Lunchbreak: Fig and goat cheese truffles and amaretto sour martinis, prepared by Marc Sievers

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Marc Sievers

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Fig & Goat Cheese Truffles
Yield – makes 10 truffles

5 oz goat cheese, at room temperature
2 Tbs fig preserves
1/4 tsp fleur de sel
1/4 tsp freshly cracked black pepper
1/2 cup pistachios, shelled and chopped

In a small bowl, add the goat cheese, preserves, salt, and pepper.  Mix until well combined.  Cover and chill in the refrigerator for 1 hour. Meanwhile, in a 10-inch sauté pan set over medium heat, add the whole pistachios.  Toast for 4-6 minutes, or until lightly browned.  You will know when they are done when you begin to smell their wonderful aroma.  Once the pistachios are toasted, remove them from the pan and give them a rough chop.  Set aside in a shallow dish. Next, using a 1-inch scoop or tablespoon, scoop out balls of the chilled goat cheese mixture and place onto a half sheet pan lined with parchment paper. After you have scooped all the goat cheese mixture, roll each one lightly by hand into a ball, and then roll each ball through the chopped pistachios to evenly coat. Arrange the rolled coated truffles on a serving platter and serve.

Amaretto Sour Martini
Serves 2

6 ounces Amaretto - (Disaronno recommended)
2 ounces lime juice, freshly squeezed
2 ounces lemon juice, freshly squeezed
1 Tablespoon honey
Maraschino cherries for garnish

In a cocktail shaker, combine the amaretto, lime juice, lemon juice, honey, and a handful of ice.  Shake until very cold, about 60 seconds (it is longer than you realize, but worth the work-out). Pour evenly into each martini glass. Serve immediately.

If you have a little extra time, fill the martini glasses with ice and place in the freezer for 10-20 minutes, or until well-chilled and frosty.  This simple step makes for both an elegant presentation but also a wonderfully chilled martini.