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She has done it again! @c.r.a.v.i.n.g.s created the perfect summer charcuterie spread that you are going to want to enjoy everywhere this summer with a glass of Ribera y Rueda Wines from Northern Spain. The black pepper cherry jam pairs perfectly with bold Tempranillo-based reds from Ribera del Duero. Also, grab a bite of the ginger apricot jam and a sip of the Verdejo-based wines of Rueda for the perfect tropical, crisp taste.
Click here for more recipes to pair with Ribera y Rueda wines!
Details
Recipe
For the Black Pepper Cherry Jam
ingredients
- 1 pound pitted fresh cherries
- 1/ 4 cup lemon juice
- 1 teaspoon freshly ground black pepper
- 1 cup sugar
Method
Step 1
In a large pot combine cherries and lemon juice. Cook over low heat for 15-20 minutes until cherries soften and break down.
Step 2
Next add in pepper and sugar. Bring to a boil and reduce to a simmer, stirring frequently. Keep an eye on it so it doesn’t bubble over.
Step 3
Simmer on medium-low for 10-15 minutes or until jam thickens.
Step 4
Allow jam to cool before transferring to a glass container with a lid. Refrigerate and consume within 1-2 weeks.
For the Vanilla Ginger Apricot Jam
ingredients
- 1 pound pitted and quartered apricots
- 1/ 4 cup lemon juice
- 3 teaspoons ginger, finely grated
- 1 vanilla bean, sliced lengthwise
- 1 1/ 4 cups granulated sugar
Method
Step 1
In a large pot combine apricots and lemon juice. Cook over low heat for 15-20 minutes until apricots soften and break down. Stir occasionally and keep an eye on it.
Step 2
Next add in ginger, vanilla bean, and sugar. Bring to a boil stirring frequently. Keep an eye on jam because is will bubble up!
Step 3
Cook for about 3-5 minutes until jam thickens.
Step 4
Allow jam to cool before transferring to a glass container with a lid. Refrigerate and consume within 1-2 weeks.
For the Fried Goat Cheese Balls
ingredients
- 1 log (11 ounces) goat cheese
- 1 1/ 2 tablespoons minced sage leaves
- 1 teaspoon lemon zest, plus more for serving
- 1/ 2 teaspoon sea salt, plus more for serving
- 2/ 3 cup all purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil
- Honey, for serving
Method
Step 1
Place goat cheese in a bowl with minced sage, ½ tsp. sea salt, and 1 tsp. lemon zest. Mix until well combined.
Step 2
Roll goat cheese mixture into 1 to 1 ½ inch balls.
Step 3
Place flour, egg, and panko into three separate bowls.
Step 4
Dip each goat cheese ball into the flour, followed by the egg mixture, and finally generously coat in breadcrumbs.
Step 5
Place goat cheese balls on a plate or tray and freeze at least 20-30 minutes before frying.
Step 6
Line a plate with paper towels. Heat 2 inches of vegetable oil over medium-high heat in a deep heavy bottomed pot. Test the heat of the oil by frying one goat cheese ball—if it melts or disintegrates the oil is not hot enough.
Step 7
Fry goat cheese balls in batches until golden and hot inside. Turn them frequently when frying, allowing about 3-5 minutes of cook time.
Step 8
Place onto prepared plate to drain excess oil.
Step 9
Serve immediately with honey, more lemon zest, and a sprinkle of sea salt.
To Assemble
ingredients
- Assorted crackers
- Fresh fruit
- Assorted nuts
- Cheeses, of choice
- Charcuterie, of choice
- Olives