Wednesday, April 11, 2012

Honey glazed chevre pecans

caramel walnuts cheese
photography: Pm Sloan

Our friend Steve is exceptional - a wine connoisseur, an artist (who paints with wine), and the most friendly of all Trader Joe's people we've ever met. He helped us choose wine a year ago for our wedding and we've been friends ever since. This week he has an event at a winery where he's going to present some of his amazing art and I will be catering the event.

On Saturday we got together to sample some options for the event - endive appetizer boats, skewers, bruschettas, strawberries with cream. We had a whole bunch of honey glazed pecan halves left alongside soft rolled up goat cheese and we just put them together - let me say for an accidental recipe this was an all round winner.

All you need to prepare this appetizer is pecan or walnut halves, some honey and a log of fresh goat cheese.

To candy the pecans, heat up the oven to 375F. Coat them gently with honey and spread on a cookie sheet - cook only for 7-8 minutes and let them cool off. In the meantime take small pieces of cheese in your hand and roll them into a marble sized ball. Assemble each bite by sticking the halves together with the cheese in the middle and enjoy.

It's hard to think of anything that goes so well with some excellent red wine, but if you are not in the mood for it, just toss them on top of a fresh green salad.

Looking forward to Steve's event this week, this recipe won't be on the list, but now you know how to make it!

If you are in OC, check Steve's event in Costa Mesa this weekend.
In the mood to browse or purchase some of his work? Visit his profile on FineArtAmerica

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