BEET & GOAT CHEESE MOUSSE
Serves 6 to 8 people
This is Executive Chef Bill Crouse's recipe which makes an excellent dish for any holiday table.
4 pounds beets - trimmed
Salt & Pepper
2 pounds goat cheese-room temperature
4 ounces Mascarpone cheese
2 tablespoons chopped tarragon
2 oranges, rinsed, dried, zested and juiced - reserve
¼ cup heavy cream
1 lemon, rinsed dried zested & juiced - reserve
½ lb baby arugula
Extra virgin olive oil
Salt and pepper to taste
2 cups of orange segments (can use drained canned mandarin orange segments)
½ cup of pine nuts toasted (optional)
½ sheet pan
Mixer with paddle attachment
7 x 12 casserole dish
Coat beets with oil, salt, pepper and roast at 375 until tender. Cool at least 15 to 20 minutes. Peel and slice into ¼ in slices
In mixer bowl or large bowl add the goat cheese, mascarpone cheese, chopped tarragon, orange zest, orange juice, heavy cream, lemon zest and lemon juice. Use paddle attachment if you have a Kitchen Aide mixer or whip by hand.
1 Line the bottom of the casserole dish tightly with the slices of beets to create one layer
2 Put the goat cheese mixture in piping bag and put one tablespoon of goat cheese one inch apart. With the back of a spoon or recessed spatula smooth out the goat cheese.
3 Repeat steps one and two - or until casserole dish is full. Chill until service.
4 Toss arugula with extra virgin olive oil, salt and pepper, then top the casserole just before serving
5 Arrange the drained orange segments and optional toasted pine nuts on top of casserole.