Lambrusco-Roasted Strawberry & Whipped Feta Board
Serves 4 to 6
Whipped Feta, make ahead, recipe follows Lambrusco-Roasted Strawberries, make ahead, recipe follows Pistachio & Pink Peppercorn Dukkah, make ahead, recipe follows wild arugula, for garnish extra-virgin olive oil warm flatbread, to serve
1. To assemble, spread Whipped Feta on a board or serving dish. Arrange Lambrusco-Roasted Strawberries on board and drizzle with reserved Lambrusco syrup, then sprinkle with Pistachio & Pink Peppercorn Dukkah. Garnish with tangles of arugula, drizzle with some good extra-virgin olive oil and serve with warm flatbread.
Whipped Feta Makes about 2 cups (500 ml) 1½ cups (375 ml) crumbled feta ¼ cup (60 ml)
1. Using a food processor, blend feta, cream cheese, whipping cream and orange zest until smooth. With motor running, drizzle in olive oil to emulsify. 2. Store in an airtight container in refrigerator for up to 5 days. Remove from refrigerator about 30 minutes before assembling board.
cream cheese, room temperature
whipping cream orange, zest only extra-virgin olive oil
¼ cup (60 ml)
½
⅓ cup (80 ml)
Lambrusco Roasted Strawberries Makes 2 cups (500 ml)
1. In a medium mixing bowl, combine all ingredients and let sit at room temperature for 15 to 30 minutes. 2. Preheat oven to 300 F (150 C).
strawberries, hulled and halved lengthwise (about 5 cups/1250 ml prepped strawberries)
1½ lbs (675 g)
3. Transfer strawberries and all juices to a non-reactive baking dish with a slight lip. Arrange strawberries cut-side up, leaving some space between pieces. 4. Transfer to oven and roast until strawberries are softened but still hold their shape and wine has reduced to a syrupy consistency, 45 to 60 minutes. Let cool slightly before using. 5. Store in an airtight container in refrigerator for up to 5 days. Bring to room temperature before serving. 1. In a frying pan over medium heat, toast coriander, cumin and fennel seeds until fragrant, about 2 minutes. Add pink peppercorns and toast for 30 seconds more. Transfer to a mortar and pestle or spice grinder. Let cool, then grind coarsely. Place in a small mixing bowl. 2. In same pan, toast pistachios for 5 minutes, stirring regularly. Let cool, then roughly chop and add to mixing bowl. 3. In same pan, toast sesame seeds, stirring often, for about 2 minutes or until golden brown. Add to pistachio mixture along with salt and toss well. 4. Store in an airtight container at room temperature for up to 1 month.
lambrusco white sugar
½ cup (125 ml) 1 tbsp (15 ml) ⅛ tsp (pinch)
each salt and freshly cracked black pepper
orange, zest only
½
Pistachio & Pink Peppercorn Dukkah Makes about ¾ cup (180 ml)
coriander seeds
2 tsp (10 ml) ½ tsp (2.5 ml) ½ tsp (2.5 ml) 1 tbsp (15 ml) ½ cup (125 ml) ¼ cup (60 ml) ½ tsp (2.5 ml)
cumin seeds fennel seeds
whole pink peppercorns shelled raw pistachios raw white sesame seeds
sea salt
18
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