2013 Artisan Cheese Festival cooking demonstrations
Citrus Salad with Bellwether Farms Fromage Blanc,
Rhubarb Honey & Olive Oil Granola
Chef Mark Stark, Stark Reality Restaurants
2 cups Bellwether Farms Fromage Blanc
1 Tbsp Gipson’s Golden Honey
2 Tbsp frozen passion fruit puree
2 cups assorted sliced citrus
1 banana, sliced into coins
1 kiwi, sliced
Rhubarb Honey (recipe below)
Olive Oil Granola (recipe below)
Stir the honey and passion fruit puree into the fromage blanc until smooth. Keep chilled until needed.
To serve, place a dollop of the fromage blanc onto a serving plate, spreading it out slightly for the fruit to lay on. Arrange the sliced citrus and remaining fruit over the fromage blanc. Top with the granola and a drizzle of the rhubarb honey and an additional drizzle of olive oil, if desired. Serve!
3 cups fresh rhubarb, green stem removed and sliced
½ cup Gipson’s honey
½ cup apple juice
1 small red beet
Peel and slice the beet into ¼-inch slices. Place in a sauce pot with the apple juice and simmer for 3-4 minutes. Add the rhubarb and simmer until soft, about another 3-4 minutes. Remove the beet slices and stir in the honey. Remove from heat. Let cool then push thru a fine-mesh strainer. Cool until needed.
Olive Oil Granola
5 cups rolled oats
2 cups pepitas
1 cup flaked coconut
1 cup honey
1 cup extra virgin olive oil
1 tsp vanilla extract
½ cup light brown sugar
1 tsp kosher salt
2 cups dried cherries
Preheat oven to 300°F. Toss together the rolled oats, pepitas, coconut, honey, oil, sugar, vanilla and 1 teaspoon of salt. Bake on two rimmed baking sheets, tossing occasionally, until golden, 35-40 minutes. Let cool then mix in the dried cherries.