Goat Cheese Soufflé

 
3 tablespoons butter
3 tablespoons all purpose unbleached flour
1/4 warm whole milk
4 oz. fresh chevre, any flavor
1/4 teaspoon ground nutmeg
3/4 teaspoon Kosher or coarse salt
1/2 teaspoon ground pepper
4 large eggs, separated

Preheat the oven to 375 degrees. Butter 1 small soufflé dish or 4 1-cup soufflé dishes. Dust with flour and shake out the extra.

Melt the butter in a saucepan over medium heat. Sprinkle flour over the top of the melted butter and cook for 1.5 minutes, whisking the entire time. Add milk, cheese, nutmeg, salt and pepper. Cook while whisking for 3 minutes or until thickened. Remove from heat and whisk in the egg yolks.

Beat the egg whites until stiff peaks form. Gently fold into the cheese mixture. Either pour into the soufflé pan or divide into the 4 individual dishes, and fill 1 inch from the top. Bake until puffed and golden brown and an inserted knife comes out clean, about 12 to 15 minutes. Serve immediately.

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Lemon Tart

 
8 ounces chevre
8 ounces goat ricotta
4 large eggs
2/3 cup plus 2 tablespoons sugar, divided
1/4 cup lemon juice
1 tablespoon lemon zest
1 9-inch pre-baked deep fluted tart shell
Powdered sugar

Preheat your oven to 350 degrees F.

Place the chevre, ricotta, eggs, 2/3 cup sugar and lemon juice in a blender. Finely mince the lemon zest with 2 tablespoon of sugar. Add the lemon-sugar mixture to the chevre mixture and combine. When smooth, pour into the tart shell and place on a cookie sheet and bake about 45 minutes or until puffy and set in the center. Toward the end of the bake time, the top of the tart may crack but will settle back down into place after cooling.

Cool on a wire rack. Dust with powdered sugar and serve at room temperature.

Recipe from Goat Cheese by Maggie Foard.

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Goat Cheese Torta
 

This is very easy to make and works great for a party! It looks like you spent all day making it! Serve with crackers.

1/4 cup chopped pecans
1/4 cup sweetened shredded coconut
1 (8 ounce) package reduced-fat cream cheese
8 ounces chevre
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 cup whole berry cranberry sauce

Line a 6-inch spring form pan with plastic wrap, and sprinkle half of the coconut and pecans evenly onto the bottom. Beat together the cream cheese, goat cheese, honey, and cinnamon in a bowl until no lumps of cheese remain. Spread half of the cheese into the spring form pan, and then spread the cranberry sauce on top. Carefully spread the remaining cheese over the cranberry sauce, and sprinkle with the remaining coconut and pecans. Cover the torta with a sheet of plastic wrap, and press down firmly to pack. Refrigerate overnight before serving. Remove the spring form pan and plastic wrap to serve.

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Baked Goat Cheese and Baguettes

This is a simple but delicious appetizer. Have this dish ready to go before your guests arrive so you can just put it in the oven!

2 - 4 oz soft goat cheese, cut into total of 8 (1-inch) slices
1 can (14.5 oz) 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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Warm Goat Cheese Salad

Salad Ingredients:

1 – 4 ounce Amazing Acres French herb chevre
2 cups torn romaine lettuce and/or a combination of romaine and baby greens
2 large carrots sliced (be creative in your slicing techniques!)
1 large beet thinly sliced (optional)
1/2 cup thinly sliced celery
1/4 cup dried cranberries
1 large apple, cored and thinly sliced
5 large olives sliced (any type of olives that you like)

Goat Cheese:

Slice 1- 4 ounce Amazing Acres French herb chevre (or you may use an Amazing Acres herbs de Provence chevre) horizontally into 4 slices
1 beaten egg
1/2 cup bread crumbs
Olive oil to coat frying pan

Directions:
Prepare the salad in a large bowl and toss with your favorite dressing (preferably a light vinegar or oil based dressing – nothing milked based and heavy)
Divide the salad onto 4 plates

Dip the cheese slices in egg and then dredge in bread crumbs. Lightly coat a pan with olive oil and heat on medium. Cook the cheese slices for about 3 minutes on each side or until warm. Place 1 cheese slice on each salad, serve with crusty bread and your favorite wine – a Pinot Grigio would be excellent! Enjoy!

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Beet and Radicchio Salad with Goat Cheese and Pistachios

Time: 1 hour 10 minutes

2 pounds red beets, peeled, cut into 1/2-inch cubes
1/2 cup extra virgin olive oil
2 1/2 tablespoons red wine vinegar
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper to taste
1 large garlic clove, minced
2 teaspoons chopped fresh tarragon
1 head radicchio, cut into bite-size pieces (about 4 cups)
1 large head endive, cut into bite-size pieces (about 2 cups)
1/2 cup chopped fresh parsley
4 ounces bucheron or other goat cheese, cut into cubes
2/3 cup shelled, toasted pistachios, coarsely chopped.

1. Preheat oven to 375 degrees. Line a large baking sheet with aluminum foil.
2. In a large bowl, toss together the beets, 2 tablespoons oil, 1/2 tablespoon vinegar, and some salt and pepper. Arrange beets in a single layer on baking sheet and cover with foil. Bake for 20 minutes, then uncover and bake until tender and golden around edges, about 20 minutes more. Cool; transfer to a small bowl.
3. With mortar and pestle, or the back of a knife, mash garlic with 1/2 teaspoon salt to form a paste. In a small bowl, whisk together with remaining 2 tablespoons vinegar, then remaining 6 tablespoons oil and the tarragon. Season with pepper and additional salt, if necessary.
4. Toss beets with 2 tablespoons vinaigrette. In a large bowl, combine radicchio, endive and parsley. Toss with remaining vinaigrette. Add beets and goat cheese, and toss gently. Serve garnished with pistachios.

Yield: 6 appetizer-size servings.

Recipe from The New York Times.

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