Recipe from Stefanie Paganini, of the Loretta Paganini School of Cooking
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Roasted Beet Goat Cheese Napoleons, Serves 4 - 6
- 5-6 beets, golden or red, roasted
- Goat cheese fritters
- Balsamic reduction
- Rosemary olive oil
- 2 cups arugula lettuce for garnish
- ¼ cup pomegranate arils for garnish
Stack the roasted beets, goat cheese fritters on a plate. Drizzle with rosemary oil and balsamic reduction. Use lettuce as garnish.
Goat Cheese Fritters
- 1 (11 oz.) goat cheese log
- 1 egg
- 1 Tbsp. Milk
- 1/4 cup all-purpose flour
- 1 cup fresh bread crumbs, seasoned
- 1 cup vegetable oil
Using a very sharp knife or a piece of dental floss, cut goat cheese log into 12 equal pieces.
Combine egg with milk. Set up for breading by placing flour and breadcrumbs on separate plates.
Bread goat cheese slices by flouring, dipping in egg, and coating in bread crumbs. Gently pat crumbs into goat cheese and chill at least 15 minutes before cooking.
Heat vegetable oil in a large skillet over medium heat. Add breaded goat cheese fritters and cook on both sides until the breading is golden brown. Remove fritters from oil and reserve for later use.
- 1 cup balsamic vinegar
- 1/2 cup sugar
Mix two ingredients together on the stove until sugar melts. Allow mixture to thicken. Remove from heat and allow to cool completely
- 1 cup olive oil
- 3 Tablespoons fresh rosemary minced
Heat oil and rosemary together on the stove for 5 minutes. Remove from heat and allow to cool. Blend oil in a blender and strain using a fine mesh strainer to remove bits of rosemary from flavored oil.