Rosemary Honey Macadamia Cheese with Figs and a Balsamic Reduction

Rosemary Honey Macadamia Cheese

• 1 1/2 cups macadamia nuts, soaked overnight
• 3/4 cup water
• 2 large probiotic capsules (or one teaspoon probiotic powder)
• 1/2 lemon, juice from
• 2 tablespoons rosemary, chopped fine and divided in half
• 2 tablespoons finely chopped shallot
• 2 tablespoons honey (not vegan….you can substitute agave nectar)
• 2 tablespoons nutritional yeast
• Himalayan salt and cracked pepper to taste

1. Place soaked macadamia nuts and water in high-speed blender and blend until smooth. Stir in probiotic powder and lemon juice.
2. Line sieve with cheesecloth. Pour in nut mixture, fold cheesecloth over the top and set on a plate.
3. Leave out to culture for 24 hours.
4. Transfer to bowl and stir in half the rosemary, salt, pepper and nutritional yeast. Remove 1/2 cup and set the rest aside.
5. To the 1/2 cup, stir in the remaining rosemary, honey and shallot. Mix well.
6. In a 3 1/2-inch baker’s ring, layer 2/3 of the main mixture, the shallot mixture, then the remaining 1/3 of the main mixture. I use this ring: HIC Stainless Steel Food Ring, 3-1/2-Inch
   Place in refrigerator to set for a few hours.

Balsamic Reduction

• 1 cup good quality, aged raw balsamic vinegar  (most balsamic is not raw…check your sources)
• 1 tablespoon honey (not vegan, you can substitute agave nectar)

1. Place one cup of the balsamic vinegar in a shallow glass dish in the dehydrator. Dehydrate at 115 degrees overnight or until reduced to 1/3 cup.
2. Stir in honey.

Assembly

• Fresh Figs, quartered
• “Cheese”
• Rosemary Almond Crackers (recipe will be posted later this week)
• Balsamic Reduction

1. Spread “cheese” on crackers, top with fig and a drizzle of  Balsamic Reduction.