Recipe Intro From feedfeed
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!
Prep time 120 minutes
Cook time 50 minutes
Yield: Serves or Makes 8-10
In a large pot combine cherries and lemon juice. Cook over low heat for 15-20 minutes until cherries soften and break down.
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.
Simmer on medium-low for 10-15 minutes or until jam thickens.
Allow jam to cool before transferring to a glass container with a lid. Refrigerate and consume within 1-2 weeks.
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.
Next add in ginger, vanilla bean, and sugar. Bring to a boil stirring frequently. Keep an eye on jam because is will bubble up!
Cook for about 3-5 minutes until jam thickens.
Place goat cheese in a bowl with minced sage, ½ tsp. sea salt, and 1 tsp. lemon zest. Mix until well combined.
Roll goat cheese mixture into 1 to 1 ½ inch balls.
Place flour, egg, and panko into three separate bowls.
Dip each goat cheese ball into the flour, followed by the egg mixture, and finally generously coat in breadcrumbs.
Place goat cheese balls on a plate or tray and freeze at least 20-30 minutes before frying.
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.
Fry goat cheese balls in batches until golden and hot inside. Turn them frequently when frying, allowing about 3-5 minutes of cook time.
Place onto prepared plate to drain excess oil.
Serve immediately with honey, more lemon zest, and a sprinkle of sea salt.