Looking for recipes using aged goats cheese?!
I've been given a huge slice of delicious aged goats cheese!. As its aged its a hard cheese and doesn't have any ash or anything on the outside!.
I've grated some into scrambled eggs (which was delicious!) and used some on a cheese platter but I still have some left and am unsure of what else to do with it!. Any suggestions how you've used this cheese would be greatly appreciated!.Www@FoodAQ@Com
I've grated some into scrambled eggs (which was delicious!) and used some on a cheese platter but I still have some left and am unsure of what else to do with it!. Any suggestions how you've used this cheese would be greatly appreciated!.Www@FoodAQ@Com
Answers:
you are on the right track with it so far!. use it in a pasta dish next, maybe a pasta primavera with a white sauce, or make a quiche or frittata!.Www@FoodAQ@Com
2 logs (4 oz each) goat cheese, cut into total of 8 (1-inch) slices
1 can (14!.5 oz) Muir Glen? organic diced tomatoes, drained
1/4 cup coarsely chopped pitted kalamata olives
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon crushed red pepper
1 tablespoon olive oil
24 (1/2-inch-thick) slices baguette, toasted (about 8 oz)
Heat oven to 350°F!. In ungreased 1-quart shallow ovenproof gratin dish or 9-inch glass pie plate, place cheese in single layer!.
Sprinkle tomatoes, olives, thyme leaves and red pepper over cheese!. Drizzle with olive oil!. Bake 15 to 20 minutes or until warm!.
Serve with baguette slices!.
Makes 12 servings (2 appetizers/serving)!.
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TOMATOES STUFFED WITH GOAT CHEESE
6 medium tomatoes, ripe
4 teaspoons unsalted butter
1 1/2 tablespoons shallots, minced
2 teaspoons garlic, minced
1 1/2 tablespoons flour
1/3 cup half-and-half
1 tablespoon dry sherry
1/2 cup fresh, soft cream cheese, goat cheese or marscapone
2 eggs, separated
3 tbsp chives, minced
2 tsp fresh savory or tarragon, minced
salt
freshly ground white pepper
3 cups mixed baby greens
1/4 cup vinaigrette
basil oil
sea salt, to taste
Preheat the oven to 400 degrees!.
Slice tops off the tomatoes and remove seeds and pulp!. Sprinkle the insides with salt and drain tomatoes on paper towels upside-down!.
In a saucepan, melt the butter!. Saute shallots and garlic and until soft but do not brown!.
Stir in flour and continue to cook for 2 to 3 minutes, stirring continuously!. Add the half-and-half and sherry, stirring for 3 minutes longer until the mixture is smooth!.
Transfer to a bowl and allow to cool 5-7 minutes!. Whisk in goat cheese, egg yolks, and seasonings!.
In a separate bowl, beat egg whites until they hold stiff peaks!. Temper the eggs by stirring 1/4 of the whites into the cheese mixture!. Carefully fold in the remaining whites!.
Spoon the souffle mixture into the tomato shells, mounding slightly!.
Place the tomatoes, shoulder to shoulder, in a lightly oiled baking or casserole dish!.
Bake for 20 to 25 minutes or until the tops are lightly puffed and browned!.
Serve the hot tomatoes on a bed of greens!. Top with 1/4 cup vinaigrette and a dash of white pepper and basil oil!.
Yield: 6 servings
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GOAT CHEESE AND HONEY TOASTS
1 roll of goat cheese (plain)
honey
baguette
Slice the baguette thinly and toast under low broiler (or buy the already made kind-plain)
Spread the goat cheese over the toasts and serve immediately drizzled with room tempertature honey!.
Alternate preparation is to coat the bread first and lay on cooking sheet sprayed with non-stick, baking until slightly browned!.
This item holds up well on a buffet, and is tasty when cooled!.Www@FoodAQ@Com
1 can (14!.5 oz) Muir Glen? organic diced tomatoes, drained
1/4 cup coarsely chopped pitted kalamata olives
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon crushed red pepper
1 tablespoon olive oil
24 (1/2-inch-thick) slices baguette, toasted (about 8 oz)
Heat oven to 350°F!. In ungreased 1-quart shallow ovenproof gratin dish or 9-inch glass pie plate, place cheese in single layer!.
Sprinkle tomatoes, olives, thyme leaves and red pepper over cheese!. Drizzle with olive oil!. Bake 15 to 20 minutes or until warm!.
Serve with baguette slices!.
Makes 12 servings (2 appetizers/serving)!.
******************
TOMATOES STUFFED WITH GOAT CHEESE
6 medium tomatoes, ripe
4 teaspoons unsalted butter
1 1/2 tablespoons shallots, minced
2 teaspoons garlic, minced
1 1/2 tablespoons flour
1/3 cup half-and-half
1 tablespoon dry sherry
1/2 cup fresh, soft cream cheese, goat cheese or marscapone
2 eggs, separated
3 tbsp chives, minced
2 tsp fresh savory or tarragon, minced
salt
freshly ground white pepper
3 cups mixed baby greens
1/4 cup vinaigrette
basil oil
sea salt, to taste
Preheat the oven to 400 degrees!.
Slice tops off the tomatoes and remove seeds and pulp!. Sprinkle the insides with salt and drain tomatoes on paper towels upside-down!.
In a saucepan, melt the butter!. Saute shallots and garlic and until soft but do not brown!.
Stir in flour and continue to cook for 2 to 3 minutes, stirring continuously!. Add the half-and-half and sherry, stirring for 3 minutes longer until the mixture is smooth!.
Transfer to a bowl and allow to cool 5-7 minutes!. Whisk in goat cheese, egg yolks, and seasonings!.
In a separate bowl, beat egg whites until they hold stiff peaks!. Temper the eggs by stirring 1/4 of the whites into the cheese mixture!. Carefully fold in the remaining whites!.
Spoon the souffle mixture into the tomato shells, mounding slightly!.
Place the tomatoes, shoulder to shoulder, in a lightly oiled baking or casserole dish!.
Bake for 20 to 25 minutes or until the tops are lightly puffed and browned!.
Serve the hot tomatoes on a bed of greens!. Top with 1/4 cup vinaigrette and a dash of white pepper and basil oil!.
Yield: 6 servings
********************
GOAT CHEESE AND HONEY TOASTS
1 roll of goat cheese (plain)
honey
baguette
Slice the baguette thinly and toast under low broiler (or buy the already made kind-plain)
Spread the goat cheese over the toasts and serve immediately drizzled with room tempertature honey!.
Alternate preparation is to coat the bread first and lay on cooking sheet sprayed with non-stick, baking until slightly browned!.
This item holds up well on a buffet, and is tasty when cooled!.Www@FoodAQ@Com
here is a link to recipes for goats cheese - some of the recipes are for fresh cheese though!. I would you could use the goats cheese in any recipe calling for a hard cheese, or try making a quiche or something with half cheddar, half goat!.
http://www!.cdkitchen!.com/recipes/cat/155!.!.!.Www@FoodAQ@Com
http://www!.cdkitchen!.com/recipes/cat/155!.!.!.Www@FoodAQ@Com
This recipe uses a whole pound of it:
Grilled Lamb Chops with Arugula, Aged Goat Cheese, California Peaches and Toasted Almonds Recipe courtesy Adam Perry Lang
Show: Food Network Specials
Episode: Rachael Ray's Open House
Lamb chops:
24 lamb chops (2 chops per person)
12 cloves garlic, smashed
4 large fresh sprigs thyme
1 tablespoon freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
For the vinaigrette:
1 peeled shallot
1/2 cup sherry vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
4 tablespoons freshly chopped chives, divided
6 California peaches (Freestone), split, stone removed, skin on
1 tablespoon brandy
4 tablespoons dark brown sugar
10 cups baby arugula
1 pound aged goat cheese, cut into 1/8-inch thick slices or rounds
1/2 cup slivered almonds, toasted and salted
For the lamb chops:
Lightly pound each chop and place them in a re-sealable bag!. Add the rest of the ingredients and let marinate for a minimum of 3 hours
For the vinaigrette:
Puree the shallots, vinegar and mustard in a blender or food processor for 30 seconds, then pulse in olive oil!. Whisk in 3 tablespoons of chopped chives!. Don't worry about arugula burning from vinaigrette - it is hardy and meant to be wilted!. Set the vinaigrette aside!.
Toss peach halves with the brandy and sugar!. Allow to macerate for 1 hour!. Grill quickly, just allowing for peaches to get charred!.
Toss arugula with the vinaigrette, then top with the goat cheese!. Garnish with remaining chives and the toasted the almonds!. Serve immediately!.
Remove lamb chops from marinade!. Grill quickly over high heat until nicely charred and rare!. Serve at room temperature!.
Aged Goat Cheese W Dried Fruit Moscato Compote And Toasts Ingredients
2 oz Dried apricots; cut 1/8" 2 tb Sugar
1 oz Dried cranberries 4 tb Unsalted butter; softened
1 oz Dried cherries 4 sl Good-quality white bread;
1 oz Dried currants (arnold or pepperidge farms)
; italy) 8 oz Aged goat cheese; caraway
1/2 c Hazelnuts; roughly chopped (preferably coach farm)
Instructions for Aged Goat Cheese W Dried Fruit Moscato Compote And Toasts
In a medium sauce pan over medium-low heat, stir together the apricots, cranberries, cherries, currants and wine!. Bring to a boil, turn off the heat and let stand 30 minutes!. The fruit will plump to twice their original size and the wine should just moisten the fruit!. In a large mixing bowl put the hazelnuts, sugar and soft butter!. Blend with a spoon until homogenous!. Spread this mixture over the toast in a thin layer all the way to the edges!. Remove the crusts with a sharp knife!. Cut each toast into triangles, and divide the toast among 4 saucers!. Using 4 large martini glasses divide the fruit mixture and juices evenly!. Place each glass on a saucer with the toast!. Shave goat cheese with peeler over each glass and serve!.Www@FoodAQ@Com
Grilled Lamb Chops with Arugula, Aged Goat Cheese, California Peaches and Toasted Almonds Recipe courtesy Adam Perry Lang
Show: Food Network Specials
Episode: Rachael Ray's Open House
Lamb chops:
24 lamb chops (2 chops per person)
12 cloves garlic, smashed
4 large fresh sprigs thyme
1 tablespoon freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
For the vinaigrette:
1 peeled shallot
1/2 cup sherry vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1 cup extra-virgin olive oil
4 tablespoons freshly chopped chives, divided
6 California peaches (Freestone), split, stone removed, skin on
1 tablespoon brandy
4 tablespoons dark brown sugar
10 cups baby arugula
1 pound aged goat cheese, cut into 1/8-inch thick slices or rounds
1/2 cup slivered almonds, toasted and salted
For the lamb chops:
Lightly pound each chop and place them in a re-sealable bag!. Add the rest of the ingredients and let marinate for a minimum of 3 hours
For the vinaigrette:
Puree the shallots, vinegar and mustard in a blender or food processor for 30 seconds, then pulse in olive oil!. Whisk in 3 tablespoons of chopped chives!. Don't worry about arugula burning from vinaigrette - it is hardy and meant to be wilted!. Set the vinaigrette aside!.
Toss peach halves with the brandy and sugar!. Allow to macerate for 1 hour!. Grill quickly, just allowing for peaches to get charred!.
Toss arugula with the vinaigrette, then top with the goat cheese!. Garnish with remaining chives and the toasted the almonds!. Serve immediately!.
Remove lamb chops from marinade!. Grill quickly over high heat until nicely charred and rare!. Serve at room temperature!.
Aged Goat Cheese W Dried Fruit Moscato Compote And Toasts Ingredients
2 oz Dried apricots; cut 1/8" 2 tb Sugar
1 oz Dried cranberries 4 tb Unsalted butter; softened
1 oz Dried cherries 4 sl Good-quality white bread;
1 oz Dried currants (arnold or pepperidge farms)
; italy) 8 oz Aged goat cheese; caraway
1/2 c Hazelnuts; roughly chopped (preferably coach farm)
Instructions for Aged Goat Cheese W Dried Fruit Moscato Compote And Toasts
In a medium sauce pan over medium-low heat, stir together the apricots, cranberries, cherries, currants and wine!. Bring to a boil, turn off the heat and let stand 30 minutes!. The fruit will plump to twice their original size and the wine should just moisten the fruit!. In a large mixing bowl put the hazelnuts, sugar and soft butter!. Blend with a spoon until homogenous!. Spread this mixture over the toast in a thin layer all the way to the edges!. Remove the crusts with a sharp knife!. Cut each toast into triangles, and divide the toast among 4 saucers!. Using 4 large martini glasses divide the fruit mixture and juices evenly!. Place each glass on a saucer with the toast!. Shave goat cheese with peeler over each glass and serve!.Www@FoodAQ@Com
My wife and I make this quite a bit!.!.!.it is our version of Eggs Benedict!.!.!.!.we call it a Tomato Benedict!. We take a cheese, generally an aged goat cheese and spread or shred it on a slice of toasted whole grain bread!. Then we top that with a salad of mache or baby lettuce tossed in a champagne vin!. Top that with a slice of ripe tomato and a farm fresh egg cooked overeasy (or to your liking) and sprinkle everything with sea salt and a dash of pepper!.
This is a really nice deviation from a classic benedict and the flavors are clean and fresh!.!.!.!.and of course delicious!.Www@FoodAQ@Com
This is a really nice deviation from a classic benedict and the flavors are clean and fresh!.!.!.!.and of course delicious!.Www@FoodAQ@Com
Boil spaghetti and as soon as you take it out of the saucer put it on your plate!.Add some black pepper and grade lot's of that cheese on it!.Oh! my mouth is watering!.You can even make a cheese pie with it!.Go to Greek recipes and search for it!.Yia sou!.Www@FoodAQ@Com