Cherry-rhubarb-chevre summertime tart

We’ve been watering the rhubarb in the garden faithfully over the past month, and we’re about to be rewarded…it looks fabulous! This recipe is the perfect ending to a rhubarb harvest, and since we have just a bag or two of last summer’s tart cherries left in the freezer, the rhubarb cherry tart is just the ticket! Belly up! Thanks to Firefly Farms for the recipe and photo:)

Begin by lining a 9-inch tart pan with a simple pastry crust.  If you have the time, make it from scratch.  Pre-bake the crust in a 400 degree oven until just golden — be careful not to overcook at this point; you don’t want the edges to burn when the custard is baking.  When you pull the crust out, drop the oven temperature to 350 degrees.

While the crust cools a bit, make the chèvre custard filling: whisk together 8 ounces of chèvre with a half-cup milk, two eggs, a bit of vanilla extract and 3/4 Cup of sugar.  Last, whisk in the juice of half a lemon.  Pour the custard mix into the pre-baked crust.

Now the fruit: slice the rhubarb- about one quarter-inch thick.  Use about 4 good-sized stalks.  Pit and halve a pint of cherries.  Mix the fruit together with a couple tablespoons of sugar — just enough to coat the fruit — then “sprinkle” the fruit evenly over the top of the tart.

Your mouth will be fully watering at this point.  Pop the tart back into the 350 degree oven and bake for about 45 minutes.  Check frequently during the final 15 — you’ll want to pull it out when the surface of the custard begins to brown about the edges and the smell throughout your kitchen is irresistible.  Cool the tart in your fridge before you cut and serve.  You be glad you waited:  the custard develops a cheesecake texture, the flavors marry, and it cuts and serves beautifully.  (The freezer works too if you must eat it fast…).  Enjoy!

Spend some time with this tasty app!

Even though it is not the Christmas holidays, I was tantalized by this gorgeous red and green chevre appetizer today. It fits in any time of the year, and is soooo simple, you hardly need any time at all to make it for guests who suddenly drop in and need something impressive and yummy. There’s an app for that, and this is it! Thanks to sing for your supper!


Goat Cheese Log with Pistachios and Cranberries/Cherries

1 8-ounce log goat cheese
1/2 cup pistachios, shelled
1/2 cup dried cranberries or dried cherries, roughly chopped

sliced baguette or crackers for serving

In a small pan over medium-high heat, toast the pistachios until fragrant; about 3-5 minutes, stirring occasionally. Let cool.

Combine the pistachios and cranberries or dried cherries in a plate and roll the goat cheese log in the mixture until completely coated. Place on a serving dish and sprinkle the remaining pistachio/cranberry or cherry mixture around the log. Allow to sit out at room temperature for at least 15 minutes before serving so the cheese will soften nicely and become more spreadable. Serves approximately 6-8.

Spiced Pavlova with caramelized cherries

OK, this recipe has little to nothing to do with goat cheese. But I love it. You can’t have too many light and delicious desserts for the summertime, and I hear you can make this with strawberries in place of cherries. The summer fruit season starts officially in 2 – 3 weeks…I am waiting impatiently!

Roasted cherries and baked meringue....decadent!

Recipe source: Delicious Days

Active time: ~45 minutes, baking time: ~3 hour

Ingredients (for 4):

2 egg whites (Large)

1 pinch of fine sea salt

125g granulated sugar

1 tsp lemon juice

1/2 tsp Ceylon cinnamon powder (optional)

500g sweet cherries

2 tbsp Amaretto liqueur

1-2 tbsp Muscovado sugar (light or dark)

200g heavy cream

100g creme fraiche (or sour cream, or chevre)

1-2 tbsp chopped pistachios

How to Make:

Start with the meringues: I use my KitchenAid for this, but a handheld mixer works fine, too. Place the egg whites in the bowl, add the pinch of salt and whisk until it starts to form peaks. Now slowly add the sugar, then the lemon juice and beat until the egg whites become really stiff and glossy (this may take a few minutes). Lastly add the cinnamon powder and beat on low level just until well incorporated.

Preheat the oven to 210°F and line a baking sheet with parchment paper. Fill the egg whites in a piping bag with larger star or rosette shaped nozzle and pipe small circles with a rim onto the paper (about 3.5 inches in diameter). I piped four of these little baskets and used the remaining egg whites for some small meringue bites.

Back in the oven (middle level) for 2 hours, then turn it off and let the meringues dry completely until the oven has turned cold again. They can now be removed easily from the parchment paper and sound hollow when tapped on the bottom. They keep well in an airtight container and can be prepared days in advance.(If you prefer the inside of the meringue rather chewy, you have to reduce the baking time.)

On to the cherries: Preheat the oven to 400°F. Wash, pat dry and pit cherries, then cut in half and add to a bowl, together with the amaretto and the brown sugar. Mix well, let marinate for a couple of minutes, then spread onto a baking sheet and place in the oven (top level) and turn on the broiler. Roast the cherries until soft and well caramelized for 5 to 10 minutes (turn them once), then remove from the oven. They can be served hot, warm or even cold (I prefer them still slightly warm).

Lastly the whipped cream: Add heavy cream and creme fraiche (adds a nice tanginess) to a bowl and whisk until soft peaks form.

Finally assemble everything on a plate: Put a little bit of whipped cream in the center of the plate before placing the meringue basket – this ensures it won’t slip right off the plate when serving it . Now generously fill the basket with whipped cream and top it off with the roasted cherries and some chopped pistachios. Mhhhhhhhh, enjoy!


Valençay (soft ripened goat cheese) with Cherries and Plums

Serves 4

Savory salad for those who love fruit...and cheese


This recipe comes from Laura Werlin’s book Cheese Essentials, with additional comments from Artisanal Cheese of NYC, and me!

We who live in NW Michigan love our cherries. It turns out that cherries and goat cheese go well together.  Rather than creating something sweet with the cherries, why not give them a savory slant instead? The following recipe gives you a salad course with sweet, tangy, and earthy flavors all in one bite. Don’t worry if you can’t find Valençay; other goat cheeses work just as well.


½ pound fresh Bing cherries, pitted and cut in quarters (or use a combination of cherries that are in season in your area)
1 pound purple plums, pitted and cut into ¼-inch slices (or use a variety of plums such as Elephant Heart, Green Gage, or whatever is in season)
¼ cup finely chopped fresh basil
1 tablespoon plus 1 teaspoon extra-virgin olive oil
2 teaspoons fresh lemon juice
¼ teaspoon kosher salt (or more to taste)
1 piece Valençay cheese, about 7 ounces (or use Humboldt Fog, aged Birchbark Farm Baby Cakes, or other soft-ripened or fresh goat cheese)


In a medium-size bowl, mix together all of the ingredients except the cheese. Let sit at room temperature for at least 15 minutes and up to 1 hour, stirring occasionally. Alternatively, you can refrigerate the mixture for up to 6 hours, but do not add the basil until you’re ready to serve.

To cut the cheese: If using Valençay, cut the cheese horizontally two-thirds of the way down. Cut both pieces into quarters by criss-crossing to make a total of 8 triangular pieces. If using a different cheese, cut into 8 equal pieces.

To serve, distribute the cherry mixture on 8 small plates. Lay a piece of cheese next to the mixture and serve.