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20 mins

watercress with smoked almond goat cheese scoops & grapes in red wine syrup
An awfully simple recipe that looks very flashy. Instead of the grapes you could use fresh cranberries or quar­tered fresh figs. If you can’t find smoked almonds, you can use regular almonds.

Posted by Abrams Published See Abrams's 43 projects » © 2023 Yvette van Boven / Abrams · Reproduced with permission. · © 2012 Oof Verschuren and also the book: Home Made Winter by Yvette van Boven is published by Abrams Books.
  • Step 1

    Heat the wine in a medium saucepan over medium-high heat. Add the sugar and stir to dissolve, then add the anise and car­damom and bring to a boil. Boil the syrup for about 25 minutes, until it’s slightly thicker. Reduce the heat to low and add the grapes. Warm the grapes in the syrup for about 7 minutes.

  • Step 2

    Remove the pan from the heat and let the syrup cool. Taste and add salt and pepper if needed.

  • Step 3

    Divide the goat cheese into 12 equal portions. With clean hands, roll the portions into small balls.

  • Step 4

    Pulse the almonds in a food processor until coarsely ground. Roll the goat cheese balls in the almonds to coat them.

  • Step 5

    Place the cheese balls on a tray or baking sheet, cover them, and place them in the fridge for 1 hour to firm up.

  • Step 6

    To serve, wash and dry the watercress. Arrange some nice leaves over 4 plates. Arrange the goat cheese balls on top and spoon grapes in syrup around the cheese.

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