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Rhubarb, Backyard Bounty from page 36
InDIVIDUAL gOAT’S CHeeSe CHeeSeCAKe WITH
VAnILLA-ROASTeD RHUBARB
Serves 6
CHEESECAKE
2 cups (500 ml) goat’s cheese
1 cup (250 ml) mascarpone cheese
½ cup (125 ml) granulated sugar
¼ cup (50 ml) 35% whipping cream
2 tsp (10 ml) lemon zest
1 tsp (5 ml) vanilla extract
4 eggs
Preheat oven to 300 F (150 C) In bowl of a stand mixer fitted with paddle
attachment, mix together goat’s cheese, mascarpone and granulated sugar. mix in
whipping cream, lemon zest and vanilla extract, scraping side of bowl with spatula.
Add eggs, 1 at a time, until just incorporated. Take care not to over-beat mixture
at this stage or result will be a dry and tough.
Boil a kettle of water. Place six 1 cup (250 ml) wide-mouth mason jars (or
similar ovenproof glass containers with lids), lids removed, in a 9-in x 13-in (3.5
L) roasting pan. Divide cheesecake mixture evenly among jars. Tap jars lightly
on counter to release any trapped air. Carefully fill pan with enough water to
reach ⅔ up sides of jars. Avoid getting water in jars. Place pan in oven. Bake
cheesecakes until edges are set but middle still jiggles, about 30 minutes.
Transfer jars to wire rack to cool to room temperature, then screw on lids and
refrigerate for at least 2 hours or until ready to serve. meanwhile, make roasted
rhubarb.
VANILLA-ROASTED RHUBARB
½ vanilla bean
½ cup (125 ml) granulated sugar
1 lb (500 g) rhubarb stalks
4 tbsp (60 ml) water
½ cup (125 ml) toasted pistachios, for garnish
Preheat oven to 350 F (180 C). In a food processor pulse together vanilla bean
and granulated sugar until sugar is flecked with bits of vanilla. Trim and discard
ends and leaves of rhubarb. Cut rhubarb into 2-in (5 cm) lengths. Place in baking
dish and sprinkle with vanilla sugar. moisten with water and bake until rhubarb is
just about done, about 20 minutes. Cool slightly.
To assemble, top each cheesecake with a dollop of warm Vanilla-Roasted rhubarb
and spoon some of the syrup over each. garnish with toasted pistachios.
PAIRS wITH
mOSeLLAnD ARS VITIS RIeSLIng
Germany $17.99 914762
mOnmOUSSeAU CUVÉe j.m. BRUT
France $18.99 531921
RHUBARB CHUTney WITH gRILLeD LAmB CHOPS
Serves 6 as an appetizer
RHUBARB CHUTNEY
1 tbsp (15 ml) vegetable oil
1 cup (250 ml) red onion, chopped
1-in (2.5 cm) piece fresh ginger, peeled,sliced into thin matchsticks
2 garlic cloves, minced
½ tsp (2 ml) ground cumin
2 cinnamon sticks
¼ tsp (1 ml) hot pepper flakes
¼ tsp (1 ml) ground turmeric
¼ cup (50 ml) granulated sugar
¼ cup (50 ml) cider vinegar
1 tsp (5 ml) orange zest
4 cups (1 L) rhubarb, trimmed, roughly chopped, ends and
leaves discarded
3 tbsp (45 ml) fresh mint, roughly chopped
In heavy-bottomed saucepan, heat vegetable oil over medium-high heat. Add
red onion, ginger and garlic and sauté until just soft, about 4 minutes. Stir in
cumin, cinnamon, pepper flakes and turmeric and cook for another minute. Add
granulated sugar, vinegar and zest and bring to boil, stirring constantly. Stir in
rhubarb and reduce heat to simmer. Cook, uncovered, until rhubarb is tender
and chutney has thickened, about 5 to 7 minutes. Transfer chutney to a heatproof
container and cool completely. Stir in chopped mint.
LAMB CHOPS
2 tbsp (30 ml) olive oil
salt and fresh ground black pepper, to taste
12 lamb chops, Frenched §§ and completely trimmed of fat
Preheat grill, or grill pan, over medium-high heat. Rub lamb chops well with olive
oil and season generously with salt and pepper. grill chops, turning once, until
they reach desired doneness, about 2 minutes per side for medium rare. Transfer
to large serving platter and serve immediately with rhubarb chutney.
PAIRS wITH
mAD DOgS & engLISHmen CABeRneT SHIRAz mOnASTReLL
Spain $14.99 188672
VALLe LAS ACeqUIAS mALBeC
Argentina $21.99 466722
§§ * “Frenching” is to cut the meat away from the end of a rib or chop, so that
part of the bone is exposed. most butchers can do this for you.
TASTE 131