Page Mandarins with Chèvre and Cracked Pink Peppercorns
Specifically designed by Chef Scott Nishiyama to pair with animé rosé of Pinot Noir
The success of this relatively simple dish is determined by the quality of the mandarins. Any type of seedless mandarin can be used, but they should be as sweet and juicy as you can find. Choose mandarins that are firm and roughly the size of a baseball.
- 4 Page mandarins
- 4 oz chèvre (goat cheese)
- 2 oz crème fraiche
- Juice of one lemon
- Salt and pepper
- 1t pink peppercorns (crushed)
Using a sharp knife, cut the skin off the mandarins. First, slice off the stem end and the opposite end to create a stable surface to lay the mandarin on your cutting board. Slice the mandarin peel off and remove the white pith. Slice the mandarins in quarters, then slice off the center of each quarter segment to remove any pith.
Chèvre Sauce & Peppercorns
Mix together the goat cheese and crème fraiche in a medium-sized bowl. Add lemon juice, then season with salt and pepper to taste. The consistency of the chèvre sauce should be that of heavy cream. If it is too thick, add a little water to reach the desired consistency.
Place the peppercorns on your cutting board. Using the side of a chef’s knife, crush the peppercorns to a fine powder.
Place the mandarins in a serving bowl, drizzle them with the chèvre sauce, and sprinkle with crushed pink peppercorns. Serve immediately with a glass of animé rosé of Pinot Noir.