Variety to Producing Tasty Roasted feta with Cava, thyme, blueberry compote and glass candy with toasted fennel and pecans
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To prepare an extraordinary Roasted feta with Cava, thyme, blueberry compote and glass candy with toasted fennel and pecans, below are the ingridients required:
- Prepare of Blueberry compote.
- Provide 2 pints of blueberry.
- Take 1 stick of fresh thyme.
- Prepare 1 tbsp of lemon zest.
- Use 1 pinch of sea salt.
- Use 2 cup of Cava.
- Use 1 cup of sugar.
- Take of Glass candy.
- Prepare 1 1/2 cup of sugar.
- Take 1 tbsp of toasted fennel.
- Take 2 tbsp of chopped pecans.
- You need 1 pinch of sea salt.
- Get of Roasted feta.
- Prepare 12 oz of feta.
- Provide 2 tbsp of olive oil.
After readying the components, now you are good to prepare your 5-star Roasted feta with Cava, thyme, blueberry compote and glass candy with toasted fennel and pecans by following the procedures below:
- Glass candy melt sugar around 300. DO not over stir! once melted, quickly pour over silpat..
- once melted sugar is spread out over silpat, evenly sprinkle salt, pecans and toasted fennel seeds over the hot sugar. let cool. once cooled hit the candy with a hammer, breaking the glass.
- blueberry compote place blueberries, cava, sugar, lemon zest, thyme and salt in a suace pot reduce on Med high by 2/3s remove from heat and let cool.
- Roasted feta cut brick of feta in fourths and brush with olive oil..
- place feta under broiler in oven till golden brown..
- once Feta is ready place about 2 or 3 tablespoons of compote over the feta. garnish with a few shards of the glass candy and a sprig of fresh thyme.
Scatter the salad crosswise across the center of the salmon, top with some of the reserved fennel fronds, and. Magical, meaningful items you can't find anywhere else. Arrange the fennel in the dish. Are roasted and toasted pecans the same thing? Technically you can use the terms interchangeably for nuts but roasting actually means taking a raw ingredient, exposing it to dry heat, and cooking it all the way through.
Recipe : Roasted feta with Cava, thyme, blueberry compote and glass candy with toasted fennel and pecans
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