{"id":2620,"date":"2011-07-01T18:07:05","date_gmt":"2011-07-02T01:07:05","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=2620"},"modified":"2012-04-02T11:53:34","modified_gmt":"2012-04-02T18:53:34","slug":"boulettes-de-chevre-et-raisins-sec-goat-cheese-balls-with-raisins-and-currants","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/boulettes-de-chevre-et-raisins-sec-goat-cheese-balls-with-raisins-and-currants","title":{"rendered":"boulettes de ch\u00e8vre et raisins secs et groseilles (goat cheese balls with raisins and currants)"},"content":{"rendered":"

\"\"<\/strong><\/p>\n

a \u201cpalette\u201d pleasing appetizer and <\/strong>adieu <\/strong><\/em>to an artist<\/strong><\/p>\n

I was in France last week when I heard the news that Peter Falk had passed. I thought of the first time I met him. It was nearly twenty years ago at his home.\u00a0 I was scurrying around trying to be helpful and when I turned around, there stood Mr. Falk. I did not recognize him and so I asked him in my most matter-of-fact, grown-up tone, \u201cmay I help you?\u201d He smiled at me with that \u201cColumbo\u201d smile and I realized as soon as the clumsy words spilled from my mouth who he was and I felt a little foolish. Peter Falk was charming and kind. He was an incredibly talented actor and artist. I thought of him in his art studio, surrounded by his female sketches. I thought of an artist\u2019s “<\/span>palette<\/span><\/em> ” and everyone\u2019s \u201c<\/span>palate<\/span>\u201d<\/span><\/em> and it is the combination of the two which is the inspiration for t<\/span>his week\u2019s simple pleasure:<\/span><\/span> <\/span><\/em>boulettes de ch\u00e8vre et raisins secs<\/span><\/span><\/em> et groseilles<\/em> (goat cheese balls with raisins and currants<\/span>).\u00a0The artist palette serving tray is optional.<\/span><\/p>\n

<\/span><\/strong><\/p>\n

I am often asked for \u201cquick appetizer\u201d recipes, particularly before a holiday.\u00a0 Monday is the Fourth of July, another holiday where people will be gathering, socializing and eating, and the perfect opportunity for me to honor such a request.<\/span><\/p>\n

In my catering experience, I can tell you one absolute truth when it comes to stationary or passed appetizers: people love anything with cheese or bacon and if you happen to combine the two, tie down the tables because people will dive for it.\u00a0 It does not matter the occasion, the gender of the guests, their age, economic or social background: cheese is a party pleaser.\u00a0 In France, \u201cboulettes\u201d are a very common appetizer. Boulettes are typically made of meat or cheese that have been shaped into a small ball and rolled in minced herbs or crushed nuts. Goat cheese, light in texture, smell and taste (and easily malleable) is a perfect candidate for boulettes.<\/span><\/p>\n

This recipe will take you 5 minutes to make but they are best if you make them one day in advance so the raisins can absorb some of the flavor and moisture of the cheese.\u00a0 I use sauternes to mix with the cheese, but cr\u00e8me de cassis, kirsch, or muscat are equally as nice. Make sure that you use juicy raisins and currants, not old, really dried-out ones. While you can re-hydrate raisins with a little hot water, hot water is not a miracle worker.\u00a0 Also, be sure to use a good goat cheese.\u00a0 There are only four ingredients in this recipe: make sure that every one of them is quality.<\/span><\/p>\n

In closing, I bid Peter Falk a fond \u201c<\/span>adieu<\/span><\/em>\u201dand if I were serving appetizers in heaven, I would humbly offer him some on an artist\u2019s palette as a symbolic tribute to his talent. Cigars to follow. <\/span><\/p>\n

To my fellow Americans, I wish you a very happy Fourth of July.<\/span><\/span><\/p>\n

<\/span>Je vous souhaite un bon app\u00e9tit <\/span><\/em>!<\/span><\/em><\/p>\n

<\/span><\/em><\/p>\n

LM<\/span><\/p>\n

\n

\"\"<\/p>\n

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boulettes de ch\u00e8vre et raisins secs et <\/em>groseilles<\/em>
\n(goat cheese balls with raisins and currants)<\/span><\/strong><\/p>\n

Stats:<\/span><\/span><\/p>\n

Yield<\/span>: 36 boulettes<\/span><\/p>\n

what you need<\/span><\/span>:<\/p>\n

8 ounces fresh goat cheese, room temperature
\n6 teaspoons sauternes (or cr\u00e8me de cassis, kirsch or muscat)
\n2 cups of golden raisins and\u00a0currants
\nhot water, as needed<\/span><\/p>\n

how to<\/span><\/span>:<\/p>\n