Wednesday, May 16, 2018

Goat Cheese Gratin #recipe from author @DarylWoodGerber

From Daryl:

As I gear up for the release of the trade paperback version of the first French Bistro Mystery, A DEADLY ÉCLAIR and the release of the hardcover version of the 2nd in the series, A SOUFFLÉ OF SUSPICION, I'm busier than all get out with  promotional activities. Plus I have a book deadline for the 7th Cookbook Nook Mystery. Yipes!  So I don't have a lot of time to do intensive recipes. I want easy. Don't we all? 

I was having a few people over and decided that a quickie hot appetizer would be perfect. Add a few crudites with green goddess dip (that I shared a few weeks ago), and I knew it would be a perfect and "easy" soiree.  

Since I'm still trying new recipes from cookbooks (will this get old?) I decided to test this goat cheese gratin recipe, also from a Food and Wine Best of the Best 2013. I have to admit their recipe looked prettier than mine. I wonder what it must be like to be a food photographer and being able to "beautify" pictures. The topping on this crackled and bubbled which gave a crusty edge to the pan. Did my guests care? No, they did not. (I suppose a steaming-hot wet cloth might have prettied it up, but my guests told me to move away.) They devoured in a matter of 10 minutes.  LOL  (FYI, I'm a cheater. I tweaked the topmost photo in this post. See untweaked--messy--photo below.)

One more thing...I prepared this a day ahead and  popped it into the oven right before guests were due. Perfect-o!

The dish is piping hot so warn your guests to be careful. It's delicious served with pita chips or crackers.

Pepper-Glazed Goat Cheese Gratin

This warm, sweet-spicy goat cheese dip is a great, easy alternative to a cheese plate

1 pound creamy fresh goat cheese, softened (I used 12 ounces)
6 tablespoons apricot preserves
4 Peppadew peppers, finely chopped (these are the red, stuff-able kind)
1 pickled jalapeño, seeded and finely chopped (I didn’t remove all the seeds)
2 tablespoons minced cocktail onions (about 5 onions)
2 teaspoons Dijon mustard
1 ½ teaspoons dry sherry
Pita chips or toasted baguette slices for serving

Preheat the oven to 400 degrees F.  Spread the softened goat cheese in a 5 x 8” gratin dish in an even layer. I used my fingers to press it into place.

In a small bowl, whisk the preserves with the Peppadews, jalapeño, onions, mustard, and sherry. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes until the topping is bubbling and lightly browned at the edges.

Serve the gratin hot, with pita chips or toasted baguette slices.

From Grace Parisi
Food and Wine Annual Cookbook 2013

Savor the mystery!

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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery, coming July 10
Can Mimi prove her chef innocent before the chef gets dusted?
Click here to order.

PRESSING THE ISSUE, the 6th Cookbook Nook Mystery.

The annual Renaissance Fair serves up a helping of crafty courtiers, 
damsels in distress, and medieval murder . . .
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A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, coming in trade paperback June 12.
Can Mimi clear her name before the killer turns up the heat?
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FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
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GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
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DAY OF SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew.
An enemy that wants them dead.
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  1. This does sound tasty.
    Much more interesting than onion soup/sour cream dip! And hardly any more effort.

    1. So little effort it was amazing! Enjoy, Libby. ~ Daryl

  2. So simple, yet I know it tastes amazing! I really love everything in the cheese topping, especially the peppadews. I can't wait to make this yummy dish!

    1. This was a fun change, Celia. The peppadews - Before this recipe, I didn't know the name. Such a cute name. LOL ~ Daryl

  3. I love goat cheese. I'm trying to figure out what else could be popped on top. My hub and I are not pepper fans. Although lovely green jalapeno jelly would work, now that I think of it. That on top of cream cheese used to show up at a lot of gatherings in this part of the country.