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Savory Coeur a la Crème with Roasted Maple Walnuts
Maple Nutmeg Walnuts
- 1 cup walnuts, chopped
- 3 Tablespoons maple syrup
- ¼ tsp freshly grated nutmeg
- 1 pinch of kosher salt
- freshly ground black pepper
Savory Coeur a la Crème
- 2 Tbsp olive oil
- 1/3 cup onions, minced
- 1 large clove of garlic, minced
- 2-3 Tablespoons fresh sage, minced
- 6 oz cream cheese, room temperature
- ½ cup heavy cream
- 2 Tablespoons red wine
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees.
- In a small bowl combine the walnuts, maple syrup, nutmeg, salt and pepper. Mix together thoroughly. Spread the nuts on a baking sheet (silpat is suggested). Bake for 12 minutes, stirring half way through. Allow them to cool, then put in an air tight container.
- Heat the olive oil in a small sauté pan over medium heat. Once the oil is heated add the onion and garlic, sauté until the onion is soft and translucent. Add in the sage and saute for one more minute.
- Set aside to cool.
- Place the softened cream cheese in a bowl of a stand mixer with a whisk attachment. Whip on medium speed until the cream cheese is thick and fluffy. Reduce the speed to low and pour in the heavy cream. Allow the cream to become incorporated with the cream cheese. Add in the wine and the cooled onion, garlic, sage mixture. Increase speed to Medium-high and whip till the mixture is thick, creamy. Scape down the sides of the bowl and mix another minute.
- Line a 6 inch sieve with several layers of cheesecloth. Spoon the cream cheese mixture into the cheesecloth and smooth the top with a spatula. Fold the extra cheesecloth over the top of the cream cheese mixture. Set the sieve over a small bowl, cover with plastic wrap, and set it in the refrigerator overnight.
- Before serving invert the Coeur a la crème onto a nice plate, top with some of the maple walnuts, garnish with extra sage leaves. Serve with crackers and extra walnuts.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/