Maple-Glazed Goat’s Cheese, Caramelized Squash, Toasted Pepitas

If you’re looking for an unexpected holiday appetizer, consider this Maple-Glazed Goat’s Cheese, Caramelized Squash, Toasted Pepitas. The slightly warmed cheese with its light gloss of maple syrup pairs well with the sweet flavors in the squash. See the recipe here or continue reading.

In November, Jason Sobocinski introduced a group of us to some newer ways to entertain with French goat’s cheese. Jason, the owner of Caseus in New Haven, created a lovely spread at the French Cheese Board in Soho. Creamy fresh goat’s cheese on toasts, slices of washed-rind goats’ cheese drizzled with honey and a craveable take on sour cream and onion dip made with Montrachet cheese.

His refresh on the classic goats’ cheese salad that was a staple at restaurants in the 1980’s particularly struck me.  Jason paired crottin de Chavignol cheese with caramelized delicata squash in an hors d’oeuvre salad meant for sharing. Before warming the small whole cheeses, he lightly glazed them with maple syrup. Then he used a hand-held blow torch,

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