Baked Kataifi Wrapped Goat Cheese Recipes

TORTA KATAIFI

Steps:

• Preheat the oven to 325 degrees F.
• Line the bottom of the springform pan with a layer of the kataifi. Bake until golden brown, 10 minutes. Then cool completely.
• Reduce the oven temperature to 300 degrees F.
• Place the pistachios, cinnamon and cloves in a food processor and process until the nuts are chunky and uniform in size. Do not over process. Reserve half of the nuts for a later use.
• Sprinkle the first half of the nuts over the baked pastry; spread most of the nuts towards the edges of the pan and fade to a light coating in the center of the pan. This will create a nice crust on the back of each piece when the dessert is cut and served.
• In a large mixing bowl mix together the ricotta, cream, sugar and vanilla with a large spoon. In a stand mixer fitted with a whisk attachment or by hand with a whisk, whip the egg whites to stiff peaks. Fold the egg whites into the ricotta mixture with a spatula or rubber scraper. Pour the mixture into the pan over the nuts. Sprinkle the remaining nuts on top of the ricotta mixture similar to the first time, with most of the nuts on the outer edge and fade to lightly coat the center. Spread the remaining sheet of kataifi on top of the cake, covering the entire surface.
• Bake until golden brown and the cake is set, 1 hour 30 minutes.
• Cool the cake completely.
• Pour the hot Citrus Syrup over the cooled cake, then cut and serve.
• Place the sugar, lemon juice, lemon zest and orange zest in a medium saucepan set over medium-high heat. Bring to a boil then lower the heat to medium-low and simmer until the mixture achieves a syrup consistency, 20 minutes.

BAKED KATAIFI-WRAPPED GOAT CHEESE

Steps:

• Heat the oven to 425 degrees.
• In a bowl, mix the cheese and vegetables together. Set aside.
• Pull off a piece of kataifi, and spread it out to measure 1 x 4 inches. Brush it with melted butter. Roll some of the cheese mixture into a 1 x 1/2-inch cylinder, and wrap it up in the dough. Repeat with the remaining filling and kataifi.
• Bake on a baking sheet for about 15 minutes, or until golden brown. Remove from the oven and serve warm.

BAKED GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Press goat cheese to fit the shape of a small baking dish, leaving a 1-inch border around the edge. Gently spoon marinara sauce around the border, taking care to cover the edge of goat cheese but not the middle. Sprinkle with salt.
• Bake in the preheated oven until goat cheese is hot and soft and marinara sauce is hot and bubbling, 20 to 25 minutes.
• Remove from the oven and sprinkle with basil.

BAKED KATAIFI-WRAPPED GOAT CHEESE

Steps:

• 1. Heat the oven to 425 degrees. 2. In a bowl, mix the cheese and vegetables together. Set aside. 3. Pull off a piece of kataifi, and spread it out to measure 1 x 4 inches. Brush it with melted butter. Roll some of the cheese mixture into a 1 x 1/2-inch cylinder, and wrap it up in the dough. Repeat with the remaining filling and kataifi. 4. Bake on a baking sheet for about 15 minutes, or until golden brown. Remove from the oven and serve warm.

SCALLOPS WRAPPED IN KATAIFI

Steps:

• In a small saucepan over medium heat, simmer the vinegar until syrupy, about 30 minutes.
• Heat the oven to 450°F. Season the scallops with salt and pepper. Wrap each scallop in some of the kataifi filo. Arrange the scallops on a baking sheet and drizzle with the melted butter.
• Make the butter sauce: In a small saucepan, combine the shallot, thyme, and wine. Simmer until completely reduced and there is no liquid remaining. Over low heat and whisking constantly, add the butter, a few pieces at a time. Allow the butter to become creamy before adding the next few pieces. Do not boil or the butter will melt and the sauce will become oily. Season to taste with salt and pepper. Keep the sauce warm.
• Bake the scallops until just done, about 15 minutes.
• To serve, cut each wrapped scallop in half and place in the center of the plate. Spoon the butter sauce over the scallops. Drizzle with some of the reduced balsamic vinegar (save the remaining balsamic syrup for another use). Sprinkle the tomatoes, scallions and dill around the scallop.