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Beet

and

G oat Cheese Napoleons

4 large red beets, roasted, peeled, and cut crosswise into 1/4�-thick slices 8 oz. goat cheese, softened 4 tsp. minced fresh chives 4 tsp. minced fresh parsley 2 1/2 tsp. minced fresh thyme 1 tsp. freshly ground black pepper 3/4 cup fresh orange juice

1 Tbsp. balsamic vinegar 1/4 tsp. orange zest, optional 1 small shallot, minced 3 Tbsp. extra-virgin olive oil 3 Tbsp. hazelnut oil (or substitute butternut squash seed oil, walnut oil, or Asian oil) Kosher salt, to taste 3 Tbsp. chopped hazelnuts

Using a 2 5/8� round cookie cutter, cut out 20 of the beet slices; reserve scraps for another use (like borscht or a salad). Pat dry and set aside. Stir goat cheese together with the chives, parsley, 2 tsp. thyme, and pepper in a bowl. Set aside. Bring orange juice to a boil in a 1-qt. saucepan over medium-high heat. Cook until reduced to 1/3 cup, 4-5 minutes. Let cool. Transfer juice to a bowl along with remaining thyme, balsamic vinegar, zest, and shallots. While whisking, drizzle in olive oil and hazelnut oil; whisk until smooth. Season vinaigrette with salt and pepper; let chill. To serve: Put 1 beet slice on work surface; spread about 1 tbsp. cheese mixture over beet. Top cheese with another beet slice, pressing down so cheese oozes to edge. Repeat to create a stack with 4 layers of cheese between 5 beet slices. Make 4 stacks in all. Slice each stack into 4 wedges; transfer to 4 plates. Drizzle vinaigrette over each plate; garnish with nuts. Serve with mixed greens, if you like. Christina Boucher, Bayside Graphics

46 - Northeast Harbor Port Directory

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Northeast Harbour Port Directory & Mount Desert Chamber Guide 2016  
Northeast Harbour Port Directory & Mount Desert Chamber Guide 2016