Fermented walnut cheese with balsamic marinated figs - Perfect for the holidays! To read and see more, please visit: http://rawxy.com/?p=2291 [3]
for the pâté:
3 cups of walnuts, soaked overnight and rinsed
1 C of water (you might need 1.5 blender depending)
2 acidophilus pills
1 t of lemon juice
1 t of nutritional yeast
.5 t sea salt
Balsamic Figs
.5 C dried figs, sliced thinly
.25 C aged balsamic vinegar
Assembly
crushed walnuts
dried figs, halved
balsamic vinegar
pâté:
In a high-speed blender, blend first set of ingredients until smooth. Secure cheesecloth in a jar or bowl and place mixture. Leave in a dark, room-temperature area for at least 24 hours.
Once fermented, release mixture from cheesecloth. Mix the remaining ingredients by hand. Set aside.
figs:
Mix figs with balsamic vinegar. Let sit for at least 12 hours, mixing every few hours. After figs have marinated, place figs in a food processor and pulse until chunky.
assembly:
Mix fig puree and walnut pâté together. Pack mixture into a 3″ ring mold (this made enough to make a 3″ mold and a 1.75″ mold, seen above). Place mold in freezer for about 45 minutes – or, until firm. Once set, release pâté from mold. Drizzle with balsamic vinegar, top with crushed walnuts and garnish with sliced fig.
Enjoy!
