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Our customers share their favorite recipes with us all season long. Here are some of our favorites from 2004. Thanks to everyone! Someday we will publish a collection of our favorites.
Goat Cheese Mousse with Mint Pesto Rustic Ricotta Pie Goat Cheese Cake with Poached Sour Cherries Ricotta Jam Tart with Almond Crust Goat Cheese Souffle with Thyme Chocolate-Hazelnut and Goat Cheese Melt Roasted Red Pepper, Baby Spinach & Goat Cheese Sandwiches
Goat Cheese Mousse with Mint Pesto
For Mint Pesto
2 C loosley packed mint leaves
3 oz. freshly grated parmesan cheese
1/4 C pine nuts (seasoned and toasted)
1/2 C olive oil
For Goat Cheese Mousse
8 oz. Appleton Creamery plain goat cheese
3/4 C lightly whipped heavy cream
Mint leaf for ganish
Crudites and slices of fresh baked bread as an accompaniment
Make the pesto: Combine the mint, parmesan and pine nuts in the food processor and process until finely chopped. With motor running, add olive oil, blending until smooth.
Make the goat cheese mousse: Process the goat cheese in the cleaned processor until smooth. Add the whipped cream and blend just until incorporated.
Spoon the pesto in the center of a platter. Place the mousse directly on top of the pesto so that you just see the green pesto oil around the perimeter of the mousse. Serve with the crudities and bread slices.
2 pints (4 C) sour cherries, pitted
2 T flour
9 oz. goat cheese
1/2 C plus 1 T superfine sugar
1/4 C cornstarch
pinch of salt
1/2 vanilla bean or 1/2 t vanilla extract
5 large egg yolks
5 large egg whites
for the poached sour cherries:
1/2 C sugar
1 C sweet riesling
1 3-inch cinnamon stick
3 star anise
1 pint (2 C) sour cherries, pitted
1. To prepare cake: heat oven to 350 degrees, with racks positioned halfway and two-thirds down. Place a kettle of water over high heat to bring to a boil. Spray oil in 24 4-oz metal cups, 2 12-cup mufin pans or a 9-inch springform pan,and set aside. In a mixing bowl, toss cherries with flour. Divide cherries among cups or scatter in springform pan. Set aside.
2. Using an electric mixer, beat together goat cheese, 1/2 C sugar, cornstarch and salt. Add pulp of vanilla bean or vanilla extract. Add egg yolks one at a time, mixing well after each addition.
3. In a separate bowl, whisk egg whites to soft peaks.Add remaining T sugar, and continue to whisk until stiff but not dry. Mix about 1/2 C egg whites into cheese mixture to lighten it, then gently fold in remaining whites. Spoon batter into cups or pan, filling cups about 3/4 full.
4. Place cups or springform pan, its bottom made watertight with foil, in a baking pan. (Muffin pans will need two baking pans.) Carefully pour boiling water to halfway up sides of cups or springform pan. Cover water-filled baking pans tightly with aluminum foil. Place in oven. If using two pans, place one on middle rack and the other on rack below, switching and reversing pans halfway during cooking to ensure even baking. Bake until cake is puffed and firm to touch, about 20 minutes for individual cakes, about 30 minutes for a single cake. Remove pans from water bath, and allow to cool, then refrigerate until chilled, about 1 hour.
5. While cake cools, prepare poached sour cherries: In a medium saucepan, combine sugar and 1/2 C water. Place over medium heat until sugar is dissolved. Add riesling, cinnamon, star anise and cherries. bring to a boil, then use a slotted spoon to transfer cherries to a bowl. Allow to cool. Continue to boil liquid until it is reduced by half. Remove syrup from heat, and allow to cool.
6. To serve, drizzle cherry syrup on each plate, and place cake on top. Top cake with poached cherries, and serve.
Yield: 24 small cakes or 1 9-inch cake.
butter, plus 2 T parmesan
1-1/4 C milk or cream
bay leaf, thyme springs, 2 thin onion slices
3 T butter
3 T flour
salt & pepper
4 eggs yolks
1 C goat cheese
6 egg whites
Preheat oven to 400 degrees. Butter a 6-C souffle dish or an 8-C gratin dish and coat with parmesan. Heat milk with herbs until it boils. Set aside to steep, then drain.
Melt butter in sauce pan. Stir in flour, whisk in milk all at once and stir vigorously for 1 minute as it thickens then add 3/4 tsp salt, pepper, cayenne. Remove from heat. Beat in egg yolks one at a time until well blended then stir in the goat cheese. Dont worry about smootthness.
Beat egg whites with a pinch of salt until it forms firm peaks, then stir 1/4 into base to lighten mixture. Then fold in the rest, transfer to prepared dish, put in center of oven and lower heat to 375. Bake 30 minutes until golden and just a bit wobbly in the center. Remove. Scatter thyme over the top and serve.
Rustic Ricotta Pie
7 T extra virgin olive oil
5 oz. salami, sliced and julienned
2 oz. prosciutto, sliced and julienned
5 oz. fresh pecorino, cubed
5 oz. fresh mozzarella, cubed
7 oz. sheeps milk ricotta, drained
2 eggs, beaten, plus 1 egg for wash
3-1/2 C flour
1-1/2 tsp salt
dry white wine
Heat 2 T olive oil in a skillet. Add salami and prosciutto; saute until hot. In a bowl, combine salami, prosciutto, cheeses and 2 eggs; mix well.
Preheat oven to 350. Mix flour with 5 T olive oil, salt and enough wine to make the dough come together. Knead well on a floured surface and cut into 2 uneven pieces. Roll out both pieces into 1/4-inch-thick circles. Grease a tart pan and line it with the larger piece of dough. Spread the filling inside, cover with the remaining dough and crimp the borders. Brush with 1 beaten egg. Bake for around 1 hour, or until crust is golden. Serves 8
1 cup all purpose flour
1/2 cup toasted almonds
3 tablespoons sugar
5 tablespoons unsalted butter, cold
1/2 teaspoon almond extract
Grease a 9 inch tart pan with a removable bottom. In the bowl of the food processor, mix together the flour, almonds and sugar. Pulse until fine. Add the butter, pulsing briefly until it is worked into the flour and is the size of small peas. Add the egg, extract and a tablespoon of cold water, pulsing only long enough to make clumps and the dough sticks together. Add more cold water if necessary. Gather the dough into a ball.
Fit the dough into the tart pan, pressing into place. Chill for at least 1 and up to 12 hours.
Preheat the oven to 375 degrees. Prick the inside of the crust with the tines of a fork. Bake for 15 minutes, check for bubbling and prick again with the tines of a fork if necessary. Bake for another 10 minutes, or until golden brown. Cool on a rack.
1/2 cup Appleton Creamery sheeps milk ricotta
1 teaspoon vanilla extract
3 tablespoons sugar or more or less to taste
1/3 cup whipping cream or 1/2 cup Marscapone)
1 1/2 cups softened jam (soft plum, Damson plum, fruit of your choice)
mint leaves for garnish
Whip the cream until it forms soft peaks. Puree the ricotta in the bowl of the food processor with the vanilla and sugar. Fold in the whipped cream( or marscapone). If desired, sweeten more to taste.
Spoon the filling into the tart shell. Spread the jam over the top and garnish with fresh mint leaves. Serve at room temperature
CHERYLS NOTES: This recipe is has its source in Lynne Rossetto Kaspers book, "The Italian Country Table." For several years I have been making her Soft Plum Jam from my green gage plum harvest, and drooling over this tart recipe. Kasper notes, the key to this tart is the ricotta, and she says to be sure to get an artisan, not a factory, product or you will be sorely disappointed! I am so excited that Appleton Creamery is making ricotta, now I can prepare this delicious tart!!
The tart is best eaten right after it is filled. The baked shell can be stored wrapped in plastic in the refrigerator for several days
Chocolate-Hazelnut and Goat Cheese Melt
Makes four sandwiches
8 tablespoons (about 1/2 cup) Nutella (or other hazelnut-chocolate spread)
4 ounces Appleton Creamery Classic Plain goat cheese, at room temperature
8 slices country white bread (1/4 inch thick)
2 tablespoons butter, at room temperature
In a small bowl, stir the Nutella and cheese together.
To assemble: Butter one side each slice of bread. Place four slices on your work surface, buttered side down. Spread the cheese mixture evenly over the four slices so that it is about 1/4 inch thick (if it's any thicker, the sandwich will be too gooey). Place the remaining four bread slices on top, buttered side up. Cut off the crusts (this helps pinch the bread together to create a tight seal).
Stovetop method: Heat a large, nonstick skillet over medium heat for two minutes. Put the sandwiches in the skillet (in batches if necessary), cover and cook for two minutes or until the undersides are golden brown and the cheese has begun to soften. Uncover and turn the sandwiches with a spatula. Cook for one minute or until the undersides are golden brown. Turn the sandwiches again and cook for 30 seconds, or until the cheese is soft and creamy. Serve immediately.
GREAT GRILLED CHEESE: 50 INNOVATIVE RECIPES FOR STOVETOP, GRILL, AND SANDWICH MAKER, by Laura Werlin, Stewart, Tabori & Chang, New York, 2004
Roasted Red Pepper, Baby Spinach & Goat Cheese Sandwiches
2 cups baby spinach leaves (2 oz.)
3 tbsp. raspberry vinaigrette
4 slices dark wheat or whole grain bread
2 drained roasted red peppers, cut into strips (2 oz.)
1 oz. goat cheese
2 tbsp. thinly sliced green onions
1. TOSS together spinach and vinaigrette. Arrange spinach mixture on 2 slices bread.
2. TOP with red peppers, cheese, green onions and remaining bread. Serves 2.
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