Goat Cheese With Shallot Cassis Marmalade Recipes

BALSAMIC SHALLOTS & CARROTS WITH GOAT'S CHEESE

Steps:

• Heat oven to 180C/160C fan/gas 4. Mix together the balsamic, oil, honey, thyme and some seasoning. Toss the veg in the dressing and spread out on a large baking tray. Roast for 45 mins until tender and beginning to caramelise. Crumble over the goat's cheese and parsley to serve.

GOAT CHEESE WITH SHALLOT-CASSIS MARMALADE

Steps:

• Melt the butter in a large sauté pan and spread the shallots over the bottom. Sprinkle with salt. With the heat on low, allow the shallots to caramelize. It will take about 30 minutes, and you will need to stir from time to time so the shallots don't burn. In the meantime, pull the leaves from the thyme.
• Stir the thyme into the shallots, then scrape the shallots into a bowl. Place the pan back on the stove, add the vinegar and over medium-high heat stir to deglaze the pan. Pour the contents of the pan over the shallots and stir to mix. Add the crème de cassis, a little at a time, to taste. Allow the shallots to cool, then stir in the currants. Refrigerate.
• An hour before serving, set the cheese and shallots out to warm to room temperature. Slice a baguette or some country bread and serve the cheese with the bread and a large spoonful of the shallot marmalade on each plate.

THYME-SCENTED GOAT CHEESE WITH PROSCIUTTO AND SHALLOTS

Steps:

• 1. In small skillet heat oil over medium-high heat. Add shallots. Cook for 3 to 4 minutes or until browned. Add vinegar. Cook, uncovered, about 30 seconds or until slightly reduced. Set aside.
• 2. In small bowl combine goat cheese, milk, thyme, salt and pepper. Stir until soft and creamy.
• 3. Place one folded piece of prosciutto on each KEEBLER TOWN HOUSE Original cracker. Spoon about 1 teaspoon of goat cheese mixture on each. Top each with some of the shallot mixture.

FENNEL WITH ROSEMARY, SHALLOTS AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Bring a large pot of lightly salted water to a boil. Add baby fennel, and cook until just tender, about 10 minutes, then drain.
• Butter the bottom of a shallow baking dish, and sprinkle with garlic, rosemary, and shallots. Arrange the fennel in the baking dish, and pour in the white wine. Season with salt and pepper.
• Bake uncovered in preheated oven for 30 minutes, basting occasionally. Set the oven to Broil, then sprinkle the fennel with crumbled goat cheese. Broil for a few minutes until the cheese has melted.

SHALLOT TATINS WITH GOAT'S CHEESE

Steps:

• Preheat the oven to fan 90C/conventional 110C/gas ¼. Halve the plum tomatoes lengthways and place, cut-side up, in a small shallow roasting tin. Trickle over 2-3 tablespoons of the oil, then scatter with the thyme leaves and some seasoning. Roast for about 45 minutes until the tomatoes soften a little, but still hold a good shape. Remove and cool, spooning over some of the roasting juices.
• While the tomatoes are roasting, blanch the shallots in boiling water for half a minute or so, then drain and cool under cold running water. Peel off the skins and trim the root ends. Also peel off any tough inner skins and cut any larger shallots in half so they are all roughly the same size.
• Heat all but 1 tbsp of the remaining oil in a large frying pan and toss in the shallots, stirring to coat in the oil. Sauté over a medium heat for 15-20 minutes or until they become tender and begin to turn mid-golden in colour. Add the rosemary, season and cook for another 5 minutes. Remove from the heat and leave to cool.
• Sprinkle the sugar and 2 tbsp water into a smaller frying pan and leave to stand for about 3 minutes. Put the pan over a low heat, shaking occasionally to mix the melting sugar and stirring gently. When all the sugar has dissolved, turn up the heat and cook to mid-golden brown.
• Remove from the heat and mix in first the butter and then the vinegar. Take care as this might spit a bit - you should be left with a nice syrup. Toss in the shallots and tomatoes and stir lightly to coat.
• Now stand eight 150ml ramekins on a metal baking sheet. Drain the shallots and tomatoes in a colander, saving the syrup, then divide them between the ramekins and set aside to cool.
• Cut the pastry into 4 oblong pieces on a lightly floured board. Roll out each one very thinly, then cut out two 9-10cm discs from each piece (the discs should be about 1cm larger than the diameter of the ramekins). Pick each piece up and press the edges gently between your fingertips to make the pastry thinner. Do not prick. Lay a pastry disc on top of each ramekin, then tuck the edges of the pastry down inside, between the tomatoes and shallots and the sides of the dishes, using the handle of a teaspoon to help. Press down lightly. (The tarts can now be chilled for up to 24 hours until ready to bake.)
• Preheat the oven to fan 200C/conventional 220C/gas 7. Bake for about 18-20 minutes until the pastry tops are crisp and mid-brown. Remove and cool for 5 minutes (the sugar will be very hot otherwise). Meanwhile, gently reheat the reserved syrup from the tomatoes and shallots with the remaining 1 tbsp olive oil.
• Loosen the pastry edges with a small knife and carefully upend each ramekin on to a small plate. Cut the goat's cheese into 8 thin slices (discarding the rind ends), dipping your knife into a cup of hot water in between each slice. Put one slice on top of each tatin, drizzle over the warm syrup and garnish with little basil leaves. Serve warm.

GOAT CHEESE TARTLETS WITH CARAMELIZED SHALLOTS

Steps:

• Heat oven to 375 degrees. Set twelve 4-inch bottomless tartlet (flan) rings or twelve 4-inch tartlet pans with removable bottoms on two parchment-lined baking sheets. Lightly flour a clean working surface. Roll pate brisee to an 1/8-inch thickness. Cut out twelve 5-inch diameter circles, and fit into tartlet rings. Using a fork, prick pastry all over; chill until firm, at least 15 minutes.
• Line shells with aluminum foil; fill with dry beans or pie weights. Transfer baking sheets to oven; bake shells 12 minutes, rotating once during baking. Remove beans and foil. Continue baking until shells are slightly golden, 7 to 9 minutes. Remove baking sheets from oven; transfer to a wire rack. Reduce the oven temperature to 325 degrees.
• In a medium skillet over medium-low heat, melt butter. Add shallots and sugar, and season with salt and pepper. Cook, stirring frequently, until shallots are very tender and have deeply caramelized, 30 to 35 minutes. Remove from heat; set aside.
• Place goat cheese in bowl of a food processor; puree until very smooth. Add heavy cream and sour cream; process until well combined. Transfer to a medium bowl.
• Stir in thyme and parsley; season with pepper. Spoon filling into each shell to within 1/8 inch from top, about 2 to 3 tablespoons per shell. Arrange 1 heaping teaspoon reserved shallots on top of each tartlet.
• Transfer baking sheets to oven; bake tartlets until filling has set, 13 to 15 minutes, rotating once. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Remove rings. Sprinkle remaining parsley over tartlets. To serve, place tartlets on plates. Garnish each plate with frisee.

GOAT CHEESE CROSTINI WITH ORANGE AND BLACK PEPPER MARMALADE

Steps:

• Using vegetable peeler, remove peel (orange part only, the white part is bitter) in strips from both oranges.
• Cut peel into 1/8 to 1/4 inch pieces, reserving a bit to mix with the goat cheese and placing reminder into medium saucepan.
• Squeeze 1 Tbls of fresh orange juice into saucepan. Discard oranges.
• Chop mandarin oranges in half and add to saucepan along with black pepper and honey.
• Bring to boil over medium-high heat and cook uncovered until thick and reduced, stirring frequently, about 10 minutes. Cool.
• Mix crumbled goat cheese with reserved orange peel in separate bowl.
• Top toasted baguette slices with goat cheese, then marmalade.
• Place crostini on platter and serve.

BEET, APPLE AND GOAT CHEESE SALAD WITH ORANGE SHALLOT DRESSING

Steps:

• Preheat the oven to 400 degrees. Roast the beets by placing them on a sheet of aluminum foil. Season with salt and pepper and drizzle with olive oil. Wrap the foil around the beets and place onto a baking sheet. Bake for 60 minutes or until the beets are tender. Cool.
• Peel the beets and slice into thin strips.
• Cut the apples into thin slices.
• Place the lettuce into a large salad bowl. Toss in the beets and apples.
• Whisk together the shallots, orange juice, red wine vinegar and sugar in a small bowl. Slowly whisk in the olive oil. Season with salt and pepper to taste.
• Drizzle the salad dressing over the salad and toss until the leaves are just moistened. Top with crumbled goat cheese and serve.