Goat Cheese

This recipe is so easy and so good! So lucky to have neighbors with goats to milk!

  • 1 qt goat milk
  • 1/3 cup lemon juice
  • 2  tbsp white vinegar
  • 1/2 tsp salt
  • Dried herbs of your choice optional

Line a fine mesh sieve with 3 layers of cheesecloth.

In a heavy bottom sauce pan heat the goat milk until it reaches 180°F. Stir frequently to ensure even heat throughout.

Remove from heat immediately; add the lemon juice, and stir a couple of times until combined.

Add the vinegar, stir briefly until combined and allow it to sit for about 30 minutes.

The curds will not be large, on the contrary they will be like tiny specks. 

Slowly ladle into the cheesecloth. Add the salt and stir lightly.

Gather the ends of the cheesecloth, and tie them with kitchen string. Tie to your faucet.

Allow it to hang and drip for about 1 hour.

Place on a cutting board and shape. Sprinkle with died herbs of your choice

Refrigerate and serve when set.

Zucchini Blossom Fritatta

This is from Patricia Wells – so it is perfect! This dish is so easy to make and will impress the heck out of your guests.

  • Olive oil
  • 1 onion, sliced thin
  • Salt
  • 16 – 20 zuk Blossoms, trimmed from stem
  • 7 oz goat cheese, crumbled
  • 2 tbsp finely grated parmigiano
  • 6 eggs, lightly beaten
  • 2 tsp dried mon
  • Preheat oven to 425.
  • In a small pan heat 2 tsp oil over medium heat, add onions and pinch of salt. Cook until soft.
  • Spray a 10 inch pie pan with olive oil. Spread onions on the bottom, top with cheeses, layer with zuk blossoms, pour eggs over the blossoms, sprinkle with mint.
  • Bake for 20 minutes until golden.
  • Slice into wedges.
  • Serves 4.
  • Eggplant Gratin

    Another healthy late summer dish!

    1 1/4 lb eggplant, sliced thin

    1 lb tomato, sliced thin

    Zest of one lemon

    1 tsp Thyme

    1 clove garlic, minced

    1 tsp salt

    Pepper

    1/4 c olive oil

    4 oz goat cheese

    1/2 c Panko

    Preheat oven to 400.

    In a large bowl combine eggplant, tomatoes, zest, thyme, garlic 1 tsp salt, pepper and 1/4 c olive oil.

    Spray a gratin dish with olive oil. Layer veggies, dropping goat cheese as you go, make sure to end with veggies on top. Sprinkle with panko and drizzle with 2 tbsp olive oil.

    Bake for 45 min until golden brown.

    Serves 4.

    Arugula and Beet Salad


    This salad has it all, sweet beets, spicy arugula, creamy Avocado, tangy
    Goat Cheese and crunchy nuts!!

    Ingredients:
    1/4 c balsamic vinegar
    3 tbsp shallots
    1 tbsp honey
    1/3 c olive oil
    Salt and pepper
    6 medium beets, cooked and quartered
    6 c fresh arugula
    1/2 c walnuts, toasted, coarsely chopped
    1/4 c dried cranberries or dried cherries
    1 avocado, peeled, pitted, and cubed
    3 oz soft fresh goat cheese, crumbled

    Blend the vinegar, shallots, and honey in a food processor add the oil and pulse until shallot is chopped fine. Season with salt and pepper.

    Toss the beets in a small bowl with enough dressing to coat.

    Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat and season woth salt and pepper. Mound on plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

    Serves 2 – 4.

    Lentil Soup with Goat Cheese

    So simple and so good! This is a thick soup, you will need to thin any leftovers with a little water. 

    Ingredients:
    1 tbsp olive oil
    1 c onion, chopped
    1 c carrot, chopped
    1 c celery, chopped
    4 cloves garlic, chopped
    1 lb lentils, rinsed
    8 c water
    1 bay leaf
    3 sprigs thyme
    3 springs parsley
    1 parmesan rind
    6 oz goat cheese, cut into thin soices
    Garlic Croutons (i just TJ’s)

    In a multicooker, heat oil over medium heat, add onions, celery and carrots and cook until tender about 5 min. Add garlic, lentils, water and herbs and cheese rind, stir and cover.

    Cook on low for 6 hours. Purée and serve with Goat Cheese and croutons.

    Serves 6.

    Pasta with Tomato Sauce and Cheese

    This takes a little time, and it’s totally worth it.

    Ingredients
    1/2 lb penne pasta
    2 tbsp olive oil
    3 cloves garlic, minced
    3 14 oz cans tomatoes, 2 drained
    4 oz soft goat cheese
    1/2 c parmesan, grated
    1/4 c basil, chopped
    1/2 c bread crumbs

    Preheat oven to 350.

    Cook pasta according to package.

    Heat 1 tbsp oil over medium heat in a medium pot, add garlic and cook about 30 seconds, add tomatoes and salt. Cook for 20- 30 minutes until tomatoes cook down and fragrant. Remove from heat and purée with an immersion blender. Stir in cheeses and basil. Stir in pasta. Poor into a baking dish.

    Toss breadcrumbs with 1 tbsp of olive oil and spread over the pasta.

    Bake 30 minutes.

    Serves 6.

    Squash Blossom FrittTa

      
    The main reason to get to the farmers market early – squash blossoms! This recipe is from Patrica Wells and it is amazing!

    Ingredients:
    1 TBSP olive oil
    1 onion, sliced thin
    16 – 20 squash blossoms
    7 oz goat cheese, crumbled
    1/4 c parmigiano, grated
    6 eggs, beaten
    1/4 c mint, cut into chiffonade

    Preheat oven to 425.

    In a small skillet heat oil over medium heat, add onions and cook covered until soft and translucent, about 3 minutes.

    Arrange blossoms like spokes on a wheel in baking dish. Top with cheeses and onion, pour egg over the top.

    Bake 20 minutes until golden.

    Serves 4.

    Pasta with Goat Cheese Pesto and Roasted Tomatoes

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    Ingredients:
    24 cherry tomatoes
    1 TBSP olive oil
    Salt and pepper

    12 oz Pasta

    1 c basil leaves
    2 cloves garlic
    1/2 c parmigiano, grated
    1/4 c pine nuts
    Salt and pepper
    1/3 c olive oil
    4 oz goat cheese

    Preheat oven to 375. Toss tomatoes with olive oil, salt and pepper and roast for 20 minutes

    Cook pasta according to package.

    Combine basil, garlic, cheese, nuts and oil in a food processor and pulse until smooth.

    Toss pasta with pesto and tomatoes and serve.

    Serves 4.

    Kale and Bulgur Pilaf with Glazed Figs

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    This is from Diana Henry’s A Change of Appetite, and it is a wonderful vegetarian feasts. I added goat cheese and hazelnuts and used baby kale. If you don’t have baby kale use dinosaur kale chopped up.

    Ingredients:
    For Pilaf:
    1 fennel bulb, sliced thin
    1 red onion, sliced thin
    1 TBSP olive oil
    2 cloves garlic, minced
    Red pepper flakes
    5 juniper berries, crushed
    1 1/2 c bulgur
    1 1/2 c chicken stock
    2 strips of orange zest
    Salt and pepper
    1 lb baby kale
    1/4 c orange juice
    4 oz goat cheese, crumbled
    1/4 c hazelnuts, toasted and chopped
    For Glazed Figs
    8 figs, halved
    3 TBSP honey
    2 TBSP balsamic vinegar

    Preheat oven to 400. Put in a single layer in a small baking dish, drizzle with honey and balsamic. Bake for 20 minutes.

    Meanwhile in a 12 inch skillet heat oil over medium heat, add onions and fennel and cook for 10 minutes untl soft and starting to brown. Add garlic, pepper and juniper berries, cook for 3 minutes. Add bulgar, zest and chicken stock, stir to combine and cook for 10 minutes. Add kale and cook for 5 more minutes. Remove from heat and stir in goat cheese, orange juice and nuts. Top with figs and all the liquid from the baking dish.

    Serves 4 – 6.

    Preg a

    Blossom, Goat Cheese and Egg Cassarole

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    20140727-063057-23457783.jpgThis was loosely inspired by Patricia Wells, in the fact that it has similar ingredients, but that is where is stops. This is a Zuk blossom and goat cheese casserole with some egg poured over the top to hold it together. This dish is rich and tangy from the goat cheese with a sweet hint of the Zuk blossom.

    Ingredients:
    1 TBSP olive oil
    1 small onion, sliced thin
    30 squash blossoms, stamen removed
    Espelette pepper
    Salt
    6 oz mild soft goat cheese
    2 TBSP finely grated Pamegiano
    4 eggs, lightly beaten

    Preheat oven up 425. Spray a loaf pan with olive oil.

    In a small skillet, warm oil over medium heat, add onions and cook until soft.

    Line the bottom of the loaf pan with 1/3 of the squash blossom so they overlap and cover the bottom. Crumble 1/2 the goat cheese over the blossoms, add 1/2 the onions, sprinkle with Espelette pepper and salt. Put down next 1/3 of blossom, layer with the remaining goat cheese and onion. Season with Espelette and salt. Lay down the last 1/3 of a blossoms the sprinkle with parmigiano. Pour the beaten eggs over the top and tap the pan on the counter a few times so the eggs seep down.

    Bake for 20 minutes.

    Serves 2 – 4

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