts.
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2006
Saskatoon Berry Compote:
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 571 mg
- Protein 15 g
- Calories 413.0
- Total fat 26 g
- Cholesterol 73 mg
- Saturated fat 10 g
- Total carbohydrate 31 g
- Iron 16.0
- Folate 13.0
- Calcium 14.0
- Vitamin A 19.0
- Vitamin C 7.0