Chef Tom: Appetizers - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Appetizers

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Goat Cheese, Pesto, and Sun-Dried Tomato Terrine

10 ounces goat cheese
¼ to ½ cup heavy cream
Kosher salt and freshly ground black pepper
3 tablespoons basil pesto (homemade or store-bought)
5 oil-packed sun-dried tomatoes, drained and finely chopped
¼ cup pine nuts, toasted and coarsely chopped
extra virgin olive oil for drizzling

Line the inside of a 2-cup sharply sloping bowl (about 4 inches across the top) with plastic; let the ends extend over the sides a few inches. In a mixing bowl, mash the goat cheese and ¼ cup of the cream with a fork and season with ¼ teaspoon salt and a few grinds of pepper; add more cream if the cheese hasn't softened.

Spoon about one-third of the cheese into the lined bowl and pack it into an even layer. Spread the pesto almost completely to the sides of the first layer of cheese. Top with another third of the cheese, the sun-dried tomatoes, and all but ½ tablespoon of the pine nuts. Top with the remaining cheese. Pack down, fold the plastic over, and refrigerate for at least 30 minutes.

Half an hour before serving, take the bowl out of the refrigerator. Pull on the edges of the plastic to loosen the terrine from the bowl. Invert the terrine onto a plate, drizzle with a little olive oil, and let sit for ½ hour to warm up. Sprinkle with the remaining pine nuts, season liberally with pepper, and serve.

Smoked Salmon Mousse

Makes about 25 appetizers

3 ounces smoked salmon
4 ounces cream cheese, softened
1 teaspoon lemon juice
1 teaspoon fresh minced dill
black pepper

Place the smoked salmon in a blender or food processor;blend until smooth. Add the remaining ingredients and blend to desiredconsistency. To serve, pipe the mousse onto cucumbers slices or crackers, orserve as a dip.

Pulled Lamb BBQ Shooters

For Lamb:
3 ½ lbs. leg of lamb, boneless
Kosher salt and freshly ground black pepper
garlic powder
1 medium onion, sliced
4 garlic cloves, smashed
1 bottle beer

Mint BarbecueSauce:
1 cup veal, beef, or chicken stock
3 tbs light or dark corn syrup
2 tbs red wine vinegar
2 tbs tomato paste
2 tbs Dijon mustard
½ cup ketchup
2 tbs chopped fresh mint leaves
Kosher salt and freshly ground black pepper

Trim the lamb, if necessary,  season on both sides withkosher salt and black pepper. Sprinkle the garlic powder on one side of thelamb only.

Into your slow cooker place the onion slices and garliccloves. Transfer the lamb to the slow cooker, nesting it atop the onions andgarlic. Pour in the beer. Let it go on Low for 8 hours.

Meanwhile, make the barbecue sauce. Combine all theingredients except the salt and pepper in a medium saucepan over medium-highheat and bring to a simmer. Reduce the heat the medium and let the sauce simmeruntil thickened slightly, 5 to 10 minutes. Season with salt and pepper to taste.

When the lamb is done, use tongs to transfer it to a plate(discard the onions and garlic). It'll probably start falling apart on you;that's okay. Use two forks to shred the lamb. Transfer the lamb to a mixingbowl and toss with enough barbecue sauce to coat it thoroughly, but not enoughto drown it and make it a soupy mess. (This will likely use up quite a bit ofyour barbecue sauce, though – it's a lot of lamb!)

Source: Mint Barbecue Sauce adapted from BBQ USA by StevenRaichlen