Apple Shrub - Beet, Caramelized Chestnuts, Spicy Goat's Cheese
Chestnuts, Cheese and Caramell
Even though all the ingredients for this great starter are available almost all year round. We like this combination best in the cooler months. Wafer-thin beet with lots of marjoram, fresh horseradish, pleasantly sharp on the nose and sweet chestnuts. We caramelize them with maple syrup, butter and grated lime - a poem.
Rounded off with a simple apple shrub, which is now particularly aromatic. We take a wild mix of varieties from the market and let ourselves be surprised. That always works. We rely on a little clove and cinnamon for support, as these spices add a subtle spiciness. Later we top it up with soda or tonic, delicious!
NOTE: Please bear in mind the lead time of approx. 7 days. A good shrub doesn't take much effort, just a little time.
Beet Carpaccio with Fresh Marjoram
Ingredients for an appetizer for 4 people:
1 large raw beetroot
2 tbsp good olive oil
1 tbsp white wine vinegar
Salt and freshly ground black pepper
Fresh marjoram (about a handful)
Preparation:
Prepare the beetroot: Peel the raw beetroot and grate it very thinly using a fine grater. Spread the grated beet evenly on a large plate or platter.
Prepare the marinade: In a small bowl, mix the olive oil with the vinegar. Season with salt and freshly ground pepper.
Marinate: Drizzle the marinade evenly over the grated beetroot, so that it is lightly coated but not overly soaked.
Add marjoram: Pluck the fresh marjoram leaves from the stems and sprinkle them over the grated beetroot.
Let it rest: Allow the carpaccio to sit at room temperature for about 10–15 minutes so that the flavors can develop fully.
Spicy Goat Cheese Cream with Horseradish
Makes: about 8 tbsp
Ingredients:
5 tbsp goat cheese
2 tbsp crème fraîche
1 tbsp freshly grated horseradish (adjust to desired spiciness)
Salt and freshly ground black pepper
Preparation:
Mix ingredients: Combine the goat cheese and crème fraîche in a bowl and mix well until creamy.
Add horseradish: Fold in the freshly grated horseradish, adding more to taste if you prefer a spicier flavor.
Season: Season with salt and freshly ground pepper. Mix again thoroughly so that all flavors blend.
Serve: Let the cream rest in the refrigerator for a while to allow the horseradish to develop its spiciness. Meanwhile, prepare the chestnuts.
Caramelized Chestnuts with Maple Syrup and Lime Zest
Ingredients:
200 g pre-cooked chestnuts (available at supermarkets)
2 tbsp maple syrup
1 tbsp butter
A pinch of salt
Zest of one organic lime
Preparation:
Melt the butter: Melt the butter in a pan over medium heat.
Add chestnuts: Add the pre-cooked chestnuts to the pan and sauté for about 3–4 minutes, stirring occasionally, until they are lightly browned.
Caramelize: Pour the maple syrup over the chestnuts and mix well. Reduce the heat slightly and toss the chestnuts in the syrup-butter mixture until they are glossy and lightly caramelized. This takes about 2–3 minutes.
Season with salt and lime zest: Season with a pinch of salt and sprinkle the zest of the organic lime over the caramelized chestnuts.
Keep warm and plate with the beet and goat cheese.
Serving
Arrange the beet carpaccio and goat cheese on the plate.
Add the chestnuts on top.
Grate additional horseradish over if desired.
Sprinkle with fresh marjoram.
Apple Shrub
Ingredients:
1 kg apples (preferably a tart variety)
500 g sugar (sugar of your choice, e.g., cane sugar or white sugar)
4 cloves
1 cinnamon stick
1 tsp black pepper
300-500 ml apple cider vinegar
A pinch of salt
Preparation:
Prepare the apples: Wash, core, and chop the apples into small pieces. The peel can remain, as it adds extra flavor.
Maceration: Place the apple pieces with the sugar in a large mason jar and mix well. Let it sit for 24 to 48 hours, shaking vigorously from time to time to help dissolve the sugar and extract the apple juice.
Add vinegar: After the maceration period, strain the resulting apple syrup through a fine sieve or cloth to remove any solids. Pour the apple syrup into a clean glass container and mix with the apple cider vinegar and salt. Start with a smaller amount of vinegar, as 500 ml can be too much depending on the vinegar. The shrub should have a pronounced vinegar note but not be overly sharp.
Ripening: Let the shrub sit in the refrigerator for another 3 to 7 days to allow the flavors to meld. The longer it sits, the more intense the flavor becomes, and the vinegar note softens. Taste occasionally to check the intensity.
Bottling and Storage: Pour the finished apple shrub into clean glass bottles. It will keep for several weeks to months in the refrigerator.
The Drink
Mix the apple shrub with cold sparkling water or tonic water. Serve with ice cubes and a slice of apple for extra flavor.
Recipe, Food-Styling, Photo & Styling:Oliver Schwarzwald