Judith Schadd’s Warm Goat’s Cheese, Liquid Blood Orange Center, Beet, Forelle Pears, Spinach, Black Walnuts, Verjus
This presentation came together in the roundabout way. We’d been doing a beetroot salad with similar compents – pear vinaigrette, goat’s cheese croquette, red and yellow beets, greens and balsamic vinaigrette. I was over it and needed something different, but still love the flavors and this is certainly the ideal season for it.
The only thing we threw in the mix ingredients wise is the blood orange and black walnuts. The greens became spinach, and it is tossed in a warm cabernet verjus and blood orange vinaigrette.
3 discs of red beet are placed around the plate as well as blood orange segments (missing from the photo). The forelle pears are sautéed a la minute with a little sugar and serve as a base for the goat cheese.
The goat’s cheese came about through an error in judgment. I wanted to see if I could warm goat cheese and blood orange oil together while keeping it emulsified. It didn’t work, but we wound up with a very tasty liquid which Jens went and froze in demi-sphere molds. He then put the 2 halves together and encased it in soft goat’s cheese. The idea is that once the guest cuts into the cheese, the center pours out.
As it is picked up, the goat cheese is warmed ever so gently before being carefully transferred to the plate. It is topped with the black walnuts and a beet chip. Cabernet verjus reduction dots the plate.