Goat Cheese Au Gratin With Figs in Red Wine Syrup and Rocket Salad

I know,I know- summer is gone and we are all a bit nostalgic about those wonderful sunny days and the long warm evenings.
But shall I confess something to you? - It's (early) fall and that is my favorite season.
While some of you may only love summer, I just can't help loving these beautiful October days with Mother Nature displaying the most gorgeous colors in a warm autumn light.
So what can be better than to celebrate the season with some wonderful ripe figs, red wine and pair these delights with a crispy goat cheese au gratin?
And  why not indulge this week in a delicious fall treat, just to get in the mood?
If you want to join the celebration, this is what you need:

220g goat cheese log cut into 1 1/2 cm thick slices
2  rosemary sprigs
2 ripe purple figs
250ml full bodied red wine
1/2 cup granulated sugar
The zest of 1 lemon
1 clove
1 cinnamon stick
1/2 spoonful of roasted, coarsley chopped pine nuts

For the salad dressing:
300ml extra virgin olive oil
100ml Balsamic vinegar
Salt and freshly ground pepper


Method:

For the figs in red wine syrup:
Quarter the figs. Then halve each quarter. Set aside.

Chop 1/4 fig coarsley

Pour the wine in a medium sauce pan, add sugar,spices, lemon zest and the 1/2 spoonful of chopped figs. Cook over medium heat until mixture starts to bubble.

Then lower the heat and let simmer until the mixture has reduced to half and gets a syrup consistency.
Let cool down to room temperature, then add the quartered figs.

Set aside.

Place the goat cheese slices  and the Rosemary sprigs onto a baking sheet and place under the grill.

Grill for 2 to 3 minutes or until the cheese has slightly melted and begun to brown.

To serve, place the rocket leaves on a serving plate, put goat cheese in the center and top with the figs and the wine syrup. Srinkle with the roasted pine nuts.

Serves 4. Enjoy!
See you next week.

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Figs Au Gratin With Goat Cheese And Crisp Prosciutto

Figs Au Gratin With Goat Cheese And Crisp Prosciutto

This dish reminds me of the wonderful years we spent in Italy.

It brings back the memories  of sun kissed, soft hills in Tuscany and the smell of rosemary and lemon blossoms.

So, if you want to bring a bit of an Italian holiday feeling on your table, this is the perfect dish!  

You need:

6 ripe green or black figs, halved lengthwise

6 thin slices of Prosciutto , halved

1 ½ teaspoon of honey

1 spoonful of extra virgin olive oil

200g of mild, soft goat cheese (or mild Gorgonzola)

1 teaspoon of finely chopped Rosemary

Rosemary sprigs for decoration

Salt, freshly ground black pepper

Preparation:

Preheat oven to  250 °C

Crisp prosciutto (as described in  post: Poached eggs with spinach and crisp Prosciutto)

Place Prosciutto on a baking sheet. If you want the Prosciutto extra crisp brush with a bit of olive oil.

Bake in preheated oven at 200°C (375 F) for about 15 minutes or until Prosciutto starts to crinkle.

To drain the excess fat, place the baked Prosciutto on a paper towel.

The Prosciutto will crisp after cooling down.

Mix Goat cheese, olive oil, rosemary, pepper and  salt (if necessary) until creamy.

Cut fig halves carefully crosswise and fill with the goat cheese mixture.

Sprinkle with a bit of honey.

Place in a baking dish.

Bake for about 15 minutes or until goat cheese begins to bubble slightly.

Remove and decorate with crisp prosciutto and rosemary sprigs.

Serves 12 portions. Enjoy!

See you next Tuesday.

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La dolce vita at its best: Tiramisu

La dolce vita at its best: Tiramisu in a glass

There are many versions of  this Italian classic and many families like to add their personal touch to the preparation of Tiramisu.

This dessert comes originally from the northern Italian region of Veneto but  it became soon very popular in and outside Italy's borders.

Tiramisu is an easy and elegant dessert and can be served  as a  big non bake cake or in individual portions.

I prefer to serve it in small portions, presented in a glass because I think it simply looks prettier that way.

To prepare Tiramisu you need:

250 g (8oz ) of Mascarpone

1 spoonful of thickened cream, lightly whipped

2 egg yolks

2 spoonful of caster sugar

1 teaspoon of lemon zest

1/8 of cold espresso (or strong black coffee)

2 EL of Amaretto or another almond liqueur     

100-150 g (4.8 oz ) of sponge fingers

2 spoonful cocoa for dusting

1 cup fresh raspberries and some mint leaves for decoration

Preparation:

Pour coffee and Amaretto in a pot and set aside.

Beat egg yolks, sugar ,Mascarpone and lemon zest with an electric beater until thick and creamy.

Add the whipped cream, combine gently with the other ingredients.

Place sponge fingers in a large dish and brush generously with the espresso Amaretto mix, until  soaked.

Break sponge fingers into smaller pieces, fit them into a martini glass, pressing down gently.

Cover the layer generously with the Mascarpone mixture.

Repeat layers once.

Dust with Cocoa, top with fresh raspberries and a mint leave.

Serves 4
Enjoy!

See you next Tuesday  :)

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