Tempura Jalapeno Goat Cheese Wrapped Walnuts with Fall Gazpacho Sauce and Chile Walnut Crema

By Chef Steve Sturm
Total Time
1 Hr, 15 Mins
Serves
10
Serving Size
3 pieces

DESCRIPTION

Spicy jalapeno and goat cheese wrapped walnuts, fired tempura-style and served with an apple gazpacho sauce and a chili spiced walnut crema.

Prep Time
1 Hr
Cook Time
15 Mins
Total Time
1 Hr, 15 Mins
Calories
650
Total Fat
50
Saturated Fat
14
Polyunsaturated Fat
18.23
Monounsaturated Fat
9.59
Cholesterol
75
Sodium
760
Carbohydrates
41
Dietary Fiber
3
Protein
17

Ingredients

Fall Gazpacho Sauce

  • 1/2 of a Granny Smith apple, peeled and cored
  • 1/2 cup pomegranate seeds
  • 1 cup canned diced tomatoes
  • 1 tablespoon honey
  • 1/4 cup apple juice
  • 1/4 of a cucumber, peeled and seeded
  • 1/4 of a jalapeno pepper, stemmed and seeded
  • Salt and pepper to taste

Chile Walnut Crema

  • 1 1/2 cups California walnuts
  • 3/4 cup water
  • 1/4 cup sour cream
  • 2 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • Juice of 1/2 lime

Goat Cheese Wrapped Walnuts

  • 1 lb. goat cheese, softened
  • 8 oz. cream cheese, softened
  • 1 red and 1 green jalapeno pepper, stemmed, seeded, and minced
  • 33 California walnut halves, toasted
  • 2 tablespoons flour
  • 1 package tempura mix, prepared according to package directions
  • Microgreens (optional garnish)

Preparation

  1. To prepare Fall Gazpacho Sauce, place all ingredients in a blender and puree until smooth. Season with salt and pepper.
  2. To prepare Chili Walnut Crema, place all ingredients in a blender and puree until smooth.
  3. Stir together goat cheese, cream cheese and jalapeno peppers in a medium bowl and divide into 33 equal pieces. flatten in your palm and place a walnut half in the middle. Fold goat cheese around by rolling in your palms to make a smooth ball.
  4. Preheat at least 2-inches of oil to 350° F. Working in batches, dip goat cheese balls into flour then into tempura batter, gently shaking off excess. Fry for 2 minutes, then remove with a slotted spoon and drain on a paper towel-lined baking sheet.
  5. Place 2 to 3 tablespoons of Fall gazpacho Sauce and 1 slightly heaping tablespoon Chili Walnut Crema onto 10 small plates. Top each with 3 fried goat cheese balls and garnish with microgreens, if desired.