Bakedgoatcheeseandroastedwintersquashovergarlickypasta Recipes

BAKED GOAT CHEESE

Steps:

• 1. Cut the Chevre log into 4 equal pieces. Flatten with the heel of your hand to form a patty. Place on a plate. Cover with plastic wrap and chill in the refrigerator.
• 2. Prepare a medium bowl of ice water to receive the blanched grape leaves.
• 3. Bring a pot of lightly salted water to a boil. Add the grapes leaves and cook for 1 minute. Remove the leaves from the water with a slotted spoon and place in the ice water.
• 4. Remove the grape leaves from the water and pat dry with paper towels.
• 5. Place one round at the stem end of the grape leaf. If the leaves are small, overlap 2 to create a bigger leaf.
• 6. Grind freshly black pepper over the top. Roll the Chevre up in the leaf, tucking in the sides as you go. Press down lightly when you are finished to secure the leaf. Place the stuffed leaf seam side down on a plate. Repeat with the remaining leaves.
• 7. Place the prepared Chevre on a plate and refrigerate unwrapped. Chevre may be wrapped up to 2 days in advance.
• 8. To bake, heat the oven to 450 degrees F. Place the wrapped Chevre in a pie dish or rimmed baking sheet. Brush the tops lightly with extra virgin olive oil.
• 9. Place in the oven and bake for 10 to 15 minutes until the leaves are puffed and the cheese is soft when pressed lightly. Remove from the oven.
• 10. Serve the cheese warm on a plate garnished with pinot noir grape confit. Split the grape leaf with a sharp knife to access the Chevre. The grape leaf can be eaten or the cheese can be scooped out.

HERB GARLIC BAKED GOAT CHEESE

Steps:

• 1. In small saucepan heat oil over medium-high heat. Reduce heat to medium. Add garlic, rosemary, orange zest and red pepper. Cook, uncovered, for 3 to 5 minutes or until garlic is golden, stirring frequently.
• 2. Cut cheese into 8 even pieces. Place in 1-quart gratin dish or 9-inch pie plate. Sprinkle with cranberries. Pour garlic oil over top. Bake, uncovered, at 375 degrees F for 10 to 15 minutes or until cheese is warm. Serve warm with KEEBLER TOWN HOUSE Flatbread Crisps - Sea Salt and Olive Oil.
• Entwine Pairing: Chardonnay (rich, garlicky cheese gets tempered by the wine's apple notes)
• Nutrition Information:
• Serving Size: 1.5 oz. cheese mixture plus 4 crackers; Calories 250, Calories From Fat 160, Saturated Fat 9g, Trans Fat 0g, Total Fat 18g, Cholesterol 30mg, Sodium 300mg, Total Carbohydrates 13g, Sugars 4g, Dietary Fiber 1g, Protein 9g, Vitamin A 10%, Vitamin C 2%, Calcium 10%, Iron 4%

WHOLE ROASTED GARLIC WITH GOAT CHEESE

Steps:

• Preheat oven to 375°.
• Remove any loose papery skins from the outside of the garlic heads; cut off the top 1/3 of the heads to open the cloves; set aside for another use; place the heads in a small baking dish, cut sides up; pour olive oil over them and sprinkle with salt and pepper.
• Cover the dish tightly and bake until 3/4 done, about 45 minutes; uncover and continue to bake another 15 minutes or until the cloves begin to pop out of their skins and brown.
• Top each head with 1/2 ounce slice of goat cheese and broil until golden, about 1 minute; serve warm.

QUICHE WITH HERBS AND GOAT CHEESE

Steps:

• Bake prepared dough at 375 degrees for 15 to 20 minutes, until lightly browned. Patch any small holes with leftover dough. Cool.
• Make the custard: in mixing bowl, beat eggs. Whisk in half-and-half, salt, pepper, lemon zest, thyme, scallions and parsley. Set aside.
• Set tart pan on a baking sheet. Spread goat cheese slices evenly over bottom of pastry. Beat custard once more and carefully pour into shell. Bake at 375 degrees for 30 to 35 minutes, until top is golden and custard is set. Cool for 10 minutes. Serve warm or at room temperature.

AUNT ROSIE'S GOB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper.
• In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans.
• Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool.
• To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
• Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.

BAKED GARLIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan.
• Bake for 30 minutes, or until the garlic is soft.