Table Talk » Strawberry Tartare Redux

Here I am talking about Strawberry Tartare for the second time in a week. That's because it is really that good. This time, I have the recipe for you.

Last night we got together with some friends for an evening of great food. Five couples, one appetizer, three stews, three breads, many bottles of wine, one dessert, a bottle of port, and lots of laughs.

Last Friday, as soon as I tasted Marcy's Strawberry Tartare, I knew that I wanted to make it for "the gang". And as luck would have it, we had a dinner scheduled for last night. Our dinners always have a theme and last night was soup and stew night. I was going to make Brazilian Seafood Stew, but we didn't have an appetizer or dessert on our menu so I ditched the stew in favor of an appetizer of Strawberry Tartare and a dessert of Molten Chocolate Cakes (more about them coming soon).

Marcy served it on Chinese soup spoons and I used to have some, but they went to Goodwill long before it became fashionable to serve small bites on them. But, I have a set of these mini martini glasses, so that's what I used.

The recipe makes about 16 tablespoons of tartare. I was serving 10 and wanted each serving to be about 3 tablespoons, so I doubled it. I also used grapeseed oil, because my walnut oil was rancid. Yikes, rancid walnut oil smells horrible.

You'll notice that one serving doesn't have goat cheese, that's because one member of our group doesn't like goat cheese. She enjoyed it thoroughly without the goat cheese. If you don't like goat cheese, but like blue cheese, try it with blue cheese.

Now I have a another good reason to look forward to our local strawberry season.

Strawberry Tartare
adapted from Tea Time Magazine
makes about 1 cup

1 cup finely diced strawberries
1 tablespoon honey
1 teaspoon aged balsamic vinegar
1 teaspoon walnut oil
1 teaspoon orange zest
1 teaspoon fresh squeezed orange juice
8 teaspoons crumbled goat cheese

In a small bowl, combine all ingredients except goat cheese and stir to combine. Let the tartare sit at room temperature for one hour for the flavors to marry. Strain mixture through a fine mesh sieve. Discard liquid. Place in Chinese spoons or mini glasses and garnish with goat cheese crumbles. Serve immediately.

Posted February 22, 2009 4:44 PM in Recipes

« Personal chefs eat well when they hang out | Table Talk Main | Top Chef 5: it's a wrap »

More Information

Search Table Talk

My Favorite Blogs

I Recommend

Visit My Amazon Store

Monthly Archives

2 Comment(s)

christine said… (on February 22, 2009 at 18:58 PM #)

Patti, this looks delicious! Tucking it away for future reference, for sure....

Marcy Kaminski said… (on February 22, 2009 at 19:06 PM #)

We had it last night too! I LOVE this stuff. They looked gorgeous in the minitini glasses! I like how you strained it after adding the berries.


	© 2003-2009 Patti Anastasia and Anastasia's Table, LLC. All Rights Reserved.
	Powered by Moveable Type.