Wednesday, April 16, 2008

Cambridge Cooks: Goat Cheese Medallions Cambridge Cooks: Goat Cheese Medallions

Photos: Debra Pearlman

This recipe come to me by way of my friends Becky and Max - both love to cook and love to entertain. They've adapted it from a treat they had at a tapas restaurant in Boston. ENJOY!

Goat Cheese Medallions with Honeyed Red Onions

1 6 oz. log of goat cheese
1 medium red onion
2 Tbsp. olive oil
3/4 cup canola or peanut oil
1 Tbsp. butter
1 egg white
1-2 Tbsp. honey
1/2 cup breadcrumbs
2 tsp. water


The Onions:

Slice the onions into thin rings or strips. Cook in a medium skillet over high heat with the water until soft (about 5 minutes.

Reduce the heat to medium-low, add olive oil and butter. Saute, stirring occasionally, until golden brown.

Add honey and stir for about 1 minute longer. Remove from heat.

The Cheese:

Cut and form the cheese into 1/2 inch rounds (6 oz. should make about 8 rounds).

Dip rounds in the egg white and dredge in the bread crumbs.

Heat canola or peanut oil (about 1/2 inch deep) in a medium skillet over high heat until VERY hot - it should sizzle if you sprinkle in a few drops of water.

Gently place the rounds into the oil and brown on each side for about 1-1/2 miniutes, until they are crispy.

Remove the cheese and drain on a paper towel.

Serve medallions hot over the onions.

For a lighter version, you can brown the cheese rounds on a baking sheet in a 400 degree oven for 4-6 minutes.

It's best if cheese is very cold for molding into rounds: wet your fingers for best results.


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