Wine Pairing Recipe of the Week
Tuesday, August 25th, 2009
Artichoke Heart Truffles with Goat Cheese, Tarragon and Parmesan served with Dobbes Family Estate Pinot Gris 2007
3/4 cup freshly grated Parmesan
2 tablespoons chopped parsley
4 ounces cream cheese, at room temperature
3 ounces goat cheese, at room temperature
2 teaspoons lemon zest
1 teaspoon dried tarragon
1/8 teaspoon pepper
two 6 1/2 ounce jars marinated artichoke hearts, strained and trimmed to bite size pieces
Mix the Parmesan and parsley together in a small bowl. Combine the cream cheese, goat cheese, lemon zest, tarragon and pepper in a medium bowl. Add the artichokes and mix to coat each heart liberally. Transfer to the bowl of Parmesan and roll to cover completely. Place on a parchment or waxed paper-lined baking sheet. Refrigerate until firm, about 1 hour. Let sit at room temperature for 30 minutes before serving. Can be prepared and refrigerated up to 3 days in advance and brought back to room temperature before coating the artichokes.
yield: about 24 truffles
Recipe contributed by:
Chef Sarah Carlson
The Red Hare
Personal Chef and Catering
503.680.5875
