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.