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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Carmelized Warm Purse of Ermite Cheese Recipe

Brought to you by Auberge Georgeville 1889

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Yield: 12 servings

Ingredients:
Step 1:
Prepare ahead of time the maple reduction and then re-heat as needed. The cooling and re-heating intensifies the flavors. The fridge live is about one month.

Ingredients:
1 tsp finely chopped wild garlic
1 tsp finely chopped dry shallots
1/2 tsp cracked black peppercorns
sea salt to taste
25 ml dry white wine
100 ml Georgeville maple syrup
200 ml balsamic vinegar
25 ml wild bramble berries*

Saute wild garlic and shallots until opaque, do not burn. Add black peppercorns and salt, stir. Deglaze with white wine. Add maple syrup, vinegar and berries. Reduce by 30% over medium heat. Remove from stove, strain and reserve.

Step 2:
Prepare the cheese stuffing. The final product holds frozen very well for up to one month if properly covered.

50 grams hazelnuts
50 grams sliced white almonds
50 grams unsalted pistachios
50 grams pine nuts

Blend all of the nuts together in a stainless bowl. Roast on a cookie sheet until golden but not burned. Grind coarsely in a food processor and reserve.

150 grams ermite blue cheese
50 grams cream cheese
5 ml maple syrup
5 ml balsamic vinegar

Soften the cheeses at room temperature. In a food processor, blend the cheeses until smooth. Add the maple syrup and the vinegar. Add 80% of the ground nuts and just barely blend. Transfer to a stainless bowl and freeze for 30 minutes. Remove from the freezer and roll into balls measuring about 1 inch in size. Roll each ball in the remaining chopped nuts.

Step 3:
The assembly. Each baluchon will require four sheets of phyllo pastry, 5"x5" square. Alternate layers with melted whole butter (not clarified) and sprinkled granulate pure brown sugar. Place in the center of the fourth layer of phyllo pastry one of the cheese balls. Gather up the phyllo pastry in a clockwise manner creating a beggars purse. Brush the top with more melted butter and sprinkle with more of the cane sugar. Refrigerate for 10 minutes to stabilize the pastry and then cook at 350 degrees for about 10 minutes or until the cheese softens. Pay close attention as not all ovens heat uniformly.

Step 4:
The presentation. Heat up the reduction and ladle onto the center of a dessert plat. Place the war baluchon in the center. Garnish the plate with scattered roasted nuts and some bramble berries.

*Bramble berries can be replaced by raspberries or cranberries. It is important that the berry be tart rather than sweet. Strawberries, as an example, would not be a good substitute.

Instructions:
Caramelized Warm Purse of Ermite Cheese from the Monastery and Roasted Nuts with a Reduction of Georgeville Maple Syrup and Bramble Berries.

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