Goat Cheese with Red Thai Curry & Barberries
Excellent with the Le Cuvier 2009 Cabernet Franc
1 log (10.5 oz.) goat cheese close to room temp
¾ Tbsp. homemade red curry (see below-pre-packaged curry is far too hot)
1 tsp. brown sugar (just to neutralize acidity in goat cheese in order to pair better with wine)
1 Tbsp. dried barberries (tiny tart berries used in Persian cooking)
Place all ingredients in a food processor and process until well blended.
* Freezes well. I make a larger batch and freeze it in pint jars. Leave at least a ½ inch of space at top to allow for expansion. Pull one out & thaw for last minute company.
10 Kaffir Lime leaves (finely chopped)
2 tsp. salt
1/3 c. fresh chopped ginger
4 to 5 cloves garlic
1/3 c. chopped large shallot
1 Tbsp. brown sugar
1 Tbsp. dried shrimp
1 1/2 Tbsp. lemongrass (Asian markets carry pre-chopped frozen lemongrass which I recommend)
2 tsp. store bought red curry (for the heat) or add 1 tsp. fresh red Thai chile-seeded and finely chopped
A little oil or water if needed to process
Do not reduce this recipe. It is very hard to get it chopped fine enough so make the full batch of the curry and freeze what you don’t use right away. Finely chop the lime leaves, ginger, lemongrass & shallot. Place all ingredients in a food processor and process, scraping down sides often, until as blended as possible.