Fleur de Chèvre

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I love these little apps. Fleur de Chévre is my favorite, fancy-pants, bite sized offering that I take to dinner parties and serve to guests at my roaming supper club. What’s also awesome about these lil’ masters of deception, is not only are they unfussy to make, and not only are they cute as hell, Fleur de Chévre can take on all of the seasons! -Petals and fresh herbs in the Springtime and Summer, nuts, seeds and dried fruits in the Fall and Winter. You can be the favorite party-food contributor year round! FDC’s are innately gluten-free, so about 98% of all your yuppy friends can actually enjoy these lil’ savory suckers instead of hugging the party’s veggie platter as per usuals. You also have a reason to use all of that gifted and impulse-purchased, Black Hawaiian, Celtic
Himalayan Pink, Maldon smoked, rock, flaked, infused , etc. salts that you have lying around too!

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Of course, like it’s namesake, you may simply use the classic and delightful Fleur de Sel. The hand
harvested delicate crust of salt that forms a lacey layer atop saltwater evaporation ponds is unmistakably crunchy and floral. I know it sounds like and ingredient for witchcraft (which is dope, I only want to use items that look like they belong on my aspire-to - be –a- witch, shop list) but in today’s modern world, I would not be surprised if you could find Fleur de Sel at your nearest grocer. A very forgiving recipe for FDCs, so you too can be popular at the
dinner parties you throw…. Be creative and throw in and swap out all sorts of edibles that you
like! If creativity is scary, you can follow this recipe, no problem.

“Fleur de Chèvre ” for the Spring and Summer Season Serves: many of your soon to be friends…

6 oz of plain chèvre (soft goats’cheese)
Let chèvre come to room temperature and stir in:
1/2 t sea salt, any kind your heart desires!
1 t honey

In a bowl combine, all sorts of things, like:
fresh herbs like:
mint
basil
parsley
oregano
fennel fronds
Sliced thinly or gently torn/chopped. Use about a handful of each.

Also, fresh edible flower petals like:
fairy roses
calendula
violets
bachelor’s buttons
red clover buds
Petals pieced apart, the more the better, go for about a gently packed cups worth of petal goodies.

Then, 1/2 t of ‘fancy’ salt, use whatever is clever…

I like to use a plate to scatter my dried herb, seed, and salt mixture on to, it makes for easy rollin’….

Take 1 heaping teaspoon of your seasoned and honeyed chèvre at a time, roll into a ball between your palms and then roll into the dry mix on the plate. Coat well and tap off the excess. If your chèvre rolling and dredging gets too warm, you can always chill in the fridge for half hour
increments to make for easier handling. You may make one day ahead and they will keep in the fridge for about a week.

Fleur de Chèvre: for the Fall and Winter Season 

6 oz of plain chèvre (so:ft goat’s cheese)
Let chèvre come to room temperature and stir in:
1/2 t sea salt, any kind your heart desires!
1 t honey
In a bowl combine, all sorts of things, like:
1 T of dried cranberries or cherries, chopped fine
1T filberts or hazel nuts, chopped coarsely
1 T pumpkin seed, chopped coarsely
1 t of each:
fresh rosemary, chopped fine
fresh thyme, chopped fine
fresh sage, chopped fine
fresh pine needle, chopped fine
dried lavender buds
lemon zest
dried calendula petals
poppy seeds
sesame seeds
1/2 t of ‘fancy’ salt, use whatever is clever…

I like to use a plate to scatter my dried herb, seed, and
salt mixture on to, it makes for easy rollin’…. Take 1 heaping teaspoon of your seasoned and honeyed chèvre at a time, roll into a ball between your palms and then roll into the dry mix on the plate. Coat well and tap off the excess. If your chèvre rolling and dredging gets
too warm, you can always chill in the fridge for half hour increments to make for easier handling. You may make one day ahead and they will keep in the fridge for about a week.

RecipesRyan RossComment