A Night of Cheese - Fourth Course

Sorry for the bad picture here... I had to snap it just before someone ate it! I always forget to take pictures :)

The fourth course for the Night of Cheese was probably the most savory of the offerings, even though it was still on the sweet side. Featured was the Battenkill Brebis cheese from 3-Corner Field Farm (Shushan, NY), paired with a 2008 Syrah from the Magnificent Wine Company (Columbia Valley, Washington) and fresh pears with balsamic-steeped cherries.

I can't lie - this course took a little fanagaling to get it just right. The cheese is a superstar and most definitely deserved a spot on the menu, but getting the right combination of accompaniments and accouterments was somewhat challenging (for me, certainly, more than Eric). Battenkill Brebis is an aged raw sheep milk cheese that has a firm texture (like Parmesan, but smooth like an aged cheddar). It is nutty and has a particularly gritty texture towards the rind. The richness of the cheese called for a bold yet smooth wine.

Enter the Syrah. It was peppery with notes of cherry. Slightly oakey, it coated the entire palate highlighted the earthy qualities of the cheese. We took a cue from these existing flavor profiles and steeped some dried cherries in balsamic vinegar and coupled that next to pears from the Silly Goose Farm orchard that were cellared over the winter (the cherries highlighted the flavors of the wine and cheese, while the pear helped cut the richness of it all and brightened the plate). Keep some of these cherries on hand to add as a quick topping to lots of different cheeses or pureed up and added to salad dressing.

********************

Balsamic-Steeped Cherries

Makes approximately 3/4 cup of cherries and balsamic syrup

1/2 cup dried cherries

1/3 cup good balsamic vinegar (I used a little bit of fig balsamic, as well)

1 tablespoon honey

1. In a small saucepan over medium-high heat, whisk together the balsamic vinegar and honey. Once it just boils, reduce heat to medium/medium-low and add cherries

2. Cook for about five minutes (until cherries appear to soften slightly). Remove from heat at allow to steep for 10 minutes

3. Serve immediately or allow to sit in a covered container in the refrigerator for up to a month

A very special thank you to Eric Paul, The Cheese Traveler, for his expertise. Without him, this night would not have happened! Be sure to follow him on Facebook. 3-Corner Field Farm cheese can be purchased through The Cheese Traveler or online.

Peach Fruit Leather

Peach Week goes nostalgic today, with a take on old-school Fruit Roll-Ups. In efforts to "adultify" this a bit, let's call it Fruit Leather, instead. Most recipes you find will tell you that fruit leather requires a dehydrator, but I'm going to debunk that myth. You can most definitely make fruit leather in your standard old oven. Any fruit can be used to make fruit leather, but "firmer" fruits (like apples and pears) might require a bit of water to "loosen" the puree up.

********************

Peach Fruit Leather
Makes Eight Large Strips

4 cups peaches (skinned, pitted and diced)
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

1. In a blender, puree all ingredients together until smooth (if the puree is a bit thick, add some water to thin it out).

2. Line a jelly roll pan with waxed paper or a Silpat and spray with nonstick cooking spray. Preheat oven to 175 degree Fahernheit (if it doesn't go that low, heat to the lowest setting).

3. Spread the puree onto the prepared pan and spread out into a thin layer. Bake in the oven for 6-8 hours (or longer if necessary - a humid day might cause this to take longer). The fruit leather is "done" when it easily pulls off of the waxed paper or Silpat and stays together (with the pliability of actual leather).

4. Fruit leather can be wrapped in waxed paper and stored in the refrigerator for up to two months. This makes a great treat for lunches (especially with Back-to-School coming up!) and doesn't have any of the nasty chemicals or preservatives of conventional Fruit Roll-Ups. Enjoy!

Lemon Chicken and Mediterranean Couscous

I think I've found the perfect go-to dish. Good hot or cold, simple to make, and impressive enough for company. May I introduce you to Lemon Chicken with Mediterranean Couscous?

********************
Lemon Chicken with Mediterranean Couscous
Adapted from Epicurious.com
Serves 4

For the Chicken:
8 chicken drumsticks (about 2 lbs)
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons of fresh thyme (about 5 sprigs)
2 garlic cloves, smashed
3/4 teaspoon salt
1/2 teaspoon black pepper
8 slices of lemon (1/8-1/4 inch thick)

For the Couscous:
2 cups low-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 tablespoon ground ginger
2 garlic cloves, chopped and smashed
2 teaspoons salt, divided
1 teaspoon ground tumeric
1/2 teaspoon cinnamon
1/4 teaspoon ground cumin
10 ounces plain couscous
3/4 cup raisins
1 large red bell pepper, seeds and ribs removed, diced
1 large carrot, peeled and diced
2 teaspoons lemon zest
1/4 cup fresh lemon juice

1. Place oven rack in upper third of oven, preheat ot 500 degrees Fahrenheit OR heat grill to high heat.

2. Toss chicken with oil, thyme, garlic, salt, and pepper in a large bowl, then transfer to a shallow baking pan OR place on grill.

3. Bake/grill chicken for 10 minutes (if grilling, be sure to turn for even cooking and grill marks), then top each chicken with a slice of lemon. Continue to bake chicken until is it golden and cooked thoroughly (about 15 more minutes, slightly less for grill).

4. In the meantime, bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon of salt, cinnamon, and cumin to a boil. Stir in couscous and remove from heat. Scatter raisins over the couscous, cover and let stand for about 10 minutes. Fluff couscous with a fork, then add red bell pepper, carrot and lemon zest. Whish remaining oil, salt, and lemon juice in a small bowl. Add to couscous and toss to coat. Season to taste. Can be made up to one day ahead, just cover, chill, and bring to room temperature before serving.

Original recipes from Epicurious can be found here and here.