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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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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From Linda Gates
Ingredients:
Sliced baguette
Chevre with Chives
Grilled Eggplant*
Watercress or lettuce
*Grilled Eggplant
(Slice peeled eggplant lenghtwise in 1/4" slices. Saute in olive oil until browned or grill.)
Spread goat cheese on baguette, add eggplant (6 to 8 slices), top with watercress or lettuce. Add a little mayonaise and enjoy!
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Serves 10
Crust:
Butter for greasing the pan
1 stick unsalted butter
1 1/2 cups graham cracker crumbs (1)
1/2 cup sifted confectioners' sugar
1/2 teaspoon cinnamon
1/2 teaspoon fresh ginger
Cheesecake:
1 pound plain Shamrock Chevre, at room temperature
1 pound cream cheese, at room temperature
1 1/2 cups sugar
4 fresh eggs, at room temperature
The grated zest from 1 large lemon, about 1 tablespoon (2)
Juice from 1 large lemon, about 2 1/2 to 3 tablespoons (2)
1/2 teaspoon vanilla extract
1 teaspoon grated fresh ginger
Confectioners' sugar, for decorating
About 1/2 c. of your favorite jam for topping
edible flowers for garnish (optional)
(1) A simple way to make graham craker crumbs is to place about 10 whole graham crackers into the bowl of a food processor and process until finely ground
(2) Grate the zest from a large lemon and then cut that lemon in half and squeeze the juice out, making sure to strain any seeds
Instructions
*Grease the bottom and sides of a 10-inch spring form pan. In a small skillet, heat the butter over low heat.
*In a small bowl, mix the graham cracker crumbs, confectioners' sugar, melted butter, cinnamon, and ginger, stirring until the mixture comes together. Press the crust evenly into the bottom of the prepared pan and chill while you make the filling. You can also make the crust the day before by covering it and chilling it overnight.
*Preheat the oven to 350F degrees. In a mixer, using a paddle attachment if you have one, cream goat cheese and the cream cheese until softened, using a spatula to make sure the cream cheese doesn't get stuck inside the paddle. Gradually add the sugar and then the eggs, one at a time, beating well, until the filling is light and fluffy, about 5 minutes. Add the lemon zest and juice, vanilla, and ginger and mix another minute or two. The mixture should be light, fluffy and fully incorporated. Remove the mixture and gently stir with a spatula to make sure the lemon zest and ginger is fully incorporated and that there isn't any cream cheese sticking to the bottom of the bowl. Place back in the mixer and mix if necessary.
*Wrap the bottom of the cake pan in aluminum foil and place on a large baking sheet.
*Pour the filling into the chilled crust and bake the cake on the middle shelf for about 55 minutes to 1 hour. The cake is done when ii is still soft in the center; when gently jiggled, the cake should move as one.
*Let cool at least one hour. Remove the outer ring of the pan and place the cake on a serving plate. Just before serving, sprinkle lightly with sifted confectioners' sugar and surround with the jam.
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