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.


Chevre and Pistachio Appetizers

These little fresh goat cheese bites are sooo simple to throw together, you’ll wonder why you didn’t think of this already! Recipe makes 48 bites.


  • 11 ounces fresh goat cheese
  • 4 ounces coarsely chopped pisatchio nuts
  • 4 shakes of your favorite seasoning (can be truffle salt, garlic salt, herbs or herbed grated aged cheese)
  • 48 washed and dried baby spinach leaves


  1. Bring goat cheese to room temperature. Using your hands, roll forty-eight 1/2-inch balls, and place them on a piece of parchment paper. Shake the nuts in a fine mesh sieve to remove dust, then place in a small, shallow bowl. Roll each cheese ball in the nuts to coat evenly.
  2. The cheese balls can be prepared the day before the event. Store them in the refrigerator in an airtight container until ready to serve.
  3. To serve, arrange the spinach leaves on a serving tray, and place each cheese ball on a leaf. Serve immediately.


    Thanks to Martha Stewart again:)

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!


Lamb Loin with Chevre and Rosemary

Lamb and chevre seem to be natural complements to each other. In addition, pistachios and rosemary are so savory and delightful for the palate and the digestion, you can’t help but love this recipe! Thanks to Sweet Grass Dairy for this lovely treat.

Thanks to Taste of the South for this mouthwatering photo.


1 Lamb Loin (approx 1lb), cleaned and tied
4 oz Fresh Chevre, at room temperature
1/8 cup Roasted Pistachios, finely chopped
1 Tbsp Fresh Rosemary, coarsely chopped
5 Tbsp Extra Virgin Olive Oil
2 cups Mache, Arugula, or Oak Lettuce (optional), cleaned
Grapeseed oil or other neutral oil for sautéing
Kosher Salt
Fresh Ground Black Pepper


1. Season lamb on all sides with salt and pepper and bring to room temperature.

2. Place a clean sheet pan into oven and preheat to 300°

3. In a bowl, place 4Tbsp olive oil and rosemary, stir to combine, season to taste with salt and pepper, and set aside.

4. Heat skillet over medium high heat, add 1 Tbsp oil and when oil is hot, add lamb rotating sides every 2-3 minutes for medium-rare. (If your guests prefer different temperatures for their lamb, divide into portions and cook accordingly.)

5. Once sautéed, transfer lamb onto preheated sheet pan in oven to warm through for approximately, 4-5 minutes.

6. Remove from oven and rest meat for 10 minutes.

Why Should I Let My Meat Rest??

–Intense, direct heat forces the liquid (blood) in the meat away from the heat source, so when it is put into the oven, all of the liquid is essentially in the center of the loin. Resting allows all the blood to redistribute through the meat, so when you slice the loin, the liquid will stay in the meat, and not run all over your cutting

7. While meat is resting, toss salad greens with remaining olive oil, and season with salt and pepper.

8. Equally divide salad greens onto one side of the 4 plates and portion about 1oz of Fresh Chevre onto the opposite side of the plate. (The plates do not need to be HOT, but room temperature or slightly warmer would be ideal.)

9. Cut lamb into 1/8” thick slices and arrange on plate between salad greens and Fresh Chevre.

10. Generously sprinkle pistachios over Fresh Chevre.

11. Remix oil and rosemary and spoon over meat.

12. Serve immediately.

Best of the Mediterranean – Stuffed Fresh Apricots

These make the most amazing "amuse-bouche" -- fun for the mouth:)

You may think this recipe sounds a little too exotic and too difficult to make, and you would be wrong! They are amazing, light and tasty, with enough umami appeal for the palate to be really intriguing. And if you have access to fresh apricots, goat cheese and pistachios, you gotta try these — serve them for company, they’ll be impressed, and you don’t have to tell them it’s sooooo easy! No cooking at all!

15 fresh, ripe apricots, washed and halved, pits removed

6 ounces soft goat cheese

2 ounces cream cheese, softened

zest of 1/2 lemon

2 tbsp. maple syrup

1/4 cup roasted salted pistachios, shelled and chopped (you can just toast them in a dry frying pan and the papery nut-coverings will just flake off)

Arrange the apricot halves cut-side up on a large tray. In a food processor or mini-chopper, blend the goat cheese, cream cheese, maple syrup and lemon zest until the mixture is smooth. Transfer the cheese mixture to a piping bag with a small star tip. Don’t worry if you’re less than proficient with a piping bag – me too – it won’t matter once the apricots are done. In the center of each apricot, pipe a mound of the cheese mixture. Sprinkle with the chopped pistachios. Serve and watch the smiles. You can make ahead and they will keep for at least 8 hours.

Thanks to http://www.inerikaskitchen.com for the inspiration!