Cheese Log Stuffed w/ Cranberry Kumquat Chutney, Rosettes
Cheese Log Stuffed w/ Cranberry Kumquat Chutney Recipe
This luscious cheese Yule log will be the star of your next cheese plater.
Serve with toasted bread, crackers, crostini… Keep cheese log refrigerated up to 5 days; covered.
16 ounces (500g) plain fresh goat cheese log or another similar cheese
Salt / pepper.
Leave cheese on the counter to get to room temp. Flatten out the goat cheese into an evenly thick rectangle shape, over a couple layers of plastic wrap. Season with salt and pepper if desired. In order to create the cavity needed to insert the stuffing, place a 1 inch (2.5cm) diameter cylindrical object in the center such as a rolling pin or a pipe and wrap in plastic. Surround the pipe firmly with the cheese to form a thick cylinder. Place in the freezer for about 2 hours to harden. Carefully remove the pipe from the inside. If the pipe or rolling pin does not come off easily; put the log back in the freezer. Place the cheese log into a narrow container to hold it up and keep refrigerated.
Rather than using a cylindrical object inside the cheese, shape the cranberry stuffing (with the addition of gelatin in it) into a 1 inch (2.5cm) diameter log using plastic wrap and freeze until it has completely hardened. Wrap the goat cheese around the frozen cranberry chutney stick to form a thick log using plastic wrap. Refrigerate overnight before finishing.
Cranberry Kumquat Chutney
3/4 cup (150g) granulated sugar
2 star anise (if broken into pieces, make a sachet)
1 cup (250ml) ruby port
1/4 tsp ground cardamom
2.5 Tbsp (40g) crystalized ginger, thinly chopped or blend with the port
1/2 lemongrass stalk, cut off the lower bulb and remove tough, outer leaves, pound the dried stalks lightly to release their volatile oils
20 ea. (100g) kumquats, rinsed and halved or quartered or 1 whole orange, unpeeled, seeded and diced
12 oz (350g) cranberries
1 orange zest
Salt and black ground pepper to taste.
Method (For More Watch the Cranberry Kumquat Chutney Video).
Make caramel a sec (dry caramel). Cook sugar until mixture turns a dark amber color. Deglaze with the port and add star anise, cardamom, minced ginger, orange zest, lemongrass and kumquats. Bring to a boil a cook for about 10 minutes. Add cranberries to pot and return to a boil simmer cranberries until they are popped (do not over cook the cranberries). Season with salt and pepper to taste. Let cool and refrigerate; better a day after. Discard star anise and lemongrass before serving. This cranberry chutney can keep refrigerated for up to 3 weeks.
For The Cheese Log Cranberry Kumquat Chutney Stuffing Only: Use 8 ounces (240g) Per Log.
Soak 3 grams gelatin sheet in cold water for a few minutes and drain. If using powdered gelatin (see label instructions). The use of gelatin is optional but useful to prevent cranberry juice from dripping. Drain 8 ounces (240g) chutney and save the juice; about 3 to 4 Tbsp (45/60ml). Heat up juice and whisk in the melted gelatin. Put solids back into the juice, mix it up and refrigerate. Fill the cheese log hole with the cranberry mixture, cover and refrigerate overnight. Place the log onto a cheese plater and cover the log with the rosettes (trim bottoms). To serve: cut into slices or spoon out portions. Garnish with nuts, honey combs, toasted bread, crackers etc…
1 ea. Tête de Moine cheese / Monk’s Head Cheese (available online).
To make the rosette use a girolle (look it up at Bruno’s Store Page), a device that shaves just a paper-thin layer from the top of the block. As it's peeled away, the cheese rolls and curls into a rosette. To get puffed up rosettes, use the device counterclockwise. Wrap up rosettes and refrigerate until ready to used. Decorate the stuffed log with rosettes and serve.
Posted on 11/24/2015 at 08:06:00 AM