Juniper Beurre Monte, Goat Cheese Tortellini

As you've read over the past month or so, I've recently been enjoying pink peppercorn.  I was picturing toasting it, grinding it roughly in a coffee grinder, and infusing it into a beurre monte, as I did at the last foodie.

The pink peppercorn can be pungent.  I love to infuse it into rich dishes, mainly because they act like a vessel to carry the pink peppercorn aromatic, floral flavors.  So when I went into my cabinet, couldn't find them and saw a bottle of juniper berries handy, I didn't hesitate.  I toasted them in a dry pan, as I would pink peppercorn.  I ground them in a coffee grinder and infused a few pinches into a beurre monte, which would gently coat my goat cheese tortellini.

It was an excellent experiment.  The juniper has flavors similar to the pink peppercorn - actually just a bit more intense.  Next time I make something like this (shortly), I will try not grinding the berries in order to downplay the flavors.  I definitely recommend experimenting with juniper, pink peppercorn fans. 

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