Author Notes
This dip is incredibly versatile: Serve on crostini with toasted hazelnuts, fresh raspberries, and slivered green onions or chives. Serve as a dip alongside sliced autumn apples or pears and fresh raspberries. Or beat in an egg and use as a filling for baked puff pastry, topping with fresh raspberries to serve.
Adapted from Blushing Goat Spread in . —Sarah Owens
Ingredients
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1/2 cup
fresh raspberries
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2 ounces
roasted beets (about 1 medium beet), quartered
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1 tablespoon
pomegranate molasses
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1/2 teaspoon
orange zest
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4 ounces
chèvre, softened
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salt
Directions
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Place the raspberries, quartered beet, pomegranate molasses, and orange zest in a food processor or high-powered blender. Blend on high until a smooth slurry forms. Scrape down the sides with a spatula and add the chèvre and pinch of salt. Continue to blend until all the ingredients are well incorporated.
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Transfer to a bowl and chill for at least an hour before serving to encourage it to thicken. This dip keeps well covered in the refrigerator for up to 5 days.
Sarah Owens is a New York City based cookbook author, baker, horticulturist, and instructor. She was awarded a James Beard for her first book Sourdough and released her second in August 2017 titled Toast & Jam with Roost Books. Sarah curates private dining events, cooks for public pop-up dinners, and teaches baking and preservation gobally. Her subscription and wholesale bakery BK17bakery.com is located seaside in Rockaway Beach where she also teaches the alchemy and digestive benefits of natural leavening.
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