This recipe uses dried fruits, fresh herbs and local maple syrup, which is available from Maple Creek Farm in Yancey County.
Yield: 1 ½ lbs.
You will need:
1 lb chevre
3 ounces Tawny port
4 tbsp maple syrup, divided into two portions
½ cup pecan halves
½ cup dried cranberries
Pinch of sea salt
1/4 tsp cracked black pepper
2 tbsp butter
1 tsp fresh rosemary, chopped
Bring the cheese to room temperature.
In a small saucepan over medium heat, reduce the port to about half its volume. Stir in two tablespoons maple syrup. Remove from heat and allow to cool for five minutes.
In a medium-sized mixing bowl, combine the cooled port mixture and chevre.
Spread the chevre blend evenly in a shallow serving dish.
Over low heat, melt the butter, and then mix in the pecan halves.
Add the remaining two tablespoons maple syrup, salt and pepper and cook for about two minutes, stirring frequently.
Add the cranberries and cook for another minute.
Let the cranberry-pecan mixture cool for five minutes.
Top the cheese evenly with the cranberry-nut mixture.
Reprinted with permission from Homemade Living: Home Dairy © 2011 by Ashley English, Lark Crafts, an imprint of Sterling Publishing Co., Inc.