Goat Cheese Fondue (Chef Todd English)

Ingredients

·  For the Roux:

·  1 1/2 cups flour

·  1 1/2 cups clarified butter

·  For the Fondue:

·  5 pounds goat cheese, crumbled

·  3 quarts heavy whipping cream

·  1 1/2 cups roux

·  1 cup white wine

·  1 cup chives, cut on the bias

·  1/2 cups shallots, diced

·  2 tablespoons garlic, minced

·  salt

·  black pepper

·  2 tablespoons olive oil

·  To Finish and Garnish:

·  Toasted Figs

·  Toasted Dates

·  Toasted Chives

·  Toasted Bread

Prep

To make the roux, add the butter and flour to saute pan and cook on medium high heat, stiffing with wooden spoon. Cook until it smells nutty and has a light brown color. Store in refrigerator or at room temperature.

To make the fondue, cook shallots and garlic in olive oil for 3 minutes in a medium sauce pot and season with salt and pepper. Deglaze the pot with wine na cook for 1 minute. Add cream and cheese and bring to a boil. Once boiling, reduce heat to a simmer and place large electric mixer into pot and turn on high. While mixing and simmering, add roux to allow thickening.Once thick and smooth, remove from heat and season to taste. Garnish with toasted bread, figs, dates, and fresh chives.

Goat Cheese Buttermilk Biscuits

Adapted from The Today Show


Ingredients


2 cups King Arthur self-rising flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

4 tablespoons (2 ounces) cold unsalted butter

4 tablespoons (2 ounces) goat cheese

1 cup (8 ounces) buttermilk

Extra butter or high heat oil like peanut oil to grease pan and top biscuits


Directions
Preheat your oven to 425 degrees F. Place one 10-inch cast-iron pan or griddle into the oven while it is preheating. Place flour, salt, baking soda and baking powder into a medium-sized bowl. Cut in the butter and goat cheese. Make a well in the middle of the ingredients and pour in the milk. Stir until the mix is moistened, adding an extra tablespoon of milk if needed.
Remove the hot skillet from the oven and place a tablespoon of peanut oil into it. Drop 1/4 cupfuls of batter into the pan (use a muffin scoop to drop the batter if you have one). Brush the tops of the biscuits with melted butter. Bake from 14-16 minutes until browned on the top and bottom. Remove from the oven and enjoy warm!

Goat’s Cheese Soufflé

A light, cheesy soufflé with aromatic fresh herbs.

Serves 2.

Preparation time: 20 minutes.

Cooking time: 35-40 minutes.

Ingredients:

• 1 oz / 25 g butter
• ½ oz / 12 g flour
• 4 fl oz / 125 ml milk
• 4 oz / 100 g soft goat’s cheese, crumbled
• 1 oz / 25 g parmesan cheese, grated
• Salt and freshly ground black pepper
• 1 oz / 25 g fresh chives, finely chopped
• 1 oz / 25 g fresh parsley, finely chopped
• 3 eggs, separated

Preparation:

1. In a small saucepan over a medium heat, melt the butter. Gradually stir in the flour and mix to a smooth paste. Cook for about 20 seconds, stirring all the time, then slowly mix in the milk. Turn down the heat and simmer for 4-5 minutes.
2. Add the cheeses and stir until they have melted. Stir in the fresh herbs and season with salt and pepper. Take off the heat and put to one side.
3. In a small bowl, beat the egg whites into stiff peaks with a whisk with a tight coil, about five minutes. In another bowl, whisk the egg yolks until they are light and fluffy. Gently fold the yolks into the goat’s cheese mixture, and then gradually fold in the egg whites.
4. Lightly oil the soufflé dishes and pour in the mixture. Put in the oven and bake for 35-40 minutes or until the soufflé is puffed up and golden. Serve immediately with steamed green vegetables such as beans or broccoli.

White Chocolate Sour Cream Cookie Truffles

Yield: 24 truffles
12 ounces white chocolate chips
1/2 cup sour cream
2 teaspoons vanilla extract
1 cup crushed chocolate wafer cookies, for rolling
1. In a medium microwave-safe bowl, melt chocolate chips by microwaving on high for 20 seconds, stirring and repeating until smooth and melted.
2. In a small microwave-safe bowl, stir together sour cream and vanilla. Microwave on high for 30 seconds or until just warm. Stir sour cream mixture into melted chocolate until smooth. Microwave for an additional 30 seconds, if needed. Refrigerate until chilled and firm, at least 2 hours or overnight.
3. Once the mixture is firm, place the crushed cookies in a wide, shallow bowl. Use a teaspoon, melon baller or small cookie scoop to scoop the mixture into balls. Roll each ball briefly between your hands to smooth, then roll each in the crushed cookies until coated. To store, refrigerate the truffles in an airtight container.
Per truffle: 120 calories; 7g fat; 4g saturated fat; 6mg cholesterol; 1g protein; 13g carbohydrate; no fiber; 21mg sodium.

Honey-Pistachio Truffles

Yield: 24 truffles
3/4 cup heavy cream
3 tablespoons honey
8 ounces bittersweet chocolate chips
1/2 teaspoon pistachio or almond extract
1 cup crushed pistachios, for rolling
1. In a medium microwave-safe dish, whisk together the cream and honey. Microwave on high until bubbling, about 1 1/2 minutes.
2. Add the chocolate chips and wait 2 minutes. Stir gently until thoroughly combined and the chocolate has melted. If needed, microwave an additional 20 seconds to finish melting the chocolate. Stir in the extract, then refrigerate until chilled and firm, at least 2 hours or overnight.
3. Once the mixture is firm, place the pistachios in a wide, shallow bowl. Use a teaspoon, melon baller or small cookie scoop to scoop the mixture into balls. Roll each ball briefly between your hands to smooth, then roll each in the pistachios until coated. To store, refrigerate the truffles in an airtight container.
Per truffle: 113 calories; 8g fat; 3g saturated fat; 11mg cholesterol; 2g protein; 10g carbohydrate; 1g fiber; 3mg sodium

Honey Oatmeal Bread for Your Kitchenaid Mixer

Another experiment with my new Kitchenaid Mixer.  A success story with flavor.

Ingredients
5 -6 1/2 cups all-purpose flour
1 cup quick-cooking oats
2 teaspoons salt
2 (1/4 ounce) package active dry yeast
1 1/2 cups water
1/2 cup honey
1/2 cup butter or 1/2 cup margarine
2 eggs
1 tablespoon water
1 egg whites
oatmeal

Directions
Place 5 cups flour, oats, salt, and yeast in Bowl.
Attach bowl and dough hook.
Turn to speed 2 and mix for 30 seconds.
In saucepan, combine water, honey, and butter.
Heat to 120°F to 130°F.
On Speed 2, slowly add warm liquids to flour mixture, mixing for about 1 minute.
Add eggs; mix an additional 1 minute.
Still on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 3 minutes.
Knead on Speed 2 for 7-10 minutes or until dough is smooth and elastic.
Place in greased bowl, turning to grease top.

1. 
   
   
   
   Cover; let rise in warm place, until doubled, about 1 hour.
   Punch dough down.
   Divide dough in half.
   Shape each half into a loaf.
   Place each loaf into a greased 8 1/2x 4 1/2 x 2 1/2-inch bread pan.
   Cover; let rise in warm place till doubled, about an hour.
   Combine 1 TBSP water and egg white. Brush tops of loaves with mixture.
   Sprinkle with oatmeal.
   Bake at 375°F for 40 minutes.
   Remove from pans and cool on wire racks.
   11. 
       
       
       
       Don't you just love making homemade chocolate chip cookie's on a cold, damp winter day...