THE HOT LIS T 202 3 culturecheesemag.com 57
RECIPES
STRAWBERRY SALSA:
fCombine first six ingredients in a small bowl and season with
salt and pepper.
fRefrigerate until needed.
STUFFED PEPPERS:
fHeat a large sauté pan over medium heat and add olive oil.
Add shallots and cook until translucent, then add garlic and
cook for 1 minute.
fAdd greens and cook until wilted. Set aside to cool.
fHeat oven to 400°F.
fCrumble goat cheese into cooled greens and mix well. Add
lemon juice and season with salt and pepper.
fStuff mixture into pepper cavities until they are plump.
fPlace stuffed peppers in an oven-safe dish and bake
for 10 minutes.
fRemove from oven and garnish with cheese.
fServe with strawberry salsa and a drizzle of olive oil.
One Cheese, Five Ways PAGE 21
GOAT BRIE CRÈME BRÛLÉE WITH
CHERRY AND FENNEL RELISH
The classic dessert gets an upgrade by blending goat brie into
the cream, which adds an earthy flavor that pairs well with the
caramelized sugar and fruity relish. Enjoy this on a warm evening
when cherries are at their peak ripeness. You will need a kitchen torch
or a broiler to melt and caramelize the sugar.
Serves 4
CHERRY AND FENNEL RELISH:
1 cup thinly sliced fennel bulb
2 tablespoons granulated sugar
1 cup fresh cherries, pits removed and halved
1 tablespoon extra-virgin olive oil
1 lemon, juiced and zested
1 tablespoon honey
1 teaspoon kosher salt
(remainder of recipe on following page)
