goat cheese croquettes with honey and caramelized shallots! Obviously.
I fried the shallots in some olive oil until they were crispy and brown and ethereal and angelic. A better indicator of readiness was how HEAVENLY my kitchen smelled.
Once I had transferred those to a paper towel to get rid of excess oil, I heated more olive oil in a large saucepan. Quartered a four-ounce log of goat cheese, coated the outside in a beaten egg, and tossed that around in panko until it looked like it was wearing a crazy frivolous hula-type skirt made out of straw. Into the pan for the little bruisers.
Yeah. That.
Two minutes on each side; flipped with tongs. Drizzled with honey and topped with the shallots. You have the EPITOME of salty-sweet. Brilliant.
Just look at ‘im! Molten goat cheese creeping out from the panko veil. And mmm… the honey underneath is like cosmic ooze. See? It’s enough to incite new-agey-ness.
Final product (minus the honey; this was for my stepmom, who’s just had a baby, and since babies can’t ingest honey, we weren’t sure if new moms could either… in any case, this was the prettiest):
Credit to East Village Kitchen for the idea. It’s amazing what a Google search can bring!
I LOVE THIS. i’m almost drooling. scratch that, i am.
i will definitely help you make these if it means that i can eat half of the batch.
I wanted to thank you for this great write up. I absolutely liked every little part of it. I have you bookmarked and will be visting.