FRIED CHEVRE with a ZINFANDEL REDUCTION
This recipe was provided by the Arnold Pantry, specializing in organic, sustainably farmed and local farm-to-table produce. Be sure to stop by to enjoy their fresh food, daily.
2 cups Calaveras Zinfandel
1/2 cup white sugar
6 oz Chevre or your favorite goat cheese
1 cup polenta
1/2 cup plain flour
1/2 cup pecans (optional)
Rice oil for deep frying
For the Zinfandel reduction, combine wine and sugar in a pan over medium heat. Reduce until 1/4 of liquid is left. Set aside.
To make Chevre balls, roll cheese into desired size balls. Set aside.
Mix flour with polenta and nuts. Run through a food processor until combined and nuts are finely ground. Set aside.
Beat Egg. Take rolled cheese and coat in flour mixture. Roll in egg, then roll in flour mixture again. Fry in ot rice oil for 60 seconds. Serve with seasonal greens and avocado oil. Drizzle with Zinfandel reduction.
Back to Calaveras Foodie page for links to more delicious recipes featuring Calaveras wines.