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Ingredients

Herbed Goat Cheese Roulade

  • 1 pound goat cheese room temperature
  • ½ teaspoon salt
  • ¼ cup heavy cream
  • 1 European cucumber
  • 2 tablespoons dill finely chopped
  • 4 tablespoons parsley finely chopped
  • 4 tablespoons chives finely chopped

Apple Cider Vinaigrette

  • 1 small apple cored and cut into small pieces
  • ¼ cup apple cider or apple juice
  • ½ shallot minced
  • 1 tablespoon dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 ½ cup vegetable oil
  • ½ teaspoon salt

Roasted Vegetables and Concord Grapes

  • 1 delicata squash cut in half, seeds removed, and cut into ½-inch slices
  • 2 carrots peeled and cut into ½-inch pieces
  • 2 parsnips peeled and cut into ½-inch pieces
  • 4 beets peeled and cut into ½-inch pieces
  • 2 cups concord grapes
  • 4 tablespoons extra virgin olive oil divided
  • 2 teaspoons salt
  • ½ teaspoon pepper

Honey Roasted Pecans

  • 2 cups pecan halves
  • 1 cup honey
  • ¼ tsp salt

Instructions

Herbed Goat Cheese Roulade

  • The process of rolling the cucumbers and cheese in this recipe into a log gives the cheese wonderful aromatics, and the lactic acid in the goat cheese pickles the cucumbers. Don’t be afraid to make it the night before, as that’s actually preferred. If this step seems intimidating, just scoop the cheese with an ice cream scoop and sprinkle the herbs on top.
  • In a mixing bowl or stand-up mixer, combine the goat cheese, salt, and heavy cream. Whip until the mixture is soft and well combined, then add in the herbs and mix until evenly distributed.
  • Trim 1 inch off each end of the cucumber. Using a sharp peeler or mandoline, shave long slices from the top of the cucumber to the bottom, until you get to the seeds. When you do, peel the other side.
  • Place a layer of plastic wrap directly on your work surface. Lay another piece on top and flatten evenly with your hand. This extra layer is necessary to allow a nice tight roulade. Layer the cucumber slices on the plastic wrap, scalloping one over another until you’ve created a 12- by 12-inch square.
  • Using a small offset spatula, spread the softened cheese on the cucumbers, leaving 1 inch empty at the top of the slices.
  • Using the base of the plastic wrap, roll the cucumber into a log and wrap tight. Tighten the plastic wrap on both edges of the log and tie into a knot. Place in the refrigerator for 2-4 hours or longer, until it feels firm. Slice and enjoy.

Apple Cider Vinaigrette

  • In a food processor, add the apple, cider, shallot, dijon mustard, vinegar, and honey. Blend until smooth. On low speed, pour in the vegetable oil in a slow stream until all incorporated and emulsified. Add the salt and refrigerate until needed.

Roasted Vegetables and Concord Grapes

  • Preheat oven to 375°F.
  • Place the vegetables on a baking tray, drizzle with olive oil, and season with salt and pepper. If you are using red beets, cook them on a separate tray to avoid having all your other vegetables turn red. Cook the vegetables for 20 minutes or until soft. Remove from the oven and cool.
  • Place the concord grapes on a separate, small baking tray and drizzle with olive oil.
  • Roast the grapes in the oven for 10 minutes and remove. Remove from the oven and cool.

Honey Roasted Pecans

  • Preheat oven to 375°F.
  • In a small heavy-bottom pan, add the pecans, honey, and salt. Bring to a simmer and cook for 5 minutes, stirring constantly.
  • Pour the mixture on a parchment-lined baking tray and bake for 5 minutes or until golden brown. Remove from the oven and cool.