a mayonnaise/whipped cream based dressing. Kind of gross, right? I'm not sure why I keep going back to it (besides my love for celery, maybe). Well, we had a cool idea for a walnut/apple based technique and my mind went to Waldorf, I guess.
Once the centers are firm, we take an ounce of goat's cheese, form a thin disk by hand, like PlayDoh and wrap the center in it.
We make our dipping gelee out of apple juice and freeze dried raspberries for color (easy to find at most Whole Foods) The recipe is:
1.5 cups Apple Juice
1 tablespoon FD Raspberries (powdered)
2 tablespoons Sugar
5 sheets Gelatin.
We superfreeze the exterior of the goat's cheese with liquid nitrogen, but you could put it in a box with dry ice as well, it would just be slower. This is what the process looks like:
It takes 5 dips to fully glaze them.
Afterwards, they have to be refrigerated
until fully thawed, then the skewer
can be removed and replaced
Convincing, aren't they?
At that point, we serve them with a relatively standard waldorf salad. Our only additional flourishes include candied walnuts and a house made mayonnaise dressing.