GOAT CHEESE CHEESECAKE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust:
- Stir all of the ingredients together in a large bowl. Butter a 9-inch springform pan. Press the crumb mixture onto the bottom and about halfway up the sides of the pan.
- To make the filling:
- Beat the cream and goat cheeses in the bowl of an electric stand mixer with the paddle attachment until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, 1 at a time, beating after each egg is added, until thoroughly combined. Beat in the sugar and vanilla until just combined.
- Pour the filling into the prepared crust. Put on a baking sheet in the preheated oven and bake for 55 to 60 minutes. Rotate the baking sheet halfway through the cooking process. If the cheesecake starts to color, tent the springform pan with aluminum foil.
- Remove the cheesecake from the oven and let it cool completely before serving, as it continues to set as it cools. It is best to refrigerate overnight before serving. Cut the cake into wedges and serve with Vanilla Pineapple Compote.
- Say cheesecake!
- Combine the brown sugar, water, rum, and vanilla beans in a saucepan over medium heat. Squeeze the lemon juice into the pan and stir to combine. Bring to a simmer, add the pineapple and stir until well mixed. Simmer until the liquid has reduced to a syrupy consistency and the pineapple is soft.
- Let cool and serve as an accoutrement to yummy desserts like goat cheese cheesecake!
SALAD WITH WARM GOAT CHEESE
Steps:
- Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
- For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
- Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
- Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.
FRIED GOAT CHEESE
Provided by Food Network
Number Of Ingredients 6
Steps:
- In a medium pot heat canola oil to at least 375 degrees. Using hot water to keep the knife clean cut the goat cheese log into 1-inch circles. Have 3 separate dishes, one with the flour, one with 2 eggs beaten, and 1 with the breadcrumbs. Dip one round first into the flour and shake off the excess. Next, dip the round into the beaten egg, and then into the breadcrumbs. Repeat process until all rounds are coated with the breadcrumbs. Carefully fry the rounds in the oil until golden brown, approximately 30 seconds. Drain rounds on paper towels. Serve rounds topped with a little honey.
BROWN RICE & GOAT CHEESE CAKES
From Eating Well Magazine - I love goat cheese and pecans, so I had to try this! They have a nice flavor.
Provided by ranch-girl
Categories Brown Rice
Time 1h
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring rice and water to boil in medium saucepan. Reduce heat to low, cover, and simmer undil water is absorbed and the rice is tender, 30 - 50 minute Remove from heat and let stand covered for 10 minutes.
- Meanwhile, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add shallots and cook until soft, stirring often. Add carrots, reduce heat to low, and cook stirring often until carrots have softened and shallots are lightly browned. Remove from heat.
- Preheat oven to 400 degrees F.
- Transfer the cooked vegetables and rice to a large food processor. Add remaining ingredients. Pulse until well blended but still a little coarse. Scrape into a bowl, and with wet hands form the mixture into six 3 inch patties (about 1/2 cup each).
- Heat remaining 2 teaspoons of oil in large skillet over medium heat. Add patties and cook until well browned, 3 to 4 min per side. Transfer to a baking sheet and bake until an instant read thermometer inserted into the middle registers at least 160 degrees, 10 to 15 minutes.
- My family likes them best topped with a bit of fruit sauce made from jam (raspberry, apricot, cherry) thinned with a bit of balsamic vinegar and maybe a hint of dijon mustard depending on your tastes. Sounds a bit odd but it is good. But they are also good on their own.
Nutrition Facts : Calories 245.6, Fat 14.5, SaturatedFat 4, Cholesterol 11.2, Sodium 294.2, Carbohydrate 23.3, Fiber 2.3, Sugar 1.9, Protein 6.8
GOAT CHEESE SALAD
Categories Salad Appetizer Bake Vegetarian Quick & Easy Goat Cheese Lettuce Gourmet
Yield Serves 6
Number Of Ingredients 12
Steps:
- Make the vinaigrette:
- In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.
- Preheat the oven to 400°F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.
- Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.
GOAT CHEESE CHEESECAKE
This is a modified version of a recipe from "Classic Stars Desserts" by Emily Luchetti. The texture is very much like a ricotta cheesecake and is very good! I hope that you enjoy!
Provided by Dwynnie
Categories Cheesecake
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Butter (or spray) a 9 inch cake pan and dust with granulated sugar, tapping out the excess.
- Put the goat cheese, sugar, vanilla, lemon zest, and lemon juice in the bowl of a stand mixer and beat until smooth.
- Stir in the egg yolks two at a time, mixing well after each addition.
- Mix in the flour until incorporated.
- Put the egg whites in another mixer bowl and whip on medium until soft peaks form.
- Using a spatula, fold the egg whites into the cheese mixture.
- Spread the batter into the prepared pan.
- Bake 25 to 30 minutes or until a skewer inserted into the center comes out clean.
- Let cake cool to room temperature, then run a knife around the inside edge of the pan to loosen the cake before inverting a platter on top of the pan and then inverting plate and pan.
- Lift off the pan to serve and top the cake with berries.
- The cake may be made a day ahead and kept refrigerated, with the berries added just before serving.
GOAT CHEESE POTATO CAKES
Courtesy of Anthony Sedlak, The Main. I plan to try this soon! Anthony suggests serving this with Tenderloin Steak with Reduced Port Sauce, Roasted Beet Salad and Watercress Salad with Apple. I don't think I'll be needing dessert after this meal ... You can view the entire menu under my Shared Menus "An April TGIF".
Provided by keeney
Categories Potato
Time 50m
Yield 8 cakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- To prepare potato cakes, preheat oven to 375.
- Add whole, unpeeled potatoes to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to a boil.
- Boil on medium high heat until potatoes are tneder but not over done, about 10-15 minutes. Drain, peel, and mash roughly with a fork.
- When potatoes haved cooled enough to handle, fold in fresh herbs, goat cheese and salt and pepper to taste.
- Mix until just combined; pieces of goat cheese should still be visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly and set aside.
- Add olive oil to a large non-stick pan and bring up to medium high heat. Add potato cakes and fry until first side is golden brown.
- Flip onto other side, fry for another minute and place in oven to finish warming through, about 10 minutes.
WARM GOAT'S CHEESE SALAD
A simple easy to make warm salad which has beautiful flavours
Provided by broadway__simon
Time 10m
Yield Serves 1
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 190C.
- Cut the Cos Lettuce up and put it into a serving bowl.
- Put the Goat's Cheese into the oven onto a tray or any dish. Keep an eye on it every few minutes by putting a knife through the middle to see if it is soft in the middle. You want the Goat's Cheese to be firm on the outside but slightly soft and warm on the inside.
- Put some olive oil and minced garlic in a small frying pan. Heat for about 15-30 seconds till it is warm. Pour it over the lettuce. Leave a little bit of oil and garlic in the pan.
- In the pan, heat (not cook) the sliced tomato on both sides and the olives. Then put the sliced tomato and olives on top of the salad. The sliced tomato should be spread round the outer of the salad bowl (so that the Goat's Cheese can be place in the middle)
- Once the goat's cheese is ready, slide it on top of the salad. Cracked Black Pepper to serve.
TOMATO SALAD WITH GOAT CHEESE
Recipe from French Women Don't Get Fat. This is a really refreshing and surprisingly filling recipe which is perfect for the summer. I served it with fresh mussels in a white wine sauce and a crusty bread. Bon Apetit!
Provided by KellyMac6
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cover each plate with a layer of mesclun or mixed greens. Place sliced tomatoes on top. Salt generously.
- Mix the dressing ingredients into an emulsion.
- Crumble the goat cheese onto the tomato slices.
- Season with salt and pepper to taste.
- Pour dressing on top lightly and add the chopped parsley or basil.
BABY TOMATO AND FRESH GOAT CHEESE SALAD
This is an early signature dish of my colleague Jonathan Waxman, who has been at the center of the contemporary American food scene since the early 1970s, when he worked at Chez Panisse in Berkeley and at Michael's in Los Angeles. Waxman now presides over Barbuto-he's "the bearded one"-in the far west Greenwich Village, where all- American inclinations meet simple Italian cooking, frequently in the wood- burning oven. Jonathan's cooking has always been defined by its clarity; there are times when I wonder how he has managed to make something as simple as a roasted chicken or a plate of beets seem so special. Top-quality ingredients in season and vigilant preparations are the answers-what I strive for in my own cooking. This dish is a classic example of the early wave of what was known as the New American Cooking-a movement, if not a revolution, now forty years old and counting. It also demonstrates that a new, even trendy, dish can endure and become a classic-if it has integrity. Nevertheless, you can improvise here. Change the herbs according to what you've got, and the oils for the dressing.
Provided by Liz Neumark
Yield serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Cut the tomatoes in half horizontally.
- Mix the goat cheese with the herbs and shape the mixture into four 2- inch cakes and chill them for 30 minutes or so. Season the bread crumbs with salt and pepper to taste. Beat the egg with a pinch of salt. Carefully dip the goat cheese cakes into the egg, then into the bread crumbs to coat lightly. Place the cakes on a buttered cookie sheet and bake them until golden brown, about 8 minutes, or brown them in an oiled heavy skillet over medium- high heat. Whisk together the oils and lemon juice and toss with the tomatoes. Season with salt and pepper. Arrange the dressed tomatoes on a serving platter. Place the baked goat cheese cakes on the tomatoes, garnish with the chervil, and serve.
WALDORF GOAT CHEESE SALAD
Fruit, nuts, and cheese are the perfect combination over greens - and even better with raspberry walnut vinaigrette.
Provided by MILTMAN
Categories Salad Waldorf Salad Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top, and enjoy!
Nutrition Facts : Calories 266.3 calories, Carbohydrate 29.7 g, Cholesterol 11.2 mg, Fat 15.4 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4 g, Sodium 515.4 mg, Sugar 25.2 g
GOAT CHEESE CAKES (TO TOP YOUR SALAD)
These are wonderful little cakes to top off a good salad. They also work well as a side to grilled veggies. Super easy to make!
Provided by januarybride
Categories Cheese
Time 9m
Yield 2 cakes, 4-5 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees and position your cooking rack on the upper 1/3 of the oven.
- Slice the goat cheese (crossways) into 8-10 rounds.
- Place the ground almonds on a plate (if you like ground pepper, you can add some to the almonds).
- Pour olive oil onto another plate.
- Roll the cheese rounds around in the oil.
- Then gently turn the cheese around in the almonds, making sure it's completely coated.
- Place cheese rounds onto a baking sheet and bake 3-4 minutes until lightly toasted.
Nutrition Facts : Calories 446.4, Fat 39.1, SaturatedFat 17.7, Cholesterol 61.6, Sodium 460.1, Carbohydrate 5.3, Fiber 2, Sugar 2.8, Protein 20.6
GOAT CHEESE AND POTATO CAKES WITH WATERCRESS-AND-ENDIVE SALAD
Provided by Molly O'Neill
Categories weekday, salads and dressings, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- To make the cakes, place the soft goat cheese in a food processor and process until smooth. Transfer the cheese to a large bowl and add the potatoes and bread crumbs; mix until smooth. Add 1/4 cup of the grated cheese, scallions, parsley and nutmeg and toss with a fork until combined. Season to taste with salt and a few grinds of pink peppercorns.
- Using your hands, form the mixture into balls about the size of golf balls. (You should have about 12.) Flatten the balls into disks about 1/2-inch thick. Place the ground pecans on a plate and coat each disk with pecans. Heat a large skillet over medium heat and add the oil. Add the potato cakes and cook until nicely browned (lower the heat if the nuts begin to burn), about 2 minutes per side. Transfer to a plate and keep warm.
- To make the salad, whisk together the vinegar, olive oil, shallots, salt and pepper in a large bowl. Place the watercress and endive in the bowl and toss to coat. Add the remaining grated cheese and toss again.
- Divide the salad between 4 plates and top each with a few warm potato cakes and serve immediately.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 45 grams, Fiber 5 grams, Protein 21 grams, SaturatedFat 15 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams
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