South-of-the-Border Cheese Log

Ingredients

• 1-3/4 cups (7 oz.) Sargento® Bistro® Blends Shredded Nacho & Taco Cheese
• 1 cup Sargento® Part-Skim Ricotta Cheese
• 1 can (4 oz.) chopped green chilies, drained
• 3 Tbsp. butter or margarine, softened
• 1/4 cup minced fresh cilantro or parsley

Directions

1. Combine cheeses, chilies and butter in bowl. Beat with electric mixer on medium speed until blended.
2. Refrigerate, covered, 2 hours. Shape into log; roll in cilantro.
3. Spread on crackers or sliced fresh vegetables.

Spaghetti Pie

Ingredients

• 6 oz. spaghetti, cooked
• 2 Tbsp. olive oil
• 2 eggs, well beaten
• 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
• 1 cup Sargento® Whole Milk Ricotta Cheese
• 1 cup pasta sauce
• 1/2 cup (2 oz.) Sargento® ChefStyle Shredded Mozzarella Cheese

Directions

1. Toss spaghetti with olive oil in large bowl. Stir in eggs and 1/2 cup Parmesan cheese. Pour spaghetti mixture into greased 10-inch pie plate; form into a crust.
2. Spoon Ricotta cheese over spaghetti crust. Top with pasta sauce. Bake in preheated 350°F oven 25 minutes. Top with Mozzarella cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with remaining Parmesan cheese. Cool 10 minutes before cutting.

Orange Ricotta Pancakes

Ingredients

• 3 eggs, separated
• Grated rind of 1 orange
• 1/4 cup orange juice
• 1 cup Sargento® Part-Skim Ricotta Cheese
• 1/2 cup all-purpose flour
• 1/4 cup milk
• 2 Tbsp. butter or margarine, melted
• 1/4 tsp. salt
• Honey or maple syrup (optional)

Directions

1. Combine egg yolks, orange rind, juice, Ricotta cheese, flour, milk, butter and salt in large bowl.
2. Beat whites with electric mixer until soft peaks form. Fold egg whites into batter.
3. Drop batter by heaping tablespoons onto greased, preheated 375°F griddle or skillet. Cook pancakes 2 minutes each side or until golden brown. Serve hot with honey or syrup, if desired.

Applejack Mincemeat

This recipe comes from my Saturday Evening Post Christmas Book.  My late father was a huge fan of Mincemeat Pie, so one year for Christmas and his birthday I made a batch.  It was a huge success.

2 pounds lean venison or beef, chopped or ground

1 pound suet, chopped or ground

6 cups cubbed apples

1 pound currants

1 pound seedless raisins

1 pound muscat raisins

1 pound store-bought diced candied fruit (orange, citron, cherries, lemon)

3 cups brown sugar

2 teaspoons salt

1 teaspoon cinnamon

1/2 teaspoon cloves

1 teaspoon allspice

1 teaspoon nutmeg

2 to 3 cups water

2 cups applejack

Combine all the ingredients except for the applejack in a heavy kettle or casserole.  Stir well and add enough water to make the mixture quite moist.  Cover and barely simmer for 2 to 3 hours.  Stir occasionally, adding more water if necessary.

When cooked, the mincemeat should be fairly dry.  Stir in the applejack and pack into pint jars or cool and pack into containers for freezing.  This recipes makes 10 pints, enough for 5 large pies.

Mediterranean Vegetable Feta Cheese Tart

Perfect for 8" Shallow Fry Pan serves 6 - 8

Using a fry pan for baking a tart in the oven may not seem a likely choice of utensil, but the combination of the material and the shape makes it ideal.
INGREDIENTS:
8 oz. frozen pie crust, thawed
3 oz. roasted red peppers in oil, drained
6 oz. canned artichoke hearts, drained
1 oz. sun dried tomatoes in oil, drained
6 oz. fresh baby tomatoes, halved
½ teaspoon dried sage
½ teaspoon dried oregano
3 large eggs
½ cup 2% milk
4 oz. feta cheese
Salt
Fresh cracked black pepper

1.Pre-heat oven to 400?F.

2. Roll-out pie crust until it is about ¼ inch thick, and large enough to line the base and sides of the pan. Press into the pan, trimming off any excess pastry from the top edge. Refrigerate for 30 minutes.

3. Cut red pepper into thin strips, cut artichokes into quarters and chop sun dried tomatoes into small pieces. Mix together in a bowl with the tomatoes, herbs and some salt and pepper. Transfer to the pastry lined fry pan, leveling the top. In the same bowl beat together the eggs, milk and crumbled feta cheese. Pour this over the filling.

4. Bake in center of the oven for 15 minutes. Reduce temperature to 350°F and continue baking for another 10 - 15 minutes or until the filling is set and the top golden brown.

5. Place fry pan on a cooling rack for 10 - 15 minutes. Ease tart out with a spatula onto a warmed plate and serve immediately.

RICOTTA-HONEY GELATO

Yield: 8 servings (1 quart)

2 cups homemade ricotta

1 cup heavy (whipping) cream

1 cup whole milk

1/3 cup granulated sugar

1 tablespoon orange liqueur, such as Grand Marnier

2/3 cup honey

1. Process ricotta with cream, milk, sugar, liqueur and honey in a food processor until smooth. Taste and add more honey or liqueur if necessary; the flavor should be quite pronounced, as it will become muted after freezing.

2. Pass the mixture through a fine mesh strainer to remove any clumps, then freeze in an ice cream maker according to manufacturer's instructions. The texture will be slightly grainy. For the best flavor, the gelato should be eaten the same day.

Per serving: 356 calories; 20g fat; 12g saturated fat; 68mg cholesterol; 9g protein; 37g carbohydrate; no fiber; 189mg sodium.

Copyright 2010 www.STLtoday.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

Goat Cheese Whipped Cream Recipe by Global Cookbook

2 c. Heavy cream
2 1/2 ounce Powdered sugar, (sift after measuring)
3 ounce Goat cheese
Directions
  1.. Begin, if possible, with cool equipment.
  2.. Take about a Tbsp. of the heavy cream & add in it to goat cheese to soften; reserve.
  3.. Begin whipping the cream, when the cream reaches 2/3 done(whipped) add in sifted powdered sugar& goat cheese.
  4.. Continue to whip to full volume.
  5.. NOTES : IMPORTANT: Don't over whip your cream..it will turn to butter

Goat Cheese Puff

Reichert's Dairy Air
Holli - Knoxville, Iowa
6 cups milk
12 oz. goat cheese, crumbled
1 cup cornmeal
1 cup grated Parmigiano-Reggiano
2 ½ tsp. salt
2 TBsp. olive oil
½ tsp. cayenne pepper
2 ½ cups thinly sliced leeks
8 egg yolks, lightly beaten, plus 12 egg whites
4 cups finely chopped Swiss chard
1 bunch chives, finely chopped

Position rack in lower third of oven. Preheat oven to 400 degrees. Butter a 4 qt. sauteuse pan or a deep baking dish works.
In a sauce pan over medium heat, bring milk to a simmer, whisk in cornmeal and 2 tsp. salt. Reduce heat to low, cover and cook, stirring occasionally, 15 - 20 minutes. Transfer to a large bowl; let cool 30 minutes.

In a saucepan over medium heat, warm oil. Add leeks and chard and ½ tsp. salt; cook stirring occasionally, until soft, about 5 minutes. Add to cornmeal mixture, Stir in chives, cheeses, cayenne, and yolks.

Using a mixer fitted with whisk attachment, beat whites until stiff peaks form, about 3 minutes. Fold 1/3 of whites into cornmeal mixture until smooth, then fold in remaining whites. Pour into prepared pan; bake 15 minutes. Reduce oven to 350 degrees; bake puff until golden, 40 -45 minutes more. Serves 8 - 10

Temple Orange Tea Bread

2 cups all-purpose flour 

1-1/2 teaspoons baking powder 

1 teaspoon baking soda 

1/2 teaspoon salt 

2/3 cup non-fat plain yogurt 

2/3 cup sugar 

2 large eggs (egg substitute optional) 

3 tablespoons melted unsalted butter (or margarine) 

1 tablespoon grated orange zest 

SYRUP 

1/2 cup Florida Temple Orange Juice (or orange juice of choice) 

1/4 cup sugar 

Preheat oven to 350 degrees. Butter an 8-1/2"x4-1/2"x2-5/8" non-stick loaf pan. 

Sift flour, baking powder, baking soda and salt into a bowl. In a separate bowl, whisk together yogurt, sugar, eggs, butter and orange zest. Add liquid ingredients to dry ingredients, and stir mixture until well combined. Transfer batter to loaf pan, smoothing top, and bake in oven for 45 to 50 minutes, or until skewer inserted in middle comes out clean. 

While the bread is baking, combine orange juice and sugar in a saucepan. Bring mixture to a boil over moderate heat while stirring, and simmer for 1 minute. Keep syrup warm. 

Make holes in top of bread with a thin wooden skewer and brush top with syrup. Let stand in pan for 10 minutes, then invert onto rack. Poke holes in bottom and sides of bread with skewer, and brush with remaining syrup. Let bread cool standing upright, and wrap in plastic and foil overnight. 

Makes 1 loaf = 17 slices. 

NUTRITION FACTS PER SERVING (1/2" SLICE): 127 cal., 3 g pro., 23 g carbo., 3 g fat (21% cal.) 1.5 g sat. fat, 31 mg cholesterol, 155 mg sodium, 0.5 g fiber, 4 mg vit. C. 

Roast Lamb Stew

2 tbsp               Vegetable oil
1/2 tbsp             Paprika
1 kg (2 lb.)         Lamb (cut into bite-sized pieces)
1                        Red onion(peeled and finely chopped or grated)
1 whole bulb      Garlic(pressed)
1 1/4 cups          Beer
1                        Carrot (peeled and grated)
1 tbsp                Orange juice
1/3 cup + 1 tbsp Kikkoman Soy Sauce
2 tbsp                Brown sugar
1/2 tsp               Coriander seed (ground)
1                       Bay leaf
2                       Whole Cloves
A Pinch             Salt, pepper, cumin seed powder
1/2                    Red chili pepper
5 cups              Cooked rice

      Directions
      1. Heat oil and paprika in a large skillet and fry meat with onion and garlic until onions are clear. Add beer, carrot, juice, soy sauce, brown sugar, coriander, bay leaf and cloves.
      2. Season with salt, pepper and cumin powder and cook for about 2 hours over low heat until meat is tender and sauce thickens.
      3. Ten minutes before removing from heat, add red pepper and another pinch of cumin to taste.
      4. Before serving discard cloves, red pepper and bay leaf. Serve with cooked rice.

California Lamb and Goat Cheese Sliders

Ingredients
1 teaspoon onion salt
1 teaspoon ground coriander
1 teaspoon ground nutmeg
1 teaspoon curry powder
1 teaspoon lemon pepper
2 pounds boneless California lamb sirloin roast
8 small* ciabatta or crusty rolls
Cooking spray
2 tablespoons unsalted butter
1 cup fresh arugula
4 ounces goat cheese
Preparation
Measure seasonings into a small bowl and mix well; set aside. Cut roast into strips about 1/2-inch thick and about 2 inches long. Stir in seasonings; let stand a few minutes. Wrap rolls in foil and place in oven at 300˚F to warm.
Meanwhile, heat large heavy pan on high until very hot; remove from heat and spray with cooking spray. Add meat strips. Return to heat; cook and stir, adding cooking spray as needed, until meat is almost done, about 5 minutes.
To serve, split buns and butter bottom parts. Divide and arrange arugula on top of buttered bottoms. Divide and layer pieces of lamb on top; sprinkle with goat cheese and replace top of buns. Serve warm.
Note: 
Will fill 4 medium rolls if small slider rolls are not available.
Serves 4

 http://www.californialamb.com/Recipes/recipes/califlambandgoatcheesesliders.html

Pomegranate-Grilled Lamb Chops

Serve piping hot with pomegranate seeds and mint leaves for garnish accompanied by a green salad and a luscious tiramisu for dessert.


1 cup fresh or bottled pomegranate juice
1 large clove garlic, minced
3 black peppercorns, crushed

1/4 cup finely chopped fresh mint leaves
4 double-thick California lamb loin chops
2 teaspoons olive oil
1 teaspoon pomegranate seeds; for garnish
Mint leaves; for garnish

1. Combine pomegranate juice, garlic, peppercorns and chopped mint in non-reactive bowl; mix well. Add chops and turn several times to coat well. Refrigerate 8 to 12 hours, turning occasionally.
2. Remove chops from marinade; drain and set aside. Pour marinade into small saucepan. Heat to boiling and simmer 20 minutes or until reduced to 1/3 cup.
3. Brush chops with reduced marinade and oil.
4. Broil or grill chops about 3 inches from heat, brushing once or twice with marinade. Cook to preferred doneness, about 5 to 6 minutes per side for medium rare, 7 to 8 minutes for medium and 9 to 10 minutes for well done.

Makes 4 servings.
Recipe and photograph provided courtesy of the California Sheep Commission.

Orange-Tamari-Honey Lamb

Orange-Tamari-Honey Lamb

3/4 cup fresh orange juice
3 tablespoons honey
3 tablespoons tamari
1/2 teaspoon crushed dried rosemary
1/2 teaspoon crushed dried oregano
2 cloves garlic, minced
1 inch gingerroot, peeled and cut 1/4-inch thick
1 1/2 pounds leg of lamb, visible fat removed

1. Combine orange juice, honey, tamari, rosemary, oregano, garlic and ginger in a nonmetal dish or 1-gallon resealable plastic bag. Add lamb and turn to coat both sides. Cover or seal and refrigerate several hours or overnight, turning lamb at least once.
2. Preheat grill. Spray grill rack with nonstick vegetable cooking spray. Place lamb over hot coals, reserving marinade. Sear lamb for 1 minute on each side. Cover grill and cook 20 to 25 minutes, or until a meat thermometer registers 150°F (65°C) for medium-rare or 160°F (70°C) for medium, turning lamb every 8 minutes and brushing with reserved marinade the last 6 minutes of cooking time. Allow lamb to sit for 5 minutes before carving it into thin slices.

Makes 6 servings.
Note: If tamari is unavailable, substitute soy sauce.
Recipe is the property of Nestlé® and Meals.com, used with permission.

California Lamb Ribs with Honey-Balsamic Glaze

California Lamb Ribs with Honey-Balsamic Glaze

4 to 6 pounds California lamb ribs

Water

1 1/4 cups balsamic vinegar (red), divided

3/4 cup olive oil

Salt, as needed

3 tablespoons chopped garlic

3 tablespoons chopped, fresh rosemary

1/4 cup honey

1. Braise ribs in water for about 1 1/2 hours; drain and pat dry. Whisk together 3/4-cup vinegar and olive oil; brush over all sides of ribs. Season with salt. Rub both sides of ribs with garlic and rosemary. Cover tightly; marinate in the refrigerator at least 6 hours or up to 24. Thoroughly mix remaining 1/2 cup vinegar with honey; reserve.
2. Prepare barbecue (medium heat). Arrange ribs on rack and grill until tender and cooked through, turning occasionally; about 30 to 35 minutes. Brush each side generously with reserved honey mixture. Continue grilling until ribs are heated through and sauce forms sticky coating, about 4 minutes per side. Transfer to platter. Cut slabs between bones and serve.
3. To cook in the oven, arrange ribs on a rack in a shallow roasting pan. Roast at 325°F (160°C) until meat is just tender, about 1 1/2 hours. To finish, frequently baste with reserved honey mixture until meat is very tender, about 20 minutes.

Makes 6 to 8 main dish servings.
Recipe and photograph provided courtesy of the California Sheep Commission.

California Lamb Ribs with Honey-Balsamic Glaze

California Lamb Ribs with Honey-Balsamic Glaze

4 to 6 pounds California lamb ribs

Water

1 1/4 cups balsamic vinegar (red), divided

3/4 cup olive oil

Salt, as needed

3 tablespoons chopped garlic

3 tablespoons chopped, fresh rosemary

1/4 cup honey

1. Braise ribs in water for about 1 1/2 hours; drain and pat dry. Whisk together 3/4-cup vinegar and olive oil; brush over all sides of ribs. Season with salt. Rub both sides of ribs with garlic and rosemary. Cover tightly; marinate in the refrigerator at least 6 hours or up to 24. Thoroughly mix remaining 1/2 cup vinegar with honey; reserve.
2. Prepare barbecue (medium heat). Arrange ribs on rack and grill until tender and cooked through, turning occasionally; about 30 to 35 minutes. Brush each side generously with reserved honey mixture. Continue grilling until ribs are heated through and sauce forms sticky coating, about 4 minutes per side. Transfer to platter. Cut slabs between bones and serve.
3. To cook in the oven, arrange ribs on a rack in a shallow roasting pan. Roast at 325°F (160°C) until meat is just tender, about 1 1/2 hours. To finish, frequently baste with reserved honey mixture until meat is very tender, about 20 minutes.

Makes 6 to 8 main dish servings.
Recipe and photograph provided courtesy of the California Sheep Commission.

Lemon Marinade Recipe

This marinade is great on lamb, chicken and pork.

Ingredients:

• 2 Sunkist® lemons -grated peel and juice
• 2 Tbsp. balsamic vinegar
• ½ cup olive oil
• ¼ cup fresh, chopped thyme, rosemary or oregano*
• 1 clove garlic, pressed
• 4 tsp. * or dried herbs

Instructions: (Makes 4 servings)

• Combine all ingredients. This makes enough to coat 1 to 1-1/2 pounds of meat. Put meat and marinade in sealable plastic bag; seal and mix. Place in bag in bowl.
• Marinate the meat in the refrigerator for several hours, or overnight, if possible, turning bag over occasionally

Citrus Marinated Rack of Lamb Recipe

Rack of lamb infused with the sweetness of Mandarin orange, tang of mustard and the spice of rosemary.

Ingredients:

• 2 racks of lamb -- fully trimmed
• 2 cups Sunkist® freshly squeezed Mandarin orange juice
• ¼ cup yellow mustard
• 1 Tbsp. garlic – minced
• ¼ cup rosemary -- chopped
• to taste salt and pepper
• ½ cup Sunkist® pistachio nut kernels -- crushed
• ¼ cup melted butter

Instructions: (Makes 4 servings)

• Place 2 racks of lamb in a large zip-top plastic bag. Combine Sunkist freshly squeezed Mandarin orange juice, yellow mustard, garlic and rosemary and pour over lamb.
• Seal bag and marinate refrigerated overnight or up to 24 hours.
• Preheat oven to 500 degrees. Set oven rack in upper middle section of oven.
• Remove lamb from marinade and pat dry. Season with salt and pepper.
• Cover a baking sheet with foil for easy cleanup; note that the sugar in the Mandarin orange juice will caramelize very quickly, so watch carefully to keep from burning. Cover the rib ends with foil to keep from burning.
• Roast the racks of lamb for 10 minutes at 500 degrees to sear.
• Remove the lamb from the oven, and immediately lower temperature to 400 degrees.
• Spread 1/4 cup crushed pistachios on the top fat of each rack, drizzle each rack with 2 tablespoons of melted butter, and return to oven.
• Roast for another 20 minutes for rare - temperature should register 125 degrees on meat thermometer - or until desired doneness.
• Let meat sit for 5 minutes before carving into individual chops.

Nutrition Information (per serving):

Per Serving: 717 Calories; 56g Fat (70.7%calories from fat); 44g Protein; 9g Carbohydrate; 4g Dietary Fiber; 189mg Cholesterol; 417mg Sodium

Lemon Lamb Dijon Recipe

A simple but tasty main dish, excellent with couscous and fresh green beans.

Ingredients:

• 6 loin lamb chops
• 1 Sunkist® lemon -grated peel
• ½ Sunkist® lemon -juice
• 1 tsp. fresh rosemary, finely minced
• 1 Tbsp. dijon mustard
• to taste fresh ground black pepper

Instructions: (Makes 6 servings)

• Trim excess fat from lamb, wipe surface with paper towel. Arrange chops on broiler pan. In small bowl, combine remaining ingredients; spread mixture evenly over lamb.
• Broil chops 4 inches from heat source for 5 minutes. Turn chops over and cook an additional 5 to 6 minutes.

Sunkist Pan-Roasted Chicken with Lemon Recipe

This main dish is mouthwatering with pan roasted chicken browned to perfection and the unique blend of lemon, honey, oregano, and mint, simmered in sherry topped with feta cheese. Every bite will be lush with flavor.

Ingredients:

• 4 Sunkist® Lemons
• 1/4 cup honey
• 2 tbsp all-purpose flour
• 1 tsp each salt and pepper, divided
• 6 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 1 large sweet onion, thinly sliced
• 2 tbsp each finely chopped fresh oregano and mint
• 2 cloves garlic, minced
• 3/4 cup chicken broth
• 1/4 cup sherry or chicken broth
• 1/4 cup crumbled feta cheese

Instructions: (Makes 6 servings)

• Slice three and a half lemons. Juice the remaining half into a medium bowl. Stir in the honey and toss gently with the lemon slices. Heat a large pan over high heat. Remove the lemon slices reserving the juices and brown in the dry pan. Reserve. Wipe out the pan.
• Stir the flour with half of the salt and pepper. Lightly dredge chicken breasts in the flour mixture, shaking off the excess. Add half the oil to the pan and brown the chicken on both sides. Remove from pan and reserve.
• Add the remaining oil, onion, oregano, mint, garlic and remaining salt and pepper. Cook, stirring often until golden, about 5 minutes. Stir the reserved lemon honey mixture, chicken broth and sherry into the pan.
• Return the chicken to the pan. Simmer the chicken, covered, for 10 minutes. Layer the lemon slices over the chicken and cook, uncovered, for 5 minutes longer or until chicken is cooked through. Sprinkle with feta cheese.
• Serve with your favorite side dish – brown and wild rice pilaf or a favorite vegetable.

Lemon Marinade

DRIED MUSHROOM-CRUSTED LAMB WITH ZUCCHINI-ROBIOLA RISOTTO

Serves 2 to 4

Secret Ingredient: Dried Mushrooms 

This recipe is courtesy of Chef Stephen Lewandowski of Tribeca Grill in New York City. To learn how to make this recipe, watch the Secret Ingredient cooking show. 

Ingredients

2 tablespoons olive oil 
2 tablespoons chopped white onions 
3 slices bacon, chopped 
3 ounces uncooked orzo 
1 1/4 cups chicken broth 
4 baby zucchini, chopped 
2 tablespoons double crème Robiola 
1 tomato, seeded and chopped 
1 pound lamb loin, trimmed 
Salt and pepper 
1 teaspoon Dijon mustard 
1 tablespoon dried black trumpet mushroom or wild mushroom dust (made by grinding dried mushrooms in a coffee grinder or hand-held spice grinder) 
1 teaspoon chopped fresh herbs, such as thyme, mint or chervil 
Fleur de sel

Method

Preheat the oven to 350°F. To make the "risotto," heat 1 tablespoon of the oil in a small pot over medium heat. Add onions and bacon and cook, stirring occasionally, until bacon is crisp. Stir in orzo and cook for 1 minute more. Add half of the chicken stock and simmer, stirring constantly, until liquid has evaporated. Stir in remaining stock and zucchini and simmer, continuing to stir constantly, until orzo is tender and liquid is almost evaporated. Add Robiola and tomato and stir until cheese is melted. Season with salt and pepper. 

Meanwhile, season lamb with salt and pepper. Heat a large oven-proof skillet over medium high heat. Add remaining 1 tablespoon oil and heat until hot but not smoking. Add lamb and cooking, turning occasionally, until deep golden brown on all sides. Set skillet aside. Transfer black trumpet mushroom dust to a large plate and set aside. When lamb is just cool enough to handle, brush all over with Dijon mustard, then roll in mushroom dust to coat. Roast in oven for 5 to 6 minutes, or until done to your liking. Transfer to a cutting board, set aside to let rest for five minutes, then slice. 

To serve, spoon orzo onto the center of a serving platter. Arrange lamb around orzo and garnish with herbs and a pinch or two of fleur de sel.

Nutrition

Per serving (about 18oz/513g-wt.): 670 calories (360 from fat), 40g total fat, 23g saturated fat, 120mg cholesterol, 530mg sodium, 45g total carbohydrate (7g dietary fiber, 8g sugar), 32g protein

LAMB CHOPS WITH GOAT CHEESE SAUCE

Serves 4

Quick and easy, this delicious recipe gives cause for celebration. Tender lamb chops, lightly seasoned with freshly ground pepper and rosemary, are broiled to perfection and then topped with a simple, yet divine, white wine and goat cheese reduction. Garnish with a fresh sprig of rosemary for an impressive presentation.

Ingredients

1 teaspoon salt 
8 lean lamb loin chops, each about 1-inch thick 
1/4 to 1/2 teaspoons pepper 
2 teaspoons finely chopped rosemary 
3/4 cup dry white wine 
1/2 cup chicken broth 
2 sprigs of rosemary 
3 ounces goat cheese

Method

Preheat oven to broil. 

Place an oven-proof skillet on the stove on high heat and add the salt. When you flick a little drop of water in the skillet and it sizzles it's ready for the chops. Sear the chops on the first side until browned, about 2 to 3 minutes, then flip the chops, sprinkle them with pepper and sear the other side for about 2 minutes. Sprinkle chopped rosemary all over chops. 

Transfer skillet to oven and broil for about 3 minutes per side, or longer, if desired. Remove chops from the skillet and keep warm in a covered casserole dish. Return skillet to stovetop and heat over medium high heat. (Be careful not to touch the handle of the skillet since it will still be very hot!) 

Add wine to deglaze the skillet, scraping the browned bits off of the bottom. Add broth and 1 sprig rosemary and simmer at a low boil until reduced by one third. Remove and discard rosemary sprig and swirl in goat cheese to complete the sauce. 

Place the chops on a plate and drizzle sauce over the top. Top with remaining rosemary sprig and serve immediately.

PARSNIP-PECAN CAKE

adapted from: Marian Morash's VICTORY GARDEN COOKBOOK Yield: 1- 10" Tube pan


* 1 1/4 cups cooking oil, such as safflower or 'light' olive
* 1 1/4 cups sugar
* 2 cups flour
* 1 Tb baking powder
* 1 Tb baking soda
* 2 tsp cinnamon
* 1/4 tsp salt
* 4 eggs
* 3 cups grated raw parsnips
* 1 1/2 cups chopped pecans
Preheat oven to 325 degrees F. Thoroughly combine oil and sugar. Sift together dry ingredients and add to oil and sugar, alternating with eggs. Beat well after each addition. Mix in parsnips and then pecans. Pour into buttered tube pan. Bake in a preheated 325 degrees F oven for 1 hour and 10 minutes. Cool in pan for 10 minutes before removing.

Goat cheese risotto cakes with butternut cream sauce, roasted squash and toasted pinenuts

Goat cheese risotto cakes with butternut cream sauce, roasted squash and toasted pinenuts


2006 Best British Cheese Recipe Competition
Ingredients :
1 tbsp olive oil (plus extra for roasting squash)25g butter
75g shallots (finely chopped)
2 garlic cloves (crushed)
1 small glass white wine
160g Arborio rice
200ml vegetable stock
2 eggs (lightly beaten)
150g (approx) hard goat cheese (diced or crumbled)
1 x 750-800g butternut squash
3 whole cloves
1 bay leaf
125ml double cream
80g pine nuts
Sea salt
Freshly ground black pepper
Method:
Make stock and keep warm on low heat throughout. Place shallots, garlic, olive oil and butter in pan until soft. Add the rice and stir to coat thoroughly. Next add the wine and boil until evaporated, stirring all the time. Add stock one ladle at a time, stirring constantly over a low-to-medium heat, while waiting until each ladle of stock has been absorbed before adding another. Once stock is completely absorbed the rice should be creamy and slightly chewy (but not chalky) in the middle after about 20-25 mins. Then leave to cool slightly. Grease 4 x 200ml (approx) dariole moulds or ramekins and put a circle of greaseproof paper in the bottom of each. Turn on the oven to 220Cº (425Fº or Gas at 7). Stir beaten egg into risotto and then the cheese. Divide between the moulds and place them on a baking tray.

To make the roasted squash:

Cut the squash in half, scrape out the seeds, peel and cut one half of the squash into wedges keeping the remainder of the squash for the sauce. Toss wedges in olive oil and pepper then roast in a metal pan on the top shelf of oven for 35 mins. After 15 mins, put the risotto cakes onto bottom shelf so that they cook for 20 mins. Then turn off the oven, remove the risotto cakes but leave squash on the low shelf until required.

While the risotto cakes cool slightly (so easier to turn out), toast the pine nuts in a dry frying pan, watching and stirring constantly. Transfer them to a small bowl as soon as golden brown.

To make the sauce:

Slice the remainder of the squash into large diced cubes. Boil in 250ml salted water with cloves and a bay leaf, covered, until the squash is completely soft (about 15 min), then leave it to cool slightly. Remove the cloves and bay leaf, liquidise until smooth, add cream and leave to be reheated for when needed.

To serve:

Heat sauce carefully (so it does not boil) and spoon a pool of sauce into centre of four plates, using about half the sauce. Turn out the cakes, removing the greaseproof paper, and place one in the centre of each plate. Pour more sauce over the top, sprinkle with the pine nuts and arrange the roasted squash on side. Serve with simply cooked green vegetables of choice.

Inspiration for this recipe: Any excuse for using this delicious, strong, cheese, which has a chewy, halloumi-like consistency when cooked. Risotto for comfort, cakes for convenience, squash for autumn.

Cheshire Lamb and Lentil Crumble

Warming and comforting, this easy crumble is perfect for the colder months.

Serves 4

Ingredients:

500g (1lb 2oz) lean minced lamb

1 onion, chopped

1 leek, trimmed and sliced

1 carrot, chopped

1/2 swede or 1 turnip (about 175g / 6oz), chopped

1 parsnip, chopped

300ml (1/2 pint) lamb or vegetable stock

1 teaspoon dried mixed herbs

25g (1oz) red lentils

1 tablespoon cornflour, blended with a little cold water

salt and freshly ground black pepper

Topping:

25g (1oz) butter

50g (2oz) fresh breadcrumbs

25g (1oz) rolled oats

75g (3oz) Cheshire cheese, crumbled or grated

Method:

1. Heat a large saucepan and add the minced lamb a handful at a time, so that it seals and browns. Add the onion, leek, carrot, swede or turnip and parsnip and cook, stirring, for another minute or two.

2. Pour in the stock and add the dried herbs and lentils. Bring up to the boil, then reduce the heat, cover and simmer for about 20 minutes.

3. Preheat the oven to 190°C / 375°F / Gas Mark 5. Stir the blended cornflour into the mince mixture, cook for about 1 minute until thickened, then season with salt and pepper. Transfer to a baking dish.

4. For the topping, melt the butter and stir in the breadcrumbs and rolled oats. Mix in the cheese, then spread evenly over the mince mixture. Bake for 15 - 20 minutes until the topping is brown.

Cook's tip:
Serve the crumble with fresh green vegetables, such as broccoli or green beans - and if you're very hungry, make some mashed potato too.

Caerphilly or Lancashire cheese make good alternatives to Cheshire. If you like, add a tablespoon of finely chopped fresh mint to the crumble topping for a delicious flavour.

Holiday Lamb Pie

# Servings: 6

1 box (15 ounces) refrigerated pie crust (2 crusts)
1 small onion, chopped
1 tablespoon olive oil
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 pounds cubed cooked American lamb shoulder, cut into 1-inch cubes
1/3 cup ketchup
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme leaves
1 cup part-skim ricotta cheese
1 egg
1 teaspoon Italian seasoning
1 egg, beaten with 1 tablespoon water

Preheat oven to 375ºF.

Remove pie crusts from box, following package directions. Unfold crust; sprinkle with 1 teaspoon flour. Place floured side down on 9-inch pie plate.

In small skillet, melt butter and cook onion for 4 minutes. Stir in spinach and cook 2 minutes. Cool. Spread spinach mixture on pie crust.

In large bowl, stir together lamb, ketchup, salt, pepper and thyme. Spoon lamb mixture over spinach. In small bowl, stir together ricotta cheese, egg and allspice; spread over lamb. Brush pastry edge with egg wash. Top with remaining pie crust. Crimp together edges of dough to seal. Brush with egg and water wash. Make slits in top.

Bake for 30 to 35 minutes or until lightly browned.

Holiday Stuffed Crown Roast with Cranberry Relish

# Servings: 8

Stuffed Crown Roast

1 American lamb crown roast, tied and formed into a circle
4 cups dry bread cubes
4 cups fresh cranberries, divided
1-1/2 cup finely chopped celery
3 tablespoons finely chopped onion
1 teaspoon dried sage
1 teaspoon salt
1 teaspoon pepper
1-1/4 cup chicken broth
1/4 cup melted butter
Cranberry relish (recipe follows)

Cranberry Relish 1/2 cup honey
1 tablespoon grated lemon rind
1/2 teaspoon ground nutmeg
1 small can (11-1/2 ounces) mandarin oranges, drained
16 parsley sprigs

Stuffed Crown Roast

Preheat oven to 375ºF.

Place roast on rack in shallow roasting pan. In large bowl, combine bread cubes, 1 cup cranberries, celery, onion, sage, salt, pepper, broth and butter. Mix well. Fill center of roast with stuffing. Roast for 1 to 1-1/2 hours or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well-done. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees. Garnish with mandarin oranges and parsley. Slice between ribs and serve with stuffing and cranberry relish.

Cranberry Relish In food processor, process 3 cups cranberries. Combine cranberries, honey, lemon rind and nutmeg to make relish; mix well.

Tip: If desired, baste roast with 1/2 cup of cranberry mixture during last 30 minutes of roasting.

Easy Lamb Creole Gumbo

# Servings: 6-8

1 pound American lamb leg or shoulder, cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons oil
2 cans (16 ounces each) stewed tomatoes
4 cups chicken broth
1 cup white wine
1/4 cup chopped parsley
1/2 lemon, sliced
2 teaspoons salt
1 teaspoon dried thyme leaves, crushed
1 bay leaf
1 garlic clove, finely chopped
1 package (10 ounces) frozen sliced okra, defrosted
1 can (15 ounces) black-eyed peas, rinsed and drained

Coat lamb with flour. In large pan with cover, heat oil over medium-hot heat. Add lamb and brown. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic. Simmer, covered, 1-1/2 hours. Add okra and black-eyed peas. Cook 10 to 15 additional minutes. Remove bay leaf before serving.

Cranberry-Cherry Marmalade

By Judith Evans, Post-Dispatch Food editor | Posted: Tuesday, November 16, 2010 5:00 am

Enjoy this with turkey, or spoon it over brie, cream cheese or mild goat cheese and serve as an appetizer.

  

CRANBERRY-CHERRY MARMALADE

Yield: 2 cups

1 cup water

1 cup granulated sugar

2 cups fresh cranberries

1/2 cup dried cherries

2 tablespoons cider vinegar

1 tablespoon light brown sugar

2 1/2 teaspoons minced fresh ginger

1 cinnamon stick, broken in half

2 teaspoons grated orange zest (colored portion of peel)

Combine water and granulated sugar in a medium, heavy saucepan over medium-high heat. Stir until sugar is dissolved, then bring to a boil without stirring.

Add cranberries, cherries, vinegar, brown sugar, ginger and cinnamon stick. Stir to mix, then bring to a simmer, lower heat slightly, and cook until mixture is thickened, about 5 minutes. Remove from heat; stir in orange zest. Carefully, with tongs or a slotted spoon, remove and discard cinnamon stick halves.

Let mixture cool to room temperature, then cover and refrigerate. (Marmalade can be prepared 5 days ahead; bring to room temperature 15 to 20 minutes before serving. It can also be frozen; thaw in the refrigerator a day ahead.)

PER 2-TABLESPOON SERVING: 72 calories; no fat; no cholesterol; no protein; 18g carbohydrate; 16.5g sugar; 1g fiber; 1mg sodium; 3mg calcium; 17mg potassium.

Recipe developed by Betty Rosbottom.