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Rose Dollefeld’s Liptauer Cheese Spread
2 lbs cottage cheese
1 lb chevre or cream cheese
1/2 cup onion, finely diced
1 Tbsp caraway seed
2 cloves garlic, crushed
1 tsp dry mustard
1 tsp ground black pepper
1 tsp paprika
1 can anchovies
1 bottle drained capers
Mix up all the ingredients in a mixing bowl. Wait a few hours for the caraway taste to develop. Spread on crackers or toast rounds. Enjoy!
Chevre and Chive Biscuits
2 cups unbleached flour
1 Tbsp baking powder
3/4 tsp sea salt
2 Tbsp unsalted butter, chilled
5 oz Chevre, chilled
3/4 cup goat milk
½ cup chives, chopped
Preheat the oven to 400 degrees.
Mix the dry ingredients, cutting in the butter and chevre by hand or in a food processor to a grainy texture. Toss in the chives and mix with the flour. Stir in the milk until the dry ingredients are just moistened and can be gathered into a ball.
Dust a board lightly with flour, flatten and roll the dough into a rectangle 1/2″ thick. Fold the short edges into the center and roll out. Repeat one or two more times. This creates flaky layers in the finished biscuit.
Cut as desired and place on an ungreased pan. Brush with melted butter or milk and bake until the biscuits double in size and are golden brown, about 12- 15 minutes.
Could substitute chopped sage if serving them with poultry.
Chevre Ice Cream
1 cup fresh chevre (can use frozen, but it usually turns out a bit grainier than I like)
1/4 cup goat milk
1/2 cup sugar or runny honey
1 fresh duck egg
1/2 tsp vanilla extract
Mix all of the above in a blender until smooth. Put the mixture into an ice cream maker for 20-25 minutes. Put the container into the freezer for a few hours. I’ve tried it with other flavours, but the vanilla is really the best one, sometimes with a handful or two of
strawberries or raspberries toward the end of the machine’s cycle, just so they don’t get completely mushed up.
6 oz bittersweet chocolate (not unsweetened), chopped
3/4 cup fresh chevre
2 Tbsp powdered sugar
1/2 tsp vanilla
1/8 tsp pure lemon extract
1/4 cup unsweetened cocoa powder, sifted, for coating the truffles
In a metal bowl set over a pan of barely simmering water, melt the chocolate, stirring until it is smooth. Remove the bowl from the pan and let the chocolate cool slightly.
In a bowl whisk together the chevre, powdered sugar, vanilla, and lemon extract until the mixture is light and fluffy. Whisk in the chocolate until the mixture is combined well. Chill the mixture, covered, for 1 hour or until firm
Form heaping teaspoons of the mixture into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined
with waxed paper for 30 minutes. You can also roll in chopped nuts or coconut for variety.
The truffles keep in an airtight container, chilled, for 3 days.
Yields: Makes about 25 truffles.
Grilled Peppers Stuffed with Goat Cheese
1 med yellow bell pepper
1 med red bell pepper
2 oz soft goat cheese (chevre)
1/2 cup Monterey Jack cheese, shredded
2 Tbsp fresh chives
2 Tbsp fresh basil
Cut the bell peppers lengthwise into halves, discarding the stem ends, seeds, and membranes. Combine the bell peppers with a small amount of water in a saucepan. Bring to a boil. Boil for 2 minutes. Drain cut side down on paper towels.
Combine the goat cheese, Monterey Jack cheese, chives, and basil in a bowl and mix well. Spoon about 2 tablespoons of the cheese mixture into each bell pepper half. Fold an 18×24-inch sheet of foil in half to make a 12×18-inch rectangle. Arrange the bell pepper halves inside the foil. Bring up 2 opposite sides of the foil and seal with a double fold. Fold the remaining ends to completely enclose
the bell peppers, allowing space for steam to build.
Arrange the foil packet on a grill rack. Grill over medium to medium-hot coals for 5 to 6 minutes or until the bell peppers are tender-crisp and the cheese melts. To serve, cut each half into 2 wedges. Serve warm.
Goat Cheese Guacamole
8 oz bacon, crisp & crumbled
2 Avocados, ripe, peeled, & pit removed
4 oz goat cheese, crumbled
3 Tbsp onion, finely chopped
3 Tbsp sun-dried tomatoes, minced
1/2 jalapeno, minced or 1 tablespoon chipotle puree
1 Tbsp lime juice
Sea salt, to taste
Place peeled avocados into a bowl and mash with a fork. Add bacon, goat cheese, onion, sun-dried tomatoes, jalapeno, and lime juice. Mash together with fork. Add salt to your liking.
Cover and refrigerate until served.
Goat Feta with Black Pepper and Thyme
Goat Feta, drained
Extra virgin olive oil
Black pepper, course
Thyme, fresh on stem
Cut feta into bite-sized pieces and arrange on serving dish. Drizzle with olive oil and shower with pepper. Pull the thyme stems through fingers to remove leaves; discard stems. Sprinkle on feta.
Serve with toothpicks to spear cheese cubes.
16 oz Quark
1 cup sugar
1 tsp vanilla
1/2 cup dried cherries (or dried blueberries, raisins)
Tish of lemon juice.
1 cup butter, room temperature
3/4 cup sugar
1 tsp vanilla
1/4 tsp salt
3 1/2 cups white flour
Preheat oven to 350°F Mix the ingredients under the Quark Filling section and set aside.
Blend Crumb Topping ingredients with a pastry blender (or 2 knives in a criss-cross pattern). Measure out 2 1/2 cups of crumbs. Pat into a greased 13×9 glass baking dish. Pat crumbs up about 1/2 inch up sides of baking dish.
Bake at 350F for 10-12 minutes.
Pour quark mixture over baked crust. Sprinkle remaining crumb mixture evenly over quark layer. Pat down very lightly.
Bake 30-35 minutes. Cool before cutting.
Storage: Keep refrigerated but bring to room temperature before serving.