Summer Entertaining 2000: Race Courses


  Goat-Cheese Sauce

The Chef
WYLIE DUFRESNE of 71 Clinton Fresh Food

Servings
Serves six.

Ingredients
8 ounces fresh goat cheese
1 cup milk
2 cloves garlic, crushed
1 sprig rosemary
Salt and cayenne

Cooking Instructions
Crumble goat cheese into mixing bowl. Place milk, garlic, and rosemary in a medium saucepan, and bring to a boil. Remove from heat and allow to sit, covered, for 15 minutes. Reboil mixture and strain milk onto crumbled cheese, whisking until completely smooth. Use additional milk or hot water to thin sauce if desired. Season with salt and cayenne.

Best With

Dufresne's Warm Red-and-Yellow Tomato Tart.





 
 
   
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