Ingredients with Measurements:
- 1 lb. goat cheese
- 1/2 cup raisins
- 1/2 cup Vin Santo wine
- 1/2 cup walnuts, chopped
- 2 tbsp. honey
- 1/4 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/4 tsp. salt
- 2 eggs
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saucepan
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a saucepan, combine the raisins and Vin Santo wine. Bring to a simmer over medium heat and cook until the raisins are plump and the wine has reduced by half, about 10 minutes.
3. In a mixing bowl, crumble the goat cheese and add the honey, cinnamon, nutmeg, and salt. Mix well.
4. Add the eggs and heavy cream to the mixing bowl and whisk until smooth.
5. Fold in the raisins and any remaining liquid.
6. Pour the mixture into a 9-inch pie dish.
7. Sprinkle the chopped walnuts on top of the mixture.
8. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set.
9. Remove from the oven and let cool for 10 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories: 320
- Fat: 25g
- Carbohydrates: 13g
- Protein: 12g
Substitutions for ingredients:
- Instead of goat cheese, you can use ricotta cheese or cream cheese.
- Instead of raisins, you can use dried cranberries or chopped dates.
- Instead of Vin Santo wine, you can use any sweet white wine.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the goat cheese mixture for a savory twist.
- Use different types of nuts, such as pecans or almonds, instead of walnuts.
- Add a layer of sliced apples or pears to the bottom of the pie dish before pouring in the goat cheese mixture.
Tips and tricks:
- Make sure the goat cheese is at room temperature before mixing it with the other ingredients.
- If the top of the budino starts to brown too quickly, cover it with foil for the remainder of the cooking time.
- Serve the budino warm or at room temperature.
Storage instructions:
- Store any leftover budino in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the budino, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the budino on a platter with a sprinkle of cinnamon and a drizzle of honey on top.
- Garnish with fresh herbs, such as mint or basil.
Garnishes:
- Chopped fresh herbs, such as mint or basil
- A sprinkle of cinnamon
- A drizzle of honey
Pairings:
- Serve with a glass of Vin Santo wine or a sweet dessert wine.
- Pair with a side of fresh fruit, such as sliced apples or pears.
Suggested side dishes:
- A simple green salad with a vinaigrette dressing
- Roasted vegetables, such as Brussels sprouts or carrots
Troubleshooting advice:
- If the budino is not setting in the center, bake for an additional 5-10 minutes until set.
- If the edges are browning too quickly, cover with foil for the remainder of the cooking time.
Food safety advice:
- Make sure to cook the budino to an internal temperature of 160°F to ensure it is safe to eat.
- Store any leftover budino in the refrigerator and consume within 3 days.
Food history:
- Budino di Capra con Uvetta e Vin Santo al Forno con Noci is a traditional Italian dessert that originated in Tuscany.
Flavor profiles:
- Sweet, tangy, and nutty.
Serving suggestions:
- Serve as a dessert or as a savory appetizer.
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Region: Italian