Video: Sean Begin's Coconut Crusted Goat Cheese Cakes with Cranberry Vinaigrette
Watch Chef Sean Begin of Daily Dish Cafe & Catering share his tips for preparing this delicious fall appetizer. See the full recipe and make it yourself!
These fried goat cheese fritters coated with crispy coconut bread crumbs are perfect for parties.
Ingredients
SERVINGS: 8-10
Goat Cheese Cakes
- 8 ounces goat cheese
- 8 ounces cream cheese
- 2 cups panko bread crumbs
- 1/2 cup shredded coconut
- 2 tablespoons brown sugar
- Pinch of cayenne pepper
- 1/2 cup flour
- 3 eggs
Cranberry Vinaigrette
- 1 cup rasberry puree
- 1/2 cup red wine vinegar
- 2 tablespoons honey
- 2 cups blended oil
- 1/2 cup raisins
- pinch of cayenne, salt and pepper
Preparation
Coconut Crusted Goat Cheese Cakes
Mix the goat and cream cheese together by hand until well blended. Separete into 1 ounce (tablepsoon-size) cakes.
Mix the remaining ingredients together for coconut breading.
Whisk the eggs with 2 tablespoons water. Dredge the cakes in the flour, coat with egg, roll in breading. Chill for 2 hours.
Fry them in oil at 325 until golden brown or saute in 1-inch vegetable oil until browned and crispy.
The Cranberry Vinaigrette
Place the rasburry puree, red wine vinegar, honey and the spices together in an emulsion blender and stream in oil.
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