Goat Cheese With Fresh Dill Recipes

SIMPLE FRESH GOAT CHEESE

Steps:

• In a medium saucepan, heat milk until it reaches 180 degrees on an instant-read thermometer. Remove from heat and stir in lemon juice. Let stand until set, about 15 seconds. If milk does not set, add a little more lemon juice.
• Line a colander with several layers of cheesecloth. Ladle set milk into colander. Tie the four corners of cheesecloth together; hang on the handle of a wooden spoon set over a deep bowl and let drain until it is the consistency of slightly dry cottage cheese, 1 to 2 hours. Transfer to a bowl and fold in salt and herbs, if desired. Store in an airtight container, refrigerated, up to 1 week.

FRESH GOAT CHEESE SPREAD

Steps:

• In a small bowl with a fork, mash goat cheese with enough cream to make a spreadable consistency. Add basil, green onion, garlic, and salt, to taste. Mix well. Garnish with fresh nasturtium flowers, if available, and serve with warm tortillas alongside. To eat, spread a few spoonfuls of goat cheese mixture inside a tortilla and roll up.

GOAT CHEESE DIP

Steps:

• Mix tomatoes, onion, basil, garlic, salt, and pepper together in a small bowl. Refrigerate bruschetta for at least 1 hour to allow flavors to blend.
• Remove bruschetta from the refrigerator and transfer to a small saucepan. Add goat cheese and Cheddar cheese. Cook over medium-low heat, stirring constantly, until cheese is melted and mixture is heated through, 15 to 20 minutes.
• Transfer to a bowl to serve.

STUFFED EGGS WITH GOAT CHEESE AND DILL

Steps:

• Halve eggs lengthwise and carefully remove yolks. Purée yolks, goat cheese, milk, mustard, pepper, and salt in a food processor until smooth. Add dill and pulse until finely chopped.
• Spoon (or pipe using a pastry bag) goat cheese mixture into egg whites.

GOAT CHEESE/ BLACK PEPPER BISCUITS & SMOKED SALMON WITH DILL

Steps:

• Preheat oven to 400°F
• Line 2 heavy large baking sheets with parchment paper.
• Whisk first 6 ingredients(starting with flour through the black pepper) in large bowl.
• Using fingertips, rub butter into dry ingredients until coarse meal forms.
• Add cheese and buttermilk; stir with fork just until dough comes together (bits of cheese will be visible in dough).
• Pat dough out on lightly floured surface into 3/4-inch-thick round.
• Using floured 2-inch-diameter cutter, cut out biscuits.
• Gather scraps and pat dough out; cut out additional biscuits.
• Arrange on prepared baking sheets and bake 6 minutes.
• Turn sheets; bake until golden brown, about 8 minutes longer.
• Cool biscuits on rack. (Biscuits can be made 6 hours ahead. Let stand at room temperature.).
• Split biscuits in half horizontally.
• Spread bottom halves with thin layer of butter.
• Divide salmon among biscuits.
• Top each with dill sprig and biscuit top.
• Serve with a side of sour cream or creme fraiche.