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!

Strawberry Chevre Cupcakes

My family has a thing about strawberry cakes. We just can’t get enough. And when I found this recipe, I knew it was destined for the Savoring Goat Cheese files. Now all I need are the fresh Michigan strawberries to make this entry complete! This recipe makes 20 cupcakes and comes from Fragrant Vanilla Cake.


A little cup(cake) of happiness!


2 cups organic whole wheat pastry flour
1/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) organic butter at room temp.
1 1/3 cups granulated sugar
2/3 cup plus 1/4 cup chevre (soft goat cheese)
1 vanilla bean, split in half lengthwise, and seeds removed (reserve pod for another use)
3 large organic eggs
1 Tbsp pure vanilla extract
1/4 cup plain organic yogurt
1 16 oz container fresh strawberries, hulled and cut into small pieces

8 oz neufchatel or cream cheese
8 oz chevre (soft goat cheese)
1 Tbsp pure vanilla extract
4 cups powdered sugar (plus more if needed)

Preheat oven to 375 degrees. Line a 12 cup standard muffin tin as well as a 6 cup one with cupcake liners, and set aside. In a medium bowl, whisk together flour, soda, baking powder, and salt and set aside. In a large bowl, with an electric mixer, beat the butter with the sugar until light and fluffy. Add the chevre and beat until well combined, and then add the vanilla beans and eggs one at a time beating well after each addition. Beat in the vanilla, and yogurt and mix until well combined and fluffy. Next, beat in the dry ingredients until well combined. Fold in the berries. Spoon batter into prepared cupcake liners, and bake for 20-24 minutes until a toothpick comes out clean. Cool completely on a wire rack before frosting.

To make frosting, in a large bowl, beat the cream cheese and chevre with an electric mixer until light and fluffy. Beat in the vanilla, then beat in the powdered sugar one cup at a time until it reaches a frosting consistency (you may need more or less sugar than the 4 cups). Spread the frosting onto the cupcakes, and serve!

Dutch Baby!

Oooooh! If you’ve never had Dutch baby (a gigantic sweet popover) for breakfast or dinner, you don’t know what you are missing! We just had to whip these up tonight, and they were MIGHTY tasty, especially with fried apples to top them off:) Of course, you could also top them with chevre sweetened with maple syrup…but you knew that!

Note: I have just changed this recipe to result in a more predictably successful popover-like outcome. Slight changes, but oh, the difference! Try them!


Bubbling, crisp and fluffy in the oven!

3 large eggs at room temperature (measure volume in a milliliter measuring cup!)
Exactly the same volume of whole milk as the eggs, at room temperature
Exactly the same volume of all-purpose flour as the eggs
1/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1/4 stick unsalted butter, cut into small pieces

Equipment: a 10-inch cast-iron skillet


Prepare batter at least four hours ahead of the time of baking.
Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk and let this picture stand for 10 minutes. Then add flour and salt and continue to beat until smooth, about 1 minute more. Sieve through a semi-fine mesh sieve to eliminate any lumps. Allow batter to stand on a kitchen counter for a couple hours.

Preheat oven to 475 degrees Fahrenheit, with iron skillet in oven. Allow oven to continue to preheat at least 10 minutes past the time when the oven is ready. Quickly remove hot skillet and put it on the stove over highest heat.
Add butter to hot skillet and melt, swirling to coat. Butter will spatter. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes. Slide out onto a plate, cut in half for 2 servings and top with fried apples (google “fried apples” +recipe and you will get tons of recipes for that!)
Serve immediately.



This is a European pancake dinner…but it’s called Dutch baby in the US

Thank you to Epicurious for the recipe! The photos are mine:)


Way too simple frozen goats’ milk yogurt

Quick, before the weather gets so sultry that you can’t stand it, practice up on this sure winner. And be sure to use the best yogurt — Birchbark Farm drinkable goats’ milk yogurt, if you can get it, otherwise Stonyfield’s organic vanilla yogurt.

You can also add in fruit coulis or just blenderized fruit (sweeten if you need to) and fold it into the yogurt before putting the mix into the ice cream maker

3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer’s instructions.

To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Makes about 1 quart.

So creamy, but lower in fat and cholesterol than ice cream

Thanks to 101 Cookbooks and David Lebovitz for the recipe and delish pic:)

And oh my goodness, we just tried it today with our frozen blueberries….numtious, for sure!

Look at all those anti-oxidants! Soooo good for you!