The perfect Combination of Rum and Goat Cheese

You've heard of wine and cheese before but what of rum and goat cheese? Now I know what you're thinking: goat cheese? But don't knock it until you have tried it. This culinary-cocktail combination of rum and goat cheese will be sure to unlock your gastronomic safe, exuding bursts of fine flavours nothing short of pleasing to your palate.

Chef Amanda McCreath of Gourmet Jamaica skillfully employs goat cheeses locally made at Ruby Goat Dairy in her uniquely tasty recipes.

While Mixologist Milton Wisdom, with the assistance of paired mixes created by Appleton Estate's Master Blender Joy Spence whipped up quick and easy Appleton-inspired drinks of delightful intoxication. So, just in time for the festive season, the two have each provided pairing recipes, the ricotta and salmon stuffed beetroot ravioli in brown butter thyme sauce paired with the stormy valley and the strawberry no-bake cheesecake with balsamic glaze paired with brown sugar daiquiri, for you to try at home so you can ring in the new year in savoury and sweet style.

 

Ricotta and salmon stuffed beetroot ravioli in brown butter thyme sauce

 

 

 

Ingredients for Salmon

 

1 4 oz salmon fillet

Olive oil

1 head of garlic

Salt and pepper to taste

 

Directions

 

Season salmon with salt and freshly cracked Black Pepper. Cut head of garlic in half and rub with olive oil. Place both in the oven, 400 for 15 to 20 minutes. Remove and rub roasted garlic on salmon.

 

Ingredients for Ricotta filling

 

Pesto

1/2 cup fresh basil leaves, packed

1/8 cup freshly grated Romano or Parmesan cheese

1/8 cup extra virgin olive oil

1 garlic clove

Salt and black pepper to taste

 

Directions

 

(Part one) Pulse all ingredients in a food processor. Pour into a glass jar, seal with a lid, and refrigerate. Keeps up to a week in refrigerator.

Part two: Mix 1/4 cup of pesto and 1 cup ricotta then place into a piping bag. Cut mozzarella into cubes. Flake salmon and set aside.

 

Ingredients for easy egg less beetroot ravioli dough

 

3 cups flour

1 cup beetroot juice water

1 teaspoon Salt

 

Directions

 

In a food processor, Slowly incorporate the beetroot juice and salt into the flour. On a very lightly floured surface, knead by hand for five minutes and allow to rest for 10 minutes. Begin to roll out your dough. Pipe ricotta filling onto the dough with a cut of fresh mozzarella and flaked salmon. Wet the dough with your fingers around the area so it will seal when the top layer is pressed down. The filling should be spaced about an inch apart on half of the rolled-out dough. With a sharp knife, cut off half of the dough and place it over the side with the filling. Press down and cut out the squares.

Drop the ravioli into boiling water and cook until al dente, anywhere from three to seven minutes. They will start to look soft and slightly more translucent.

 

Ingredients for brown butter thyme sauce

 

 

Ingredients

 

1/2 cup butter

1/4 cup fresh thyme

Remaining garlic from salmon

Salt and fresh cracked pepper to taste

Directions: While you are boiling your ravioli, In a large, heavy frying pan, melt the butter over medium-high heat until pale golden, about four minutes. Add the thyme and roasted garlic and cook for about two minutes. Season the sauce with salt and pepper to taste. Toss With ravioli and serve.

 

Stormy Valley Cocktail

 

 

Ingredients

 

1 part Appleton Estate Signature Blend

3 lime wedges

2 parts ginger beer

1 dash angostura bitters

 

Directions

 

Combine Appleton Estate Signature Blend with ginger beer over ice. Add lime wedges and top with a dash of angostura bitters

 

Strawberry No Bake Cheesecake with Balsamic Glaze

 

Ingredients for the Crust

1 cup crushed Graham crackers

1 tablespoon melted butter

1/4 cup sugar

 

Directions

 

In a small bowl mix all ingredients. Spoon and press the filling into your mold. DIY Mini Springform pan - Simply line a circle cookie cutter with foil around the edges.

 

Ingredients for filling

 

4 ounces cream cheese

8 ounces Goat Cheese (Chevron plain)

1 teaspoon Vanilla extract

1 tablespoon lime juice

2 tablespoons instant vanilla pudding mix

1/4 cup granulated sugar

1/4 cup heavy cream

NB: All ingredients are at room temp*

 

Directions

 

In a blender or food processor, combine all ingredients until smooth. Pour over crust in your mold and refrigerate for one hour.

 

Ingredients for Balsamic Glaze

 

11/2 cups Balsamic Vinegar

11/2 Tbs Honey or brown Sugar

 

Directions

 

Add balsamic vinegar and honey to a medium saucepan. Bring to a boil, reduce heat and simmer 20-30 minutes until glaze is reduced by half. Glaze should coat the back of a spoon when done. Let cool. Pour into a glass jar, seal with a lid, and refrigerate. Keep up to two weeks in refrigerator.

 

Ingredients for Strawberry topping

 

1 cup Strawberries

1/4 cup granulated Sugar

1/4 cup water

1 tablespoon lime juice

 

Directions

 

Bring all ingredients to a boil in a heavy small saucepan, stirring constantly and crushing berries slightly with back of spoon. Boil two minutes to thicken, stirring constantly (mixture will be slightly chunky). Pour into bowl and cool completely. Remove cheesecake from mold and pour your strawberries over. Finish with balsamic glaze and serve.

 

Brown Sugar Daiquiri

 

 

Ingredients

 

1 1/2 parts Appleton Estate Reserve Blend

1 part fresh lime juice

1 tablespoon brown sugar

 

Orange peel garnish

 

 

Directions

 

Combine Appleton Estate Reserve Blend, fresh lime juice and brown sugar and serve over ice. Garnish with a orange.

For more information on the goat cheese mentioned here, check out their website at: www.rubygoatdairy.com

krysta.anderson@gleanerjm.com