Photo: Yunhee Kim; Styling: Deborah Williams/Pat Bates and Associates
How to Make It
Heat a small saucepan over low heat; add goat cheese and skim milk. Bring to a simmer, whisking until goat cheese is melted. Add butter, whisking well. Season with salt, pepper, and freshly ground cumin; stir in chopped chives and minced shallots. Serve with raw vegetables.
David Burke Townhouse, Fishtail, David Burke at Bloomingdale's, New York City; Primehouse, Chicago
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