{"id":4273,"date":"2014-01-26T11:00:43","date_gmt":"2014-01-26T10:00:43","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=4273"},"modified":"2014-12-06T21:59:20","modified_gmt":"2014-12-06T20:59:20","slug":"apple-paste-and-gratineed-goats-cheese-with-pumpkin-seeds-apfelpaste-mit-gratiniertem-ziegenkaese-und-kuerbiskernen","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=4273","title":{"rendered":"apple paste and gratin\u00e9ed goats cheese with pumpkin seeds \/\/ apfelpaste und gratinierter ziegenk\u00e4se mit k\u00fcrbiskernen"},"content":{"rendered":"

\"apfelpaste_bearbeitet-1\"<\/a><\/p>\n

very basic, regional and seasonal ingredients come together for a real taste explosion! the apple paste will become very sour and sticky. the grantin\u00e9ed goats cheese soft and creamy, topped with crispy caramelized sugar and roasted pumpkin seeds. all in all a very harmonious combination of sweet and sour.<\/p>\n

to make the apple paste it does\u00b4nt matter if your apples are already a bit wrinkled. the gratin\u00e9ed goats cheese and apple paste will be perfectly accompanied by whatever greens you currently have. thanks to the very mild winter (at least until last week), we had beside lamb\u00b4s lettuce also some radicchio. i loved the slightly bitter round off by the radicchio to the sweet and sour combination of the apple paste and the caramelized sugar.<\/p>\n

apple paste and gratin\u00e9ed goats cheese with pumpkin seeds will be perfect as a starter or, if you make a bit more of it, as a light dinner.<\/p>\n

the recipe is from the german magazine essen&trinken spezial: die grosse urlaubsk\u00fcche<\/a><\/em>, which means holiday recipes. i think instead of summer, the time to enjoy apple paste is autumn when you harvest the first apples\u00a0or winter if you still have some in your storage.<\/p>\n

for 6:
\n1 kg apples
\n50 ml lemon juice
\n150 ml white wine
\n100 g sugar
\n1 tsp chili flakes<\/p>\n

goats cheese like saint maure or tomme de ch\u00e8vre
\n70 g sugar
\n40 g pumpkin seeds
\n3 tbsp sherry vinegar
\n6 tbsp walnut oil
\n2 tsp honey
\nsalt and pepper<\/p>\n

lettuce like radicchio and lamb\u00b4s lettuce<\/p>\n

preheat the oven to 180\u00b0 C. quarter the apples and remove the core. pour the apples, lemon juice, white wine, sugar and chili in a large mixing bowl and blend. pour the apple sauce in a baking dish and bake at the lowest level of your oven for 2,5 to 3 hours. you have to stir from time to time while baking. allow to cool completely, which will last 3-4 hours. you can prepare it also a day in advance.<\/p>\n

pan fry the pumpkin seeds. remove the pumpkin seeds from the pan. add the sugar and allow to caramelize. add the pumpkin seeds again. spread the pumpkin caramel on a sheet of baking paper and allow to cool.<\/p>\n

combine the sherry vinegar, walnut oil, honey, salt, pepper and 3 tbsp of water to a dressing. wash the lettuce.<\/p>\n

preheat the oven to 180\u00b0 C. slice or halve the goats cheese rolls and set in a baking dish. break the pumpkin caramel into pieces and set on top of each halved cheese. bake until the caramel become liquid again.<\/p>\n

combine the lettuce and the dressing. arrange on plates. place the gratin\u00e9ed cheese on top and serve with some apple paste.<\/p>\n

enjoy!<\/p>\n

********************<\/p>\n

f\u00fcr 6:
\n1 kg \u00e4pfel
\n50 ml zitronensaft
\n150 ml wei\u00dfwein
\n100 g zucker
\n1 tl chiliflocken<\/p>\n

ziegenk\u00e4se z.b.\u00a0saint maure or tomme de ch\u00e8vre
\n70 g zucker
\n40 g k\u00fcrbiskerne
\n3 el sherry essig
\n6 el walnuss\u00f6l
\n2 tl honig
\nsalz und pfeffer<\/p>\n

salat, z.b. radicchio und feldsalat<\/p>\n

den ofen auf 180\u00b0C vorheizen. die \u00e4pfel vierteln und das kerngeh\u00e4use entfernen. \u00e4pfel, zitronensaft, wei\u00dfwein, zucker und chili in eine hohe sch\u00fcssel geben und p\u00fcrieren. das apfelmus in eine auflaufform geben und auf der untersten schiene des backofens 2,5 bis 3 stunden backen. die apfelpaste kann auch bereits einen tag im voraus vorbereitet werden.<\/p>\n

die k\u00fcrbiskerne in einer pfanne anr\u00f6sten. aus der pfanne herausnehmen. 100 g zucker in die pfanne geben und karamelisieren lassen. die k\u00fcrbiskerne untermischen und das k\u00fcrbiskernkaramel auf einem backpapier d\u00fcnn ausstreichen. komplett erkalten lassen.<\/p>\n

sherry essig, walnuss\u00f6l, honig, salz, pfeffer und 3 el wasser zu einem dressing vermischen. salat waschen.<\/p>\n

den ofen auf 180\u00b0C vorheizen. die ziegenk\u00e4serollen halbieren und in eine auflaufform setzen. das k\u00fcrbiskernkaramel in st\u00fccke brechen und auf den k\u00e4se legen. backen bis das karamel fl\u00fcssig wird.<\/p>\n

salat und dressing mischen, auf tellern anrichten und den k\u00e4se darauf setzen. mit apfelpaste servieren.<\/p>\n

guten appetit!<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

very basic, regional and seasonal ingredients come together for a real taste explosion! the apple paste will become very sour and sticky. the grantin\u00e9ed goats cheese soft and creamy, topped with crispy caramelized sugar and roasted pumpkin seeds. all in … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[12,7,9,13],"tags":[98,111,113],"class_list":["post-4273","post","type-post","status-publish","format-gallery","hentry","category-autumn","category-recipes","category-seasons","category-winter","tag-apple","tag-lambs-lettuce","tag-radicchio","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4273","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4273"}],"version-history":[{"count":23,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4273\/revisions"}],"predecessor-version":[{"id":5310,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/4273\/revisions\/5310"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4273"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4273"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4273"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}