Phyllo Wrapped Coach Farm Goat Cheese & Sky Farm Baby Arugula
The award winning Hudson Valley Chef Wes Dier shares a great summer arugula dish for our MAZA readers. Find more at: http://www.thelocalrestaurantandbar.com/
This is one of Chef Dier’s signature dishes – the tang of the pickled onions & sweetness of fig jam pairs expertly with the earthy goat cheese & peppery arugula.
4 Servings
FOR THE CROSTINI:
1 sliced baguette
Olive oil
Salt & pepper
FOR THE GOAT CHEESE:
4 ea. – 2 oz. fresh goat cheese buttons (or 1 log cut into 4 pcs)
2 teaspoons fresh cracked black pepper
1 teaspoon picked dried lavender flower (available @ health food or specialty shops – or from the garden)
Approx. 3 oz. clarified butter as needed (butter with whey or milk solids removed)
8 sheets thawed phyllo dough sheets (one box is best defrosted overnight in the fridge)
*skip phyllo wrapping and crostini for quicker – gluten free option
FOR THE ONIONS:
2 ea. Red onion – julienne or sliced ¼ in. thick
½ Cup grenadine
¼ Cup red wine
¼ Cup red wine vinegar
FOR THE FIG JAM:
13 whole dried figs (Black or Mission – not golden)
Approx. 1 ½ Cups balsamic vinegar – enough to cover figs just slightly over in a small sauce pot.
To make the Fig jam simmer the figs for 4-5 minutes just enough to soften and rehydrate them. Puree mixture in blender until very smooth. Place in a squeeze bottle – for decorative presentation.
To make the grenadine pickled onions bring liquids to a boil and pour over onions in a small bowl.
Weigh down mixture with a small plate and wrap tightly. Refrigerate overnight (stirring once to insure even pickling distribution). Drain onions from liquid the next day and reserve for plating (these onions are very versatile – the work well with many cheeses, pate and grilled beef).
Season each button with pepper & lavender. Brush one sheet with melted/ warm butter, cover with next sheet and repeat – you should have 4 layers of dough – cut in half top to bottom.
Place 1 button centered on half phyllo sheet and carefully cut a circle around the cheese leaving a two inch boarder of dough around it – now begin to wrap phyllo dough around the goat cheese to seal it completely – work quickly as the dough tends to dry out. Repeat with next button and continue the process for the next 2 buttons, if you wish for 4 servings (one per person).
Toast seasoned bread slices at 350 F until golden.
Slowly brown each side of the phyllo dough – goat cheese buttons in sauté pan with small amount of whole butter.
Serve immediately with fig jam, pickled onions, toasted crostini & Sky Farm baby arugula dressed simply with extra virgin olive oil & crunchy sea salt.
Find more great recipes at MAZA Cooking Journals for iPad available for free on the iTunes store.
