|Smoked Goat Cheese|
|Goat cheese, cold smoked for 1 hour||300 g|
|Whipping cream||200 mL|
|Club House Celery Seed||1/2 tsp|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Club House Pepper, Black Ground||1/2 tsp|
|Fennel pollen||1/2 tsp|
|Vanilla and Cardamom Dressing|
|Club House Vanilla Extract, Pure||1 tsp|
|Cardamom seed||3 pieces|
|Billy Bee Liquid White Honey||4 tbsp|
|Ver jus||200 mL|
|White wine vinegar||100 mL|
|Canola oil||85 mL|
|Heritage tomatoes, cut||8 each|
|Almonds, toasted and roughly chopped||200 g|
|Cilantro powder||1 tsp|
|Club House Sea Salt, French Mediterranean||1 tsp|
|Club House Pepper, Black Ground||1 tsp|
|Fennel pollen||1 tsp|
This recipe was created for Club House for Chefs by: Benet Hunt, Executive Chef of Ayden Kitchen + Bar in Saskatoon.
For the Smoked Goat Cheese: Whip together in a stand mixer until thick. Season with Club House Sea Salt, French Meditteranean, Club House Black Pepper Ground and fennel pollen. Place in a piping bag and reserve for use.
For the Vanilla and Cardamom Dressing: Place all of the ingredient's minus the canola oil into a blender. Blend until smooth and pass through a chinois. Add the canola oil and set aside.
For the Serving: Season tomatoes with Club House Sea Salt, French Mediterranean, Club House Black Pepper, Ground and fennel pollen. Arrange tomatoes on a plate in a decorative manner. Add dots of whipped smoked goat cheese and vanilla and cardamom dressing. Garnish with cilantro, almonds and cilantro powder. Serve.