← previous post / next post →

Goat's cheese with cranberries and wild herbs – a fine interplay of spice and fruit

Delicate, fresh, and aromatic: In this recipe, creamy goat's cheese meets a fruity, spicy cranberry reduction and bittersweet wild herbs. Rounded off with a hint of vanilla, red wine, and orange juice, this creates a special appetizer that uses few ingredients but makes a big impression—ideal for light menus with a sophisticated twist.

Ziegenfrischkäse mit Preiselbeeren und Wildkräutern – ein feines Spiel aus Würze & Frucht

Ingredients for 4-6 servings

16 dandelion leaves
8 chervil leaves
8 purslane leaves
240 g goat's cheese
60 g cream
3 tbsp virgin rapeseed oil
1 vanilla pod
80 ml red wine
100 ml orange juice
200 g frozen cranberries
10 radishes
10 g cane sugar
1 pinch of xanthan gum
fine sea salt

Here’s how to prepare it:

Trim, wash, and spin dry the herbs. Chill. Mix the cream cheese with the cream, rapeseed oil, and salt. Set aside. Scrape out the vanilla extract and add it to a saucepan with the red wine, sugar, and orange juice. Slowly reduce over moderate heat until syrupy. Add the frozen cranberries and a pinch of xanthan gum. Thaw on the stovetop for 1 minute, then bottle. Finely blend 20% of the cranberries with a hand blender. Wash and halve the radishes, and season with salt and rapeseed oil.
To serve: Place two balls of goat's cheese on the plate. Spread the lingonberry puree between the balls and top with lingonberry compote. Add the radishes and herbs. Serve with Swedish crispbread or rye sourdough bread.

→ nächster Post: Grilled & smoked salmon fillet – classic recipe from the wooden board
← vorheriger Post: Quiche Lorraine – A French classic with delicious bacon and Gruyère

Robert Stolz in the Garden Magic Interview

Goat's cheese with cranberries and wild herbs – a fine interplay of spice and fruit

Ingredients for 4-6 servings

Here’s how to prepare it:

herb seeds

Dein Warenkorb