4 sheets puff pastry
3/4 cup Hunters Moon, or your favorite white wine
Pat of butter
4 thyme sprigs, more if you like it
salt and pepper
1/2 cup crumbled goat cheese, Sirroco Ridge big softie works great
1 egg white, lightly beaten
Preheat oven to 400 degrees.
Stack the puff pastry, rolled out into a narrow strip. Using the back of a knife, dent a rectangle about an inch around the inside of the pastry edge so it looks like a picture frame.
Cut off the bottom inch of the root end and the dark green leaves of the leeks. Wash carefully, which is tricky because dirt is everywhere. I separated the layers to make it sure it was clean, then put them back together.
Cut the leeks into 3 equal sections. Simmer in a pot with white wine, butter, thyme, salt and pepper for 20-25 minutes, or until the leeks are tender.
Remove from the liquid and pat dry.
Place leek pieces next to each other inside your pastry picture frame. Sprinkle the goat cheese over the top and use the egg white to brush the outer edges.
Bake for roughly 25 minutes. The edge will puff up and turn golden brown. Cut and serve!
*If you love goat cheese as much as my family, sprinkling extra over the top once it's out of the oven gives a good temperature and texture difference.*
August is here and we're show casing our newest wine, Hunter's Moon! This Alsatian style Riesling is a bit different from what you normally see in this area because it is a dry white wine. Is is a very crisp, light wine that is exceptional with seafood, but also works with vegetarian options.
The name Hunter's Moon is for the large, full moon you see in October. It was called the Hunter's Moon due to Native American tribes going out to hunt extra meat and storing it to help make it through the rough winters.