Food My Muse

0 Warm a saucepan over low heat and melt the butter. Add the finely chopped shallot and sauté for 4-5 minutes, stirring often, until soft and translucent. Add the cranberries along with the orange zest and juice. Cook until the berries begin to burst, then use the back of your spoon to crush them so they release all their juices.
1 Stir in the honey, chipotle adobo, raspberry preserves, and a pinch of salt. Let the mixture cook for another 3-4 minutes over medium-low heat until slightly thickened. Remove from the heat and cool completely.
2 Let your cheeses come to room temperature. Add to a food processor, and whip the cream cheese and Laughing Cow wedges together until smooth and fluffy. Transfer to a piping bag.
3 Heat a shallow layer of olive oil in a small pan over medium heat until the oil reaches 350℉. Fry the sage leaves until they turn deep green and almost translucent, this should take between 30 seconds to 1 minute, so watch it carefully. Transfer to a paper towel.
4 To assemble, pipe the whipped cheese onto the serving plate in a back-and-forth S pattern. Spoon the cooled cranberry sauce in between each layer of cheese. Finish by sprinkling with chives, toasted almonds, the fried sage, a light drizzle of olive oil, and a pinch of flaky salt. Serve with chips and enjoy!