Carrot Roulades With Radish And Herb Goat Cheese Recipes

CARROT ROULADES WITH RADISH AND HERB GOAT CHEESE

Steps:

• Pulse radishes in a food processor until finely minced, and transfer to a medium bowl. Stir in goat cheese, chives, chervil, and 1 teaspoon salt. Season with pepper. Cover, and refrigerate for 30 minutes.
• Meanwhile, prepare an ice-water bath. Bring a medium pot of salted water to a boil. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. (You will need 36 ribbons, each 8 inches long.) Boil carrot ribbons until softened, about 2 minutes. Transfer to ice-water bath. Drain, then pat dry with paper towels.
• Roll each carrot ribbon, tapering 1 end, to 1/2 inch in diameter. Transfer carrot rolls to a parchment-lined baking sheet with narrow end up.
• Transfer chilled radish mixture to a pastry bag fitted with a 1/4-inch plain tip. Pipe about 1/2 teaspoon radish mixture into center of each carrot roll. Refrigerate until firm, at least 30 minutes (or up to 1 hour). Garnish with chervil sprigs, and serve immediately.

GOAT CHEESE WITH CARROTS AND BEET HORSERADISH ON TOAST

Steps:

• Coarsely crumble the goat cheese. Toss with the grated carrot and season with salt and pepper.
• Lay out a sheet of plastic wrap and spread the dill into a 12 by 4-inch rectangle in the center. Form the cheese mixture into a log in the center of the dill and roll up tightly, twisting the ends to seal. Refrigerate until firm, about 20 minutes.
• Unwrap the log and transfer to a platter. Put the beet horseradish in a small bowl on the platter. Serve with the crostini or flatbread crisps.

GRILLED VEGETABLE AND GOAT CHEESE ROULADE

Steps:

• Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.;

HEIRLOOM CARROT AND RADISH SALAD

Steps:

• Use a vegetable peeler to peel each carrot lengthwise into long strands. Place in a bowl with radishes, green onions, parsley, cilantro, and mint.
• Combine garlic and lime juice in a small bowl and let sit for 2 minutes. Add honey, salt, and pepper and mix well. Pour olive oil in slowly, while whisking constantly until dressing is smooth.
• Pour dressing over vegetables and mix until everything is well coated.

RADISHES WITH GOAT CHEESE

Steps:

• In a bowl stir together goat cheese, cream, and salt and pepper to taste until combined and transfer to a pastry bag fitted with a 1/4-inch tip. (Alternatively, transfer mixture to a small heavy-duty sealable plastic bag and press out excess air. Snip off 1 corner, making a small hole.) Cheese mixture may be made 2 days ahead and chilled in bag. Bring cheese mixture to room temperature before proceeding.
• Trim radish tops to 1/2 inch and halve radishes lengthwise. Decoratively pipe mixture onto radish halves.
• Garnish hors d'oeuvres with chervil.

HORSERADISH GOAT CHEESE SPREAD

Steps:

• Using a silicone spatula, gently fold together the goat cheese, cream, and horseradish until thoroughly combined. Season to taste with salt. Cover and refrigerate for up to a week.