Two days ago, we posted a Lychee Ginger Ice Wine Martini from Chef Teresa Tan. Today, we are featuring Teresa’s:

Leek (or Wild Ramps) & Mushroom Goat Cheese Brulee
3 oz. goat cheese
3 oz. cream cheese
4 ee yolks
1-1/2 cup heavy cream
1/4 cup moscatel
2 leeks, white parts only, sliced (use ramps when in season)
10 shitake mushrooms, sliced
2 shallots, chopped
2 tbsp. butter
salt and pepper to taste
Sugar in the raw

Saute leeks, shallots and shitake mushrooms in butter until soft.
Season with salt and pepper.
Let cool and line the bottom of six ramekins with the mixture.
Ship goat cheese and cream cheese in food processor until smooth.
Add eggs, cream and moscatel and mix until incorporated.
Divide evenly between the 6 ramekins.
Bake at 225 degrees in a water bath for 1-1/2 hours (see video).
Let cool and refrigerate.
When ready to eat, sprinkle a thin layer of sugar in the raw all over the top of the brulee and carmelize with a torch or under a broiler.

While our IFWTWA group was in Woodstock, Vermont, Manager/Owner Amy Martsolf and Chef/Owner Teresa Tan, we wonderful to host us at Mangowood at The Lincoln Inn for a reception and dinner. What a wonderful start to a delightful few days. After starting our dinner with this wonderful appetizer, we continued with salmon cooked perfectly and then some amazing duck. Chocolate lovers were also satisfied with a delcious dessert.

We hope you enjoy this appetizer as it was easy to make and you’ll amaze your guests with its distinctive flavor. Plus, you can make it ahead of time.

Mangowood Restaurant at The Lincoln Inn at the Covered Bridge
530 Woodstock Road, Rte. 4 West, Woodstock, VT 05091
802 457 3312

We hope you enjoy.

Maralyn D. Hill and Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log

Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”