Monday, October 25, 2010

Leek & Walnut Risotto, Fall Fruit Mostarda & Baked Cashew Cheese Plate

It's that time of the year for warm, soothing dishes that are great for a casual meal for two, or a dinner party night for four.
Creamy risotto with caramelized leeks and crunchy toasted walnuts. Served with a sweet and tangy fall fruit mostarda and baked cashew cheese.
Leek Walnut Risotto
serves 4
1/4 cup butter
2 large leek
salt and pepper
1 1/2 cup arborio rice
1 1/2 cup white wine
6-8 cups vegetable stock, warm
2 tablespoon freshly minced chives
1/2 cup toasted walnuts
Trim off the dark green part of leek. Cut remaining leek in half lengthwise then into 1/3″ half moons. Rinse completely. In a large pot melt butter over medium heat, add leeks and stir to coat. Cook leeks stirring every five minutes or so until they start to brown. about 25 minutes. Sprinkle with salt and pepper and then add rice. Stir to coat and cook, stirring regularly for 2 minutes. Add wine and continue stirring until two thirds of the wine has evaporated. Start adding warm vegetable stock in large ladlefuls, stirring often. You want the temperature of the mixture to be at a very light simmer. Continue adding stock until rice is tender and just a little bit al dente. Turn off heat, stir in the chives and garnish with toasted walnuts. Taste and correct for seasoning.

Fall Fruit Mostarda

1 cup dried cherries
juice of one orange
3/4 cup cup sugar
1 cup red wine
1 tbl balsamic vinegar
1 unripe pear, medium dice, unpeeled
2 Gala apple, medium dice, unpeeled
5 fresh figs, cut into 6 pieces each
2 tbl stone ground mustard

Place the dried cherries and orange juice in a sauce pan and just barely cover with water. Add the sugar, wine and vinegar and simmer for 30 minutes until the syrup is thick. Add the pears, apples and figs and simmer 30 more minutes. Remove from the heat and stir in the mustard. Serve warm or at room temperature.

Baked Cashew Cheese

1 1/2 cup raw cashews
3 tbl water
3 tbl canola oil
2 tsp fresh lemon juice
2 cloves garlic, minced
salt and pepper
1 baguette, 1/4 " slices

Place the nuts in a bowl and cover with water. Let stand for 2 hours. Drain and place the nuts in a food processor. Add the remaining ingredients and blend until creamy.
Triple line some cheesecloth and spoon the mixture in the center, making a 7 inch long loaf shape. Wrap up tightly, enclosing the sides.
Preheat oven to 200 degrees F. Line baking sheet with parchment paper. Bake 40 minutes, or until cheese becomes set on outside but still soft, turning occasionally. Cool and chill then unwrap and serve.

1 comment:

  1. Amazing! I love risotto and will definitely have to try this flavour combination. And I have never made a baked cheese so thank you for sharing your recipe.


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