Fried Green Heirloom Tomatoes with Goat Cheese and Fennel Pollen
At Beechwood Inn we are known for our fresh ingredients. It’s just about tomato season and do we ever love heirloom tomatoes fresh from the garden. Our tomatoes plants have set lots of tomatoes so we have harvested some green ones to make Fried Green Tomatoes with Goat Cheese and Fennel Pollen. We have added a nice contrast of Black Krim Tomato Marmalade. Here’s our Beechwood recipe for fried green heirloom tomatoes:
4 large unripe green heirloom tomatoes
2 eggs lightly beaten with 2 tablespoons buttermilk
1/3 cup neutral flavored oil
¼ cup all-purpose flour
½ cup Panko processed in the blender or Vita Prep for 20 seconds
1/2 teaspoon gound fenugreek (add to Panko)
1 tsp. kosher salt
¼ tsp. good sea salt, for plating
4 ounces soft goat cheese
1 teaspoon Fennel Pollen
1 clove garlic minced
Preheat the oven to 350 degrees. Slice the green heirloom tomatoes 3/8 inch thick and salt them lightly. Set them aside for an hour on paper towels to allow the liquid to bleed out. Heat a heavy skillet over medium-high heat and add oil. In three small bowls arrange the flour, egg wash and Panko. Dredge the first slice of tomato in the flour, the egg wash and finally the Panko. Continue with the rest of the tomatoes. When they are all dredged place the tomato slices in the skillet with the oil and fry until golden brown on both sides. Place the fried tomatoes on a paper towel lined sheet pan and sprinkle with finishing salt.
In a small bowl mix fennel pollen, garlic and the goat cheese. Spread goat cheese on top of one fried green heirloom tomato and cover with a second tomato. Put the sheet pan of fired green heirloom tomatoes in the oven for 8 minutes to warm the goat cheese. Plate each tomato stack on a plate and dollop tomato marmalade on the side of each stack. Garnish the fried green heirloom tomatoes with some fresh herbs or micro-greens.
Serves 6 – 8 as appetizers depending on the size of the tomatoes.
Black Krim Tomato-Ginger Marmalade
The Black Krim Tomato is an heirloom variety that is noted for its excellent yet bold flavor with a slightly salty aftertaste. The color starts on the top with a dark green and purple changing to mahogany near the bottom. The flesh ranges from dark red to maroon. This recipe makes a maroon colored marmalade that is excellent as a relish on many different foods. I love to spoon it over fried green tomatoes, on crab cakes or on fried brie cheese. As an appetizer spoon it hot over fresh goat cheese and serve with crusty bread.
5 pounds of Black Krim or Cherokee Purple Tomatoes, peeled, seeded and diced
(I run them through the food processor until finely chopped – not pureed)
1 cup cider vinegar
1 cup sugar
4 garlic cloves mashed and finely chopped
Grated zest and juice of 1 lemon
2 tablespoons grated fresh ginger
½ teaspoon crushed coriander seeds
1 teaspoon red pepper flakes
1 teaspoon Kosher salt
In a large nonreactive pan combined all the ingredients. Bring to a simmer over medium heat then reduce to medium- low and cook, stirring occasionally, until thick and jamlike, about 3 hours. Near the end as it thickens, reduce the heat to low and stir more frequently to avoid scorching.
While still hot, ladle the marmalade into 3 hot sterilized canning jars, leaving ½ inch of headroom. Seal with hot lids and process the jars in a boiling water bath for at least 10 mintues. Remove the jars and store in a cool dark place for up to 1 year. If you do not choose to can the marmalade it can be stored in a glass jar in the refrigerator for up to 1 month. Makes about 3 half-pints.
Fried Green Tomatoes with Goat Cheese and Fennel Pollen by Chef David Darugh, Beechwood Inn
Take a look at some of our other recipes Beechwood Inn Recipes