Name: Goat Cheese Mousse with Red Wine Caramel
Cuisine: American
Ingredients: 2 c dry red wine; 1/2 c ruby port; 1 tsp whole black peppercorns; 1 shallot, minced; 2 thyme sprigs; 1/2 teaspoon chopped thyme; 1 1/2 c sugar; 4 c strawberries, hulled (2 pints); 2 tsp finely grated orange zest; 2 tbsp water; 11-ounce log of fresh goat cheese, softened; 2 tbsp heavy cream; Pinch of freshly ground pepper; Crostini and toasted walnuts, for serving

our ingredients

2 c dry red wine
1/2 c ruby port
1 tsp whole black peppercorns
1 shallot, minced
2 thyme sprigs
1/2 teaspoon chopped thyme
1 1/2 c sugar
4 c strawberries, hulled (2 pints)
2 tsp finely grated orange zest
2 tbsp water
11-ounce log of fresh goat cheese, softened
2 tbsp heavy cream
Pinch of freshly ground pepper
Crostini and toasted walnuts, for serving

the instructions

In a saucepan, bring the wine, port, black peppercorns, shallot, thyme sprigs and 1 cup of the sugar to a boil, stirring until the sugar dissolves.
Using a moistened pastry brush, wash down any sugar crystals on the side of the pan. Cook over moderate heat, without stirring, until syrupy and reduced to 1 cup, about 35 minutes. Strain and discard the solids. Let the caramel cool slightly.
Meanwhile, in a medium saucepan, toss the strawberries, orange zest, water and the remaining 1/2 cup of sugar and let stand until juicy, about 30 minutes.
Bring the strawberries to a boil and simmer over moderate heat until slightly thickened and jammy, about 15 minutes. Transfer the compote to a bowl and let cool.
In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper and chopped thyme until creamy.
Spoon the mousse into a bowl and serve with the compote, caramel, crostini and walnuts so guests can assemble their own.