Love Point Deli
Dec 12, 2011 11:41PM
● By Anonymous
What’s Up? Eastern Shore: What do you like about this dish?
Mary Kessinger: It’s light and better for you than a really heavy dip. The fruits and nuts gives it a holiday feel. My newest love is goat cheese. I went years avoiding it, though.
WU: How often do you introduce new dishes or items in the deli?
MK: I like to plan what I will be making with the season. Also, I am often inspired by the TV show I watch or the food magazines I read.
WU: What kitchen tool could you not cook without?
MK: As long as I have a good, sharp knife, I’m happy. I hate gadgets.
WU?: Do you enjoy food TV? What’s your favorite show?
MK: My favorite TV chef is Jamie Oliver. I like his style. He is real, simple, and rustic. My favorite show is “No Reservations” with Anthony Bourdain. I love how he showcases not only the food of a region, but the people of the region as well.
WU: What do you like most about working at Love Point Deli?
MK: I like the challenge of being presented with a new item or ingredient to incorporate into what I am making.
WU: Are there any challenges to creating this spread?
MK: Finding a good mold for the shape of the layered goat cheese. I use an old pate container.
WU: What wine would you recommend to go with this cheese?
MK: We recommend Martin Codax Ergo Tempranillo to pair with the layered goat cheese with fig and walnut. It is a lighter bodied Spanish Red with soft tannins and a ripe fruit-forward style.
Layered Goat Cheese with Figs and Walnuts
1 pound fresh goat cheese
1 cup toasted walnuts
1 cup dried figs
¼ cup honey
Press plastic wrap into the mold of your choice. Press half of the goat cheese in to the mold, pressing down firmly.
Chop the figs, and mix with honey, and spread on top of the cheese.
Add the remaining layer of cheese, pressing down again firmly.
Chop the nuts and press into the top of the cheese.
Cover with plastic wrap, and let it refrigerate for at least two hours. Serve with your favorite type of crackers, bread, grapes, or other fruit.