Passerelle Bistro chef ready for Competition Dining Battle on August 18

Chef Teryi Youngblood with Passerelle Bistro in Falls Park in Greenville is getting ready for the Competition Dining Battle August 18th. She takes us through one of her baked goat cheese recipe. Get tickets to the battles: http://www.competitiondining.com

 

Baked Goat Cheese
with blueberry lavender Jam over a dressed arugula salad with candied walnuts
and a pomegranate balsamic glaze.

Passerelle Bistro

Greenville, SC
Ingredients:
Goat Cheese

Candied Walnuts (recipe below)
Pomegranate Balsamic Glaze (recipe below)

Sherry Vinaigrette (recipe below)

Fuille De Bric (substitute phillo dough if you cannot find Bric dough at your specialty goods store.)

Arugla

 

Blueberry Lavender Jam:

2.5 lbs. Blueberries

3 Lemons

1 Cinnamon Stick

5 cups Sugar

1 T Lavender Buds

1.5 oz. Hot Water

 

Begin by steeping lavender buds in hot water, set aside. Place blueberries in a large saucepan with lemon juice and zest, sugar and cinnamon sticks. Bring to a simmer over low heat. Stir and allow to cook until temperature reaches 220°. Add the lavender and cool for 20 minutes, then puree in mixer a little at a time. Can be refrigerated for up to four weeks if stored in proper container.


Candied Walnuts:

1 pound Walnuts

1.5 cups Sugar

1 cup Water

pinch Salt

 

Combine water, sugar, and pinch of salt in large sauté pan. Once sugar is dissolved and the liquid is thickened and has consistently sized bubbles, add the walnuts and stir constantly until all the water has evaporated. Cool.

 

 

Pomegranate Balsamic Glaze:

1 qt White Balsamic Vinegar

1 C Pomegranate Juice

1/2 C Honey

 

Reduce vinegar to 2 cups over medium low heat. Add pomegranate juice and reduce again to 2 cups. Add honey, stir and continue reducing until the consistency will coat a spoon. Cool.

 

Sherry Vinaigrette:

1 cup Sherry Vin

3 cups Olive Oil

1 T Dijon Mustard

1 Small shallot

2 T Honey

Salt and Pepper to taste

 

In a blender, combine sherry vinegar, shallot, honey, and dijon. Blend on medium speed and slowly add oil to blender. Season to taste.

 

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