Chèvre Blintz Souffle

File this under decadent. Tag it as delicious in every way, fit for a royal breakfast. It’s from our dear friends Chuck and Cindee, straight out of their recipes for their popular Bed and Breakfast Inn. What a treat!

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Ingredients

1/4 cup butter, softened

1/4 cup sugar

3 whole eggs

3/4 cup sour cream

1/4 cup orange juice

1/2 cup flour

1 teaspoon baking powder

4 ounces cream cheese or chevre

1 cup small-curd cottage cheese

1 whole egg

1 Tbsp sugar

1/2 tsp vanilla

Directions

Butter an 8×8 baking pan. Using whisk or hand-held beater, combine the first 7 ingredients. Pour half of the mixture into the prepared pan.

Blend the remaining ingredients separately and pour carefully over the batter in the pan. Smooth evenly with the spatula. Pour the remaining batter over the filling.

Bake at 350 degrees for about 50 min (check at 45) or until puffed and golden. Top with fruit sauce and powdered sugar, and if you like fresh peaches as much as we do, add some compote on the top!

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Caramelized Onion and Goat Cheese Tarts

No such thing as too many appetizers, I feel. I am going to be a grandma soon, so of course, I have been cruising baby thing blogs when up popped this recipe! Had to have it. Thank you to Jenny Steffens Hobick, whom I discovered through Pinterest:)


Anytime you say “goat cheese” or “caramelized onions” you hear “ooohs” and “ahhhs” – can you imagine the reaction when you put them together on puff pastry?  This is a great recipe.  It is pretty and special looking, but it is so simple.  It works great cut into small pieces for a cocktail party, in large pieces with a salad or as a side dish with dinner.

Caramelized Onion and Goat Cheese Tart
18 hors d’œuvres | 9 medium-sized for salad or side

1 sheet of frozen puff pastry (usually comes with 2 per box, so this is an easy recipe to double)
2 tablespoons of olive oil
1 red onion, sliced thinly
4 ounces of goat cheese

Start by caramelizing the onions in a saute pan in olive oil over medium heat.  This will take 10-15 minutes.  Keep stirring until they start to turn brown… you’re bringing out the sugar in the onion and creating a caramel.

On a baking sheet sprayed with cooking spray, place a sheet of puff pastry (unfolded from the package). Cut it along the folds into three long pieces.  Pile the onions down the center of each piece.   Top the onions with chunks of the goat cheese evenly distributed.

Bake at 425 degrees for 10-15 minutes until puffed and the edges are brown.

Double Coconut Muffins with Yogurt

Once again I am going to prove I am a fool for Deb at Smitten Kitchen. Despite the fact that she is working 30 hours a day on her new cookbook, she regularly publishes lovely recipes online AND tends to her toddler. Who does that?? Well, to honor her and do justice to two of my favorite ingredients, herewith a recipe that uses LOTS of coconut and yogurt, too! And we will soon have goat yogurt on the farm, so there shall be no excuses for not making this! Thanks again, Deb:)


Although these are a fine muffin as is, the potential for adaptation is almost endless. You could make them triple coconut muffins (and dairy free) by using coconut milk instead of yogurt, but I do like the texture that the tangy yogurt imparts and these muffins have no lack of coconut flavor. You could make mango-coconut muffins by adding a cup or so of diced mango chunks to the batter; pina colada muffins would use the same volume of pineapple chunks. You could replace the yogurt with mashed banana or banana puree to make a banana-coconut muffin and if you’re into that whole lime-in-the-coconut thing, you could add a teaspoon of lime zest. Chocolate chips? (1 cup), Macadamia nuts? (1/2 to 3/4 cup, toasted and chopped)… see? Endless possibilities.

If your yogurt and egg are not at room temperature, they will re-solidify the coconut oil, which is fine for baking but makes the batter quite thick and difficult to stir, like a cookie batter. It’s much easier, however, if you let the ingredients warm up.

Yield: 10 – 12 standard muffins

1/2 cup virgin coconut oil
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup full fat Greek-style yogurt or goat yogurt, room temperature is best
1/3 cup granulated sugar
1 large egg, at room temperature is best
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut, divided

Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.

[If you’re out of paper liners, cut parchment paper into 5-inch squares and form them into your empty muffin cups, pressing any creases flat. They won’t stay put until you fill them with batter, and you should make sure you push that batter down so it gets into the corners, but otherwise, they should work as well as the real deal.]

In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.

In a medium bowl, whisk together flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 tablespoons on each.

Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.

Do ahead: Usually, muffins are best on day one, but Deb promises that by day three they are almost as moist and tender as day one. Store in an airtight container at room temperature.

Whole Wheat Raspberry-Chevre Scones

Here I am again with a new scone recipe. Yes, I am taking the lazy way  out…Smitten Kitchen had me at “scone” this morning. But I smashed my finger badly in the door yesterday and just can’t type worth a darn, so this passes as a new blog entry this week, I’m afraid. And I will inclide Deb’s pic of the scones in place of my bruised and blood-blistered finger….darn, door hinges bite!!! Enjoy!

The trickiest thing about these is the dampness of the dough. Yet that same trickiness is they bake into something that seems impossibly moist for a scone, and especially a whole wheat one. Keep your counter and your hands well floured and you won’t have any trouble getting them from bowl to counter to oven to belly, which, after all, is the whole point.

1 cup (120 grams) whole wheat flour
1 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons cold unsalted butter
1 cup (136 grams or 4 3/4 ounces) fresh raspberries
3/4 cup (189 grams) chevre
1/3 cup (79 ml) heavy cream

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.

With a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.

Without a pastry blender: Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.

Both methods: Add the chevre and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.

With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more.

Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them raw for later baking.

If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them.

If you’re preparing them more than one day in advance, once the raw pillows are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the frozen, unbaked scones, just add 2 to 3 minutes to your baking time.

Adapted from Smitten Kitchen’s recipe for raspberry-ricotta scones.