By Chef: Callie England
Posted: December 23, 2010
Fermented walnut cheese with the sweet figs and tart balsamic – to me, it just hollered yummy potential.
for the pâté:
- 3 cups of walnuts, soaked overnight and rinsed
- 1 C of water (you might need 1.5 blender depending)
- 2 acidophilus pills
- 1 t of lemon juice
- 1 t of nutritional yeast
- .5 t sea salt
- .5 C dried figs, sliced thinly
- .25 C aged balsamic vinegar
for the pâté:
1. In a high-speed blender, blend first set of ingredients until smooth.
2. Secure cheesecloth in a jar or bowl and place mixture. Leave in a dark, room-temperature area for at least 24 hours.
3. Once fermented, release mixture from cheesecloth. Mix the remaining ingredients by hand. Set aside.
1. Mix figs with balsamic vinegar. Let sit for at least 12 hours, mixing every few hours.
2. After figs have marinated, place figs in a food processor and pulse until chunky.
- crushed walnuts
- dried figs, halved
- balsamic vinegar
1. Mix fig puree and walnut pâté together.
2. Pack mixture into a 3″ ring mold (this made enough to make a 3″ mold and a 1.75″ mold, seen above).
3. Place mold in freezer for about 45 minutes – or, until firm. Once set, release pâté from mold.
4. Drizzle with balsamic vinegar, top with crushed walnuts and garnish with sliced fig.
This will need to be made a couple days in advance to allow for soaking and fermentation time. Also, for step by step instructions, please see my leek and herb nut cheese.