Brûléed Goat Cheese

Cypress Grove Humboldt Fog Goat Cheese, Kumquat Marmalade, Pistachio Dukkah, Pickled Green Strawberry, Frisée

Chef James Martinez of Manhattan Beach Post | Manhattan Beach, CA

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Adapted by StarChefs | March 2024 | Photo: Catherine Dzilenski

INGREDIENTS

Kumquat Marmalade:
3.445 kilograms kumquats, halved and seeded
2 kilograms granulated sugar
32 grams kosher salt
35 grams vanilla paste

Pickled Green Strawberry:
2 kilograms green strawberries
400 grams Champagne vinegar
250 grams granulated sugar

Pistachio Dukkah:
500 grams toasted pistachio, chopped
10 grams toasted cumin seed
10 grams toasted fennel seed
10 grams fleur de sel

Sesame Puff Pastry:
100 grams puff pastry
15 grams honey
2 grams fleur de sel
8 grams black sesame seed

To Assemble and Serve:
110 grams Cypress Grove Humboldt Fog goat cheese, sliced into two pieces
Granulated sugar
10 grams frisée

METHOD

For the Kumquat Marmalade:
In a saucepan over medium heat, combine all ingredients and cook until a desired texture is achieved. Remove from heat and store in an airtight container.

For the Pickled Green Strawberry:
Place strawberries in a nonreactive container. In a saucepan, combine vinegar and sugar. Bring to a boil, then add 500 grams water. Remove from heat. Once cool, pour pickling liquid over strawberries. Cover and refrigerate 1 week.

For the Pistachio Dukkah:
In a large mixing bowl, combine all ingredients. Transfer to an airtight container and reserve.

For the Sesame Puff Pastry:
Heat oven to 350°F. Place puff pastry on a baking sheet. Bake 20 minutes, or until golden brown. Remove from oven and immediately drizzle with honey, salt, and sesame seeds. Let cool.

To Assemble and Serve:
Dust each slice of goat cheese desired amount of sugar, making sure not to get any on the rind. Using a blow torch, torch sugar until caramelized. Transfer to a serving plate. Place three 10-gram dots Kumquat Marmalade around the plate, followed by 20 grams Pickled Green Strawberry. Cut Puff Pastry and place 40 grams in empty spaces on the plate. Top with 30 grams Pistachio Dukkah. Garnish with frisée.

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