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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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