Recipes

Appetizer

Goat Cheese Stuffed Beggar’s Purses

YIELD:
Serves 4-6
CHEF:
Brian Streeter
Pairs well with:
Sauvignon Blanc, Napa Valley

Chef Brian Streeter shares his tips for making Goat Cheese Stuffed Beggars Purses with winemaker Julianne Laks. They pair this delightful treat with Cakebread Cellars Sauvignon Blanc.


Ingredients

½ c. + 2 T. all purpose flour
¾ c. milk
2 eggs
2 T. melted butter, plus extra for cooking the crepes
3 T. chives, chopped
pinch salt

6-12 chives
12 oz. goat cheese
1 tsp. tarragon, chopped
½ tsp. flat leaf parsley, chopped
½ tsp. lemon zest
black pepper


Directions:

To make the crepes, combine the flour, milk, eggs, butter, chives and salt in a blender jar. Puree until smooth, scraping down the sides of the container and process until thoroughly blended. Pour the batter into a small pitcher. Cover with plastic wrap and let stand for 1 hour. Place a small non-stick skillet over medium heat and add ½ teaspoon butter. Lift the pan off the heat and ladle about an ounce of the batter into the pan. Quickly tilt and rotate the pan so that batter covers the entire bottom of the pan with a very thin coating. Return to the heat and cook until the crêpe bubbles and the bottom is lightly browned, about 1 minute. Flip the crepe or turn the crêpe over with a spatula. Return the pan to heat and cook the second side until lightly browned. Slide the crêpe onto a plate. Repeat with the remaining crêpe batter. Don’t be discouraged if the first couple of crepes don’t turn out right. It usually takes a couple tries to learn the technique.

Preheat oven to 350ºF. Blanch the whole chives in a small saucepan of boiling water for 10 seconds. Drain and run under cold water to stop the cooking. Pat dry with a towel and set aside. In a bowl, combine the goat cheese, tarragon, parsley, lemon zest and a little cracked black pepper. Stir to combine. Lay 6 crepes out on a work surface, pale side up. Refrigerate or freeze the remaining crepes for future use.

Spoon about 2 tablespoons of the goat cheese filling in the center of each crêpe. Gather crêpe around the filling and tie 1 or 2 blanched chives in a knot to close purse. Place finished purses on a sheet pan rubbed with softened butter. Place in the oven to warm slightly for 5 minutes. Serve accompanied with your favorite salad.

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