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
Ingredients:
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
Directions:
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
dine@mangowood.com
We hope you enjoy.
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”
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
