Creamy Goat Cheese And Honey Recipes

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CREAMY GOAT CHEESE AND HONEY



Creamy Goat Cheese and Honey image

Creamy goat cheese is lightly dusted with pecans, honey, and rosemary. These are so delicious, light, and refreshing, they could be served as appetizers or an interesting dessert. They are always a hit! Spread them on your favorite crostini, bagel chips, or melba toasts.

Provided by Raelee's recipes

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cheese Ball Recipes

Time 30m

Yield 4

Number Of Ingredients 5

4 ounces fresh goat cheese
2 ounces finely chopped pecans
2 tablespoons honey
1 teaspoon ground cinnamon
2 sprigs fresh rosemary, minced

Steps:

  • Divide the goat cheese into 12 equal portions. Roll each portion into a ball. Combine the crushed pecans and cinnamon in a bowl. Roll each goat cheese ball in the pecan mixture until covered. Gently pat the balls into patties; transfer to a serving plate. Drizzle honey over the patties and sprinkle rosemary on top. Serve immediately.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 11.8 g, Cholesterol 22.4 mg, Fat 18.6 g, Fiber 1.7 g, Protein 7.5 g, SaturatedFat 6.7 g, Sodium 146.6 mg, Sugar 9.9 g

GOAT CHEESE, HONEY, AND RYE CRUST PIE



Goat Cheese, Honey, and Rye Crust Pie image

This pie, modeled after recipes made by the ancient Romans, is cheesecake-like in texture and gets its gentle sweetness from a good bit of honey.

Provided by Sam Worley

Categories     Pie     Dessert     Honey     Goat Cheese     Cream Cheese     Rome     Rye     Apple     Cheese Week

Yield Makes 1 (9-inch) pie

Number Of Ingredients 23

For the crust:
3/4 cup all-purpose flour, plus more for surface
1/2 cup rye flour
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into cubes, plus more for pan
1 tablespoon chilled apple cider vinegar
For the filling:
8 ounces chèvre goat cheese, room temperature
8 ounces cream cheese, room temperature
1/2 cup honey
1/4 cup sugar
1/2 teaspoon vanilla extract
3 large eggs, room temperature
1/2 cup whole milk
For the apples:
1/4 cup (1/2 stick) unsalted butter
4 sweet apples, such as Fuji or Gala, cored, cut into 1/2" wedges
1/4 cup honey
12 thyme sprigs
1/4 teaspoon kosher salt
Special Equipment
A 9" pie pan

Steps:

  • Make the pie dough:
  • Mix 3/4 cup all-purpose flour, rye flour, salt, and sugar in a large bowl. Add 1/2 cup butter and rub into dry ingredients with your fingertips until mixture resembles coarse breadcrumbs; it's fine if some larger, flat pieces of butter remain. Add vinegar and 3 Tbsp. ice water. Mix with a spoon until a rough dough forms, adding more water by the tablespoon if it seems dry. (Alternatively, dough can be made in a food processor.)
  • Turn dough out onto a work surface and gather into a ball, folding it over onto itself once or twice if needed. Shape into a disc, wrap in plastic, and chill at least 1 hour.
  • Arrange rack in bottom third of oven; place a rimmed baking sheet on rack. Preheat oven to 375°F. Grease 9" pie pan with butter. Roll out dough on a lightly floured surface to a 13" round. Roll dough loosely around rolling pin, then unfurl into pan. Gently lift and settle dough into pan. Trim excess dough with scissors, leaving a 1" overhang. Crimp as desired. Chill dough at least 30 minutes.
  • Line shell with parchment paper and fill with pie weights or beans. Place on preheated baking sheet and bake until crust is set and beginning to brown, 20-25 minutes. Remove weights and parchment, prick bottom of crust all over with a fork, then continue to bake until crust is golden brown and dry to the touch, 5-10 more minutes. Transfer pie pan to a cooling rack to cool slightly; return baking sheet to oven.
  • Make the filling:
  • Reduce oven temperature to 350°F. Beat chèvre and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until incorporated. Add honey, sugar, and vanilla and continue to beat on medium speed until creamy. Add eggs one at a time, beating on low speed until incorporated. Add milk and beat on low speed until incorporated.
  • Pour filling into pie shell, return to preheated baking sheet, and bake until filling is mostly set but center jiggles slightly, 35-40 minutes. Remove from oven, place another pie pan or rimmed baking sheet upside down on top of pie, and let cool to room temperature. (The inverted pan helps keep the filling from cracking as it cools.) Then chill until set, about 1 hour.
  • Make the apples:
  • Melt butter in a large nonstick pan over medium heat. Add apples and toss to coat. Cook 2 minutes, then add honey, thyme, and salt. Cook, tossing carefully to avoid breaking up apples, until apples are softened and caramelized and sauce has thickened, 10-15 minutes.
  • Serve pie slightly chilled or at room temperature with apple mixture alongside.
  • Do Ahead
  • Dough can be made 2 days ahead; keep chilled. Crimped dough in pan can be formed 1 day ahead; keep chilled.

GOAT CHEESE WITH HONEY



Goat Cheese With Honey image

Make and share this Goat Cheese With Honey recipe from Food.com.

Provided by Jessica K

Categories     Spreads

Time 5m

Yield 1 log, 4 serving(s)

Number Of Ingredients 3

6 ounces log soft fresh goat cheese, cut into 4 rounds
2 tablespoons orange blossom honey
orange zest

Steps:

  • Drizzle half a tablespoon of honey over each round and sprinkle with some of the zest.
  • Serve with toast, crackers, graham crackers, and/or cookies.

Nutrition Facts : Calories 145.9, Fat 9, SaturatedFat 6.2, Cholesterol 19.6, Sodium 156.9, Carbohydrate 9, Sugar 9, Protein 7.9

GOAT CHEESE ICE CREAM WITH FENNEL, LEMON AND HONEY



Goat Cheese Ice Cream With Fennel, Lemon and Honey image

Very popular a few years ago, goat cheese ice cream deserves bringing back to the fore. The goat cheese supplies a tang similar to the flavor of cheesecake. Layer the honey into the ice cream mixture after it has churned. Blueberries make a nice accompaniment. For peace of mind, make the ice cream one day before serving.

Provided by David Tanis

Categories     ice creams and sorbets, dessert

Time 5h30m

Yield 4 to 6 servings

Number Of Ingredients 9

3 cups whole milk
2/3 cup granulated sugar
2 teaspoons lemon zest
1 teaspoon crushed fennel seeds or 1/2 teaspoon whole anise seeds
Pinch of salt
4 egg yolks
8 ounces plain fresh goat cheese (chèvre), crumbled
1/4 cup honey
1 cup blueberries (optional)

Steps:

  • Put the milk, sugar, lemon zest, fennel seeds and salt in a medium saucepan. Bring to just under a simmer over medium-high heat, stirring occasionally to prevent scorching, then turn heat to low.
  • Place egg yolks in a small bowl. Slowly whisk 1 cup of the hot milk mixture into the yolks to temper them. (This keeps the yolks from curdling.) Whisk yolk mixture back into the remaining milk in the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon, 5 to 8 minutes. Turn off heat and whisk in the goat cheese.
  • Pour ice cream mixture into a bowl and set in an ice bath until completely cool, about 30 minutes. Alternatively, cool mixture in the refrigerator for several hours.
  • Churn mixture in an ice cream machine according to manufacturer's instructions, usually about 30 minutes. At this point, the ice cream will still be somewhat soft. Transfer about 1/2 cup at a time to a storage container, drizzling a little honey over each addition.
  • Cover container and freeze for at least 4 hours, until firm, before serving. (Freezing the ice cream overnight is recommended.) Serve in bowls with blueberries, if using.

CREAMY GOAT'S CHEESE WITH CHIVE & POMEGRANATE



Creamy goat's cheese with chive & pomegranate image

Simply plonk this in the middle of the table and let your friends get to work, with chunks of bread for scooping

Provided by Sarah Cook

Categories     Dinner, Starter

Time 10m

Number Of Ingredients 7

150g pack soft, rindless goat's cheese
250g tub ricotta
50g pomegranate seeds, from a tub
½ small bunch chives , snipped
1 tbsp clear honey
2 tsp red or white wine vinegar
loaf of crusty bread , to serve

Steps:

  • Mash the goat's cheese and ricotta together in a bowl, then use a spatula to roughly spread over a large plate. Scatter with the pomegranate seeds and chives and set aside until ready to serve.
  • Stir together the honey and vinegar, then as you're about to serve, drizzle over the plate. Enjoy with crusty bread.

Nutrition Facts : Calories 228 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.98 milligram of sodium

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