Recipe

Crusted Peppercorn Cashew Cheese Recipe

	Jena / All my dishes 1 year, 6 months ago This is a time-consuming process, but a healthier cheese. Prep:320m Servings:8	Jena
	raw nut cheese

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Ingredients

For Rejuvalac:

1/2 cup wheat berries (groats) or rye berries - in bulk grain section

Filtered water

For Cashew Cheese:

3 cups raw cashews, soaked for 10 - 12 hours in filtered water and drained

1/4 c Rejuvelac

1/2 tsp Celtic sea salt

1 cup raw almonds, soaked for 8 to 10 hours in filtered water

1/4 tsp smoked salt, crushed

1 cup Cashew Cheese

1 1/2 tsp black peppercorns, crushed

1 1/2 tsp green peppercorns, crushed

1 tbls pink peppercorn shells, crushed

1/4 lb honeycomb, broken into small pieces just before using

1/4 c chopped dried apricots

4 tsp Villa Manodori balsamic vinegar

8 tsp micro thyme sprouts

Celtic sea salt

Directions

To make Rejuvelac: Day 1 - 3

In the evening, place the wheat or rye berries in a sprouting jar and fill the jar with water. Let stand overnight.

The next morning, drain the berries and spread them on a sprouting rack (a plastic or glass rectangular container lined with wet paper towels can be substituted).

Leave them to sprout for 1 to 2 days, rinsing them 3 times a day.

They are ready when 1/4 -inch tails have emerged.

Place the sprouts in a wide container with at least 3 inch high sides and add 4 cups filtered water.

Let stand in a warm spot for 12 to 14 hours, or until the liquid smells slightly fermented.

Strain off the liquid (this is the Rejuvelac) into a clean jar.

Use immediately, or cover tightly and store in the refrigerator for up to 5 days.

The same sprouts may be used 3 more times to make additional Rejuvelac.

Can also purchase Rejuvelac.

To make Cashew Cheese: Day 4 - Day 5

In a high-speed blender or juicer with the blank plate in place, process the cashews until smooth.

Transfer to a bowl and stir in the Rejuvelac and salt, mixing well.

Line a sieve with a double thickness of cheesecloth and place over a bow. Transfer the mixture to the sieve, drape the cheesecloth over the top, and leave in a warm place to ripen for 12 hours.

Remove the cheese from the cloth-lined sieve.

Shape the mixture into a round, place in a covered container, and refrigerate for at least 24 hours, or until it firms up. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.

To make the Smoked Almonds- Also Day 4 - 5:

Drain the almonds, place in a bowl, and toss with the smoked salt. Spread the almonds on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105 degrees F for 24 hours, or until crisp. Remove the almonds from the dehydrator, quarter 4 almonds lengthwise, and coarsely chop 8 almonds. Reserve the remaining almonds for another use.

To prepare the cheese - Day 6:

Press the Cashew Cheese into a ring mold 5 inches in diameter and 1 inch deep. Combine all the peppercorns in a bowl, stir well, and then sprinkle the peppercorn mix onto the top of the cheese. Cover and refrigerate for 1 hour.

Carefully remove the cheese from the mold and cut into 4 wedges.

Assembly:

Place a wedge of the peppercorn-crusted cheese on each plate.

Arrange one-fourth of the honeycomb pieces, dried apricots, and Smoked almonds in a line down the plate.

Spoon one teaspoon of the vinegar around the honeycomb pieces, apricots and almonds. Sprinkle with 2 teaspoons of the thyme sprouts and salt to taste.

Wine Notes: pair with scented Chenin Blanc from the Loire Valley or Savennieres made by Nicolas Joly.

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