Goat cheese can be swapped for similar products made from cow milk in recipes and provides a nice tang to the finished dishes.
Here are three recipes using goat cheese. The first is a savoury panini. The second and third recipes illustrate that goat cheese can be used successfully in sweets.
Goat Cheese and Chopped Chicken Panini
Goat cheese, ricotta and Parmesan combine in this hearty panini. Serve with a salad or fresh tomato slices and pickles.
50 ml (1/4 cup) goat cheese, softened
50 ml (1/4 cup) ricotta cheese
1 ml (1/4 tsp) Italian seasoning
1 tomato, sliced
2 focaccia buns, sliced in half
15 ml (1 tbsp) olive oil
2 cooked chicken breasts, chopped
250 ml (1 cup) baby spinach leaves
50 ml (1/4 cup) shaved Parmesan cheese
Pinch of freshly ground black pepper
In a bowl, combine goat cheese, ricotta and Italian seasoning.
On a grilling surface, grill tomato slices until some char marks appear. Set aside.
Brush one side of each focaccia slice with oil. Place two slices on a work surface, oiled side down, and evenly layer with goat cheese mixture, chicken, spinach, tomatoes and Parmesan. Sprinkle with pepper. Cover with top halves, oiled side up, and press gently to pack.
Place sandwiches on grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.
Makes 2 servings.
Source: Woolwich Dairy Inc.
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Chevre Swirl Brownies
These brownies are decadent, rich and chocolatey but have only 130 calories and six grams of fat per serving.
Cheese Filling
140 g (5 oz) plain chevre, room temperature
30 ml (2 tbsp) butter, softened
50 ml (1/4 cup) granulated sugar
15 ml (1 tbsp) all-purpose flour
1 egg
5 ml (1 tsp) vanilla
5 ml (1 tbsp) liquid honey
Batter
125 g (4 oz) chopped semi-sweet chocolate
45 ml (3 tbsp) butter
175 ml (3/4 cup) sugar
1 egg
125 ml (1/2 cup) all-purpose flour
125 ml (1/2 cup) chopped nuts (optional)
5 ml (1 tsp) baking powder
5 ml (1 tsp) vanilla
1 ml (1/4 tsp) salt
Heat oven to 180 C (350 F). Line a 23-cm (9-inch) baking pan with parchment or grease well with cooking spray.
Cheese filling: In a bowl, beat chevre, butter and sugar on low speed of electric mixer until smooth and blended. Add flour, egg, vanilla and honey, beating until blended. Set aside.
Batter: In a small saucepan, melt chocolate and butter over low heat, stirring until melted and smooth. Remove from heat. Stir in sugar and egg. Mix thoroughly. Add flour, nuts, if using, baking powder, vanilla and salt, stirring until blended.
Spread half of the batter in prepared pan. Spread chevre filling over top. Cover evenly with spoonfuls of the remaining brownie batter. Swirl mixtures with the tip of the knife just enough to marble.
Bake in centre of oven for 35 to 40 minutes or until set. Let cool in pan on rack for 20 minutes.
Cut into squares and store in an air-tight container.
Variation: For Raspberry Chevre Brownies, dot 50 ml (1/4 cup) of raspberry jam into the batter just before swirling. Bake as above.
Makes 16 brownies.
Nutrition information per serving (1 brownie when recipe makes 16): About 130 calories; 3 g protein; 6 g total fat (3 g saturated); 17 g carbohydrates; 0 g fibre; 40 mg cholesterol; 105 mg sodium.
Source: Ontario Goat Cheese, ontariogoatcheese.ca
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Peach, Honey and Goat Cheese Tart
Goat cheese helps make a light, flaky crust to envelop sweet peaches. The tart is best served oven-warmed.
Goat Cheese Pastry
250 ml (1 cup) all-purpose flour
30 ml (2 tbsp) packed brown sugar
1 ml (1/4 tsp) salt
90 ml (6 tbsp) cold, unsalted butter, cubed
75 g (3 oz) cold, plain chevre, cubed
30 ml (2 tbsp) cold heavy cream
Filling
375 ml (1 1/2 cups) sliced, fresh, pitted peaches
30 ml (2 tbsp) liquid honey
15 ml (1 tbsp) cold butter, cut into thin slivers
1 egg yolk
15 ml (1 tbsp) coarse sugar
Heat oven to 200 C (400 F).
Pastry: In bowl of a food processor, combine flour, sugar and salt. Pulse until well blended. Pulse in butter and chevre until mixture resembles coarse crumbs with pea-sized pieces. Pulse in cream until dough begins to clump. Press dough into a flat disc, wrap and refrigerate until firm — at least 1 hour and up to 2 days.
To compile tart: Roll out dough into an approximately 36-cm (14-inch) round. Arrange on a parchment-lined baking sheet. Fill centre with peaches, drizzle with honey and dot with butter. Fold up sides, over peaches, pleating them as you work around crust, leaving fruit uncovered in centre.
Mix egg yolk with 15 ml (1 tbsp) water and brush over pastry. Sprinkle pastry with sugar.
Bake in bottom third of oven until pastry is golden brown and filling is bubbling, 25 to 35 minutes. Serve warm the day it is made.
Makes 8 servings.
Nutrition information per serving: About 240 calories; 5 g protein; 13 g total fat (8 g saturated); 27 g carbohydrates; 2 g fibre; 80 mg cholesterol; 45 mg sodium.
Source: Ontario Goat Cheese, ontariogoatcheese.ca
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