“Purple haze all in my brain. Lately things just don’t seem the same.” The Purple Haze that I am partial to isn’t illegal. It can be purchased in select Bottle king stores now.
Purple Haze is Cypress Grove’s pillowy, sumptuous and creamy goat chevre. It is studded with delicate, purple lavender buds and golden, fennel pollen. Both of these add an ethereal trait to the already lush and tangy goat’s milk. The essence is reminiscent of a sweet summer sojourn in Provence; floral and piquant. I love fennel and crave the soothing quality of lavender.
Purple Haze is one of my cheese addictions. My habit is never satiated. I dig this cheese straight off a spoon, drizzled lightly with olive oil or honey. Try some in your salad tossed with champagne balsamic vinaigrette. The salad will just cream right up…dazzling! Sipping a glass of 2010 Burgans Albarino and nibbling on some Goat Cheese Prosciutto-Maki Rolls. “Scuse me while I kiss the sky”.
Credit for recipe
Bob McCall, Cypress Grove Chevre, Inc.
- 4 ounces Cypress Grove Purple Haze Chevre
- 3/4 cup coarsely chopped pistachio nuts
- Zest of one lemon
- 1 tablespoon lemon juice
- 1/3 cup really grassy, fresh olive oil
- Coarsely ground pepper to taste
Mix all ingredients above in bowl and let set at room temperature.
Take one slice of prosciutto and place on cutting board. Spread a dollop of filling from one side of the prosciutto to the other, widthwise (not lengthwise.) Place one spear of white asparagus on top of the filling with the tip emerging by 1/2 inch. Roll tightly and slice into 1-1/2 inch sushi-size pieces. Arrange on plate similar to a Japanese Maki roll.
Simply put 1/2 tablespoon of the same filling at the end of an endive leaf and serve.