Baby beets work best but you may substitute large beets, and cut into wedges after roasting and peeling. This salad works well with a sauvignon blanc or a soft pinot noir. Serves 6
1/2 c. heavy balsamic vinegar
2 lbs. trimmed baby beets
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1-1/2lbs large red onions
3/4 c. large Kalamata or Sicilian green olives
3 c. young spicy greens like such red mustard, arugula, etc.
2 Wabash Cannonballs (or 1 Piper’s Pyramide or 6 oz. Sofia)
Preheat oven to 375°. Wash beets to remove any dirt and place in a large roasting pan in one layer. Toss with olive oil to coat lightly. Season with salt and pepper and roast for 30-40 minutes or until tender. Very large beets may take twice as long. Remove beets from oven and allow to cool so that you can comfortably handle them. Rub off skins with a paper towel, slice in 1/8” slices and set aside.
While beets are roasting, peel and cut onions in thick wedges. Lightly brush with olive oil and season with salt and pepper. Place in a single layer along with olives and roast uncovered along with beets until onions are crisp tender and lightly browned, about 15-20 minutes. Set aside and cool to room temperature
Cut each Wabash Cannonball into 6 pie shaped wedges (or Pipers or Sofia cut into 12). To serve, arrange greens on plates and top with beets, onions, olives, and a wedge of cheese. Drizzle a few drops of olive oil and balsamic vinegar over the top and around salad along with a grinding or two of black pepper.
8-10 oz. fresh Capriole goat cheese, softened
2 cups fresh herbs, chopped
1 small, sweet watermelon (red or yellow), cut into dice or balls, as preferred
1 small to medium cantaloupe, cut as preferred
1 cup kalamata olives, pitted and chopped
½ pint cherry tomatoes, cut in half
4-5 oz baby salad greens and herbs (arugula, basil, tarragon, parley, mint, or a combination)
Extra virgin olive oil, to taste
Chopped tarragon, to taste
Rice Wine Vinegar to taste
Salt and pepper to taste
Blend goat cheese and herbs in processor or by hand [I think the processor ruins texture]. Add a small amount of olive oil to moisten and smooth the mixture. Set aside.
Mix melon, olives, tomatoes, and greens together. Toss with salt and pepper and chopped tarragon to taste. Drizzle with olive oil, and toss gently. Add vinegar to taste, and toss again.
Plate as desired, individually or family style, with a heap of salad garnished with goat cheese quenelles (goat cheese shaped in ovals with two spoons) or scooped with a melon baller. If desired, drizzle with herb oil (1 cup of herbs pureed with canola or grapeseed oil (do not use olive oil for this as the heat generated by the blender will make it bitter.) Serve cold. Serves 6.
I love this recipe sent to me by a market friend. It reminds me of Jamaica, where I first tasted pumpkin soup with nutmeg and ginger, but it’s also a wonderfully hearty soup meant for cold, wintery nights.
2-3 lbs. sugar pumpkin, peeled, seeded, & cut in 1” pieces
3 cloves elephant garlic, roughly chopped
2” piece, fresh ginger roughly chopped
1 large onion, roughly chopped
1 qt. chicken or vegetable stock
1 c. heavy cream
12 leaves fresh sage
2 sprigs thyme, leaves only
Salt & pepper to taste
grating of nutmeg
8 oz. Capriole fresh goat cheese
¼ c. olive oil
Preheat oven to 350. Roast pumpkin, onions, and garlic in a heavy roasting pan with a little olive oil. In a heavy soup pot, place the roasted items and turn to medium heat. Add most (three quarters) of the chicken stock and simmer for up to 45 minutes, until fully cooked. Place in a food processor and blend until smooth. (Cover with a towel to protect against splattering.) Blend in small amounts of the cheese along with the cream if desired. Adjust thickness with leftover stock. Add more cream if desired and finish seasoning with basil, salt, and pepper. Serve hot, with fresh, warm pumpkin pretzels or your favorite country bread.
To serve in a whole baby pumpkin:
Cut off the top evenly and remove insides until smooth. Trim bottom so it sits level. Lightly season inside of the pumpkin with salt and pepper. Bake in a warm oven to heat the flesh through, but do not fully bake. Remove from oven and pour in hot soup. Garnish on under liner with warmed herbs and dried flowers. Serves 4.
1 large onion, minced
1 stalk celery, minced
1 each red, yellow, & green pepper, deribbed & chopped
1 yellow pepper
1 gallon chicken stock
1 quart heavy cream
1 pound Old Kentucky Tomme
Arrowroot or cornstarch and white wine slurry to thicken
Salt and pepper to taste
Tabasco to taste
In large stockpot sauté onion, celery and peppers over high heat, until vegetables are translucent (caramelized). Add chicken stock, and on low simmer, reduce by ½. Add heavy cream, seasonings and generous amount of Tabasco. Beat in arrowroot or cornstarch slurry until thickened to a light, alfredo consistency. Whip in grated Old Kentucky Tomme slowly, whipping in same direction. Serve hot. Yields 1 gallon.
Combine the tartness of fresh goat cheese with the sweetness of fresh corn and you have a winning pair. Add the glory of grits and it’s a perfect trilogy. The kind of grits you use is of course, critical because for those of us who love them all grits are not the same. As Vinny Gambini says in the movie My Cousin Vinny, “Were these magic grits? Did you buy them from the same guy who sold Jack his beanstalk beans?" ie. beware of just any old grit. My favorites were from Anson Mills in SC and Weisenberger from Kentucky—coarse ground grits and a totally different animals from the industrial supermarket variety. This recipe serves 5 (about a cup each) so be sure to double it if you want more
4 cups milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup coarsely ground grits
1-1/2 c. fresh corn kernels (about 2 large ears corn with kernels cut off)
6 oz. Capriole fresh goat cheese, crumbled (save about 2 oz. for topping)
1/2 cup thinly sliced fresh chives or scallion greens
Bring milk, salt and pepper to a boil in a large saucepan. Slowly pour in grits, whisking constantly to prevent lumps. Stir in corn; return to a simmer. Reduce heat to medium-low, and stirring frequently until thickened, about 15 minutes. Remove from the heat, stir in half the goat cheese and let stand for 5 minutes. Stir in chives (or scallions). Serve each portion sprinkled with some of the remaining cheese.
I love to serve this for a light but comforting dinner--along with a spring spinach salad and a goat cheese panna cotta with blackberry puree. It doesn’t get any better, fresh, tangy goat cheese creates a light, creamy sauce, while the Old Kentucky adds nutty flavor. Serves 6.
2 Tbsp. olive oil
4 oz. pancetta or thick sliced bacon, diced
1 large sweet onion, finely chopped (1 cup)
2 c. Arborio rice
1/2 cup dry white wine
6 c. chicken broth, heated to a simmer and kept warm
1 1/4 lbs. asparagus, trimmed and cut into 1/2" lengths
5oz. Capriole fresh goat cheese, crumbled
1 c. Old Kentucky Tomme, freshly shredded
1 c. scallions with 2-3” of green tops, chopped
Freshly ground black pepper and Old Kentucky for serving
In a big, heavy pot (I use a cast iron dutch oven) add olive oil over medium heat. Add pancetta and cook, until lightly browned, about 4 minutes. Add onion and cook until tender, about 5 minutes Add the rice to the pot and stir to coat in the oil and pancetta (about 2 minutes). Add wine and cook just until absorbed.
Add the hot stock about 1/2 cup at a time, cooking at a simmer and stirring constantly, allowing the liquid to be absorbed by the rice before adding more
Add asparagus when about 1cup of broth remains. Continue to gradually add broth stirring more frequently, 5 minutes or until asparagus is tender and rice is cooked through. When all of the stock has been added, taste the rice. The risotto should be creamy but the rice should be slightly al dente at the centre. Add more stock or water if necessary to complete the cooking. Run your wooden spoon across the bottom of the pot, when you can create a path through the rice with your wooden spoon enough stock has been absorbed to add more liquid.
Remove from heat and stir green onion, fresh goat cheese and Old Kentucky Tomme. Cover and let stand 3 minutes. Stir well before serving with freshly ground black pepper and additional Old Kentucky.
If I had to choose one recipe with goat cheese as an ingredient, this would be it. Perfection! The goat cheese turns a potentially heavy dish into a soufflé like dish that’s light on the tongue and says springtime in every bite.
1 c. flour
½ t. salt
1/3 c. butter
2 ½ to 3 ½ Tbsp.water
10 oz. frozen chopped spinach (or 1 cup cooked, fresh spinach)
2 bunches green onions
3 Tbsp. olive oil
1 teaspoon oregano
½ tsp. each salt & pepper
¼ tsp. nutmeg
8 oz. Capriole fresh goat cheese
1 c. milk
To make the crust: combine flour, salt and shortening in a bowl and cut the shortening with 2 knives or a pastry blender until the shorteining is evenly blended throughout the flour and the largest piece is no bigger than a small pea. Add 2-1/2 tablespoons water and stir to blend evenly. Add a little more water if necessary so that the whole mixture will hold together in a ball when you press it between your hands. Flatten the ball to a 1-inch-thick-disk, wrap it in plastic and refrigerate for 30 minutes.
When you are ready to roll the dough, heat the oven to 425 degrees. Lightly flour a countertop and roll out the dough to about 1/8-inch thick to fit a 9-inch tart or pie pan. Place it in the pan, prick the bottom several times with a fork. Bake the crust 8 minutes and remove from oven.
Meanwhile, thaw spinach. Trim onions of roots and any wilted leaves and mice the onions. Combine onions in a wide skillet with olive oil and cook over medium heat until soft, 5 to 10 minutes. Add spinach, oregano, salt, pepper and nutmeg. Cook until the spinach is warmed through and all moisture has evaporated. Set aside to cool slightly.
Beat the eggs. Add goat cheese and beat to blend evenly. Stir in milk, the cooled spinach mixture. Fill tart shell and bake 10 minutes. Reduce heat to 375 and bake 35 minutes more, or until the custard is lightly browned and barely set. Let it rest 5 minutes before serving. Serve with a mixed-green salad or sliced tomatoes. Serves 6-8.
3 sweet potatoes (about 2 ¼ pounds)
2 russet potatoes (about 1 ½ pounds)
2 large eggs
¼ c. breadcrumbs
¼ c. green onion, minced
Zest of 2 oranges
1 tsp. sea salt
½ tsp. freshly ground pepper
Canola or safflower oil
8 oz Capriole fresh goat cheese
Preheat oven to 400°. Wrap 1 sweet potato in aluminum foil, and bake at 400° for 50 minutes to 1 hour or until tender when pierced with fork. Unwrap and cool to room temperature.
Reduce oven temperature to 250°. Peel and grate remaining potatoes with large side of a box grater or grating blade of a food processor. Combine grated potato, eggs, and next 5 ingredients in large bowl. Slip cooked sweet potato flesh out of skin, and stir thoroughly into potato mixture with about ½ the 6oz round of goat cheese.
Heat enough oil in large skillet to cover bottom of pan. Drop batter by tablespoonfuls in hot oil, and fry over medium heat until golden brown and crispy, about 2 to 3 minutes per side. Remove from pan, and place on a baking sheet lined with paper towels to drain. Repeat with remaining latkes, adding more oil to pan if needed. Keep batches of latkes warm in oven on a wire rack placed on a baking sheet.
Serve warm with applesauce and a dollop of remaining cheese on top. 10 to 12 servings
Preheat oven to 350°. Saute onions in oil over moderately high heat until golden. Add ham and saute until ham is lightly browned. Whisk eggs in a large bowl and whisk in milk, salt, nutmeg and pepper to taste. Add toasted bread and toss gently. transfer saturated bread to 2oz. buttered ramikins. Alternate layers of bread, tomato slices and ham. Add any remaining egg mixture, and reserve some ham. Sprinkle puddings with cheese and reserved ham. Bake in middle of oven in a hot water bath 45 minutes to 1 hour, or until custard is set. Makes 12 servings.
A lighter, lower fat version of mac and cheese, this still is a bright, comforting version of an old standby—without the extra calories. Serves 4-6.
1 lb. small pasta, penne, macaroni, or ziti
2 Tbsp. olive oil
2 plump garlic cloves, crushed and minced
1 (28-ounce) can plus 1 (14-ounce) can chopped tomatoes in juice
1/4 teaspoon sugar
Salt to taste
1 tsp. dried oregano
Freshly ground pepper to taste
8 oz. Capriole fresh goat cheese,
1/2 c. freshly grated Mont St. Francis
Freshly ground pepper
1/2 cup breadcrumbs
While heating a large pot of water for the pasta, make the tomato sauce. Pulse the chopped tomatoes in a food processor or run through a food mill. Heat 1 Tbsp. olive oil over medium heat in a large skillet and add the garlic. Stir for 30 seconds and add the tomatoes and their juice, the sugar, salt, oregano if using or basil sprigs. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 20 minutes, or longer if necessary. Add freshly ground pepper, stir in the fresh goat cheese and Mont St.Francis and combine well. Taste and adjust seasonings.
Preheat the oven to 350ºF and oil a 2-quart baking dish with olive oil.
When the water for the pasta comes to a boil add a tablespoon of salt and cook the pasta until not quite tender. It should still be a little underdone as it will finish cooking in the oven. Drain and transfer to a large bowl. Add the tomato-goat cheese sauce and stir together until the pasta is thoroughly coated. Transfer to the baking dish.
Toss the breadcrumbs with the remaining tablespoon of olive oil and sprinkle over the top of the macaroni. Bake in the preheated oven until the casserole is bubbly and the breadcrumbs are lightly browned, about 30 minutes. Let stand for 5 to 10 minutes before serving.
My daughter is an excellent cook and caterer. She always made her crabcakes with cream cheese but replacing it with fresh goat cheese produces a lighter version and one with a lemony edge that is great in combination with the crab and dill. This makes 15 crabcakes which can be served with a dill tartar sauce.
3 Tbsp. olive oil
1 medium yellow onion, small dice
1 red bell pepper, small dice
1/2 cup capers, drained
2 cloves garlic, minced
1-1/2 cups heavy whipping cream
8 oz.Capriole fresh cheese
2 boxes panko breadcrumbs
1/4 dried dill weed
1 lb.fresh crabmeat
2 cups flour
1/4 olive oil
peanut oil for sautéing
Heat olive oil over medium heat and sauté till tender the onion, pepper, and garlic.
Add the capers, crabmeat, and chevre and 1 cup heavy cream. Mix lightly (want to keep some of the crabmeat in small lumps). Reduce for 5 minutes over a low simmer. Add the panko and dried dill weed ( use 3 times as much if fresh) and stir until thoroughly absorbed into the mixture.Spread the mixture out on a cookie sheet and put in fridge to cool for 1 hour.
Form the cakes with an ice cream scoop and lightly flatten.
Begin heating the peanut oil. Add enough to your sauté pan so that when the crabcakes are placed in it the oil will come up half way on the side of the patty. Prepare to sauté them by separately setting up in separate bowls, the flour, then the 3 eggs mixed w/the remaining cream, and 2 cups of the breadcrumbs.
Dredge w/flour, dip in the eggwash, then roll in the panko.
Saute lightly until golden brown on both sides.
Note: When dredging the cakes w/the panko, take note of when the crumbs get too moist. When this happens throw them out & start fresh w/2 more cups. The moisture will break down the oil causing the cakes to become greasy and soggy.
This is quick and easy but one of my favorite summer time desserts when peaches are perfectly ripe. It serves 4.
2 large, firm-ripe peaches, cut in half and stones removed
1/3 cup light brown sugar, packed
4-5 oz. Capriole fresh goat cheese
2 Tbsp. Bourbon
2 Tbsp. powdered sugar
2 to 3 Tbsp. heavy cream
1/2 cup lightly toasted, coarsely chopped pecans
Preheat the broiler. Line a broiler pan with aluminum foil. Arrange the peaches in the pan, cut sides up; sprinkle will all but 1 Tbsp. of the brown sugar.
Broil until golden brown and the sugar is bubbly and starting to caramelize, watching carefully to prevent burning, turning the pan as necessary, 3 to 5 minutes.
In a medium bowl, beat the goat cheese with the bourbon and powdered sugar until smooth. The mixture should be slightly stiff. Thin as necessary with heavy cream. Transfer the peaches to plates and top with a dollop of whipped goat cheese and bourbon. Sprinkle with 1 Tbsp. brown sugar and slip back under the broiler for about 30 seconds. Sprinkle with nuts and serve warm.
8 firm, ripe Figs split lengthwise, half the width of the fruit to create a pocket
1 Wabash Cannonball cut into 8 slices
Pepper to taste (no salt if ham is very salty)
4 slices Kentucky Country Ham (or Prosciutto) each paper thin and divided lengthwise
Place a wedge of goat cheese in slit created in fig and press fruit gently around the cheese. Wrap with 1/2 slice of thin ham and warm over coals or hot oven for 2-3 minutes. Do not brown but turn just until cheese begins to soften and warm. Arrange on platter with seasonal strawberries or raspberries and drizzle with rosemary infused balsamic reduction. Serves 4 for light summer dessert with champagne.
“I took some cream out and added some buttermilk just to lessen the calories. People always give me a hard time when I have so much cream in recipes...and I took the salt out since the buttermilk has a tang and is a bit salty. Sometimes one less ingredient in a recipe makes people think it's simpler so they are more apt to try it” . Gale is a fabulous pastry chef and this is a delicious, light version of traditional pannacotta. 6-8 servings.