{"id":15623,"date":"2010-10-12T19:36:14","date_gmt":"2010-10-12T23:36:14","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=15623"},"modified":"2010-10-12T19:36:14","modified_gmt":"2010-10-12T23:36:14","slug":"goat-cheese-tart-with-red-wine-cherry-sauce%e8%b5%a4%e3%83%af%e3%82%a4%e3%83%b3%e3%83%81%e3%82%a7%e3%83%aa%e3%83%bc%e3%81%a8%e5%b1%b1%e7%be%8a%e3%83%81%e3%83%bc%e3%82%ba%e3%81%ae%e3%82%bf%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=15623&lang=en","title":{"rendered":"Goat Cheese Tart with Red Wine Cherry Sauce
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\"\"<\/a><\/p>\n

Goat Cheese Tart with Red Wine Cherry Sauce<\/strong>
\nOctober 3, 2010<\/em><\/p>\n

A mixture of goat cheese, cream cheese, heavy cream, honey, and lemon zest was the filling of this tart. The red wine cherry sauce was made with cooked and reduced red wine, sugar and cherry preserve (I used Trader Joe’s). Serve the tart cold. I think the goat cheese and red wine go very well together. This is a unique and tasty dessert for adults who appreciate the unique flavor of goat cheese. <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n2010\u5e7410\u67083\u65e5<\/em><\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Goat Cheese Tart with Red Wine Cherry Sauce October 3, 2010 A mixture of goat cheese, cream cheese, heavy cream, honey, and lemon zest was the filling of this tart. The red wine cherry sauce was made with cooked and reduced red wine, sugar and cherry preserve (I used Trader Joe’s). Serve the tart cold. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-15623","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15623"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15623\/revisions"}],"predecessor-version":[{"id":15747,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/15623\/revisions\/15747"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}