Serbian Baked Cheese and Eggs Recipe - Prijesnac My version..

Original Version

Old Goat Seal of Approval applied....

This recipe does not call for salt and pepper to taste.  Remember that cheeses and butter will have salt.

Makes 6 to 8 servings of Serbian Prijesnac
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

Ingredients:
2 ounces (1/2 stick) melted butter
1 pound Pepper Jack and Sharp Cheddar Cheese grated
1 (16-ounce) container large cottage cheese
2-  5 oz. small cans evaporated milk
8 large beaten eggs
3 oz. cream cheese
1/2 cup all-purpose flour
Preparation:
Heat oven to 375 degrees. Grease a 9x13-inch baking dish with melted butter.

In a large bowl, mix together remaining ingredients and pour into the prepared pan.

Bake 45 minutes or until golden brown and puffy.

Top with additional grated cheese.

Let cool 5 to 10 minutes before serving.

Buffalo Oven “Fried” Goat Cheese

http://www.halfbakedharvest.com/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!

Ingredients
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

Instructions
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.

Notes

*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.

Orange and Asparagus Bleu Cheese Salad

Ingredients:
2 oranges - peeled and sliced
1 1/2 pounds of asparagus
1 tbsp Orange Juice
1 cup Litehouse Bleu Cheese Crumbles
1/4 cup Litehouse Red Wine and Olive Oil dressing
salt
Directions:
Bring a large pot of salted water to a boil. Add asparagus and cook until crisp (about 4 minutes). Drain, then place asparagus under cool running water to chill. Whisk together the orange juice and Litehouse Red Wine & Olive Oil dressing. Divide the asparagus, bleu cheese crumbles and oranges among 4 salad plates, drizzle each with the dressing mix. Add salt to taste.

http://www.litehousefoods.com/recipe/orange-and-asparagus-bleu-cheese-salad

Roasted Asparagus with Feta

Ingredients
1 3/4-2 lbs fresh crisp asparagus
1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon lemons, zest of
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
kosher salt ( to taste)
fresh ground black pepper ( to taste)
1 -2 tablespoon chopped fresh Italian parsley
3 -4 ounces crumbled feta cheese
1 lemons ( juice of, no seeds)

Directions
Preheat oven to 400F.
Heat olive oil, minced garlic, lemon zest, oregano, and red pepper flakes in a small pan over low heat until garlic becomes golden and oil becomes fragrant; remove from heat and allow to cool.
Bend asparagus gently until it breaks at a natural point and discard ends.
Toss asparagus pieces with infused olive oil and place in a single layer on a baking sheet (one with a side edge).
Season asparagus with salt and pepper.
Sprinkle asparagus with crumbled feta cheese.
Roast at 400F for 12 minutes or until cooked to your liking.
Sprinkle with chopped parsley and squeeze the lemons over the asparagus, being careful to catch the seeds.
Serve hot.

From Food Network

Goat Cheese-Asparagus Crustless Quiche

http://www.vegetariantimes.com/recipe/goat-cheese-asparagus-crustless-quiche/

Serves 4
30 minutes or fewer
For a pretty presentation, reserve a few asparagus tips to steam and use as a garnish for this quick supper dish. Fresh out of asparagus? Substitute broccoli florets—they’re also rich in folic acid.
1 lb. asparagus, trimmed and cut into 1-inch lengths, tips reserved for garnish, optional
1 tsp. olive oil
2 large shallots
2 cloves garlic, peeled
5 oz. fresh goat cheese
2 large eggs
5 large egg whites
1. Coat 4 ramekins or a 9-inch-square baking pan with cooking spray. Toss asparagus in oil in bowl, and season with salt and pepper, if desired. Place ramekins in oven, and preheat oven to 425°F.
2. Meanwhile, place shallots and garlic in bowl of food processor, and process until finely minced. Add goat cheese, and process until creamy; then add eggs and egg whites, and purée until smooth. Season with salt and pepper, if desired.
3. Pour egg mixture over asparagus in ramekins once oven is preheated, stirring to evenly distribute vegetables. Bake 15 minutes, or until tops are light brown and tester inserted in centers comes out clean. Garnish with asparagus tips, if using.January/February 2011 p.88

Fried stuffed olives

Olive all'Ascolana
Prep: 25 minutes
Chill: 30 minutes
Cook: 1 minute per batch
Makes: 2 dozen
Freelance food writer Jennifer Day wrote about the first cookbook crowdsourced online with recipes gathered from home cooks across the country. "The Food52 Cookbook," by Amanda Hesser and Merrill Stubbs, has 140 recipes, including these addictive olives from Arielle Arizpe of Austin, Texas.

1/2 cup soft goat cheese
1 teaspoon whole mustard seeds
1 teaspoon fresh rosemary, finely chopped
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
24 large green olives, pitted
1 cup vegetable oil
1 cup flour
1 egg, beaten
1 cup breadcrumbs (fresh or panko)
1/3 cup Parmesan cheese, plus more for sprinkling
Zest and juice from one lemon

1. Mix the cheese, mustard seed, rosemary, pepper flakes and garlic together in a small bowl. Stuff the olives with the mixture, using your fingers or a piping bag. Refrigerate to let the cheese firm up, 30 minutes.

2. Meanwhile, heat the oil in a heavy-bottomed saucepan to 375 degrees. Put the flour on one plate, the egg on another and mix the bread crumbs and 1/3 cup Parmesan on a third.

3. Working in batches, roll the olives in the flour, then in the egg, then in the bread crumbs; carefully lower them into the oil. Fry until golden brown, about 30 seconds per side. Transfer to a plate lined with paper towels. Shower with Parmesan and lemon zest; spritz with lemon.

Baked Goat Cheese with Butternut Squash Broth and Pickled Mushrooms

Recipe courtesy of chef Ana Sortun
Yield Serves 6

Ingredients
- 6 ounces soft, fresh goat cheese, at room temperature
- 2 tablespoons chopped cilantro
Broth (makes 8 to 10 cups)
- 1 cup of peeled butternut squash, roughly chopped
- 1 bay leaf
- 4 dried apricots or 1/2 golden rasins
- 8 cups of water
- 1 roughly chopped leek
- 1 rib roughly chopped celery
- 1 tablespoon harissa
- 2 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons sherry vinegar

Directions
1. Place butternut squash in a large soup pot and cover with water.
2. Add the leek, bay leaf, garlic, dried apricot, and celery and bring to a boil. Reduce the heat and simmer the soup for about 20 minutes until the squash is tender.
3. Season the broth with salt.
4. Allow the broth to cool slightly, remove the bay leaf and blend in a blender until smooth.
5. Slowly incorporate olive oil, harissa, and vinegar.
6. Using an ice cream scoop, scoop the goat cheese into a baking dish and top with broth.
7. Bake until bubbly.
8. Sprinkle with cilantro and serve with pickled mushrooms and toast.

Pickled Mushrooms

Yield Serves 6
Ingredients
- 1 1/4 pounds of oyster mushrooms
- 6 tablespoons olive oil
- 1/2 white onion, finely minced
- 1 rib of celery finely minced
- 1 tablespoon chopped garlic
- 1/2 bottle white wine
- 4 tablespoons sherry vinegar
- Pinch of ground clove
- 1 tablespoons tomato paste
- Pinch of saffron
- 1/2 cup golden raisins
- Salt & pepper
- Chopped fresh thyme

Directions
1. Sautee the onion and celery until translucent.
2. Add garlic and saffron and sweat another minute until, you can smell the garlic.
3. Add the tomato paste, wine and clove.
4. Simmer down until the mixture is reduced by half.
5. Add mushrooms, season well and simmer for 20 minutes. Cover and turn off heat.
6. Stir in raisins.
7. Let cool to room temp.
8. Season with salt and pepper, add vinegar and fresh thyme.

Cream Cheese Apple Muffins

INGREDIENTS:

1 (3 ounce) package cream cheese, softened
3/4 cup sugar
2 eggs
1/2 cup milk
1/4 cup butter or margarine, melted
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup peeled, diced tart apples
1/2 cup bran flakes cereal
TOPPING:
1 1/2 teaspoons sugar
1 teaspoon ground cinnamon

DIRECTIONS:
1. In a mixing bowl, combine the cream cheese, sugar, eggs, milk, butter, lemon juice and vanilla; beat until smooth. Combine the flour, baking powder, baking soda and salt; stir into cream cheese mixture just until moistened. Fold in apples and bran flakes.
2. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 10/23/2011

Juniper Grove Farms Goat Cheese Stuffed Carlton Farms Pork Tenderloin With Black Butte Porter Mustard

Serves: 4 people
Restaurant: Deschutes Brewery

Black Butte Porter Mustard
1/2 c. Dry Mustard
2T Granulated Sugar
2T Malt Vinegar
1/8c. Honey
2T Lemon Juice
3/4c. Mayonaise
1/4c. Black Butte Porter
Stuffed Pork Tenderloin
4 8oz. Carlton Farms Pork Tenderloins
1/2c. Juniper grove Farms Chevre cheese
1/8c. Pine Nuts
1T Kosher Salt
1T Black Pepper
2T Olive Oil

Directions

Mix the dry ingredients together in a bowl. Add the vinegar, honey, and lemon juice to the dry ingredients. Mix together until it forms a thick paste. Add the mayonnaise and mix thoroughly. Gently stir in the Black Butte Porter. Toast the Pine Nuts in a dry sauté pan over medium heat until they begin to turn golden brown and become aromatic. Remove the pine nuts from the pan and allow to cool.

Mix the toasted pine nuts with the Chevre and 1 tsp. Salt and 1t tsp. Pepper.
With a sharp parry knife cut a cross hair into on end of the pork tenderloin. Cut about 3/4 of the way into the tenderloin. Stuff the Chevre mixture into the cross hair cut.

Sprinkle the pork tenderloin with remaining salt and pepper and rub with olive oil.

Roast in a preheated oven at 375º for about 15 min.

Drizzle with mustard and serve.

Sweet Baked Goat Cheese Spread

It doesn't have to be reserved as an appetizer, though.
Spread it on a morning bagel or muffin for a warm breakfast that will let you get going, and keep you going!
Ingredients
8 oz. chevre goat cheese
1/2 cup unsweetened applesauce
1/4 cup crushed, unsweetened pineapple
1/4 cup honey
1/8 tsp. cinnamon
Preheat oven to 350° F.
Mix all ingredients thoroughly in a bowl. Spray a small casserole or baking dish with non-stick cooking spray. Place cheese mixture in dish and bake for about 30 minutes, or until the sides begin to bubble and brown.

Serve warm with crackers or bread.

http://www.everything-goat-milk.com/baked-goat-cheese.html

Chicken Breasts Stuffed with Goat Cheese and Olives

http://www.joanneweir.com/recipes/mains/chicken-breasts-stuffed-goat-cheese-olives.html
Boneless, skinless chicken breasts are a great starting point for a simple weeknight dinner. But when you remove the skin from the chicken, lots of the flavor is lost. Chicken breasts need a little something to give them a jump start, so I stuff them. This assertive mix of fresh goat cheese, briney black olives, and fresh-from-the-garden oregano, flat-leaf parsley, and thyme really do the trick. Stuff the breasts several hours ahead of time and cook them at the last minute.

4 ounces fresh goat cheese
1 tablespoon whole milk
2 garlic cloves, minced
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
Pinch of red pepper flakes
2 tablespoons chopped imported black olives, such as Kalamata or Niçoise
Salt and freshly ground black pepper
6 boneless, skinless chicken breast halves (about 6 ounces each)
2 tablespoons extra-virgin olive oil
1/2 cup dry white wine, such as Sauvignon Blanc
1/2 cup chicken stock
In a small bowl, mash together the goat cheese and milk until smooth. Add the garlic, parsley, oregano, thyme, and red pepper flakes. Mix in the olives and season to taste with salt and pepper.
On the thickest side of each chicken breast, cut a deep, 3-inch-long pocket. Using your fingers, stuff the goat cheese mixture into each pocket. Close by pressing the flesh together and secure with a toothpick, if necessary.
In a large skillet, heat the oil over medium heat. Have ready a lid that is too small for the pan, but will cover all the breasts. Cook the chicken on 1 side until golden brown, 4 to 5 minutes. Turn the breasts, season with salt and pepper, and set the small lid on top of the chicken in the pan. Continue to cook until the chicken is cooked through, 4 to 5 minutes more.
Transfer the chicken to a warm serving platter. Pour the wine into the pan and cook, scraping up the flavorful brown bits stuck to the bottom of the pan. Cook until the wine has reduced by about half, 1 to 2 minutes. Add the chicken stock, season with salt and pepper, and cook until the sauce is reduced to a glossy syrup, about 1 minute.
Drizzle the reduction over the chicken and serve.
Serves 6
TO DRINK: Sauvignon Blanc

Texas Sauce For Corn On The Cob

Serves/Makes: 1 cup | Difficulty Level: 1 | Ready In: < 30 minutes

Ingredients:
1/2 cup butter
1/2 cup whipping cream
1 cup grated cheese
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
Melt butter in a double boiler. Add remaining ingredients. Cook over low heat, stirring until cheese is melted and mixture is well blended and hot.

Keep mixture warm so it will not get too thick. Add a small amount of milk if it thickens too much.

Roll hot cooked corn in sauce, turning until cob is coated.

NOTE: This sauce is also great served over broccoli, cauliflower, and other vegetables.

Goat-Cheese Sauce

Serves/Makes: 6 | Difficulty Level: 2 | Ready In: < 30 minutes
Ingredients:
8 ounces fresh goat cheese
1 cup milk
2 cloves garlic, crushed
1 sprig rosemary
Salt and cayenne

Directions:
Crumble goat cheese into mixing bowl. Place milk, garlic, and rosemary in a medium saucepan, and bring to a boil. Remove from heat and allow to sit, covered, for 15 minutes. Reboil mixture and strain milk onto crumbled cheese, whisking until completely smooth. Use additional milk or hot water to thin sauce if desired. Season with salt and cayenne.

Portobello Waffles with Balsamic Syrup

8 Servings

· Prep: 40 min. Cook: 5 min./batch

Ingredients

· 1 cup balsamic vinegar
· 2 tablespoons brown sugar
· 2 bacon strips, chopped
· 1/2 cup butter, softened
· 1/3 cup crumbled goat cheese
· 2 large portobello mushrooms (8 ounces), cubed
· 2 tablespoons olive oil
· 1-3/4 cups all-purpose flour
· 1 teaspoon baking powder
· 1/2 teaspoon baking soda
· 1/2 teaspoon dried thyme
· 1/2 teaspoon pepper
· 1/4 teaspoon salt
· 2 eggs
· 1-1/2 cups plus 2 tablespoons milk
· 1/2 cup canola oil

Directions

· In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced to 1/3 cup. In a small skillet, cook bacon over medium heat until crisp. Transfer bacon and drippings to a small bowl; cool slightly. Add butter and goat cheese; beat until blended.

· In a large skillet, saute mushrooms in oil until tender; cool slightly. Place 1/4 cup mushrooms in a food processor. Cover and process until finely chopped. In a large bowl, combine the flour, baking powder, baking soda, thyme, pepper and salt. In another bowl, combine the eggs, milk, oil and chopped mushrooms; add to dry ingredients just until moistened. Fold in the cubed mushrooms.

· Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with goat cheese butter and balsamic syrup. Yield: 16 waffles (1 cup butter and 1/3 cup syrup).




Portobello Waffles with Balsamic Syrup published in Mushrooms Every Day, Every Way January 2009

Liptauer Cheese Spread Recipe - Hungarian Korozott Juhturo

Liptauer is a soft, unripened cheese made from sheep's milk that comes from Lipto in what is now Liptov in northern Slovakia. The word Liptauer has become synonymous with the spread it is made with.
Romanian brindza, or a combination of farmers, cottage or cream cheese and sour cream can be used in place of Liptauer.
Liptauer cheese spread is typically eaten as an appetizer or snack with dark rye bread, radishes, hard-cooked eggs, green onions, green pepper and beer. Hungarians, Czechs, Austrians and some Scandinavians all claim it as their own.
Makes about 1 cup Liptauer Cheese Spread - Korozott Juhturo
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
1/2 pound Liptauer or brindza or farmers cheese at room temperature
4 ounces (1 stick) soft unsalted butter
1 teaspoon sweet Hungarian paprika
1/2 teaspoon prepared mustard
1/2 teaspoon pounded caraway seeds
1 small grated onion
1/2 teaspoon anchovy paste
Preparation:
Sieve cheese into a medium bowl. Beat in butter. Add remaining ingredients, combining thoroughly. Adjust seasonings. Refrigerate at least 2 hours for flavors to marry. Remove from refrigerator 15 minutes before serving.
Variations: Capers and chives may be added and sieved cottage cheese or cream cheese can be used in place of Liptauer, brindza or farmers cheese. If you want to turn this into a veggie dip, add 1/3 cup sour cream.

Serbian Baked Cheese and Eggs Recipe - Prijesnac

This easy Serbian baked cheese and egg casserole is a great vegetarian main course, side, breakfast or brunch dish, or even an appetizer.Prijesnac wouldn't be considered a fasting dish, however, because it contains milk, eggs, cheese and butter. There are many variations of prijesnac. Here is one I like.

Makes 6 to 8 servings of Serbian Prijesnac
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients:
2 ounces (1/2 stick) melted butter
2 pounds brick or jack cheese, coarsely grated
1 (16-ounce) container large cottage cheese
1 small can evaporated milk
8 large beaten eggs
1/2 cup all-purpose flour
Preparation:
Heat oven to 375 degrees. Grease a 9x13-inch baking dish with melted butter.
In a large bowl, mix together remaining ingredients and pour into the prepared pan. Bake 45 minutes or until golden brown and puffy. Let cool 5 to 10 minutes before serving.

Honey Pie - Melopita

Part custard, part cheesecake, a Honey Pie orMelopita (meh-LOH-peeta) is so versatile that you will find yourself trying it many ways. You can make this like a pie with a bottom and/or top crust. You can try it as a tart as I make it. Or you can make it without a crust entirely as it is enjoyed on the island of Sifnos in Greece. Either way, it is sure to please.
Traditionally this is made with soft Myzithra (mee-ZEE-thra) cheese, but if that is not readily available, use Ricotta cheese as a great substitute.
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes
Yield: 8 servings
Ingredients:
For the Filling:
1 lb. soft Myzithra or Ricotta cheese
3 eggs, lightly beaten
1/2 cup honey
zest of one lemon, grated
3 tbsp. flour
1/4 cup sugar
Ground cinnamon and more honey for serving
For the crust: (You can also substitute a prepared pie shell)
1 1/4 cup all-purpose flour
1/3 cup sugar
1/4 tsp. salt
1 egg yolk
1 tsp. vanilla extract
1 tbsp. brandy or cognac
2 tbsp. ice water
8 tbsp. (1 stick) unsalted butter, cut in to 1/4 inch pieces
Preparation:
Preheat the oven to 350 degrees.
To make crust in Food Processor: Add flour, sugar, and salt to the bowl. Pulse a few times to mix. Add chilled butter pieces and process until crumbly, like wet sand. Add egg yolk, vanilla, brandy, and 1 tbsp. ice water. Process until dough pulls together and forms a ball away from the sides. Add an additional tbsp. of water if it seems too dry. Turn out on to a lightly floured surface and flatten dough in to a round disk. Chill dough while you prepare the filling.

To make the crust by hand: In a large mixing bowl, add flour, sugar, and salt. Mix to combine. Add the butter pieces and using two forks or a pastry blender, cut the butter in to the flour. (You can also use your hands for this.) The mixture should resemble coarse sand when the butter is incorporated fully. Add egg yolk, vanilla, brandy, and water and mix to incorporate, kneading dough into a smooth ball. Flatten in to a round disk and chill while mixing the filling.
Make the Filling: To a medium sized bowl add Myzithra or Ricotta cheese, eggs, honey, lemon zest, flour, and sugar. Mix well until all ingredients are combined.
Using a rolling pin, roll out your dough to the approximate size of your baking pan. I use a 10-inch tart circle with a removable bottom. You can substitute a spring form pan, a round cake pan, or even a pie dish.
Lightly grease the pan's bottom and sides. Your dough should be large enough to push up the sides of your pan. The easiest way to transfer the dough from the counter to the pan is to roll it back on to your rolling pin and then unroll it over the pan.
Press the dough in to the sides and bottom of the pan. Add filling and bake in a preheated 350 degree oven until the filling sets (it won't jiggle in the center) and it begins to turn a golden brown color. Baking times will vary according to the size you choose to make. For a 10-inch tart, it should take around 40 minutes. A deeper, 9-inch pie plate could take up to 50 minutes. Be sure to monitor your pie after 35 minutes of baking time.
Serve on a plate drizzled with honey and sprinkle with ground cinnamon.

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.