"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for GOAT CHEESE TRUFFLES COATED W/SPICY MAPLE PECANS, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Jo Creevy
Added: Sunday, November 2, 2008


4 T. butter
1/3 c. pure maple syrup
6 quarter-sized slices fresh ginger, halved
1 T. water
1 tsp. Ground ginger
1 tsp. Salt
1 tsp. Tabasco sauce, or to taste
# shelled pecans, finely chopped
1# mild soft goat cheese, at room temp
1 c. Arugula leaves, washed & dried

Preheat oven 300 line a baking sheet with foil.
Combine butter, syrup, ginger, water, ground ginger, salt and Tabasco in saucepan and simmer over low heat for 2-3 minutes. Place nuts in a bowl, pour the glaze over them and toss well to coat. Spread the nuts in a single layer on the prepared sheet and bake 30-40 minutes, stirring at 15 minute intervals, until nuts are light and almost dry when you toss them. Slide the foil off the baking sheet and onto a rack to cool the nuts completely.

Assemble truffles; place goat cheese in a bowl and stir in a generous pinch each of salt & pepper. Roll the cheese into 24 small balls. Roll the balls in the finely chopped nuts. Place the Arugula on a platter and top with the coated truffles.
Yield: 24 Nuts can be stored in airtight containers at room temp or in the freezer for up to one month.




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