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Rondelettes de Chevre Chaudes

November 19, 2011 by The Inside Press

Rondelettes de Chevre Chaudes
Courtesy of Chef Rudy Beltranprats Le Jardin du Roi’s

 

(Pan sauteed goat cheese, caramelized red onion, home- made potato chips drizzled with honey)
Goat Cheese – 8 oz. log
Red Onion – 2 onions, sliced thinly
Sugar – 2 Tbsp.
1 Cup All Purpose Flour
1 Egg – beaten well and mixed with 1 Tb. water
Potatoes – 2 large, washed and peeled
Oil for frying – approximately 2 cups
Honey – 1/2 cup or as desired

Slice Red Onion and place in saute pan with sugar and cook down. Place the egg and water in a bowl and whisk. Place flour in a bowl enough to coat the goat cheese. Peel and thinly slice potatoes. Heat oil in a pan and place a few sliced potatoes in at a time till they brown a little. Take out and place on paper towels to drain oil from them. Slice goat cheese, and then round them into balls (a little less than the size of a golf ball). Dip in the egg and then dip into the flour to coat the goat cheese. Place on a plate and put into the fridge for 15 mins. Heat oil in a saute pan. Place the goat cheese in a few at a time. Turn them till they brown a little; then take out and drain onto a paper towel. Drizzle a little honey onto a plate. Place three of the goat cheese balls on the plate. Add a little of the red onion confit and a few of the potato chips.

Peter recommends:
Chateau Lartreaux Bordeaux 2005–Smooth Merlot fruit with long lingering finish.

Filed Under: Holiday Recipes

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