Goat Cheese Medallions Recipes

Steps:

• Preheat oven to 400°; lightly oil a baking sheet; cut the goat cheese crosswise into six pieces; whisk the egg and water together and place the bread crumbs in a shallow dish.
• Dip the cheese slices into the egg wash, dredge them in the bread crumbs and place them on the baking sheet; bake for 6 minutes or until lightly golden but not melted; cool.

Steps:

• Coat the pork medallions with flour mixture, shaking off excess. Heat canola oil over medium-high heat in a large skillet and sear the pork on both sides until crust turns golden brown, about 5 to 8 minutes. Remove to a warm place and let rest. Pour off most of the oil from skillet, leaving only a coating. Add the apples and raisins and saute for 3 to 4 minutes. Add the veal stock and cinnamon. Swirl butter into the apple mixture to make a sweet and savory apple compote. Spoon some apple compote into the center of each of 6 plates. Place 2 pork medallions on top of apples, and spoon a little more compote on top of pork. Crumble cheese and place on top of apples so their warmth slowly melts the cheese and then serve.

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.

Steps:

• 1. Slice the goat cheese log into 1/2-inch to 3/4-inch medallions. (For easier slicing, make sure the cheese is well chilled. You may place it in the freezer for 10 minutes before slicing. Use unflavored dental floss instead of a knife to get sharp slices.).
• 2. In a bowl, combine the Panko crumbs, oregano, thyme, garlic powder, cayenne pepper, salt and pepper.
• 3. In another bowl, lightly beat the egg with a little water.
• 4. In a third bowl, place the flour.
• 5. In a shallow sauté pan, heat about 1/2 inch of olive oil over medium-high heat.
• 6. Dredge the cheese slices in the flour, then dip in egg, and coat with the Panko mixture.
• 7. Gently place the breaded medallions into the heated olive oil in pan. Fry until golden brown on each side, about 1 1/2 to 2 minutes.
• 8. Remove from the oil and drain/blot on a paper towel.
• 9. To serve, place medallions on a serving platter/plate or wooden board. Drizzle each with a little honey and garnish with the peppers. Serve with sliced baguette.
• These medallions would also be great served atop a green salad.