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Goat Cheese
Truffles Coated with
Spicy Maple Pecans |
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A wonderful fall
appetizer...
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4 Tbs |
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butter |
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1/3 cup |
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pure maple
syrup |
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6
quarter-sized |
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slices fresh
ginger, halved |
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1 Tbs |
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water |
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1 tsp |
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ground
ginger |
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1 tsp |
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salt |
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1 tsp |
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tabasco
sauce, or to taste |
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¾ lb |
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shelled
pecans, finely chopped |
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1 lb |
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mild soft
goat cheese, at room temperature |
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1 cup |
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arugula
leaves, washed and dried |
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1 |
To make the pecans:
Preheat the oven to 300°F. Line a baking sheet with foil
or a Sil-Pat. |
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2 |
Combine the butter,
syrup, ginger, water, ground ginger, salt, and tabasco
in a small saucepan and simmer over low heat for 2-3
minutes. Place the nuts in a bowl, pour the glaze over
them and toss well to coat. Spread the nuts in a single
layer on the prepared baking sheet and bake 30 to 40
minutes, stirring at 15 minute intervals, until nuts are
light and almost dry when you toss them. Slide the foil
or Sil-Pat off the baking sheet and onto a rack to cool
the nuts completely. |
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3 |
Assemble truffles:
Place goat cheese in a bowl and stir in a generous pinch
each of salt and pepper. Roll the cheese into 24 small
balls. Roll the balls in the finely chopped nuts. Place
the arugula on a platter and top with the coated
truffles. |
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Yield: 24 appetizers |
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Cooking Tips |
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*The nuts may be made ahead
and stored in airtight containers at room temperature or in the
freezer for up to one month. |
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**Truffles can be made up to
6 hours in advance and refrigerated. Place on arugula-lined
platter just before serving. |
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Recipe Source |
| J Liano
CLBB |
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All Rights Reserved.
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