Time for something savoury for my WordPress Recipe Challenge, and what a perfect dish to prepare and eat. Linda over at The Orange Bee suggested “Smoked Almond & Peppercorn Goat Cheese Log” in her words it would “warm you up and make you smile. It’s soooo good!” And she’s right, it’s soooo good.
I picked up a Goats Cheese Log and made this for lunch alongside a fantastically unseasonal Tomato and Basil Soup (the tomatoes were leftover fridge lurkers from a meal the other week). The Cheese was perfect on some thinly sliced bread, lightly toasted. Such a simple and quick dish to prepare. We decided it would be perfect with a glass of something dry, crisp, white and slightly chilled 🙂 Oh and perfect party food too.
And yes I’ll be making this again, and again. Goats cheese is rich and the crushed almonds, the headyness of the crushed peppercorns and the fresh parsley made for a wonderful coating and contrast. I managed to pick up whole peppercorns (black, white and rose) mixed in with some coriander seeds and Jamaican chilli. Ground up they made for a heady mix.
Here’s Linda’s recipe, I reduced the amount as it was only the 2 of us, and we had some of the mixture leftover. I bet if you are a canny cook you would save it and use it as part of a topping on another savoury dish. But I’ve only just thought of that. Too late now!
There isn’t really a recipe for the tomato soup other than peeling a clove of garlic and a couple of shallots and chopping them up, frying them in some olive oil, then adding lots of chopped tomatoes (skins and all), softening them up, then some vegetable stock, a glug of white wine, a few chopped basil leaves, checking for taste and adding some salt and pepper, a pinch of sugar and 1/4 teaspoon of Marmite. And letting it cook. Then whizzing it till it’s smooth. Roll on summer and the taste of homegrown tomatoes !
Smoked Almond & Peppercorn Goat Cheese Log
- 1/2 cup smoked almonds (about 3 oz / 85g
- 2 tablespoons mixed peppercorns
- 1/2 teaspoon kosher salt
- 2 teaspoons chopped parsley
- 2 teaspoons chopped chives
- 2 4 oz. goat cheese logs
- thinly sliced red and green apples for garnish
- Coarsely chop the almonds in a food processor or with a hand chopper, place in a small bowl.
- Crush the mixed peppercorns between layers of a folded kitchen towel or wax paper using a meat tenderizer or other heavy kitchen implement.
- Add the peppercorns to the almonds. Mix in the salt, parsley, and chives. Mix well and spread the mixture on a plate.
Roll each goat cheese log in the almond mixture, using your hands to help press it into the cheese, leaving the ends uncoated.
- Garnish with apple slices and serve with crackers, toast rounds or bagel crisps. It is the perfect accompaniment to a glass of fine wine and conversation with great friends!
Tip: Look for whole mixed peppercorns on the spice aisle of your grocery store and if you can find pink peppercorns be sure to add more of them to the mix. If you purchase the peppercorns in one of those bottles that allows you to grind directly from the bottle – you will need to pull the lid off as that grind is usually too fine for this recipe. It’s best if you can find the peppercorns in a bottle with a screw off lid.
We certainly did Linda, and thank you for the recipe. I’ll think of you and the bees every time I make this.
As it’s a brisk minus something outlandish this morning I’m going to say at home, wrapped up and warm. No wandering and loitering in the cold for me. I can’t see me being able to use my camera in that kind of cold, the only snap I would hear is of frozen fingers! So it’s a baking day. And to continue the Orange Bee theme I’m going to make her Orange Pound Cake with the cheeky addition of some chocolate chips, this afternoon. Let’s hope the oven is on it’s best behaviour 🙂
And the actual temperature?
-15, yes that is minus fifteen.