Chef Thomas Oden, Jordan Vineyard and Winery 2 ½ cup breadcrumbs
½ cup toasted and finely chopped pinenuts
1/3 cup Cypress Grove Goat Milk Cheddar, grated
2 teaspoon chopped Italian parsley Preheat the oven to 350 degrees. Cover a 10-inch spring form pan bottom with aluminum foil and clamp on the ring pulling the excess foil up along the outside of the ring. Beat all the ingredients together in a bowl and press the crumb into the bottom and sides of the pan. ¼ cup unsalted butter
3 medium-sized leeks, cut into thin rings
½ pound shiitake mushrooms, thinly sliced
2 pound Cypress Grove Fresh Chevre
1/3 cup whipping cream
2/3 cup Cypress Grove Goat Milk Cheddar, grated
½ teaspoon salt
¼ teaspoon white pepper, freshly ground
4 eggs, separated
½ cup toasted pinenuts Sauté leeks in 1/8 cup of the butter. Sauté the mushrooms in the remaining 1/8 cup butter. Set aside. In a large bowl combine the chevre, cream, leeks, cheddar, salt and pepper and mix until smooth. Mix in the egg yolks, one at a time. In a separate bowl, whip the egg whites to “stiff but not dry” peaks and fold into the sautéed shiitake mushrooms. Fold this combination into the chevre/cheddar mixture. Pour all into the pan that has been prepared with the crust. Bake for 1 hour or until set (when a quarter-sized circle remains soft in the center). Remove from the oven, sprinkle the toasted pine nuts on top and allow to cool in the pan. When cool, refrigerate for two hours. Remove the rings and slice with a warm knife. Serve at room temperature.