Recipe: Cranberry Chèvre Canapé

Thanks to Dusky Goose’s Eric Shivey for this recipe featuring an elegant spin on a Thanksgiving staple that combines tart, creamy, and savory components in a refreshing appetizer. Eric’s wine pairings follow – and shouldn’t be missed!

INGREDIENTS:

• 7 oz cranberries (fresh or frozen)
• 1/4 C fresh squeezed orange juice
• 2 Tbsp water
• 2 tsp orange zest
• 1 tsp brown sugar
• 1/2 tsp vanilla extract
• 1/4 tsp nutmeg, ground
• 1 pinch salt
• 1/4 C hazelnuts, chopped
• 4 oz chèvre
• 30 ct Phyllo cups

INSTRUCTIONS:

• Bring cranberries, orange juice, water, orange zest, and brown sugar to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally to break apart cranberries. Remove from heat.
• Add vanilla extract, nutmeg, hazelnuts, and salt. Mix well and allow the sauce to cool completely. 
• Toast Phyllo cups per product instructions and fill with chèvre.
• Top with cranberry sauce (1:1  chèvre / cranberry sauce). Sprinkle orange zest on top and serve

Note: The cranberry sauce can be made up to 3 days in advance

PAIRING RECOMMENDATIONS:

Wine characteristics – A young, medium-bodied red wine with loads of primary fruit and baking spice flavors balanced by sharp acidity. The acidity will allow the wine to stand up the tartness of the cranberry sauce, while the baking spice notes complement the warm, savory flavors.

• 2021 Dusky Goose Dundee Hills Pinot Noir: Intense flavors of nutmeg, allspice, cardamom, and crunchy red fruits all combine to enhance the tart, savory profile of the canapés.
• De Ponte Cellars 2017 Estate Pinot Noir: Showing the elevated acidity and earthiness typical of the 2017 vintage, this wine leads with red berries and toasted cedar flavors followed by a spicy bite that matches the intensity elements of the dish.