Heat at least 4 inches of canola oil in a pan until it reaches 375 degrees Fahrenheit. Prepare a baking sheet lined with parchment paper. Mix goat cheese & cream cheese until blended. Divide evenly into 1.5 ounce balls. Place tray in freezer for 20 minutes.

While goat cheese is firming, create dredging station. Mix the cornstarch & flour in one bowl and combine beaten egg and club soda in another. Slowly whisk wet ingredients into dry ingredients. Strain mixture through a sieve and set aside. In another bowl, add panko breadcrumbs. Set both bowls aside.

To make Cherry Gastrique: In a saucepan over medium-heat, melt butter. Add shallots and sautee until fragrant. Add garlic and sautee until fragrant. Add jam and both vinegars. Heat to combine. Transfer mixture to a blender and blend to liquify. Taste and adjust acid levels, if needed, and add salt & pepper to taste. Set aside.

Remove goat cheese balls from freezer and dredge in tempura liquid, transfer to panko mixture. Coat well. Repeat process.

Once each ball has been dredged twice, add three to four into the preheated oil (don't overcrowd, as the tempura batter fries aggressively). Allow to fry evenly on all sides, around three minutes, or until golden. Place on a paper plate and sprinkle with finishing salt or kosher salt. Repeat process until all cheese has been fried. Plate and serve immediately. Serve with cherry gastrique, chopped pistachios, and thinly sliced, cured beef.