6 center-cut Pork Chops or 8 chicken pieces, breaded & fried
1 can Cream of Mushroom Soup
4 oz. Garlic Flavored fresh soft Chevre
Combine cream of mushroom soup with Chevre and heat until steamy to make sauce.
Pour over pork chops or chicken pieces on a bed of rice or pasta. Delicious!
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1 lb fettucine or egg noodles
4 Tbsp butter or 1/4 cup olive oil
6 cloves garlic, pressed
2 Tbsp chives
2 Tbsp fresh parsley (1 Tbsp dried parsley)
1 cup milk
8 oz fresh soft Chevre
3/4 cup dry, aged Romano or Parmesan cheese, grated
Sautéed mushrooms and peas
Cook fettucine al dente. Melt butter or oil over low heat, add garlic, chives, and parsley. Sauté two minutes. Heat milk in a saucepan over low heat and stir in soft chevre until dissolved. Do not boil!
When hot, add the butter, chives, and parsley mixture, the drained noodles, 1/2 cup of the grated cheese, and the mushrooms and peas. Toss well and place in an oiled casserole dish. Bake covered at 350 degrees for 45 minutes. Uncover, top with the remaining grated cheese, and bake another 15 minutes or until top is golden. Serve immediately.
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e
As featured with Shamrock Artisan at the 1995 Festival of Goat Cheese & North Coast Wine
Chef: Rosie Dunsford
2-qt. Pudding bowl, soufflé or bowl 6 cups blackberries, raspberries or blueberries 1 cup sugar Soft white bread slices, crusts removed
Line pudding mold with bread slices. Cook berries with sugar for 3 minutes to make syrup. Ladle half the mixture into the lined mold, add a layer of bread and a layer of berries, finishing with a bread cap. Cover with plastic wrap, then weight with a small saucer of and a container of water, compressing into a pudding. Chill weighted overnight. Unmold onto a serving dish and cut into wedges. Garnish with Gingered Fresh Chevre.
Gingered Fresh Chevre
8 oz. fresh soft chevre, at room temp. 1/3 cup chopped candied ginger 1 1/2 tsp. lime zest 2 tbsp. Powdered sugar 1/4 cup sour cream
Mix chevre, ginger, powdered sugar and lime zest. Fold in sour cream.
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Crust:
1 1/4 cups graham crackers, crushed
4 Tbsp butter
1 Tbsp honey
1 Tbsp flour
Combine and press firmly into bottom of 9-inch springform pan.
Filling:
16 oz fresh soft Plain Chevre
1/3 cup sugar
4 eggs
1 tsp vanilla
1 lemon, juice & zest
Blend until smooth and creamy. Pour on top of crust and bake at 375 degrees for 25 minutes, or until set. Cool.
Topping:
2 cups sour cream
1/2 cup sugar
1 tsp vanilla
Blend and pour on top of cooled filling. Bake at 375 degrees for 5 to 8 minutes. Refrigerate for
at least 12 hours before slicing. Garnish with fresh fruit.
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Serves 16 as an appetizer
From Sheilah Rogers
Ingredients:
4 oz. Chevre, with or w/o added flavors
2 T. olive oil
1 large onion, small dice
3-4 garlic cloves, minced
32 oz. diced plum tomatoes
1 tsp. Herbes de Provence (basil, thyme, rosemary)
Black olives - optional
Tomato Puree:
Under low flame, and using an acid-proof pan, caramelize onions and garlic in olive oil.
Add tomatoes. Simmer 20-30 minutes until tomatoes break down. Stir in Herbes de Provence, salt and pepper to taste.
Combination : Soften cheese at room temperature and mound in a serving bowl that can go in the oven. Put island of cheese in the middle. Add a moat of the tomato puree.
Warm in 350 degree oven for 15-20 minutes. Serve with bruschetta, crackers and/or raw vegetables.
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