Photography by: Chef Margaret Chisholm

Chef Margaret Chisholm's

Floral Jasmine Green Tea Infused Chèvre on Savoury Shortbread

Yield: 24
This recipe was created by Margaret Chisholm a longstanding Tealeaves Icon, the Executive Chef of Culinary Capers. The fresh, mellow overtones of the Floral Jasmine Green tea, with a slightly astringent finish is a natural complement for goat cheese. Served with crumbly and delicate savoury shortbread and orange marmalade, this hors d'oeuvres is perfect with champagne or a crisp white wine.

Ingredients for Floral Jasmine Green Tea Chèvre

5 oz
Fresh chèvre
3 oz
3 tbsp
Orange marmalade
24
Savoury shortbread (see recipe below)
Garnish:
Radish sprouts, chives or chevril

Ingredients for Savoury Shortbread

1 cup
Unsalted butter, room temperature
5 tsp
Granulated sugar
2 1/4 cups
All-purpose flour
3/4 tsp
Fine sea salt

Steps for Floral Jasmine Green Tea Infused Chèvre

1.
Roll chèvre into a 1 inch diameter log. If the cheese is too crumbly, add a little cream cheese to soften.
2.
Wrap in one layer of cheesecloth.
3.
Cover with a layer of floral jasmie green tea.
4.
Leave in the refrigerator for three or four days. Remove tea leaves. Keeps one week.
5.
Cut* chèvre into thin slices, ¼ inch. It can tend to be crumbly so use a hot* paring knife to cut through it.

*Tip: dip knife into hot water, wipe dry and cut.

Steps for Savoury Shortbread

1.
Beat butter just until soft and smooth, do not whip. The shortbread becomes too crumbly if over mixed.
2.
Combine flour, salt and sugar in a separate bowl. Add dry ingredients to softened butter and mix just until well combined, about 10 seconds on medium.
3.
Shape into 2 inch round or square logs. Wrap in plastic wrap. Chill in refrigerator for 30 minutes.
4.
Preheat oven to 350°F. Remove shortbread from refrigerator and into thin slices, ¼ inch. Be consistent with the thickness so they cook evenly.
5.
Lay on a parchment lined cookie sheet. Bake 8 to 10 minutes or until very pale golden but slightly firm.
6.
Let cool.

To Assemble

1.
Top shortbread with a small dollop (¼ tsp) of orange marmalade and a slice of chèvre.
2.
Garnish with a green leaf.

Meet the Icon

Before joining Culinary Capers in 1997, Executive Chef Margaret Chisholm was a highly acclaimed chef instructor at Dubrulle French Culinary School who taught and mentored thousands of amateurs and professionals “to cook with love”.

Margaret Chisholm