On June 25, Brittany Bardeleben of Betty created a delicious cherry compote with chevre mousse.
Photo by Julie Whitehorn
Bing Cherry Compote
1 lb. bing cherries, pitted
1 Tablespoon granulated sugar
1/2 cup red wine (something good enough to drink on its own!)
Heat a large skillet – the goal is to have the skillet nice and hot before adding the fruit. Add the pitted cherries and sugar. Toss or stir to combine. Allow to cook, stirring occasionally, for about 5-7 minutes. The cherries will have released their juices and they will have just started to caramelize on the bottom of the skillet.
Add the wine and stir gently with a wooden spoon to scrape up any caramelized bits of juice from the bottom of the pan. Continue cooking compote for about 5 minutes, until the wine has cooked down some and the sauce is slightly syrupy.
Sweet Chevre Mousse
2 oz goat cheese, at room temperature
2 oz cream cheese, at room temperature
1/4 cup powdered sugar, sifted (more or less to taste)
zest of half an orange
1 tablespoon Grand Marnier or orange-flavored liqueur (optional)
1 cup heavy cream, cold
Mix the cheeses, powdered sugar, and zest with a wooden spoon, or in a stand mixer with the paddle attachment. Once the mixture is lump-free, add the cream and optional booze. If using a stand mixer, switch to the whisk attachment. If mixing by hand, use a large whisk. Whisk until the cream has formed peaks. Serve with the warm cherry compote and your favorite cookie.
Photo by Julie Whitehorn
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