Roasted Shallots with Stuffed Green Gordal Olives and Valdeón Cheese


Roasted Shallots with Stuffed Green Gordal Olives and Valdeón Cheese
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Ingredients:

Shallots
 1 cup green Gordal olives, pitted (and stuffed with chocolate-coffee-date purée, optional)
 1 lb shallots
 1 oz Valdeón cheese (or your favorite blue cheese)
 1 tbsp pine nuts, roasted
 1 Granny Smith apple, thinly sliced
 1 tbsp chives, finely chopped
 ½ cup maple sherry vinegar syrup
 Assorted edible flowers (optional)
 Sea salt to taste
 Extra virgin olive oil, for cooking
Maple Sherry Vinegar Syrup
 1 cup dark maple syrup
  cup Spanish sherry vinegar
Chocolate-Coffee-Date Purée
 ½ lb pitted dates
 ½ oz dark couverture chocolate (64%)
 1 tbsp coffee (espresso)

Preparation:

Shallots
1

In a small cake pan place the shallots cut in half, and pour enough extra virgin olive oil to cover them halfway. Add salt to taste.

2

Bake in the oven at 275°F for 1 hour 30 minutes.

Maple Sherry Vinegar Syrup
3

Pour into a pot, and simmer until a caramel texture is reached.

Chocolate-Coffee-Date Purée
4

Bring 1 cup of filtered water to a boil.

5

Add the pitted dates to the pot, cover with plastic film, and set aside for about 30 minutes.

6

Drain the dates (save the water, as you’ll use it later to add texture to the purée) and put in a blender with the chocolate and coffee.

7

Mix the dates, chocolate and coffee, and add the water slowly until the mixture becomes a smooth purée.

Plating
8

Coat the bottom of the plate with the syrup.

9

Arrange the roasted onions, roasted pine nuts, apple slices, Valdeón cheese, and green Gordal olives stuffed with the purée.

10

Add a splash of the virgin olive oil, and garnish with chopped chives and another trickle of maple sherry vinegar syrup.

Ingredients

Shallots
 1 cup green Gordal olives, pitted (and stuffed with chocolate-coffee-date purée, optional)
 1 lb shallots
 1 oz Valdeón cheese (or your favorite blue cheese)
 1 tbsp pine nuts, roasted
 1 Granny Smith apple, thinly sliced
 1 tbsp chives, finely chopped
 ½ cup maple sherry vinegar syrup
 Assorted edible flowers (optional)
 Sea salt to taste
 Extra virgin olive oil, for cooking
Maple Sherry Vinegar Syrup
 1 cup dark maple syrup
  cup Spanish sherry vinegar
Chocolate-Coffee-Date Purée
 ½ lb pitted dates
 ½ oz dark couverture chocolate (64%)
 1 tbsp coffee (espresso)

Directions

Shallots
1

In a small cake pan place the shallots cut in half, and pour enough extra virgin olive oil to cover them halfway. Add salt to taste.

2

Bake in the oven at 275°F for 1 hour 30 minutes.

Maple Sherry Vinegar Syrup
3

Pour into a pot, and simmer until a caramel texture is reached.

Chocolate-Coffee-Date Purée
4

Bring 1 cup of filtered water to a boil.

5

Add the pitted dates to the pot, cover with plastic film, and set aside for about 30 minutes.

6

Drain the dates (save the water, as you’ll use it later to add texture to the purée) and put in a blender with the chocolate and coffee.

7

Mix the dates, chocolate and coffee, and add the water slowly until the mixture becomes a smooth purée.

Plating
8

Coat the bottom of the plate with the syrup.

9

Arrange the roasted onions, roasted pine nuts, apple slices, Valdeón cheese, and green Gordal olives stuffed with the purée.

10

Add a splash of the virgin olive oil, and garnish with chopped chives and another trickle of maple sherry vinegar syrup.

Roasted Shallots with Stuffed Green Gordal Olives and Valdeón Cheese