Blackberry Cabernet Sauce with Goat Cheese Medallions
Sweet and tangy berries in wine, yes please! This sauce is so delicious and perfect for nut crusted goat cheese medallions, grilled cheese, or spooned over pork tenderloin.
Blackberry Cabernet Sauce with Goat Cheese Medallion
Sweet & savory blackberry Cabernet sauce poured over crunchy on the outside, soft on the inside goat cheese medallions -- oh sweet bliss. This salad is perfect as a starter or as a side dish. But the sauce is so versatile. Don't feel like a salad? Turn it into a grilled cheese! Or want a heartier dinner... stuff a pork loin with goat cheese or gouda and add fresh chopped rosemary and freshly ground salt and pepper to the outside as its fastened. Roast, let cool, slice and upon serving pour sauce over slices. Just delicious.
If you prefer Zinfandel over Cab Sauv, this sauce can easily be made with Zin as well.
Recipe Adapted from Chef Jeff Maxfield
1 small pkg fresh Blackberries
1/2 C sugar
1/4 C water
2 TBS Lambrusco Red WIne Vinegar
Juice of 1/2 lemon
3 Star anise pods
1 C Cabernet or Zinfandel
4oz pkg Chévre cheese/goat cheese
1/2 C finely chopped Hazelnuts
1/2 C finely chopped Macadamia nuts
1/4 tsp finely ground Sea Salt
Panko Bread crumbs
2 eggs/egg substitute
Flour for coating
3-4 TBS Spanish Arbequina EVOO
Frisée or Arugula, servings for 2
Blackberry Cabernet Sauce
Goat Cheese Medallions
Make the Sauce
Gradually heat sugar, water, and lemon juice and bring to a boil. Add finely chopped shallots and stir. Add star anise, blackberries, Lambrusco and wine - bring back to a boil. Let simmer until reduced by half or until it becomes a syrupy mixture. Take off heat, take out anise pods, and pour into serving or prep dish. will keep for one week in an airtight container.
Divide the goat cheese into 4 sections and shape into patties. Mix chopped nuts, sea salt, and panko together. Place on a small plate. Whisk egg/egg substitute in a small bowl, set aside. Place a couple TBS flour/GF flour substitute on a small plate. Take a goat cheese patty coat it in flour, dip it in whisked egg, and then dredge it through the nut mixture. Dip it bak into the egg and once more through the nut mixture to give it a thick outer coating. Repeat for all patties.
Heat oil in non-stick pan over medium-high heat. Add medallions and brown for about 30 sec - 1 minute each side, or until golden and crunchy. Using a slotted spatula, carefully transfer medallions to a plate lined with a paper towel. Season with more salt or pepper if desired.
In a large mixing bowl, drizzle Spanish Arbequina EVOO over frisée (preferred) or arugula. Gently toss until combined. Divide between two plates. Gently lay the medallions over frisée. Spoon sauce over medallions and serve immediately.
Sliced cinnamon bread
Blood Orange EVOO
Goat cheese/Chévre or Brie Cheese
Blackberry Cab Sauce
Heat 2 TBS Blood Orange oil over medium heat in a non-stick pan. Place sliced bread in oil and stir around to coat the bread, flip and coat the other side in oil. Add more oil if needed to ensure slices are evenly coated. Grill one side until slightly golden and then flip. Spread cheese on one of the slices. Spoon desired amount of blackberry sauce over cheese. When the other side of the bread is golden brown, take the piece with nothing on it and place it over the other to create a sandwich. Take sandwich off heat, plate and cut in half. Serve with more sauce if desired.