Red, Green, and Perfect for a Christmas Party!

Photograph by Zachary Popovsky

Red, Green, and Perfect for Christmas!
by Victoria Challancin

Here is another easy and oh-so-tasty recipe from Chef Marcela Valladolid.  Or should I say "here are two recipes..." as I am providing you with two versions.  The first, pictured above in a lovely photo by my son (yes, the Proud Mother again...) is the version in the following recipe.  Taken from Marcela's book, which is also available in Spanish.  As Culinary Producer for Season Two of Marcela's Food Network Mexican Made Easy show, one of the things I did was to test the recipes--a necessary step to ensure that viewers get workable recipes with no glitches!  This recipe, so easy and so very pretty, was a joy to prepare--a simple recipe that came together quickly and resulted in a sophisticated, beautiful dish.

  

Before you make this recipe, note that the second version, which actually appeared on the show Mexican Made Easy:  Cocktail Party, uses less chicken broth and fewer garlic cloves.  Take your pick.  I can't vouch for the second version, but the first is lovely just as it is written here and in the book!

Cook's Note:  If you can't find fresh raspberries, use all frozen--or even a mix of frozen berries would be nice.

Goat Cheese Squares with Chipotle-Raspberry Chutney

Recipe courtesy Marcela Valladolid

1 tablespoon vegetable oil

1 ½ cups chopped onion

6 cloves garlic, thinly sliced

2 ½ cups chicken broth

1 cup chopped red bell pepper

1 cup honey

1 tablespoon minced, peeled fresh ginger

5 tablespoons apple cider vinegar

¼ cup canned chipotle chiles in adobo sauce, left whole

1 (10-ounce) package frozen raspberries, thawed and drained

½ cup chopped fresh cilantro

1 (6-ounce) container fresh raspberries

Salt and freshly ground black pepper

1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed*

All-purpose flour, for rolling

1 egg, lightly beaten

1 (5.5-ounce) log soft fresh goat cheese, at room temperature

Chipotle-Raspberry Chutney:

Heat the vegetable oil in a large heavy saucepan over medium-high heat.  Add the onion and cook for 5 minutes, or until translucent.  Add the garlic and cook for 3 more minutes.  Add the chicken broth, bell pepper, honey, ginger, vinegar, and chipotle chiles with sauce, and bring to a boil. Reduce the heat to medium-low and simmer for 2½ hours, or until the sauce thickens.

Add the thawed frozen raspberries and cook, stirring occasionally, for 15 minutes.  Remove the pan from the heat and let the chutney cool slightly.  Then stir in the cilantro and the fresh raspberries.  Season to taste with salt and black pepper.**

Goat Cheese Tart:

Preheat the oven to 400 degrees F.  Line a baking sheet with parchment paper. 

Roll out the puff pastry on a lightly flowered surface to form a 12- x 12-inch square.  Cut the pastry into 9 (4-inch) squares.  Place the squares on the prepared baking sheet. Score a 1/2-inch border around the edge of each square.  Pierce the bottom of the squares all over with a fork. Bake the squares until golden, about 12 minutes.  Keep the oven turned on.

Spread the goat cheese evenly over the hot pastry squares, and return them to the oven.  Bake for 5 minutes, or until the cheese begins to melt. Serve with a generous dollop of the chipotle-raspberry chutney, and serve.

*Cook’s Note:  Always use an all-butter puff pastry for the best flavor and results.

**Cook’s Note:  Chutney can be prepared 3 days ahead.  Cool, then cover and refrigerate.

Yield: 9 servings

Prep Time: 25 minutes

Cook Time: 2 hours 17 minutes

Ease of Preparation: Easy

Enjoy!

The recipe as it appears in the book...

The television version:

Goat Cheese Squares with Raspberry Chile Chutney

Ingredients

• 1 tablespoon olive oil
• 1 medium chopped onion
• 3 cloves garlic, minced
• 1 cup low-salt chicken broth
• 1/2 red bell pepper, chopped
• 1/2 cup honey
• 1-inch piece fresh ginger, peeled and minced
• 3 tablespoons apple cider vinegar
• 1 canned chipotle chile in adobo sauce, left whole
• 1 (6-ounce) container fresh raspberries or 1 cup frozen (thawed)
• 1/4 cup chopped fresh cilantro leaves
• Salt and freshly ground black pepper
• 1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
• Flour, for dusting
• 1 (5.5-ounce) log goat cheese, at room temperature

Directions

Heat the olive oil in a large heavy saucepan over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the chicken broth, bell pepper, honey, ginger, vinegar, and chipotle chile, and bring to a boil. Reduce the heat to medium-low andsimmer until the sauce thickens, about 2 1/2 hours. Add the raspberries and cook, stirring occasionally, for 15 minutes. Remove the pan from the heat and let the chutney cool slightly. Stir in the cilantro and season with salt and black pepper, to taste. (Chutneycan be prepared 3 days in advance. Cool and store in the refrigerator).

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll the puff pastry into a 12-inch square. Cut the pastry into 2 to 3-inch squares. Put the squares on the prepared baking sheet. Using a small cookie cutter score a circle in the center of each square or using a paring knife, score a 1/2-inch border around the edge of each square. Bake the squares until puffed and golden, about 12 minutes.

Remove the scored, top section of the cooked pastry and fill with some of the goat cheese. Spoon a generous dollop of the chipotle-raspberry chutney on top of the goat cheese. Arrange on a serving platter and serve.

Marcela Valladolid's cookbook can be found here.

Note:  I am sending this post to Haalo of Cook Almost Anything as an entry for the Weekend Herb Blogging Event, begun by Kalyn of Kalyn's Kitchen.

If you enjoyed this recipe, check out other recipes by Marcela Valladolid that I have tested:


Chocoflan


Baked Cod with Olives and Lime


Jalapeño-Roasted Chicken


Caramelized Avocado

(My Font colors have gone astray!!!!)

Victoria Challancin

Flavors of the Sun International Cooking School

San Miguel de Allende, México

©Victoria Challancin   All Rights Reserved.