Chef Felicia Ruiz loves using fresh, often locally grown ingredients to create her dishes at Lola Tapas. One ingredient that remains a constant on the Lola menu is honey. Ruiz explains that she loves honey so much because each area has its own flavor.
"People don't realize that local honey actually tastes like the region it's from," she said. "I can use it in everything."
This week, Ruiz shows us her pan-seared goat cheese medallions topped with orange blossom honey. The tangy creaminess of goat cheese is offset by a drizzle of sweet honey over the crisped outside of the cheese.
The Cheese: One 10.5 ounce log of goat cheese, quartered and rolled into medallions
The Pan:
2 cups all-purpose flour
1 tablespoon of fresh rosemary, finely chopped
2 eggs
1 cup of milk
Combine the eggs and milk in one bowl, and the flour and rosemary in another. Dip each medallion in the egg wash, then transfer them to the flour mixture and coat the medallions lightly. Bring one tablespoon of olive oil to medium-high heat in a pan. Sear the medallions in the pan for about one minute on each side until they are golden brown.
The Plate:
Drizzle each medallion with orange blossom honey. Serve with a few slices of toasted, crusty bread.
