Saturday, February 13, 2016

Copy Cat

Last night we were at The Village Tavern in West Kennebunk Maine
I had the most amazing
Crisp Fried Goat Cheese & Marinated Beets with Baby Lettuce and Creamy Lemon Basil Dressing , that I am now on a mission to recreate.
The Tavern does offer recipes on there web sight, but sadly not this one, so this is the best I could come up with :
Fried Goat Cheese
1 (11 ounce) log herbed Goat Cheese
2 extra large fresh egg whites beaten with 1 tbsp water
Fresh white bread crumbs


Directions
Slice the Goat Cheese into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.


Place the cut beets on a baking sheet and toss with the olive oil, thyme leaves, salt, and pepper. Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender. Remove from the oven and immediately toss with the vinegar and orange juice. Sprinkle with salt and pepper and and good balsamic vinegar



Lemon Basil Dressing

1/4 cup olive oil
1/4 cup fresh lemon juice
1 tablespoon chopped fresh basil
1 tablespoon white balsamic vinegar
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon table salt
1/4 teaspoon freshly ground black pepper
Put all dressing in Mason Jar close lid and shake

No comments:

Post a Comment