I need a good goats cheese recipe?

Question

I need a good goats cheese recipe or recipes from scratch with the goat most informative answer will win the votes !

as well as recipes i would like to know how to make the cheese itself best informative answer or orignal recipe wins the votes!

Answer 1

goats cheese, in the form of chevre is a soft and mildly sharp rich cheese. Its delicious crumbled over a salad. You can roll it into a ball and roll it in herbs and serve with crackers as an appetizer. Its a fantastic omelette cheese too it works well with vegetables like spinach, mushrooms and tomatoes. You can also sautee diced macintosh apples and mix them with goats cheese and crushed toasted walnuts for a nice "salsa" to serve over chicken breasts or swordfish.

Answer 2

Goats cheese and roasted pepper salad You need 6 large peppers - mixed colours, 3 - 4 garlic cloves, 1 tsp Dijon mustard, 1 tsp runny honey, salt and pepper, 2 tbsp white wine vinegar or lemon jiuce, 6 tbsp olive oil, 12 thin slices french bread, 6 slices of goats cheese log, mixed salad leaves, a few toasted pinenuts and a few chopped fresh herbs. Grill the whole peppers and garlic cloves (in skins) under a very hot grill for 10 - 15 mins or until soft and blackened all over - turning occassionally. Leave until cool enough to handle. Remove skin from garlic amd squeeze the soft insides into a jug. Add the mustard, honey and salt and pepper. Beat with a fork, mashing the garlic and then gradually beat in the vinegar or lemon juice and then the oil. Taste and add more salt/pepper if necessary. Peel the skin from the peppers (tip - there will be liquid in the middle, so you may want to pierce them to remove this before going much further) Halve them, remove the core and pips and then cut the flesh into strips and place in a shallow dish. Pour the dressing over the peppers and leave to marinate for at least an hour. Just before serving toast the bread on each side. Place the cheese slice on the toast, put on a baking tray and bake in the oven at 180C (350F) Gasmark 4 for 8 - 12 mins or until the cheese is soft and warmed through, but not completely melted. Meanwhile put the leaves on 6 plates and spoon over the peppers and marinade. Put a slice of the bread/cheese on top and sprinke with some toasted pine nuts and chopped fresh herbs (both of these are optional. To toast the nuts, heat up a small saute pan, and do them in there- taking care to turn them, as they go dark quite quickly) Season with black pepper and serve. Delicious!!

Answer 3

Praline and Goat Cheese Cheesecake with Praline Sauce and Candied Pecans
Recipe courtesy Emeril Lagasse
Show: The Essence of Emeril
Episode: Louisiana Chicory Farms
2 cups graham cracker crumbs
1/2 cup chopped roasted pecans
2/3 cup melted butter
1 1/2 pounds cream cheese, room temperature
1/2 pounds goat cheese, room temperature
1 1/2 cups sugar
1 cup sour cream
3 eggs
1 tablespoon cornstarch
1/4 cup heavy cream
1 cup crushed pralines, recipe follows
1 teaspoon vanilla

Topping:
1/4 cup sour cream
1/4 cup goat cheese, room temperature
3 tablespoons honey
1/4 cup graham cracker crumbs
1 cup praline sauce or caramel sauce
1 cup candied pecans, store bought
Whipped cream in a pastry bag with star tip
Fresh mint sprigs

Preheat oven to 350 degrees F.

In a mixing bowl, combine the crumbs, pecans, and butter together. Press into a 10-inch springform pan. Allow the crust to come up the sides of the pan.

For the filling: In a food processor, combine the cheese, sugar, and sour cream and blend until smooth. Add the eggs one at a time until incorporated. Dissolve the cornstarch in the cream and add to the cream cheese mixture. Fold in the pralines and vanilla. Pour the filling into the spring form and bake for 1 hour or until the cake has set. After cake removing from the oven, run a knife around the edges of the pan to prevent the cake from cracking.

Combine the topping ingredients and mix until smooth.

After the cake has cooled spread the topping evenly over the top of the cake and sprinkle the top of the cake with the graham cracker crumbs. Place a piece of the cake in the center of the plate.

Drizzle the praline sauce over the cake and sprinkle the pecans around the plate. Garnish with the whipped cream and fresh mint.

Pralines:
1/2 pound light brown sugar
Pinch of salt
1/4 cup plus 2 tablespoons evaporated milk
1 1/2 teaspoons butter
1 cup chopped pecans

Mix the sugar, salt, evaporated milk, and butter in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage. (234 to 240 degrees F on a candy thermometer; if you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.)

Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by teaspoonfuls, 1-inch apart onto parchment paper-lined baking sheets; let cool completely until firmed up. Store in an airtight container.

Yield: about 1 dozen

Answer 4

One of my faves is angel hair pasta with red pepper and goat cheese.
Roast 2 red peppers and peel the skin, remove the stem and seeds. Place in a blender and puree. Using a double broiler heat the puree and slowly stir in about 5 ounces of goat cheese until melted. Toss with your favorite pasta and you will be begging for more.

Answer 5

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