Recipes


Goat Cheese Cheese Cake

A luscious and less fattening alternative to conventional cream cheese cake

INGREDIENTS 1 1/2 cups crumbs of graham crackers, crushed fine 1/4 cup confectioner's sugar 6 tablespoons butter 1-1/3 cups sugar 1/3 cup milk 2 lbs. fresh Capri Goat Cheese, warmed to room temperature 4 beaten egg yolks 3 tablespoons flour 1 teaspoon vanilla 4 egg whites whipped until stiff

GRAHAM CRACKER CRUST Preheat oven to 325°F. Crush or grind 1 1/2 cups of graham crackers until very fine. Stir in 1/4 cup confectioners' sugar and 6 tablespoons of melted butter until well blended. Reserve 1/3 of the crust for a topping. Pat the rest into the pan to the desired thickness. Bake at 325° for 15 minutes.

CHEESE FILLING Dissolve the 1 1/3 cup sugar in the 1/3 cup milk. Add the fresh Capri goat cheese, egg yolks, flour, and vanilla. Fold the beaten egg whites into the cheese mixture. Fill the shell and sprinkle the remaining crumbs over the top. Bake in a 350° degree oven for 1 hour. Do not over bake; the cheese cake will firm up when cooled.

Classic Capri Appetizer
We suggest this extremely attractive and delicious way to serve our fresh Capri. Your guests will find it irresistible.

Fresh Capri Log (8 oz.) 1 tablespoon fresh parsley leaves ,chopped 1 tablespoon fresh basil leaves, chopped, 3 tablespoons sun dried tomatoes, sliced thin 2 tablespoons extra virgin olive oil 2 cloves garlic

Place the Capri log on a serving plate. Crush the garlic into the oil, and pour the mixture over the log, allowing some to flow around the log on the plate. Sprinkle a mixture of the chopped herbs over and around the log. Soak the tomatoes in warm water until softened, then slice into thin strips. Press some of the strips on the log, and arrange the rest around it on the serving plate. Serve as an appetizer with crusty French bread or crackers.


Roasted Goat Cheese Antipasto

An attractive, elegant Mediterranean style first course with a variety of textures and flavors

(Serves 6 persons) 3 sweet red bell peppers 2 heads of garlic 18 Crimini mushrooms 12 Calamata olives 5 oz. Pepper Capri goat cheese 4 tablespoons extra virgin olive oil 1 head Radicchio 1 head Romaine

Cut the peppers in half; remove the seeds and stems. Separate and peel the cloves of garlic from the two heads. In a baking dish coated lightly with olive oil, arrange the pepper halves and Crimini mushrooms placing the garlic cloves under the pepper halves, reserving two cloves to be crushed. Crush two cloves of garlic into 3 tablespoons olive oil. Drizzle the mixture over the mushrooms and peppers. Sprinkle liberally with salt and freshly ground black pepper. Bake in a an oven preheated to 400° for 20 minutes, or until the peppers are tender. Add the peppered goat cheese, cut into 6 pieces, and bake for another 7 minutes. On each plate, arrange a bed of alternating leaves of radicchio and romaine, one pepper half, several cloves of garlic, three crimini mushrooms, two olives, and one piece of warmed goat cheese. For a variation, use medallions of the Capri Classic Blue Log served at room temperature in place of the Pepper Capri.

Goat Cheese Pound Cake

INGREDIENTS 8 oz. fresh Capri goat cheese 3/4 lb. butter 2 cups sugar pinch salt 1 1/2 tsp. lemon zest 2 tsp. vanilla 6 eggs 3 cups flour

Have the cheese, butter, and eggs at room temperature. Preheat oven to 325°F. Cream the goat cheese and butter in a mixer. Add the sugar, salt, lemon juice, and vanilla. Beat until the mixture is very light. Add the eggs one by one and beat until the mixture is light and fluffy. Reduce the speed of the mixer to low and add the flour, beating just until the batter is mixed. Spoon batter into a 10" tube pan thickly buttered and floured. Bake the pound cake for 1 1/4 hours or until an inserted skewer or toothpick comes out clean. Remove the pan from the oven and let cake stand for 5 minutes. Invert the cake onto a rack and cool completely. Goat cheese pound cake is delicious by itself, or for a real treat, serve it with fresh seasonal berries and whipped cream.



Mixed Greens with Roasted Goat Cheese

Preparation 20 minutes Cooking 10 minutes

2 tablespoons olive oil, divided. 8 1/4-inch-thick slices (about 4 ounces. 1 sprig fresh thyme (or 1/2 teaspoon dried). 1 sprig fresh rosemary (or 1/2 teaspoon crumbled dried). 8 slices baguette, or 4 slices country bread, cut in half. 1 clove garlic, cut in half. 1/2 pound ( 5 to 6 cups ) mixed baby greens. 1 medium red bell pepper, thinly sliced. 4 mushrooms, cleaned and thinly sliced. 1 tablespoon fresh lemon juice. 1 tablespoon balsamic or red wine vinegar. salt and freshly ground pepper to taste. 1 teaspoon Dijon mustard. 1 small clove garlic, minced or pressed. 1/3 cup plain nonfat yogurt.

Preheat the oven to 425 . Spread 1 tablespoon olive oil in a baking dish or on a plate large enough to accommodate the slices of cheese in a single layer. Set the slices in the dish, then turn them over so both sides are coated with oil. Sprinkle with the herbs.] Let the cheese marinate while you prepare the remaining ingredients. Toast the bread lightly and rub with the cut side of the garlic clove. Place the croutons on a baking sheet, and top each with a slice of marinated goat cheese. Bake in the preheated oven for 5 to 10 minutes, until the cheese begins to melt. Meanwhile, place the greens, red pepper, and mushrooms in a salad bowl. Mix together the lemon juice, vinegar, salt , pepper, mustard minced garlic, yogurt, and the remaining tablespoon of olive oil, then toss gently with the salad. Divide the mixture among 4 plates, and top each salad with 2 hot goat-cheese croutons. Serves 4.

Per serving: Calories 273 (54% from fat), Fat 16 g (7g saturated), Cholesterol 23 mg, Sodium 370 mg

Pasta with Tomato Sauce, Broccoli and Goat Cheese

Preparation 15 minutes Cooking 30 minutes

1 tablespoon olive oil. 2 or 3 large cloves garlic, minced or pressed. 1 can (28 ounces) tomatoes, seeded and diced (or 2 pounds fresh tomatoes, peeled, seeded, and diced). 1/4 teaspoon sugar. salt to taste. 1 tablespoon slivered fresh basil. freshly ground pepper to taste. 12 ounces fusilli, penne, or other pasta such as shells or wheels. 1 pound broccoli, broken into florets, stems peeled and chopped. 3 ounces ( about 1/3 cup) goat cheese, crumbled.

Bring a large pot of water to a boil while you make the tomato sauce. Heat the olive oil in a large, heavy- bottomed nonstick skillet over medium- low hear, and add the garlic. Cook, stirring, just until it begins to color, 30 seconds to a minute, then add the tomatoes, sugar, and salt. Raise the heat to medium, bring to a simmer, and cook, stirring often, 15 to 20 minutes, until the tomatoes have cooked down, smell fragrant, and are beginning to stick to the pan. Remove from the heat and stir in the basil and pepper. Adjust the salt. When the water reaches a rolling boil, add 2 to 3 teaspoons sale and the pasta. Stir until the water comes back to a boil. Cook the pasta until it is cooked through but still firm to the bite (al dente), about 10 minutes, stirring occasionally. About 5 minutes before the pasta will be done, drop the broccoli into the boiling water. Drain the noodles and broccoli together when the pasta is al dente, and toss with the tomato sauce and the goat cheese. divide at once among 4 warm plates. Serves 4.

Per serving: Calories 495 (22% from fat), Fat 12 g (5g saturated ), Cholesterol 17 mg, Sodium 855 mg

Warm Potato and Goat Cheese Salad

Preparation 15 minutes Cooking 15 minutes

2 pounds (about 8 medium) Yukon gold potatoes, cut into 1-inch dice. 1/4 cup dry white wine. salt and freshly ground pepper to taste. 1 medium red onion, thinly sliced, then rinsed in cold water. 1/2 cup chopped fresh parsley. 4 ounces (about 1/2 cup) fresh goat cheese, crumbled 3 to 4 tablespoons red wine vinegar. 1 teaspoon Dijon mustard. 1 clove garlic, minced or pressed. 1/3 cup plain nonfat yogurt. 2 tablespoons olive oil. 2 tablespoons slivered fresh sage leaves.

Steam the potatoes until tender, about 10 to 15 minutes. Transfer to a bowl and sprinkle at once with the wine, salt, and pepper. Add the onion, parsley, and goat cheese, and toss. Mix together the vinegar, mustard, garlic, yogurt, and olive oil. Pour over the salad, add the sage, and toss. Adjust the seasonings to taste. Serve warm or at room temperature. Serves 6.

Per serving: Calories 243 (33% from fat), Fat 9 g (3g saturated), Cholesterol 9 mg, Sodium 116 mg

Pasta with Herbed Goat Cheese and Asparagus

Preparation 15 minutes Cooking 10 minutes

1 clove garlic, peeled 1/2 cup nonfat cottage cheese 1/2 cup goat cheese 2 tablespoons plain nonfat yogurt 1/4 cup mixed chopped fresh herbs such as tarragon, parsley, basil, thyme, dill, and chives salt and freshly ground pepper to taste 12 ounces pasta 1 pound asparagus, trimmed and cut into 1-inch pieces.

Turn on a food processor fitted with the steel blade, and drop in the garlic clove. When garlic bits adhere to the sides, stop the processor and stir down the sides. Add the cottage cheese and goat cheese, and process until completely smooth. Add the yogurt and mix well. Transfer the cheese mixture to a bowl, and stir in the herbs. Add pepper to taste and salt if desired. Set aside. Bring a large pot of water to a boil, and add 2 to 3 teaspoons salt. Add the pasta, stir until the water returns to a boil, and cook until al dente (firm to the bite), about 10 minutes, stirring from time to time. About 5 minutes before the noodles will be done, drop the asparagus pieces into the pot. When the pasta's ready, drain and toss at once in a warm bowl with the herbed goat cheese. Serves 4.

Per serving: Calories 462 (19% from fat) Fat 10 g (6g saturated), Cholesterol 25 mg, Sodium 658 mg

Lentil Soup with Goat Cheese Garnish

Preparation 10 minutes Cooking 60 minutes

2 teaspoons olive oil. 1 medium onion, chopped. 4 cloves garlic, minced or pressed. 2 cups brown lentils, washed and picked over. 7 cups water. 1 bay leaf. salt to taste. 1/3 cup plain nonfat yogurt. 3 ounces ( about 1/3 cup) goat cheese. freshly ground pepper to taste. 1/4 cup chopped fresh parsley.

Heat the oil in a heavy-bottomed soup pot over medium heat, and add the onion. Cook, stirring, until it has softened, 3 to 5 minutes, then add 2 of the garlic cloves and stir together. Add the lentils, water and bay leaf, and bring to a boil. Reduce the heat, cover, and simmer 30 minutes. Add the remaining garlic and salt to taste (1 teaspoon or more). Cover and simmer another 15 minutes. Meanwhile, blend the yogurt and the goat cheese until smooth, either by hand using a fork or in a food processor fitted with the steel blade. Remove the soup from the heat, and take out the bay leaf. Puree the soup in batches in a blender or with a hand blender. Return to the pot, add pepper, and adjust salt to taste. Heat through gently, and stir in the parsley. Serve, topping each bowl with a generous dollop of yogurt and goat cheese mixture for diners to stir into the soup. Serves 5.

Per serving: Calories 362 (19% from fat), Fat 8 g (4g saturated), Cholesterol 14 mg, Sodium 109 mg

Recipes by Martha Rose Shulman. Nutrient data are given to help healthy individuals select meals that are low in calories, fat, cholesterol, and sodium.

Debby Stetson's Classic Blue Log Souffle

The Classic Blue Log has a soft blue-black rind that, when baked, has the look and taste of mushrooms.

3 tablespoons butter. 1/4 cup flour. 1 cup milk. 1 (4-1/2 ounce) Classic Blue log, cubed 3 eggs, separated.

Preheat the oven to 375 degrees. Lightly grease a 1-quart soufflé sigh (8 inches across, 3 inches deep). Place the butter in a medium pot over medium heat. When melted, sprinkle in the flour and whisk to make a roux. Cook for 2 minutes, whisking constantly, or until the flour turns golden brown. Pour in the milk and vigorously whisk the mixture until smooth. Turn the heat to low and whisk until thick. Add the cheese and stir until it has melted. Remove from the heat and beat in the egg yolks one at a time. In a clean bowl, beat the egg whites until stiff. Blend a quarter of the egg whites into the cheese mixture to lighten it. Gently fold in the remaining whites and spoon the mixture into the prepared dish. Bake for 30 to 35 minutes, or until the soufflé has puffed 2 to 3 inches over the rim and the top in golden brown. Serve immediately. Serves 3 to 4.


Annie's Goat Cheese Gratin
Adapted from "Patricia Wells at Home in Provence," by Patricia Wells (Scribner, 1996).

Anne McCrae, Well's neighbor in Provence, developed this appetizer to serve in individual crocks at the table. Wells takes a less formal approach and recommends putting the gratin in one large dish to pass around and spread on thin slices of toasted baguette. This gratin makes a quick and easy hors d'oeuvre to serve at home or bring to a party.

10 ounces soft, rindless goat cheese, cubed. 2 teaspoons minced fresh rosemary leaves. 2 teaspoons minced fresh oregano leaves. 1 1/2 to 2 cups homemade tomato sauce, room temperature (recipe follows). 2 dozen black French olives (such as Nyons), pitted and halved.

Preheat the broiler. Scatter the goat cheese on the bottom of a 10 1/2-inch round baking dish. Sprinkle with half the herbs. Spoon on jut enough tomato sauce to evenly coat the cheese. Sprinkle with the olives and remaining herbs. Place the baking dish under the broiler about 3 inches from the heat. Broil until the cheese is melted and fragrant and the tomato sauce us sizzling, about 2 to 3 minutes. Serves 6.

 

 

Goat Cheese Salad with Oranges and Toasted Pistachios

e a natural affinity for each other. Consider this salad a template for creativity by mixing and matching different fruits (purple grapes, pears, or fresh figs) and nuts (toasted hazelnuts, walnuts, or pecans) to suit the season and your mood. This versatile salad works nicely as a first course, side dish, or entrée.

For the salad: 2 large bunches arugula, rinsed, trimmed, and patted dry (about 8 cups). 1 large endive, rinsed, trimmed, and patted dry. 1 cup thinly sliced fennel. 2 oranges, peeled, sectioned, and cut into small pieces. 5 ounces goat cheese. 1/2 cup toasted pistachio nuts, coarsely chopped.

For the dressing: 1 tablespoon Dijon mustard. 3 tablespoons balsamic vinegar.. 3 tablespoons olive oil. Salt and freshly ground black pepper.

To make the salad, tear the arugula into bite-size pieces and place in a large salad bowl. But the endive, on a diagonal, into thin slices and scatter over the arugula. Add the fennel and oranges and toss.

To make the dressing, combine the mustard and balsamic vinegar in a small bowl. Slowly whisk in the olive oil until thick. Season with salt and pepper to taste.

Pour the dressing over the salad and gently toss. Sprinkle the goat cheese and pistachio nuts over the greens and toss again.

 

Chocolate Capri Cheese Cake

Ingredients: Crust: 2 cups crushed vanilla wafers 1/4 cup sugar 4 tablespoons melted butter

Filling (all at room temperature): 4 eggs 1 cup sugar 25 oz (or 5 logs) Chocolate Capri 1 tablespoon flour 1.5 tablespoons sweet liqueur (Frangelico, e.g., or rum)

Topping: 2 cups sour cream 1/4 cup sugar

Directions: Preheat oven to 375 degrees F. Melt the butter for the crust in a saucepan and blend with the sugar and vanilla wafers. Press mixture into the bottom of the Springform pan (and up the sides about an inch, if you can) and refrigerate. While it is cooling off, blend the ingredients for the filling until smooth. (Use a standing mixer or hand mixer on medium speed.) Pour the mixture into the Springform pan and bake in the oven for about an hour. When done, take out and cool for 10 minutes. While it is cooling, mix the sour cream and sugar for the topping until smooth. Spread over the cheesecake and put back in the oven for 8-10 minutes. Take out and refrigerate immediately.


 

Cauliflower & Smoked Capri Soup

Courtesy, Moonstones, Chelmsford, MA

(Yield: approximately 1 ½ gallons)

 

4 heads cauliflower, trimmed and cut into florets

2 medium onion, diced

6 stalks celery, diced

1 gallon chicken (or vegetable) stock

2 bay leaves

2 TB fresh thyme, chopped

6 oz smoked Westfield Farm Capri Goat Cheese

1 pint heavy cream

Salt & pepper to taste

  • Sweat onions & celery in 2 TB olive oil for about 5 minutes. Do not brown
  • Add cauliflower florets and stock
  • Add bay leaves and simmer for 30-45 minutes until cauliflower is very soft. Season to taste
  • Puree soup using a blender or an immersion blender until very smooth
  • Add thyme & heavy cream. Simmer 10 minutes
  • Whisk in crumbled goat cheese and serve