ChÈvre With Pistachios And Honey Food

CHèVRE WITH PISTACHIOS AND HONEY

Steps:

• Preheat oven to 350°.
• In a bowl, whisk goat cheese and half-and-half until smooth.
• Spoon into a small, shallow gratin dish, spreading level. Bake until cheese is hot in center and beginning to firm up at edges, about 15 minutes.
• Drizzle cheese with honey and sprinkle with pistachios. Serve with crackers.

CHèVRE WITH CANDIED FIGS

Steps:

• 1. Slice the chèvre log, and place on an oven pan. Cut the figs into rounds.
• 2. Pour the balsamic vinegar and sugar into a small pot, and bring it to a boil. Lower the heat and let it simmer until the mixture is reduced and sticks to the back of a spoon.
• 3. If you are using dried figs, place them in the vinegar mixture and let them absorb some of the fluid while the mixture cools.
• 4. Heat the chèvre cheese slices quickly by using your oven's broiler function for about 3 minutes, or until the cheese has slightly started to melt. Place the cheese on a serving plate, and top it with the candied figs and vinegar mixture. Serve warm.
• Simplify:
• You can replace muscavado sugar with brown sugar, honey, or regular sugar. Always taste the mixture since the different sugars have different sweetness, and you might have to add more.
• For a challenge:
• With their peppery honey flavor, Black Mission figs are the best money can buy. Fresh Black Mission figs are only available a few weeks out of the year, so if you happen to come across some, make compotes and freeze for later use.
• Muscovado sugar:
• The sugar is available in light and dark flavors, and is a raw sugar made from sugar canes. Compared with regular refined sugar, it is less processed and high in mineral content. The darker sugar has a liquorish flavor, and the lighter version has a toffee flavor.

PISTACHIO HONEY TORRONE

Steps:

• Piece together wafer paper, without overlapping, to fit bottom of a 9-by-13-inch baking pan, and set aside. Liberally sprinkle a clean surface with cornstarch. Pour egg whites into bowl of electric mixer fitted with the paddle attachment; set aside.
• In a medium saucepan, combine honey and granulated sugar. Place over medium heat; cook until mixture just begins to simmer, about 4 minutes. Clip a candy thermometer onto the side of saucepan; continue to heat, stirring occasionally.
• Beat whites until stiff peaks form; add confectioners' sugar, and beat until combined. When thermometer registers 315°, remove honey mixture from heat. Temperature will rise to 320°. Stir until temperature drops to 300°, 1 to 2 minutes. With mixer running, slowly pour honey mixture into egg-white mixture (at this point, whites will double in volume; let stand a few seconds; volume will return to normal). Beat until mixture thickens and begins to stick to beaters; fold in the nuts.
• Pour mixture onto cornstarch-covered surface; knead about 5 turns. Stretch and roll to fit pan; place mixture in pan. Cover with another layer of wafer paper; let cool on wire rack. Cut into slices while still warm; store in airtight container, with parchment between layers, for up to 2 weeks.