Goat Cheese Bikini

Cypress Grove Humboldt Fog Goat Cheese, Preserved Kumquats, Fermented Mustard, Caramelized Onions, Pullman Bread

Chef Sieger Bayer of Here’s Looking at You | Los Angeles

”This is a play on a Catalan bikini sandwich. We slice the Humboldt Fog and lay it over the bikini (thin toasty sando of kumquat and fermented mustard) so it gently warms and blooms a little with the heat.” - Chef Sieger Bayer

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Adapted by StarChefs | March 2024

INGREDIENTS

Preserved Kumquats:
900 grams kumquat, stemmed
450 grams granulated sugar
110 grams kosher salt
7 grams ground coriander
3 grams ground turmeric
4 grams ground clove
4 grams star anise

Fermented Mustard Seeds:
200 grams mustard seed
200 grams white vinegar
12 grams kosher salt
6 grams granulated sugar

Preserved Kumquat Mustard:
130 grams preserved kumquats, seeded
40 grams preserved kumquat liquid
50 grams Dijon mustard
30 grams rice vinegar
2 grams kosher salt
30 grams honey

Caramelized Onions:
300 grams julienned yellow onion
50 grams olive oil
2 grams kosher salt

To Assemble and Serve:
4 slices spelt-polenta pullman bread
2 tablespoons softened butter
2 grams Cypress Grove Humboldt Fog goat cheese, sliced ¼-inch thick

METHOD

For the Preserved Kumquats:
Bring a pot of water to a boil. Add kumquats. Reduce heat and let simmer 10 minutes. Using a slotted spoon, remove kumquats, reserving kumquats and cooking liquid separately. Transfer kumquats to an ice bath and let cool. In a mixing bowl, whisk together remaining ingredients and 2½ quarts reserved cooking liquid. Let cool, then fold in kumquats. Cover and refrigerate 10 days.

For the Fermented Mustard Seeds:
In a nonreactive container, combine all ingredients and 200 grams water. Cover and let ferment 5 days at room temperature. Stir, then let sit additional 5 days. Cover and refrigerate.

For the Preserved Kumquat Mustard:
In a blender, purée all ingredients and 100 grams Fermented Mustard Seeds until smooth. Transfer to a squeeze bottle and refrigerate.

For the Caramelized Onions:
In a sauté pan over low heat, combine all ingredients. Cook until onions are golden brown. Remove from heat and set aside.

To Assemble and Serve:
Heat oven to 350°F. Spread 1 tablespoon Kumquat Mustard and 2 tablespoons Caramelized Onion on each bread slice. Close sandwich, then liberally butter each side. Set aside. Heat a cast iron pan or panini press over medium heat. Add buttered sandwich to pan and toast until golden brown and crispy. Top with 1 slice cheese. Transfer to a baking sheet and bake 2 minutes until cheese is warmed through. Serve hot.

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