Carrot Cake Bars with Goat Cheese

These are just lovely, moist bars — perfect for a brunch, tea or dessert. The chèvre makes them taste very creamy, and really sets off the carrots. Enjoy! Thanks to the fabulous Baker Boys at Lake Country Quark in the UK!

  • 1/2 cup organic sugar
  • 1/2 cup sunflower oil
  • 8 ounces goat quark or chevre, thinned with 1/4 cup milk
  • 4 eggs
  • 1 cup flour
  • 4tsp baking powder
  • 2tsp bicarbonate soda
  • 2tsp vanilla
  • 1/2 cup raisins
  • 6 medium grated carrots
  • 1/2 cup desiccated coconut

The Icing

  • 1 1/3 cup icing sugar
  • 1/2 cup unsalted butter
  • 1/2 cup chevre
  • 1tbs honey

 

Step 1

Preheat the oven to 350 degrees.

Step 2

Whisk together the sugar and sunflower oil, add to this the eggs then the chèvre thinned with milk

Step 3

Next add all the other dry ingredients followed by the raisins, carrot and coconut

Step 4

Stir well and pour into a greased 9 x 11 rectangular baking pan, or 12-muffin tin

Step 5

Place on the middle shelf of the preheated oven for 30-40 mins until golden and a wooden skewer inserted into the middle of the cake comes out clean

Step 6 – The Icing

Once the cake or muffins have cooled, sieve the icing sugar into a mixing bowl then add chèvre, the butter and honey and mix well until smooth

Step 7

Top your cake or muffins with the icing

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Mushroom Goat Cheese Queso

This dip was the runaway favorite at our recent Open House. It has just enough tang to make it a savory and spicy delight for the mouth! Serve with pita wedges. Thanks to Whole Foods and PopSugar.

INGREDIENTS

2 teaspoons grapeseed oil
1/2 pound mixed mushrooms, finely chopped
1/2 cup diced red onion
1/4 teaspoon fine sea salt
3 ounces soft goat cheese (chèvre), crumbled
3 ounces grated goat Gouda
6 ounces (about 1 3/4 cups) shredded pepper jack cheese
1 1/2 cups sliced baby spinach leaves
2 chipotles in adobo (from a can), minced (optional)

DIRECTIONS

  1. Preheat oven to 375°F. In a large skillet, heat oil over medium heat. Add mushrooms and onions and salt. Cook, stirring frequently, until mushrooms have released their liquid and are both dry and lightly browned, about 10 minutes.
  2. Spread mushrooms and onions over the bottom of a small ovenproof casserole or gratin dish.
  3. In a large bowl, combine goat cheese, grated Gouda, pepper jack cheese, spinach, and chipotles. Toss until combined. Spread cheese mixture evenly over mushrooms and bake until bubbling, about 25 minutes. Serve hot. 9526aee96a212e0f_Mushroom-Queso-Dip

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!

Chèvre-Stuffed Portabella Mushroom Caps

It might be my imagination, but I think not. More and more goat cheese recipes are cropping up this summer, as people figure out that they can go wild and crazy and still eat healthy meals using goat cheese. Yay, word is getting out!

Case in point: these stuffed portabella mushroom caps. Did you know that “portabella” is just the US food marketeers’ fancy name for Crimini mushrooms? So there. Go get you some of ’em and serve ’em for your next get-together. Scrumptious! Thanks to C and C Marriage Factory for the recipe and the pix, found on Yummly!

Ingredients:

20 oz portabella (aka crimini) mushrooms, cleaned and stems removed

Olive oil cooking spray

3 slices white sandwich bread
1 small garlic clove, coarsley chopped
5 oz. soft crumbled goat cheese
1/2 cup fresh parsley
1/4 tsp red pepper flakes
Coarse salt, to taste
Directions:
Preheat oven to 400. Lightly spray a rimmed baking sheet with cooking spray.
In a food processor, pulse bread and garlic until fine crumbs form; set 1/2 cup aside. To food processor, add goat cheese, parsley, and red pepper flakes. Season with salt and pulse filling until combined.
Spoon filling into each mushroom top and roll filled side in reserved breadcrumbs. Place on prepared baking sheet and bake until mushrooms are tender and lightly browned, 15 to 20 minutes.

Okra Cornmeal Cakes with Chèvre and Roasted Tomatoes

I wonder if I somehow have southern blood running through my veins. I love okra, sweet potatoes, collard greens, southern green beans, cornbread and lots of other southern specialties. This recipe is a lovely combination of several of those specialties, and doesn’t it just look spectacular?? Thanks to Annie’s Eats for the fabulous recipe!

Yield: about 14 cakes

Ingredients

For the roasted tomatoes:
1 pint grape or cherry tomatoes, halved
Generous drizzle of olive oil
Pinch of kosher salt
Generous pinch of sugar

For the corn cakes:
2 cups fine yellow cornmeal
2 tsp. baking powder
1 tsp. sea salt or kosher salt
1 large egg, lightly beaten
1½ cups water, plus more as needed
8 oz. okra, stems trimmed and sliced ¼-inch thick
1 jalapeño, cored, seeded and finely chopped
1 clove garlic, finely minced
¼ cup canola oil, for frying

To serve:
About 3 oz. herbed goat cheese
Fresh herbs, for garnish (optional)

Directions

  • To make the roasted tomatoes, preheat the oven to 350˚ F.  Combine the tomatoes, olive oil, salt, and sugar on a rimmed baking sheet and toss well to coat.  Bake for about 40 minutes, tossing once or twice during cooking.  Remove from the oven and let cool.  If not using immediately, refrigerate until needed.
  • To make the corn cakes, combine the cornmeal, baking powder, and salt in a medium bowl; whisk to blend and set aside.  Combine the egg and water in a liquid measuring cup and whisk lightly.  Add the liquid mixture to the bowl with the cornmeal mixture, and stir just until combined.  Fold in the okra, jalapeño, and garlic until incorporated.  The mixture may seem a bit watery at first, but give it a minute for the cornmeal to soak up the liquid.  If the mixture is too dry, add more water a tablespoon at a time.
  • To cook the corn cakes, heat the oil in a large skillet over medium heat until very warm.  Drop in scoops of the dough mixture, about a scant ¼ cup each, spaced an inch or two apart.  Cook, flipping once during cooking, until both sides are lightly browned, about 3-4 minutes per side.  Transfer the finished cakes to a paper towel-lined rack and repeat with the remaining dough mixture.
  • To serve, place a small dollop of the herbed chèvre on top of each warmed corn cake.  Let it sit for a minute or two to melt slightly, then spread gently over the top of the corn cake.  Top each cake with a few of the roasted tomatoes and garnish with fresh herbs as desired.  Serve immediately.

Savory Carrot Cake with Chevre

A savory carrot cake? Oh, yes please! And with pepitas on top? Even better! There are some days when munching a piece of still-warm carrot cake for breakfast out on the deck as the day warms to summer temps really takes life to a whole new level. And then there’s the slightly-sweet chevre topping. Plus, the recipe is SUPER-easy — Dig in! And thank you to palate/palette/plate (a 2012 finalist in Saveur magazine’s top food blogs of the year) for the dreamy recipe and pix.

 

SAVORY CARROT CAKE WITH GOAT CHEESE
[Adapted from The Paris Baker, Rose Carrarini]

Ingredients

3 large eggs
1 Tbsp sugar
1/2 cup olive oil
1 cup grated carrots
1/3 cup chopped fresh cilantro
1 cup all-purpose or white whole-wheat flour, sifted
1 tsp tumeric powder
2 tsp ground coriander
A pinch cayenne pepper
1/2 tsp salt
1/2 tsp baking powder
Small 1/2 tsp baking soda
1/2 cup roasted pepitas (pumpkin seeds)
1/4 cup ground flax seed
_____________
4 oz goat cheese
honey
almond milk

Directions
1. Pre-heat oven to 350 degrees. In a large bowl combine eggs and sugar; beat with a whisk until well-blended. Slowly add the olive oil, slowly, whisking continuously.  Add the carrots and cilantro; stir to combine.

2. In another bowl sift 1 cup flour and add the rest of the dry ingredients (including the ground flax and pepitas). Whisk gently to combine.

3. Fold the dry ingredients into the wet carrot mixture until just combined (do not overmix). Pour batter into a bread pan and bake for about 50-55 minutes until toothpick comes out clean.

For the goat cheese spread: Combine fresh goat cheese with a drizzle of honey and about a tablespoon of almond milk to thin slightly. Stir to a smooth consistency and spread on slices of the warm bread.

Fruit Bruschetta

This looks just so wonderful! If you haven’t tried fruit with balsamic vinegar, you’re in for a treat. The idea comes from a Polish gourmet blog by way of Pinterest. It’s simple and sublime!

Ingredients

Several slices of sourdough bread

8 ounces of fresh goat cheese (chèvre)

Several ripe plums and 4 ounces of fresh raspberries

Two tablespoons of honey

1/8 cup of balsamic vinegar, olive oil for drizzling

Fresh thyme and rosemary

Directions

Toast or grill slices of bread on both sides. Drizzle olive oil on toasted bread and spread goat cheese on one side.

Cut plums in half and remove stones. Put in small pot, add honey and thyme. Cook over low heat for a few minutes until plums are tender but not falling apart. Spoon plums onto prepared toasts and drizzle with some of the fruit syrup in pot.

Put half of the raspberries into the pot with the remaining syrup, add balsamic vinegar and chopped rosemary. Heat until the raspberries just break down. Add remaining raspberries and stir. Spoon fruit onto prepared toasts and drizzle with fruit syrup.

Eat while warm.