ONLINE EXCLUSIVE BELGIOIOSO CHEESE INC. GRILLED EGGPLANT LASAGNA STACKS BelGioioso Cheese Inc., Yield: 12 servings 3 1-lb. eggplants (or use 1 1/2 lbs. each elongated eggplant and large zucchini) 1/3 c. olive oil Salt and black pepper, to taste 2/3 c. sun-dried tomato tapenade (or pesto) 3 large roasted red peppers, cut into quarters 1/2 c. (2 oz.) BelGioioso Parmesan or American Grana cheese, grated 1 1/2 lbs. pre-sliced BelGioioso Fresh Mozzarella All-Natural Cheese Method (1) Slice eggplant (and zucchini, if using) lengthwise 1/4” thick. Brush one side of eggplant slices lightly with olive oil. Sprinkle with salt and pepper. Heat nonstick grill pan or well-seasoned griddle over medium heat. When hot, add eggplant slices, oiled-side down. Grill until golden brown on both sides. This step may be prepared ahead of time. (2) For each “lasagna” stack, spread 1 grilled eggplant slice with 1 t. tapenade. Top with second eggplant slice. Layer with 2 cheese slices, cut to fit if necessary; add red pepper to cover cheese. Repeat layers with eggplant slice, tapenade spread, and final eggplant slice (alternate eggplant slices with zucchini slices, if desired). Brush top layer with olive oil, and sprinkle with Parmesan cheese. (3) Heat broiler. Arrange stacks in shallow baking dish or casserole. Broil 6” from heat source until cheese has melted, about 5 minutes. Wine pairing: An unusual blend of red Spanish and Portuguese grapes, Murrietta’s Well “Zarzuela” 2007 (California) has plum and vanilla flavors and aromas that match well with the grilled eggplant, roasted red peppers and cheese. WOOLWICH DAIRY INC. RED WINE POACHED PEAR WITH GOAT CHEESE Woolwich Dairy Inc., Yield: 4 servings 8 oz. Woolwich Dairy soft unripened Goat Cheese log, original flavor 3 c. full-bodied red wine, Shiraz or Cabernet Sauvignon 1/2 c. plus 1 T. granulated sugar 3/4 c. water 1 T. lemon juice 1 T. vanilla extract 2 cinnamon sticks 1 orange 4 fresh Bosc pears with stems 2-3 T. fresh orange juice 3 t. icing sugar Chopped mixed nuts, for garnish Icing sugar, for garnish Fresh mint leaves, optional Method (1) Remove goat cheese from package, and place in small bowl allowing it to come to room temperature. In a small to medium-size cooking pot, add wine, 1/2 c. sugar, water, lemon juice, vanilla and cinnamon sticks. With a peeler or sharp knife, cut a long strip of the orange peel avoiding the pith, and add to liquid. Heat liquid to a low simmer. (2) Carefully peel pears, cut into halves and remove the core. Add pears to liquid, and simmer for 20-25 minutes until soft; turn pears to allow all sides to soak. Remove pears; set aside to cool completely. (3) Remove cinnamon and orange peel, and add 1 T. sugar. Simmer liquid to reduce while stirring occasionally to approximately 1/2-3/4 c. of thickened red wine sauce. Remove from heat; let cool. (4) Add orange juice and icing sugar to softened goat cheese; mix. With a piping bag, ice cream scooper or melon baller, fill core cavity of pears with goat cheese stuffing. (5) To plate, pour wine sauce around pear, sprinkle with chopped nuts and icing sugar. Optional: Garnish with a fresh mint leaf. Wine pairing: Estrella Creek 4M “Stargazer” 2005 (California) a blend of Syrah, Cabernet Sauvignon and a bit of Petite Sirah. makes this wine an interesting complement to the red wine reduction, pears and goat cheese. 38 | Chef