Amuse Shallot
- 6 small shallots, peeled
- ¼ c powdered sugar
- 12 red beet cracker cups*
- 6 tsp. creamed goat cheese
- 3 ½ Tbsp red wine
- 1 ½ Tbsp pomegranate vinegar*
- 1 bay leaf
- 1 sprig rosemary
- 1 Tbsp butter
- 1 pomegranate
Amuse Walnut
- 1 Braeburn apple
- 6 walnuts from the honey with walnuts*
- 1/3 cup caperberries + 6 pieces for garnish
- 2 Tbsp pomegranate vinegar*
*All ingredients in green are products found at Oil & Vinegar
Amuse Shallot
Heat the butter in a pan and melt the powdered sugar over
low heat, let the mixture brown. Add the shallots, rosemary and bay leaves and
fry them briefly over high heat. Add the wine and pomegranate vinegar and cook
20 minutes over low heat. Remove the lid and let the liquids reduce. Remove from heat and let the shallots cool
slightly.
Just before serving: Fill the beet cracker cups with 1
teaspoon goat cheese and place a shallot on top. Garnish with pomegranate
seeds.
Amuse Walnut
Peel the apple and chop it together with the caperberries
into a fine salsa. Add the pomegranate vinegar and season to taste with salt
and pepper.
Just before serving: Fill the beetroot cups with salsa and
put a walnut on top. Garnish with pomegranate seeds and capers.
Tip: The shallots and salsa can be prepared in advance.
Serve the Amuse Bouche with a glass of Prosecco containing 1 teaspoon
pomegranate seeds and a dash of pomegranate vinegar.
