| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
American |
Chefs, Grilling, Salads |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Lemon juice |
| 1/2 |
c |
Orange juice |
| 1/2 |
c |
Lime juice |
| 2 |
|
Lime leaves |
| 2 |
|
Eggs |
| 2 |
T |
Honey |
| 1/2 |
c |
Rice wine vinegar |
| 1 |
c |
Olive oil |
|
|
Salt and pepper, to taste |
| 4 |
|
Black mission figs |
| 2 |
T |
Extra-virgin olive oil |
| 2 |
T |
Balsamic vinegar |
| 3 |
oz |
Vermont goat cheese |
| 2 |
T |
Mascarpone cheese |
| 1 1/2 |
T |
Lemon curd |
|
|
Salt and freshly ground |
|
|
black pepper to taste |
| 4 |
|
Sheets phyllo dough |
| 2 |
T |
Butter, melted |
| 4 |
|
Blanched chives |
| 4 |
|
Cape Cod greens or mesclun |
|
|
mix |
| 4 |
|
English cucumber, sliced |
|
|
lengthwise 1/4 " thick |
| 1/2 |
c |
Small currant tomatoes, red |
|
|
& yellow |
INSTRUCTIONS
To make the dressing: Place the lemon, orange and lime juices in a
saucepan. Simmer until the liquid is reduced to 1/2 cup. Remove the
lime leaves and chill the juice. Place the juice in a blender with the
eggs, honey and rice wine vinegar. Slowly blend in the olive oil.
Season with salt and pepper. (To avoid using raw eggs, use pasteurized
or coddled eggs) To make the salads: Wash the figs and cut each m
half. Mix together the oil and vinegar in a bowl. Toss the figs in the
oil and vinegar. Grill the figs for 1-2 minutes per side. Let cool and
chill until ready to use. Mix the goat cheese, mascarpone, lemon
curd, salt and pepper. Place 2 T. of this mixture on a fig half and
then place the other fig half on top. Repeat until all four figs are
stuffed. Lay out the pastry sheets. Brush with butter and wrap each
fig in one pastry sheet. Twist into a purse shape, tie with string and
bake at 350 degrees until golden brown. Once baked, remove the string
and tie each dumpling with the chive. Wash the greens and spin dry.
Place each cucumber slice on a salad plate. Place a handful of greens
on top of each cucumber, then wrap the cucumber around the greens.
Place the dumpling on each plate. Garnish with the tomatoes, dressing
and freshly ground black pepper. Dean Moore usually serves this salad
with a truffle dressing but substitutes a citrus dressing here as it
is easier to make. Recipe printed in The Boston Herald 9/9/98
Formatted 9/98 by JoAnn Pellegrino NOTES : Dean Moore was recently
named a "Rising Star in American Cuisine" by the James Beard
Foundation in New York. He is executive chef at the Top of The Hub
Restaurant in Boston, MA. Recipe by: Chef Dean Moore,Top of The
Hub,Boston Posted to KitMailbox Digest by J Pellegrino
<gigimfg@ix.netcom.com> on Sep 08, 1998, converted by MM_Buster v2.0l.
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