Balsamic Goat Cheese Grilled Plums Recipes

Steps:

• For glaze, in a small saucepan, combine vinegar and lemon zest; bring to a boil. Cook 10-12 minutes or until mixture is thickened and reduced to about 1/3 cup (do not overcook)., Grill plums, covered, over medium heat 2-3 minutes on each side or until tender. Drizzle with glaze; top with cheese.

Steps:

• Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.
• While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.
• Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.
• Place hot, grilled fruit on dessert plates. Drizzle the balsamic glaze over fruit and serve.

Steps:

• Whisk the yogurt, goat cheese and 1/3 cup water in a mixing bowl until smooth. Whisk in 3 tablespoons of the oil, the parsley and scallions. Season with salt and pepper.
• Heat an outdoor grill or large cast-iron grill pan over medium-high heat. Brush the pork tenderloin with 1 more tablespoon of the oil and sprinkle liberally with salt and pepper. Grill until charred on all sides and the internal temperature on an instant-read thermometer registers 135 degrees F, 12 to 16 minutes.
• Meanwhile, brush the cut side of the plums with 1 more tablespoon of oil and sprinkle liberally with salt and pepper. Place the plums, cut-side down, on the grill and cook until charred and the top of the flesh is just softened, 3 to 4 minutes. Transfer to a plate. Some of the flesh might stick to the grill but that is okay, the plums will still have a nice, slightly charred flavor.
• Remove the pork from the grill and rest for 10 minutes. Slice thinly on a diagonal against the grain. Sprinkle the slices lightly with salt.
• Toss the baby arugula with the remaining oil and the lemon juice in a bowl. Season with salt and pepper.
• To plate, divide the arugula salad among 4 plates, keeping the salad on 1 side of the plate. Smear some goat cheese sauce on the other side of the plates. Place several slices of pork tenderloin on top of the sauce and place 1 plum half on each plate. Serve any remaining goat cheese sauce on the side. Serve immediately.

Steps:

• Whisk oil and 2 tablespoons basil in shallow bowl. Season with salt and pepper. Add cheese; spoon basil oil over. Cover; let stand at room temperature 2 hours.
• Remove cheese from basil oil. Reserve oil. Toss greens and 1/4 cup basil in large bowl. Add reserved basil oil and vinegar; toss. Season with salt and pepper. Divide among 6 plates. Top each salad with 1 cheese round and plum wedges.

Steps:

• Preheat oven to 375°F. Wrap beets tightly in foil packages (3 beets in each). Place on baking sheet. Roast beets until tender, turning packages occasionally, about 1 hour 45 minutes. Unwrap beets; cool completely. Peel beets and cut into 1/4-inch-thick rounds. Place in large bowl.
• Combine vinegar and sugar in blender. Gradually blend in vegetable oil, then walnut oil. Season vinaigrette to taste with salt and pepper. (Beets and vinaigrette can be prepared 2 days ahead. Cover separately; refrigerate. Let beets stand 2 hours at room temperature before continuing. Rewhisk vinaigrette before using.)
• Toss beets with 1/4 cup vinaigrette. Toss plums and onion with § cup vinaigrette in another large bowl. Season with salt and pepper.
• Overlap beets around edge of platter. Mound spinach in center of platter; drizzle with some vinaigrette. Spoon plums and onion over salad. Sprinkle with goat cheese and serve.

Steps:

• Preheat a grill pan to high heat. Drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side.
• While fruit is grilling, pour balsamic vinegar into a small pot and place pot over medium high heat. When vinegar heats to a boil, reduce vinegar by half, 1 to 2 minutes.
• Combine sugar, vanilla and lemon juice and pepper in a small bowl. Whisk in warm balsamic vinegar.
• Place hot, grilled fruit on dessert plates. Top with a scoop of ice cream, if desired. Drizzle with balsamic glaze and serve.

Steps:

• Mix vinegar, lemon juice, orange juice, lemon peel, garlic, basil, rosemary, and oregano in medium bowl.
• Gradually whisk in oil.
• Season to taste with salt and pepper.
• Pour mixture into glass baking dish or a pickling jar.
• Add goat cheese; turn to coat.
• Refrigerate at least 2 hours or up to 2 days, turning occasionally.
• Transfer goat cheese to platter.
• Spoon marinade over.
• Top with sun dried tomatoes and or black olives.

Steps:

• To prepare your goat's cheese, remove the rind and leave to come to room temperature. Blend in food processor with the Greek yoghurt until smooth; season to taste. Place in a disposable piping bag and leave to rest in fridge until serving.
• For the garnish, dice half the strawberries finely and place in the balsamic vinegar / syrup. With the remaining strawberries cut into desired shapes, leave to the side.
• Cut the plums into halves and quarters and lightly char grill - this adds a more depth to the plum and more flavour.
• To serve, remove the strawberries from the balsamic and use to dress the plate with the plums and remaining strawberries. Reduce balsamic by half to intensify - try not to add sugar as it's quite a fresh sweet dish. Dress with hazelnuts and leaves.
• This dish requires a lot of balance between sweet and sour. Make sure your fruit is not too ripe. The balsamic will cut through the goat's cheese and go perfect with the fruit and nuts.
• Chef's Tip: Most varieties of goat's cheese have different levels of fat and pasteurisation processes applied which give different textures. For the above it requires a crumbly semi set cheese like Bosworth Ash. If you're afraid the goat's cheese will be too wet when adding the yoghurt reduce the amount or add some gelatine to firm it up.