"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Wednesday, January 30, 2013

Buffalo Oven “Fried” Goat Cheese

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Yield: 24 Buffalo fried Goat Cheese Balls
Oven "fried" goat cheese balls in buffalo sauce! Yes, it is as amazing as it sounds!

10 ounce goat cheese log
1/2 cup blue cheese crumble (optional, see note)
2 whole eggs, beaten
2 cups panko breadcrumbs
1/2 cup (1 stick) butter, melted
½ cups Franks Red Hot
1 teaspoon seasoned salt

Fresh Greens, To Serve

Preheat oven to 400 degrees.
Line a baking sheet with parchment paper or a silpat, set aside.
If using the blue cheese place it in a medium size bowl and add the goat cheese. Using a fork mash the blue cheese and goat cheese together. Using your hands roll the cheese mixture into 24 balls and place on prepared baking sheet. If you are not using the blue cheese just slice the log into 24 pieces and using your hands roll each piece into a ball. Place on prepared baking sheet.
Lightly beat eggs in a small bowl. Fill a plate or shallow bowl with the breadcrumbs. Dip the goat cheese ball in the egg wash first. Roll it around so it is completely covered. Then drop them into the panko breadcrumbs. Toss the breadcrumbs onto the ball and gently roll to coat. Place back on prepared baking sheet. Repeat until all 24 ball are coated.
Place in the oven for 15 to 20 minutes or until golden and crisp. Allow the balls to set for 5-10 minutes before tossing with the buffalo sauce.
While the goat cheese balls bake, make the buffalo sauce sauce. Combine in a medium size bowl: melted butter, hot sauce and seasoned salt. Whisk with a fork until combined.
Once the goat cheese balls have cooled off a bit, use a fork and dip each ball in the buffalo sauce covering completely. Drip off any excess buffalo sauce and place back on the baking sheet. Once all balls have been tossed with the buffalo sauce, place them back in the oven for five minutes.
Remove from the oven and let sit for 10 minutes. Remove the balls from the pan and serve alongside greens and any extra sauce you have for dipping.


*Just a note, if you use the blue cheese the balls will be a little harder to handle when warm. The blue cheese melts more, while for the most part, the goat cheese holds it shape. With that said, adding the blue cheese is delicious and once the balls sit out for a few minutes they firm up and are much more manageable.

Sunday, January 27, 2013

Coconut Scones with Coconut Glaze

Thank you Pastry Affair for this great recipe!

Yields 8 scones

Coconut Scones
1 cup (125 grams) all-purpose flour
1/2 cup (60 grams) whole wheat flour
1/4 cup (56 grams) granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup coconut oil (solid state, not liquid)
1 cup sweetened coconut flakes
3/4 cup (175 ml) coconut milk

Preheat oven to 375 degrees F (190 degrees C).
In a large mixing bowl, whisk together the flours, sugar, baking powder, and salt. Cut in the solid coconut oil with a pastry blender (or your fingers) until the mixture resembles coarse sand. Stir in the coconut flakes and coconut milk until the mixture comes together.
Turn out dough onto a lightly floured surface and form into a disk roughly 1-inch thick. Cut the dough into 8 pie shaped wedges and move to a baking sheet. Bake for 16-18 minutes, or until the edges barely take on color. Allow scones to cool completely before glazing.

Coconut Glaze
1/2 cup (62 grams) powdered sugar
1 tablespoon coconut milk

In a small bowl, stir together the powdered sugar and coconut milk. Using a spoon, drizzle glaze over cooled scones. Allow a few minutes for the glaze to set before serving.

The glazed scones also freeze well in an air-tight container. Allow scones to come to room temperature before serving.