Fall Release 2023

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2021 Le Vingt

45% Grenache, 30% Carignan, 13% Mourvèdre, 12% Syrah

Blue Cheese Stuffed Fruit Leather

Recipe courtesy of Chef Justin Monson

Ingredients

Raspberry fruit leathers
1 cup Central Coast Creamery Big Rock Blue Cheese
1 cup Heavy Cream
1 cup Crème Fraiche
2 Fine Diced Shallots
1 bunch Parsley
Salt and Pepper
2 tbsp Honey
2 cups whole walnuts
1 stick of butter
2 cups walnuts
salt & pepper to taste


WINE PAIRING FOR BLUE CHEESE STUFFED FRUIT LEATHER


Blue cheese-filled fruit leather serves as a delectable appetizer or dessert, making an excellent addition to a charcuterie board, a fitting dish for a dinner party, or a standalone treat for a cozy night in. The inherent sweetness of the natural fruit leather beautifully complements the robust flavor of blue cheese. The inclusion of walnuts provides a satisfying crunch that completes the overall texture.

Pairing this appetizer or dessert with a glass of wine enhances the experience. The ideal wine pairing for blue cheese stuffed fruit leather is BENOM's Le Vingt, a blend of Grenache, Carignan, Mourvèdre, and Syrah. This red blend is elevated by the combination of sweet and savory notes from the blue cheese fruit leather, while the fruity elements highlight the soft red fruit flavors in the wine. The tannins and structure of the wine stand up to the boldness of the blue cheese, resulting in a well-rounded and harmonious pairing.

Method

  1. Purchase or make raspberry fruit leathers (high-quality product can be found in the produce section of most grocery stores)
  2. Cut the fruit leather into four equal pie-shaped pieces and roll each piece into a cone shape.
  3. In a stand mixer, add Central Coast Creamery Big Rock Blue Cheese, Heavy Cream, Crème Fraiche, Diced Shallots, Diced Parsley, Salt and Pepper, and Honey.
  4. Whip until fluffy and add to a piping bag to pipe into fruit leather cones.
  5. Sauté one stick of butter and 2 cups whole walnuts in a sauté pan with salt and pepper.
  6. Place walnuts in the oven at 375º until golden brown.
  7. Allow to cool and dice walnuts.
  8. Roll the cone already stuffed with blue cheese mixture into a plate of walnuts to coat the top of the cheese.
  9. Garnish with ground pepper over the top of the Blue Cheese Stuffed Fruit Leather and serve with a glass of Le Vingt.

 

BACK TO RECIPE

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