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Berries, Beets, and Libations

RICHMOND, Va. - Back by popular demand, Williamsburg Winery Chef de Cuisine, David McClure is back along with Simon Smith, VP of Food and Beverage to showcase a light and tasty Berries and Beets Salad wth goat cheese mousse paired with a delicious glass of wine!

Beet Pickling liquid
1pint White balsamic or rice wine vinegar
1/2 cup local honey
1cup filtered water
1tbl mustard seed
1tbl pink peppercorn
1tbl juniper
1tbl sugar

Place all ingredients in a medium sauce pan. Heat on low until it reaches a low simmer and sugar dissolves. Now place thinly sliced beets in a small bowl. Pour hot liquid over beets. Wrap bowl and let sit for 2hours.

Sorghum-yogurt Dressing
3/4 qt Greek yogurt
1/2cup sorghum
1tbl cardamom
1 lime juiced
Mix all ingredients together with a whisk in a mixing bowl. Let dressing sit in a refrigerator for 30 minutes to set.

Goat Cheese mousse
1/2 quart heavy cream
1/2pound chevre(goat cheese)
Salt and Pepper to taste

Place cream in blender and blend on low. Immediately add goat cheese, and pepper. Stop and taste seasoning. Adjust seasoning as needed.

2cups Oats
1tbl black sesame seed
1tbl white sesame seed
1cup roasted peanuts(unsalted)
2tbl honey
1egg  yolk removed white only

Place all ingredients in a mixing bowl and toss until mixed fully. Placed mixture on a greased pan and push down evenly spreading it on tray. Bake at 275 degrees for 30 minutes until crisp.
Let cool at room temperature.

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