I’m back! After a looong time, here I am… with a new layout and some news!
First thing: this brand new layout! It took some time, gave me a bunch of work, but it’s finally alive! Now you will have the recipes organized by type and main ingredient. And you will also see new sessions. I am still working on some of them… More to come! I know the menu is in Spanish, but maybe Google Translator can help on this. But the recipe translations remain the same: click on the recipe and you will find the link for English version in the very beginning of the post. Hope you like it!
Second thing, which is also one of the reasons I’ve been of for a while is that I am studying Sommellerie. In fact, I started all this the last year, but now I have been studying a lot – every minute counts… The good part is that we now have a Wine & Co session (Vinos, in Spanish), where you see what I’ve been tasting… Ah! And all recipes will have a wine pairing!
Of course I would not let you down… so here you have my recipe in English! And you already know: at the end, you will find my wine suggestion!
Goat Cheese Tartaletes with Balsamic Jam
Quiche dough (click here to see the recipe)
Goat Cheese Dip:
3oz goat cheese (soft)
1/4 cup sour cream
1/2 cup heavy cream
1 tbsp olive oil
1/4 of a red onion, cut in small cubes
1 tbsp balsamic vinegar
1 tsp fresh thyme
1/2 cup fig jam
Preheat oven at 350 degrees.
To make the balsamic jam, heat the olive oil and sauté the onion, until transparent (not golden). Put the vinegar and the thyme and let the vinegar evaporate (almost everything). Let cool down and add the fig jam. Season it with salt and pepper.
To make the cheese goat dip, mix all ingredients in a bowl, until smooth.
Cut the quiche dough in circles and put them in a mini muffin pan, making baskets. Take to the oven for about 10 minutes, or until starting to brown. Take them from the oven and raise the temperature to 480 degrees.
Fill each basket with the dip and bring back to the oven, until golden brown. Serve with a little jam over each tartalete.
My wine for this appetizer:
I know a lot of people think about red wine when it’s cold, but I’d like to suggest a white wine here. But we are not talking about the light and fresh white wines, but about one with body and structure – and that goes quite with winter days.
Because this recipe is mainly goat cheese, we will need some freshness from the wine. But this is also a greasy recipe, so the body of the wine is very welcome.
To balance both things, my suggestion is Chardonnay de Casas del Bosque, 2015, from Chile (of course!). This is a bodied white wine, with dried and toasted nuts on the nose and a very present but no invasive oak, with a good acidity and freshness. A very good balance for our goat cheese gratin! Not easy to find a Chilean wine around you? Try a medium oaky Californian one – it will probably fit quite well too.
Wanna play a little game? Try this recipe with the wine in 2 different temperatures: first, between 50-54oF (10-12oC). They, try a little warmer, between 55-57oF (12-14oC). Looks like nothing, but makes a difference!